SYSTEM AND METHOD FOR PROCESSING COFFEE BEANS

Abstract

A method for the intermediate processing of coffee beans, utilizing natural thermal mineral spring water, where in the beans have reached a parchment stage of production. The coffee beans with the mucilage layer are delivered to a resting facility concurrently to the combining of the thermal spring water therewith. The thermal spring water having an at least minimal predetermined temperature is added to the resting facility in sufficient quantities to maintain the coffee beans with the mucilage layer in a submerged state for a predetermined time, resulting in a removal of the mucilage layer from the coffee beans. The thermal spring water is subsequently drained from the resting facility and the coffee beans, upon conclusion of the predetermined time for resting. After removing the drained coffee beans from the resting facility the coffee beans are delivered to additional processing facilities.

Claims

1. A method for the intermediate fermentation processing of coffee beans with the mucilage layer, the method comprising: delivering the coffee beans with the mucilage layer to a resting facility subsequent to a first-time pulping, combining in a resting facility a predetermined capacity of the coffee beans with the mucilage layer with water of predetermined content, submerging the coffee beans with the mucilage layer in the water of predetermined content, removing the mucilage layer from the coffee beans comprising maintaining the coffee beans with the mucilage layer in the resting facility in a submerged state for a predetermined time, controlling the temperature of the water of predetermined content within a predetermined temperature range during the submerged state, draining the water from the resting facility and the coffee beans upon conclusion of the predetermined time, and removing the drained coffee beans without the mucilage layer from the resting facility and delivering the coffee beans without the mucilage layer to additional processing facilities.

2. The method as recited in claim 1 comprising defining the content of the natural water as thermal mineral spring water.

3. The method as recited in claim 1 comprising submerging the coffee beans with the mucilage layer in the water of predetermined content and controlling the predetermined temperature range to be within a mesothermal temperature range.

4. The method as recited in claim 3 comprising defining the mesothermal temperature range as being generally about 113° F.

5. The method as recited in claim 3 comprising defining the water of predetermined content as natural thermal mineral spring water.

6. The method as recited in claim 3 comprising initially acquiring the water of predetermined content having a temperature within the hyperthermal temperature range.

7. The method as recited in claim 6 comprising defining the hyperthermal temperature range as being between generally about 149° F. to 158° F.

8. The method as recited in claim 6 comprising allowing the water of predetermined content to cool to the mesothermal temperature range prior to submerging the coffee beans with the mucilage layer therein.

9. The method as recited in claim 3 comprising allowing the water of predetermined content to cool to a hypothermal temperature range during the predetermined time of resting concurrent to the coffee beans with the mucilage layer being submerged.

10. The method as recited in claim 1 comprising maintaining the coffee beans with the mucilage layer in a submerged state in the resting facility for the predetermined time of at least 8 hours.

11. The method as recited in claim 10 comprising maintaining the coffee beans with the mucilage layer in a submerged state in the resting facility for the predetermined time of between 8 and 12 hours.

12. The method as recited in claim 10 comprising defining the water of predetermined content as thermal spring water.

13. The method as recited in claim 12 comprising submerging the coffee beans with the mucilage layer in the natural thermal mineral spring water having the predetermined temperature range within a mesothermal temperature range.

14. The method as recited in claim 13 comprising defining the mesothermal temperature range as being generally about 113° F.

15. The method as recited in claim 13 comprising allowing the natural thermal mineral spring water to gradually cool to a temperature below 113° F. during the predetermined time of resting concurrent to the coffee beans with the mucilage layer being submerged in the natural thermal mineral spring water.

16. The method as recited in claim 1 further comprising delivering the coffee beans to additional processing facilities including a wash and drain facility; washing the coffee beans with water.

17. The method as recited in claim 1 comprising filling the resting facility with the coffee beans with the mucilage layer concurrently to continuously draining the resting facility with the water.

