AUTOMATIC COFFEE ROASTING, GRINDING AND BREWING

A method and electronic device are disclosed herein for roasting, grinding and degassing coffee. The electronic device includes a roaster, a grinder, a degassing chamber and a processor. The processor implements the method, including: roast raw coffee beans, thereby resulting in roasted coffee beans, grind the roasted coffee beans using a grinder, thereby resulting in ground coffee, and initiating a degassing stage using the degassing chamber, thereby accelerating degassing of carbon dioxide from the ground coffee.

TECHNICAL FIELD

Various embodiments of the disclosure relate to an electronic device and a method for automatically brewing coffee, and more particularly, to automatically roasting, grinding and brewing coffee.

BACKGROUND

Over 2 billion cups of coffee are consumed world-wide, every day. Coffee is a drink that is brewed from coffee beans, which are the seeds of the coffee tree. A coffee tree grows a fruit known as coffee cherries which contain coffee beans. Removing the pulp of the coffee cherries, drying, fermenting, and milling results in what is commonly referred to as the “green coffee bean.” The green coffee bean is dry, rough to the touch, and capable of being stored for later use.

Coffee beans are roasted in preparation for consumption. Once roasted, the coffee beans are typically left to “de-gas” for seven to ten days, releasing carbon dioxide and other gasses that build up during the roasting process, which normalizes the flavor of the resulting coffee. Otherwise, the resulting brewed coffee tastes bitter. After the beans are sufficiently degassed, the roast beans are ground, and then brewed into coffee. For optimal taste, the ground beans further must be consumed/brewed within a week or so before becoming stale. Variation in timing also occurs depending on a specific type of bean. Taken together, the end result of these factors is that many consumers of coffee today drink mainly stale coffee which lacks in freshness.

SUMMARY

Many coffee consumers may wish to roast their own coffee beans. This allows them more specific control over their preferred flavors, roast darkness, coffee bean mixtures, etc. for a fresh cup of coffee. Home-roasting and grinding may be often more environmentally friendly, especially as compared to “K-cup” home brewing machines which involve using wasteful individually-packaged cups of ground coffee. Some present statistics suggest there would be as many 1 billion K-cup containers in circulation. Furthermore, freshly roasted coffee beans are often perceived as more flavorful and fresh than store-bought roast coffee beans, which may have been sitting unused for a long period of time, and certainly superior to stale pre-ground coffee.

However, home-roasting coffee beans presents challenges. Skins fall off the beans during the roasting process and must be removed. Furthermore, the process of roasting coffee beans often creates fumes and smells which can be perceived as harsh and unpleasant for home brewers. This problem is exacerbated by the need to degas the roasted beans for extended periods of time, during which the user is unable to brew coffee from the roasted beans, and must suffer exposure to continued release of fumes and smells from the roasted beans.

One aspect of invention is to provide a single coffee system where roasting, degassing, and brewing can be achieved such that a fresh coffee can be brewed for a better and fresh taste.

Another aspect of invention is to provide an economical coffee system by offering roasted beans at home, office or at your own venue by eliminating the need to purchase the roasted bean from a third party roaster.

Another aspect of invention is to provide a single coffee system which enable a user to selectively adjust the roasting time and/or degassing duration to accommodate each user's preference.

Another aspect of invention is to provide an automatic roasting system that is fast and easy in which the coffee beans are roasted to one's preference for fresh and flavorful coffee.

Another aspect of invention is to provide more coffee options where users can select and combine different whole bean types and apply different roasting styles to obtain unique blends for themselves.

Another aspect of invention is to provide an automatic coffee maker that allows to adjust time, temperature, and fan speed during roasting procedure, and to enable to selectively save and change the roasting preferences for subsequent roasting.

Another aspect of invention is to provide an automatic coffee maker that allows to consumers to naturally degass the roasted beans by providing a storage area for the roasted beans to be degassed for at least one or more days prior to brewing according to the user's preference.

Another aspect of invention is to provide an automatic coffee maker that allows to roast the raw beans and also independently or simultaneously brew the roasted beans for consumption.

A further aspect of invention is to provide more coffee options where users can select and combine different whole bean types and apply different roasting styles to obtain unique blends for themselves.

Yet, a further aspect of invention is to shorten the lengthy degassing process that last a few days into a few minutes such that all in one system can provide an automatic roasting, degassing and brewing that is easy and fast for fresh and flavorful coffee at home, office, or any venue.

According to certain embodiments of the disclosure, a coffee bean roaster and degasser are disclosed, including: a roaster configured to roast raw coffee beans, thereby resulting in roasted coffee beans, a grinder configured to grind the roasted coffee beans, thereby resulting in ground coffee, and a degassing stage configured to accelerate degassing of carbon dioxide from the ground coffee.

