US 11,812,760 B2
Method for roasting coffee beans
Kevan Arthur Elsby, Orbe (CH); and Sean Mackay Murphy, Cossonay-Ville (CH)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Appl. No. 16/620,975
Filed by SOCIETE DES PRODUITS NESTLE S.A., Vevey (CH)
PCT Filed Jun. 11, 2018, PCT No. PCT/EP2018/065261
§ 371(c)(1), (2) Date Dec. 10, 2019,
PCT Pub. No. WO2018/228960, PCT Pub. Date Dec. 20, 2018.
Claims priority of application No. 17176109 (EP), filed on Jun. 14, 2017.
Prior Publication US 2020/0187518 A1, Jun. 18, 2020
Int. Cl. A23F 5/04 (2006.01)
CPC A23F 5/046 (2013.01) 11 Claims
OG exemplary drawing
 
1. A method for roasting coffee beans in a roaster comprising a roasting chamber, the method comprising:
generating, by a burner, hot air which then is transferred into the roasting chamber;
heating the coffee beans by the hot air until a temperature of the coffee beans is at least 180° C.;
injecting a stream of oxygen-containing gas into a flow of the hot air generated by the burner downstream from the burner starting when the temperature of the coffee beans is between 180° C. and 250° C.;
adjusting a volume of the oxygen-containing gas injected into the flow of hot air to an amount effective to mitigate the concentration of carbon monoxide in the roasting chamber based on at least one of the type of the roaster, a roasting temperature profile, and/or an amount of the coffee beans loaded into the roasting chamber; and
maintaining the injection of the stream of oxygen-containing gas until the end of a roasting process to mitigate a concentration of carbon monoxide in the roasting chamber,
the roaster is a rotating fluidized bed roaster, and the coffee beans are roasted to a final color of below CTn 45.