METHOD AND APPARATUS FOR ROASTING COFFEE

摘要

Control of the roasting fluidized bed of coffee. It is governed by sensing the cracking sound pattern generated by the coffee being roasted. The sound pattern signifies when the pyrolysis of the roasted batch is at its peak. The roasting is then stopped after a predetermined period of time. The following of the sound at the peak of pyrolysis accurately and uniformly determines the starting period for the timing of the stoppage of the process to obtain uniform roasting result. The process is not vulnerable to variations in roasting such as moisture, temperature of the roasting air etc. Air circulation control conduit is provided with a vent port for gases and an inlet port for fresh air, the two ports can be simultaneously opened or closed while the control conduit is simultaneously closed or opened, respectively.