According to certain embodiments of the disclosure, a method for preparing coffee is disclosed, including: using a roaster, roasting raw coffee beans, thereby resulting in roasted coffee beans, grinding the roasted coffee beans, thereby resulting in ground coffee; and degassing carbon dioxide from the ground coffee.

According to certain embodiments of the disclosure, an electronic device for automatically roasting, grinding and oxidizing coffee, is disclosed, including: an external housing, a blower motor, a roasting housing defining a roasting chamber, including: an opening through which coffee beans are received into the roasting chamber, a base forming a bottom of the roasting chamber, a ceramic heating element, a coffee skin receptacle, connected to the roasting housing through a first shaft, a coffee bean grinder, connected to the roasting housing through a second shaft, and a oxidizing chamber, connected to the blower motor through a third shaft.

DETAILED DESCRIPTION

An automatic coffee roaster, grinder and degasser is described in the present disclosure. The automatic roaster, grinder and degasser combines the functions of roasting and deskinning coffee, grinding them and degassing and/or oxidizing them through positive pressure in order to facilitate expedient brewing of coffee from raw (or “green”) coffee beans. Furthermore, to benefit the user experience, a catalytic converter is provided to reduce the harshness of fumes resulting from the roasting process. Accordingly, users will be able to brew freshly roasted and ground coffee on-site with increased convenience. This may produce further societal benefits in reducing reliance on pre-skinned coffee beans, K-cups and waste associated with packaging and transport. Consumers may benefit economically as raw green coffee beans are generally cheaper than the alternatives of roasted beans, ground coffee and K-cup coffee.

FIG.1is perspective view of an exterior of an example automatic coffee bean roaster, grinder and brewer device1000. As seen inFIG.1, the device1000may include an external housing170, giving the device1000a pleasing aesthetic appearance. A hollow may be defined in the housing170for accepting a brewed coffee receptacle, such as a cup or a pot. A water tank160may likewise be detachedly coupled to the device1000to allow filling of water for brewing operations. In some embodiments a filling door115is provided for filling the water tank160. A filling door115may be used to deposit roasted coffee beans directly in the grinder, bypassing the roasting operation provided by the device1000.

A variety of input controls125,130,135,140and155may be provided for allowing control of the brewing operation. The input controls may take the form of physical buttons, touch-based computer-controlled buttons, dials, or any other input device that may be deemed appropriate.

In certain embodiments, a time control125may be provided for controlling a time of the roasting operation and/or the degassing/oxidizing operation. A color control130may be provided for controlling a desired darkness of the roast. An automation control135may be provided for one-touch control of automatic roasting, automatic brewing, or full automatic roasting, grinding, degassing and brewing. A quantity control140may be provided for setting a quantity of coffee to be brewed, such as 2, 4 or 6 cups. Profile controls145may be provided which enable storage and retrieval of custom user brewing profiles, for immediate recall by single selection of a profile button. A power button150may be provided for enabling activation and deactivation of the device1000. A dial155may be provided for controlling any of a variety of factors related to the roasting, grinding and degassing of the coffee, such as time, temperature, granularity, quantity, etc.

A drip tray165may be removably (or slidably) coupled to the housing170, to enable access to and disposal of used coffee grounds from the side or from the front.

A tray120may be provided for storing raw coffee beans. When the user desires it, the user may access the tray120to cause the raw coffee beans to fall into the device1000for processing. This can be activated manually (e.g., by exposing an opening underneath the tray via some user-actuated mechanical action) or automatically (e.g., the device1000actuates a door causing the raw beans to fall into the machine through a bottom of the tray). In certain embodiments, a secondary opening110may be provided to allow for raw coffee beans to be deposited directly into the roasting chamber, bypassing storage in the tray120.

FIG.2Ais an interior view of components in a first example automatic coffee bean roaster, grinder and brewer.

When the raw coffee beans enter the device1000from the tray120, they are shunted into the roasting chamber212. The roasting chamber212may include a ceramic heating element215or270. In certain embodiments, the ceramic heating element215is disposed within the chamber. In certain embodiments, the ceramic heating element270is disposed flanking the roasting chamber212. Here, the roasting chamber212may be at least partially formed of heat-resistant glass, so that heat directed from the ceramic heating element215is directed inwards towards a center of the roasting chamber212through the heat-resistant glass.

The roasting chamber212may include a base210. The base210may include openings defined within it, allowing airflow from a blower motor205to pass through into the roasting chamber212. Consequently, the airflow from the blower motor205causes coffee beans within the roasting chamber212to churn, stir, and mix while being roasted by the ceramic heating element215or270, resulting in a more even roast. In certain embodiments, a mixer272is attached to the base210. The mixer272may be shape as to disturb the churn of coffee beans caused by the airflow, resulting in greater dispersion of the beans during churning and improving the evenness of the roast. The mixer272may be designed to facilitate this church by arms, protrusions, angled surfaces, etc., over which the beans must contact and flow as they church within the roasting chamber212.

