Roasting of small batches of coffee beans, in a cafe, using a compact device, which does not release unpleasant odors

摘要

Raw coffee beans are roasted in a rotating drum (12) at 190 to 210 deg C. During roasting fumes and dust are sucked away (29, 31 and 55). After about 20 minutes a sample of beans is taken. If they are sufficiently roasted they are transferred to a cooling chamber (40) where they are gently agitated (46 to 50) and cooled.