| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a marble roasting method whereby one roasted coffee bean can be obtained in various roasted states without interrupting one continuous green coffee bean roasting process. <P>SOLUTION: When green coffee beans are roasted, stirring speed and time and the rotating speed and time of a roaster are adjusted so that a heat quantity added to the green beans to be roasted is varied by a certain amount or more from the start to the completion of the roasting. Various roasting intensities are applied to not only the surfaces of the raw beans but also each part of the inside of each raw bean, whereby it is possible to extract sweetness, bitterness, sourness, deliciousness and aroma. Roasted coffee beans with complex and deep tastes that conventional roasting methods can never provide can be obtained. <P>COPYRIGHT: (C)2013,JPO&INPIT |