During the roasting process, a door220may be opened leading to a first venting shaft (or shunt)225. Coffee skins will be released during the roasting process. As the coffee skins are very light, the airflow form the blower motor205will cause the skins to rise upwards and escape the roasting chamber212through the door220. The skins then travel through the first venting shaft225to a coffee skin receptacle240. The coffee skin receptacle240may include a mesh filter (not depicted) to catch the coffee skins as the airflow is vested through an exhaust (not depicted). Furthermore, between the mesh filter and the exhaust, a catalytic converter245may be disposed, forcing the airflow from the roast to interact with catalytic elements, reducing the harshness and/or degree of the smell of the roast within the airflow, prior to being vented through the exhaust. In some embodiments, the exhaust may be designed such that a first portion of the airflow vents to the exhaust, whereas a second portion is reintroduced as to pass through the catalytic converter245one or more times again, resulting in further reduction in harshness and smell (as seen inFIG.2C).

Windows100and105(as seen inFIG.1) may be formed in the housing170to allow for visibility into the roasting chamber212and the coffee skin receptacle240. Furthermore, the coffee skin receptacle240may be detachably removed from the housing170to allow for disposal of accumulated coffee skins.

After the roasting process is complete, the device1000may deactivate the ceramic heating element215or270, but maintain activation of the blower motor205to cool the roasted coffee beans. In some embodiments, the blower motor205may be operated at a same speed as during roasting to continue churning the beans. In other embodiments, the blower motor205may be operated at a slower or faster speed. After the cooling of the roasted beans is complete, the device1000may disable the blower motor205, actuate closing of the door220, and actuate opening of the door230, connecting the roasting chamber212to a second venting shaft235. The blower motor205may be re-activated to propel the roasted coffee beans into the second venting shaft235, for deposit in the coffee grinder250. The blower motor205may be operated for a time sufficient for expulsion of all the roasted coffee beans from the roasting chamber212. The blower motor205may be operated at a same speed or at a different speed for expulsion of the roasted coffee beans as compared to the speed operated for the roasting operation.

After the roasted coffee beans are deposited in the grinder2050, they may be ground into coffee grounds. The grinder2050may utilize a tooth-based grinding bit2051to grind the coffee beans into coffee grounds. The bit2051may have sufficiently small openings such that only coffee grounds can fall through the grinding bit2051by gravity into the degassing chamber2060. Once the roasted coffee beans are fully grounded, the grinder2050may be deactivated. This may be controlled by a set time. Alternatively, more complex solutions may be utilized, such as a set time according to a quantity of coffee beans and/or a desired granularity of the coffee grounds.

In some embodiments, before the coffee beans are ground, they may be allowed to rest in the grinder250, if desired by a user; e.g., for a span of 1 to 3 days. That is, natural degassing operations may be permitted according to when the user decides to initiate grinding.

After the coffee grounds are deposited into the degassing chamber2060(which in this embodiment, doubles as a brewing chamber), a door275may be actuated, connecting the blower motor205to the degassing chamber through a third vent shaft277. The blower motor205may then be activated (either at a same speed as previously, or at a new speed) which introduces positive pressure airflow into the degassing chamber260, resulting in rapid degassing and/or oxidization of the coffee grounds, which removes bitterness and unevenness from the flavor of any resulting brewed coffee. Alternatively, the door275may be open all the time so that when the beans are being roasted in the roasting chamber212, the degassing chamber260may be dried with the aid of flow of air from the blower205via the third vent shaft277.

In some embodiments, a different blower motor290is utilized for the degassing and oxidizing operation, in which case the door275and vent shaft277may be omitted. In a different mode, while the beans are roasted in the roasting chamber212, previously roasted beans stored in the grinder2050can be brewed at the same time. That is the function of roasting can be independently and performed from the brewing operation, thus allowing the users to have an option of brewing previously roasted beans stored in the grinder2050at desired later time. During this operation, the smell of brewing coffee and a little amount of burnt smell from roasting will occur at the same time, thereby hiding the burnt smell and producing a more pleasant aroma.

In some embodiments the degassing chamber260is formed at least partially of mesh, to enable increased airflow in and through the chamber. In some embodiments, an exhaust may be connected to the degassing chamber260to allow ventilation of the airflow after degassing.

After the coffee grounds are sufficient degassed and/or oxidized, the blower motor205is deactivated. In some embodiments, the door275may be actuated to close.

Subsequently, heated water may be introduced from the water tank255into the degassing chamber260, which interacts with the coffee grounds through the mesh. The resulting brewed coffee may drip through the drip feeder2065, and be caught in the receptacle180for consumption.

