Patent ID: 7285300
Filing Date: 2007-10-23
Classification: A23N

Abstract:
1. A method of roasting coffee beans comprising the steps of: establishing the degree to which the coffee beans must be roasted to attain a desired aroma; generating a measurable first parameter which is indicative that the coffee beans have been sufficiently roasted to yield the desired aroma; storing the first parameter; roasting fresh coffee beans at a roasting temperature by flowing heated air over the fresh coffee beans; filtering substantially all pollutants from the heated air following the roasting step; thereafter reheating and recirculating a major portion of the substantially pollutant-free air over the fresh coffee beans to thereby continue roasting; cooling a minor portion of the filtered air to no more than about 115° F. and discharging the cooled minor portion of the air into an interior of a building frequented by humans while reheating and recirculating the major portion of the air for further use during roasting; monitoring a second parameter which is compatible with the first parameter and is generated by the fresh coffee beans during roasting; upon detecting a match between the first and second parameters, discontinuing the roasting step; and wherein the steps of roasting, filtering, reheating, recirculating, cooling and discharging are simultaneously and continuously performed while roasting is in progress.