18. A method for the intermediate fermentation processing of coffee beans with a mucilage layer, the method comprising: delivering the coffee beans with the mucilage layer to a resting facility subsequent to a first pulping procedure being performed thereon, combining in the resting facility a predetermined capacity of the coffee beans with the mucilage layer with thermal spring water in sufficient quantity to submerge the coffee beans with the mucilage layer, submerging the coffee beans with the mucilage layer in the thermal spring water having an at least minimal predetermined temperature, further controlling the temperature of the thermal spring water within a predetermined temperature range during the submerging of the coffee beans with the mucilage layer, removing the mucilage layer from the coffee beans comprising maintaining the coffee beans with the mucilage layer in the resting facility in a submerged state for a predetermined resting time, draining the thermal spring water from the resting facility upon conclusion of the predetermined resting time, and removing the drained coffee beans from the resting facility and delivering the coffee beans to additional processing facilities.

19. The method as recited in claim 18 comprising defining the minimum predetermined temperature range of the thermal spring water being combined with the coffee beans with the mucilage layer as generally about 113° F.

20. The method as recited in claim 19 comprising allowing the thermal spring water to gradually cool within the resting facility during the predetermined resting time concurrent to the coffee beans with the mucilage layer being submerged.

21. The method as recited in claim 20 comprising maintaining the coffee beans with the mucilage layer in the submerged state in the resting facility for the predetermined time of between 8 hours and 12 hours.

22. The method as recited in claim 18 comprising defining the thermal spring water as natural thermal spring water or thermal mineral spring water.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0018] For a fuller understanding of the nature of the present invention, reference should be had to the following detailed description taken in connection with the accompanying drawings in which:

[0019] FIG. 1 is a schematic representation in block diagram form of the system and method of the present invention.

[0020] Like reference numerals refer to like parts throughout the several views of the drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0021] The present invention, as schematically represented in the accompanying FIGURE is directed to a system and method, generally indicated as 100 which includes an intermediate fermentation processing procedure and/or series of steps primarily directed to the wet fermentation of coffee beans with a mucilage layer.

[0022] As also schematically represented in FIG. 1, the overall processing of coffee beans with the mucilage layer, in accord with the present invention, includes an intermediate fermentation process and/or method, which may be performed subsequent to or “intermediately” after coffee beans have been processed in accord with known or conventional steps and/or procedures, as schematically represented.

[0023] As represented in FIG. 1, the intermediate of natural mineral thermal water in the wet fermentation processing procedure, generally indicated as 100, is considered unique and distinguishable from known coffee bean processing techniques, which typically use a dry resting or dry fermentation procedure. Disadvantages associated therewith, as generally set forth above, include an extended resting period of time being generally about 24 hours. Distinguishing features of the included wet fermentation processing procedure include the use of natural mineral thermal spring water or thermal mineral spring water applied to the coffee beans with a mucilage layer, depending upon the stage, at different predetermined temperatures. Accordingly, as generally referred to herein the term “predetermined water content” is meant to include the term “thermal spring water” which in turn is meant to include natural thermal spring water or thermal mineral spring water and the equivalent thereof. the use of natural mineral thermal spring water or thermal mineral spring water, wherein the water is extremely clean containing natural minerals in natural balance and generally considered not volcanic. In contrast, the utilization of commonly available, publicly treated or purified water, not derived from natural spring sources, is difficult to implement in the fermentation/resting process as set forth hereinafter, at least to the extent of accomplishing the desired characteristics of the fermented beans. Further, the utilization of common water content, as versus predetermined water content comprising natural mineral thermal spring water or thermal mineral spring water, is found to be costly and lacks the minerals, balance, etc. that is believed to give the processed coffee beans with mucilage layer desirable coffee characteristics, including enhanced aroma and taste during the final stage of consumption.

[0024] The present invention further includes the rewarming, heating or temperature adjustment of natural mineral thermal spring water or thermal mineral spring water, which has been stored, in a manner which does not alter the mineral content, balance, etc. The use of reheated or temperature treated natural mineral thermal spring water or thermal mineral spring water from an appropriate stored reservoir or supply has been found to be acceptable in the intermediate wet processing fermentation procedure. Accordingly, the term “predetermined water content” is meant to include natural mineral thermal spring water or thermal mineral spring water, which has been properly stored, as set forth above.