FIG.2Bis an interior view of components in the second example automatic coffee bean roaster, grinder and brewer. This embodiment differs from that ofFIG.2Amainly in the usage of a separate degassing chamber260and brewing tray265, whereas inFIG.2A, a single chamber2060is used for both degassing and brewing functions.

When the raw coffee beans enter the machine from the tray120, they are shunted into the roasting chamber212. The roasting chamber212may include a ceramic heating element. In certain embodiments, the ceramic heating element215is disposed within the chamber. In certain embodiments, the ceramic heating element270is disposed flanking the roasting chamber212. Here, the roasting chamber212may be at least partially formed of heat-resistant glass, so that heat directed from the ceramic heating element215is directed inwards towards a center of the roasting chamber212through the heat-resistant glass.

The roasting chamber212may include a base210. The base210may include openings defined within it, allowing airflow from a blower motor205to pass through into the roasting chamber212. Consequently, the airflow from the blower motor205causes coffee beans within the roasting chamber212to churn, stir, and mix while being roasted by the ceramic heating element215or270, resulting in a more even roast. In certain embodiments, a mixer272is attached to the base210. The mixer272may be shape as to disturb the churn of coffee beans caused by the airflow, resulting in greater dispersion of the beans during churning and improving the evenness of the roast. The mixer272may be designed to facilitate this church by arms, protrusions, angled surfaces, etc., over which the beans must contact and flow as they church within the roasting chamber212.

During the roasting process, a door220may be opened leading to a first venting shaft (or shunt)225. Coffee skins will be released during the roasting process. As the coffee skins are very light, the airflow form the blower motor205will cause the skins to rise upwards and escape the roasting chamber212through the door220. The skins then travel through the first venting shaft225to a coffee skin receptacle240. The coffee skin receptacle240may include a mesh filter (not depicted) to catch the coffee skins as the airflow is vested through an exhaust (not depicted). Furthermore, between the mesh filter and the exhaust, a catalytic converter245may be disposed, forcing the airflow from the roast to interact with catalytic elements, reducing the harshness and/or degree of the smell of the roast within the airflow, prior to being vented through the exhaust. In some embodiments, the exhaust may be designed such that a first portion of the airflow vents to the exhaust, whereas a second portion is reintroduced as to pass through the catalytic converter245one or more times again, resulting in further reduction in harshness and smell.

Windows100and105(as seen inFIG.1) may be formed in the housing170to allow for visibility into the roasting chamber212and the coffee skin receptacle240. Furthermore, the coffee skin receptacle240may be detachably removed from the housing170to allow for disposal of accumulated coffee skins.

After the roasting process is complete, the device1000may deactivate the ceramic heating element215or270, but maintain activation of the blower motor205to cool the roasted coffee beans. In some embodiments, the blower motor205may be operated at a same speed as during roasting to continue churning the beans. In other embodiments, the blower motor205may be operated at a slower or faster speed. After the cooling of the roasted beans is complete, the device1000may disable the blower motor205, actuate closing of the door220, and actuate opening of the door230, connecting the roasting chamber212to a second venting shaft235. The blower motor205may be re-activated to propel the roasted coffee beans into the second venting shaft235, for deposit in the coffee grinder250. The blower motor205may be operated for a time sufficient for expulsion of all the roasted coffee beans from the roasting chamber212. The blower motor205may be operated at a same speed or at a different speed for expulsion of the roasted coffee beans as compared to the speed operated for the roasting operation.

After the roasted coffee beans are deposited in the grinder250, they may be ground into coffee grounds. After grinding is complete, the grinder250may actuate an opening allowing for depositing of the coffee grounds into a degassing chamber260.

In some embodiments, before the coffee beans are ground, they may be allowed to rest in the grinder250, if desired by a user; e.g., for a span of 1 to 3 days. That is, natural degassing operations may be permitted according to when the user decides to initiate grinding.

After the coffee grounds are deposited into the degassing chamber260, a door275may be actuated, connecting the blower motor205to the degassing chamber through a third vent shaft277. The blower motor205may then be activated (either at a same speed as previously, or at a new speed) which introduces positive pressure airflow into the degassing chamber260, resulting in rapid degassing and/or oxidization of the coffee grounds, which removes bitterness and unevenness from the flavor of any resulting brewed coffee. In some embodiments the degassing chamber260is formed at least partially of mesh, to enable increased airflow in and through the chamber. In some embodiments, an exhaust may be connected to the degassing chamber260to allow ventilation of the airflow after degassing. In some embodiments, a different blower motor290is utilized to degas and oxidize the coffee grounds, separate from the blower motor205.

After the coffee grounds are sufficient degassed and/or oxidized, the blower motor205is deactivated. In some embodiments, the door275may be actuated to close. The degassing chamber260may, in some embodiments, include an actuatable door through which the coffee grounds may be dropped into a drip tray265. In some embodiments, a protrusion (e.g., an arm or other mechanical implement) may sweep within the degassing chamber260to cause a majority of the coffee grounds to drop through the door into the drip tray265.

Subsequently, water may be provided from the water tank255(e.g., whether heated previously or heated en route) and then introduced to the coffee grounds in the drip tray265. The resulting coffee brew may exit the drip tray from a nozzle into appropriate receptacle180(as inFIG.1).

FIG.2Cis an sectional view of a roaster chamber, skin receptacle and catalytic converter, as utilized within the example automatic coffee bean roaster, grinder and brewer.FIG.2Cis provided to show more detail of the embodiment as compared to the previous description inFIG.2A.

The roasting chamber212is illustrated herein as generally cylindrical, although any shape as desired may be utilized. The base210is provided, illustrated here with a number of angled openings to allow airflow into the roasting chamber. The angle of the openings causes the airflow to spiral, resulting in a circular churning of coffee beans deposited in the roasting chamber212. A mixing protrusion272is provided to enable more even mixing of the beans during churning.FIG.2Cfurther illustrates the example of an external ceramic heating element270, which directs heat into the roasting chamber212through a transparent portion of the roasting chamber212(e.g., formed of heat-resistant glass).

Two doors230and220are provided for access to vent shafts225and235, connecting to the skin receptacle240and grinder2050, respectively. During the roasting operation, door220is open, for which coffee skins, propelled by the air flow, travel out the door200, through the vent shaft225, and are caught by the coffee skin receptacle240. The receptacle240may be removable from the device1000for easy cleaning and disposal of coffee skins. The receptacle240may have openings defined therein to allow airflow to pass through, for exhaust, without accidentally discharging coffee skins from the device1000.

A catalytic converter245is provided for reducing fumes and harshness generated by roasting, which would necessarily be included in the airflow from the roasting chamber212. As seen here, in some embodiments, the exhaust247may contain multiple passages so that some of the catalyzed airflow is rerouted into the vent shaft225to again pass through the catalytic converter245and further reduce the harshness and fumes resultant from the roasting operation.

FIG.2Dis an sectional view of a roaster chamber, skin receptacle and catalytic converter, as utilized within another example automatic coffee bean roaster, grinder and brewer. The embodiment ofFIG.2Ddiffers from that ofFIG.2Cin that a single vent shunt2054is provided for connecting the roasting chamber to the grinder2050and the coffee skin receptacle240. As seen inFIG.2D, the single channel splits at a Y-junction, one junction leading to the coffee skin receptacle240and the other to the grinder2050. An actuated door2052is provided for blocking off each wing of the junction during different phases of operation. For example, when skins are being directed to the coffee skin receptacle240, the door2052may be actuated such that access to the grinder2050is blocked. Likewise, when roasted beans are being directed to the grinder2050, the door2052may be actuated such that access to the coffee skin receptacle is blocked.

FIG.2Eis a sectional view of a grinder, water tank, and combination degassing-oxidizing brewing chamber.FIG.2Eis provided to show more detail of the embodiment as compared to the previous description inFIG.2A.

Roasted coffee beans are deposited in the grinder2050from travel through the vent shunt235. The grinder2050may grind the roasted coffee beans into coffee grounds. As noted earlier, the grinder2050may utilize a grinding teeth and/or gearing2051to grind the roast beans into coffee grounds. The grinding teeth2051may have openings defined between the teeth such that only coffee grounds will fall through to the degassing and brewing chamber2060.

As described earlier, the degassing and brewing chamber2060may include within it a mesh container2062. The blower motor290may push airflow through the mesh to oxidize and/or degas the coffee beans. The blower motor290may operate for a set quantity of time or for a time custom set by a user. Once the set time is elapsed, heated water may be introduced to the ground coffee in the mesh from the water tank255to brew coffee.

The brewed coffee flows out of the mesh container2062, through a channel2064into an overflow tank2066, which slowly drips the brewed coffee through the nozzle2068into the receptacle180.

In another embodiment, the blower motor290may reverse airflow as to create a vacuum within the degassing and brewing chamber2060. In this embodiment, the creation of a vacuum within the degassing and brewing chamber2060may aid with degassing by pulling carbon dioxide and other gasses creating during roasting from the coffee beans. The degassing and brewing chamber2060may further be formed as to be airtight. In this embodiment, openings such as the nozzle2068and/or the channel2064may be selectively closed to create a sealed environment for the vacuum. Subsequently, after vacuum-based degassing is complete, the degassed coffee beans may be brewed in the same manner as with the previous embodiment.