[0025] Subsequent to an initial processing of the coffee beans with mucilage, which may include a first pulping procedure, the coffee beans with mucilage are transported in canals or channels, as schematically and generally represented as 10 in FIG. 1, to resting facilities or tanks 20. This may be accomplished by transporting the coffee beans with mucilage in canals or channels 10 with regular water or in the alternative in channels 10 without water. If the delivery channels 10 include the use of regular water to accomplish transport to the resting facilities or tank 20, the regular water is drained from the resting tanks 20 and the resting tanks are then refill with the mineral thermal water or thermal mineral spring water, as set forth in greater detail hereinafter.

[0026] Accordingly, in the wet fermentation processing step, generally indicated as 20, the coffee beans covered by the mesocarp and the endocarp reaches the schematically represented resting tanks or like facilities. In at least one embodiment, The resting facilities are filled with the coffee beans with the mucilage layer, concurrent with the filling and simultaneous draining of water there through. When the coffee beans with the mucilage layer fills the resting tanks or facilities to a predetermined capacity, preferably a maximum capacity, the drain valves or like devices are closed. Thereafter, the referred to natural mineral thermal spring water or thermal mineral spring water is added to each resting tank or facility in sufficient quantities to cover in a submerged state all of the coffee beans with the mucilage layer contained in the corresponding resting tank or facility.

[0027] However and as a viable alternative, one or more additional preferred embodiments of the present invention also contemplates either first filling the resting tanks with natural mineral thermal spring water or thermal mineral spring water and then adding/filling the resting tanks with the coffee beans with the mucilage or alternatively first filling the resting tanks with the coffee beans with the mucilage and then filling the resting tanks with the natural mineral thermal spring water or thermal mineral spring water, in sufficient quantities to submerged the coffee beans with mucilage. However, in each instance the temperature of the natural mineral thermal spring water or thermal mineral spring water is controlled, as set forth in greater detail herein.

[0028] Thereafter, the coffee beans with the mucilage layer are left to rest in a submerged state within the natural mineral thermal spring water or thermal mineral spring water for a minimum of 8 hours and preferably for a resting time of 8 to 12 hours. As set forth above, this is a significantly less resting time than presently utilized in a dry resting/fermentation procedure commonly known. Further, when originated from its natural source, the natural mineral thermal spring water or thermal mineral spring water is considered to be at a temperature within the hyperthermal range, generally at 149° F. to 158° F. However, before submerging the coffee beans with the mucilage layer in the natural mineral thermal spring water or thermal mineral spring water, the temperature thereof is allowed to drop to a preferred temperature range of 113° F. As such, the thermal spring water is allowed to cool from the hyperthermal temperature range to a mesothermal temperature range of about 113° F.

[0029] In addition, during the resting time of between 8 to 12 hours the natural mineral thermal spring water or thermal mineral spring water is allowed to gradually and naturally cool to what may be considered a hypothermal temperature range below 113° F. Moreover, the addition of natural mineral thermal spring water or thermal mineral spring water within the predetermined temperature ranges results in an enhancement of the enzymatic process of the mesocarp or mucilage, which in turn results in obtaining the coffee beans without the mucilage layer in an extremely clean condition, wherein all pollutants and objectionable flavor causing ingredients are removed. Upon conclusion of the resting period of from 8 to 12 hours, the coffee beans without the mucilage layer are removed from the resting facility and the process is continued.

[0030] Since many modifications, variations and changes in detail can be made to the described preferred embodiment of the invention, it is intended that all matters in the foregoing description and shown in the accompanying drawings be interpreted as illustrative and not in a limiting sense. Thus, the scope of the invention should be determined by the appended claims and their legal equivalents.

[0031] Now that the invention has been described,