FIG.2Fillustrates internal components of the example automatic coffee bean roaster via control of a computer controller.

The device1000may include computer components including a central processing unit or controller2100, a display2105, an input device2110, a power controller2115and a memory2120. The controller2100may include a central processing unit (either single or multi-core), which may read software instructions and execute the corresponding operations, such as to implement control of the various components of the device, like the blower motor2125, blower motor2127, ceramic heater(s)2130, articulating doors2135, the grinder2140, and the water drip feeder and/or water heater2145.

A display2105may be provided, as disposed on an external housing of the device1000, in order to provide visual feedback for current operations, status, inputs, etc. of the device1000to the user. The display2105may be implemented using any available display technology, such as the use of high resolution LED and/or OLED touch displays. The display2105may also utilize simpler solutions such as LCD displays, which require less cost and are beneficial for smaller screens displaying less variety of information.

An input device2110may be provided, which may include input circuitry for implement a variety of user-interactable controls, such as the controls125,130,135,140,145,150and155indicated inFIG.1. The controls may take the form of physically depressible buttons, touch-enabled controls, dials, slides, and any other implement beneficial for allowing the user to control the settings of the device1000.

A power controller2115may be provided for regulating the inflow of power from a power source (e.g., a wall outlet) to the device1000. The power controller2115may regulate power to the computerized components, such as the controller2000and memory2020. The power controller2115may further regulate—as controlled by the controller2000—power flow to the various mechanically actuated components of the device1000, such as the blower motor2125, blower motor2127, ceramic heater2130, articulating doors2135, grinder2140and water heater and/or drip feeder2145.

The memory2120may be operably connected to the controller2100, and store instructions which are executable by the controller2100to actuate the various functions of the device1000, as will be described later below. The memory2120may also store settings and configurations programmed by the user for the roasting, grinding and brewing of coffee. For example, if a user designates a dark roast, a fine ground, a twenty minute degassing and/or oxidation, and a particular temperature of water for brewing, the memory2120may be used to store those settings as a particular brewing profile for the user, for later recall.

The controller2000may further control, according to the programming instructions, the operation of components needed to road, grind and oxidize/degas the coffee, as seen below.

A blower motor2125may be provided to generate airflow for the roasting process (e.g., to churn the beans during roasting and expel skins out of the roasting chamber), to force roasted beans out of the roasting chamber and to the grinder, and lastly, the provider positive pressure airflow for oxidizing and/or degassing the coffee grounds.

In some embodiments, a separate blower motor2127is provided specifically for the degassing and oxidizing operations, separate from the blower motor2125. In this embodiment the blower motor2125would not be used for degassing and oxidizing operations, and any linkages, vents and doors for this purpose would be omitted.

A ceramic heating element2130may be provided to generate directed heat for roasting the raw coffee beans. As noted earlier, the ceramic heating element2030may be disposed within the roasting chamber (e.g., suspended centrally by a support member extending from an interior wall thereof). Alternatively, the ceramic heating element2130may be disposed outside the roasting chamber, and directed heat into the roasting chamber through heat-resistant glass forming at least a portion of the roasting chamber. This may be beneficial for preventing coffee skins from “sticking” to the ceramic heating element and burning on it.

Articulating doors2135may be provided for opening and closing access to the various vents, shunts and other connections between the processing chambers of the device1000. For example, the skin receptacle and grinder chamber are connected to the roasting chamber via two venting shunts. Likewise, the blower motor is connected to the oxidizing-degassing chamber via another venting shunt.

The grinder2140may be provided for grinding roast coffee beans into coffee grounds in preparation for oxidizing-degassing and brewing.

Lastly, a water heater and/or water drip feeder2145may be provided for heating water (e.g., to boiling) and introducing water to coffee grounds in the drip feeder to brew coffee.

FIG.3is a flowchart illustrating an example method of roasting coffee beans in the example automatic coffee bean roaster, grinder and brewer.

In certain embodiments, in operation300, the device1000may receive an input requesting initiation of roasting coffee beans for brewing. Subsequently, the device1000(through the controller2000and memory2020) may receive raw coffee beans into the roasting chamber, as seen in operation305. Subsequently in operation310, the ceramic heating element may be activated, initiating roasting of the raw beans. Furthermore, the blower motor may be activated. As described previously, a base of the roasting chamber may including openings which direct airflow into the roasting chamber. The openings may be cut at angles, so that the beans churn in a rotating pattern in response to the airflow. Accordingly, the raw coffee beans may be roasted more evenly.

In operation315, a first chamber door may be opened, connecting the roasting chamber to the coffee skin receptacle. As airflow is introduced to the roasting chamber, and as skins fall off the coffee beans as a consequence of roasting, the skins may be blown upwards by the airflow, through the first chamber door, and eventually into the coffee skin receptacle where they are collected. The coffee skin receptacle may include a mesh for catching the coffee skins before they exhaust to an exterior. As noted earlier, a catalytic converted may likewise be provided reducing harshness and smell of the airflow as it exhausts to the exterior.

After a designated period of time, the roasting operation may be deemed complete in operation320. Accordingly, the activated components of the ceramic heating element may be deactivated. The first chamber door for expelling coffee skins may be closed. The blower motor may be maintained so as to cool the beans in preparation for grinding.

FIG.4is a flowchart illustrating an example method of grinding the roasted coffee beans and exposing the grounds to oxidation in the example automatic coffee bean roaster, grinder and brewer.

After the roasting process and cooling are complete, as described inFIG.3, then in operation400, a second chamber door in the roaster chamber may be opened (e.g., by actuation by control of the controller), which connects the roaster chamber to the grinder via another venting shunt.

In operation405, the blower motor is reactivated to generate airflow propelling the roasted coffee beans out of the roasting chamber through the second chamber door, into the grinder. In some embodiments, the blower motor here may be activated at a higher speed compared to the airflow generated during the roasting process. The rationale is that during roasting, it is desirable for the coffee beans to churn. However, now, the coffee beans are being propelled out of the roasting chamber. Once the roasted coffee beans have been fully expelled from the roasting chamber, the blower motor may be deactivated. This may be determined by a sensor, or, alternatively, set times of activation may be stored and utilized for known quantities of beans.

In operation410, the grinder may be activated (e.g., by control of the controller) to grind the received roasted coffee beans into coffee grounds. In some embodiments, the roasted coffee beans may be allowed to sit in the grinder and naturally degas. At other times (e.g., when the user desires automated roasting, grinding and brewing, with no delay), the grinding operation may proceed immediately from the roasting operation with minimal delay. Once grinding is complete, the grinder may be deactivated by control of the controller. The time of grinding may be set using a preset time according to a known quantity of coffee. Alternatively, the preset time may factor the quantity of coffee and a desired granularity of the coffee (e.g., for a certain quantity, a finer granularity requires longer grinding). Alternatively, a sensor may be provide to detect a granularity of the grounds, and the grinder may be deactivated once a desired granularity is achieved.

In operation415, after grinding, the coffee grounds may drop into the degasser and brewing chamber. Positive airflow may be generated by a blower motor, which oxidizes and degasses the coffee grounds. Once the degassing operation is complete, the blower motor may be deactivated.

In operation420, hot water may be introduced to the coffee grounds, resulting in brewed coffee, which may then be drip-fed to a receptacle, as described earlier in the application.

FIG.5Aillustrates an example roasting chamber according to certain embodiments of the invention. A cross section of a wall of the example roasting chamber500is shown, in which the wall includes metal layers505, which surround a central ceramic material510. Below this, the ceramic heating element520is disposed in an enclosed hollow and surrounded by two plates550and560at an angle to deflect the heated generated by the ceramic heating element520toward the center of the roasting chamber500, and a glass material515is used to allow heat generated by the ceramic heating element520and reflected by the two plates550and560to be radiated towards the center of the roast chamber500, to roast raw coffee beans. The two plates550and560can be made of metal plates or other materials capable of deflecting the heat generated by the ceramic heating element520. The structure of the wall in which ceramics and metals are layered to produce structural elements of the housing of the roast chamber500may provide beneficial insulation qualities to the housing and prevent the housing from becoming excessively hot to the touch.

In alternate embodiment, the heating element520is equipped with a radiating shield525which redirects generated heat towards an interior of the roasting chamber500through the glass pane515. Furthermore, a structural wall530may be provided joining the glass pane515to the base of the roasting chamber500. The structural wall530may be formed of some suitable material different than the glass pane515. The base may include a perforated plate having radiating grooves cut into a surface thereof535, to cause inflow of air from the blower to spiral, thereby mixing the roasting beans. The base may also include a central mesh region540, and a stationary mixing arm545, as described in earlier embodiments.

FIG.5Billustrates an example degassing chamber according to certain embodiments of the invention. More specifically,FIG.5Bshows an air blowing element that is disposed on the top of degassing chamber. As seen therein, a blower motor550may be connected by a channel555to the degassing chamber5000. In this variation of the degassing chamber500, the channel555may be oriented as to encourage formation of a vortex of air that blows the ground coffee in a spiral pattern during the degassing operation. The movement of the ground coffee in a spiral may aid in faster degassing due to greater exposure to air. The plate540may have grooves cut into its surface which likewise encourage the formation of the desired vortex of air for moving the ground coffee in a spiral. The plate540may have an opening at its center to allow the grounded beans to fall into the degassing chamber.

Further, while the ground coffee undergoes the air blowing process as described above, a steam can be applied to increase oxidation according to another embodiment. All chemical reactions have higher reaction at higher temperatures. Thus, a combination use of steam and the use of vacuum would remove the volatile components in coffee, thus the ground coffee degassed at an enhanced rate.

FIG.5Cillustrates a side view of another example roasting chamber according to certain embodiments of the invention. In this example of the roasting chamber500, the base of the roasting chamber500is not flat. Instead, A flat base portion is flanked by sides rising diagonally to meet the glass walls515of the roasting chamber, which are (as before) transparent as to allow heat generated from the ceramic heating element520and directed from the shielding525to enter into the roasting chamber500. As seen in550, the bottom surface of the base may be covered in a “waffle” pattern of raised ridges. The waffle pattern may aid in the stirring and turnover of coffee beans as they circulate in the roasting chamber500, propelled by airflow generated from the blower motor and entering into the roasting chamber500through the ducts555.

FIG.5Dillustrates a side view of another example roasting chamber according to certain embodiments of the invention. The roasting chamber ofFIG.5Dis similar to the example ofFIG.5C, except in this case, the base of the roasting chamber500is defined primarily by a single channel553circumferentially defined around a risen center552. The channel553may define the channel through which the coffee beans will flow during the roasting process, as propelled by airflow entering into the roasting chamber500via the vents555. As with the example above, the channel553may include on some or all of its inner surface a waffle pattern as seen in window550, which may aid in the stirring and turnover of coffee beans as they circulate in the roasting chamber500, propelled by airflow generated from the blower motor and entering into the roasting chamber500through the ducts555.

FIG.6is a perspective view of an exterior of another example automatic coffee bean roaster, grinder and brewer. As seen therein,FIG.6includes many components corresponding to the embodiment ofFIG.1, including for example, the water tank660, input control655(i.e., a rotary dial), filling door615, secondary opening610, drip trap665, etc., and as such, their descriptions will not be repeated herein.

FIG.6further illustrates internal components of the automatic coffee bean roaster, grinder and brewer. Referring to the left-side ofFIG.6, a roasting chamber6200is illustrated. A window600is provided (in singular form, contrary to the embodiment ofFIG.1), which may allow viewing of the interior of the roasting chamber6200during a roasting operation. Within the roasting chamber6200, a heating element, such as n infrared LED6215(including either high or low frequency) may be provided for heating coffee beans deposited therein. A mixer6272may be provided for stirring the coffee beans as they are heated, so that the heat may be distributed over a surface area of more of the coffee beans. A blower6205is provided for cooling the coffee beans, aiding in mixing of the coffee beans by the mixer6272, cooling and/or degassing roasted coffee beans, and/or forcing the coffee beans and skins in and out of the roaster chamber6200. The blower6205may be controlled by a controller6200, which may include some simple processor and/or circuit or the like.

A second internal component illustrated inFIG.6is the drip feeder619. As noted elsewhere, the drip feeder619may receive roasted coffee beans through internal channels of the automatic coffee bean roaster, grind and brewer, or alternatively, through the filling door615, which may open to allow deposition directly through the channel617. The drip feeder619may include an integrated grinder618, which may grind the roasted coffee beans into coffee grinds. Subsequently, heated water may be introduced into the coffee grounds within the drip feeder619, resulting in brewed coffee dripping via the nozzle621into the receptable680.

FIG.7is a perspective view of an example roasting chamber, skin (e.g., chaff) filter, and grinder. As seen therein, a plastic cover705may be provided for allowing user access to the roasting chamber710and the chaff filter720. The roasting chamber710may include a hollow in which the coffee beans may be deposited for roasting, and utilize, for example a ceramic or LED heating element to accomplish the same. A fan blower715may be provided for aiding in mixing of the coffee beans, cooling the coffee beans, expelling skins from roasted coffee beans, and/or expelling the roasted coffee beans from the roasting chamber710.

A hinged door730is provided for controlling whether contents expelled from the roasting chamber710enter into the chaff filter720or to the grinding device735. That is, the hinged door730may be controlled by a processor to selective close either a channel leading to the chaff filter720, or a channel leading to the grinding device735.

The hinged door730may be controlled to direct contents to the chaff filter720when, for example, the coffee beans have been freshly roasted and the fan blower715is activated so as to blow skins (i.e., chaff) off the roasted coffee beans. The skins may then be caught by the chaff filter720, and any lingering smells caused by roasting may be processed through the catalytic converted725before expulsion to an outside environment.

After the coffee grounds are deskinned, the hinged door730may be controlled to direct contents to the grinding device735. The fan blower715may be operated at a particular speed as to generate sufficient airflow to expel the roasted, deskinned coffee beans out of the roasting chamber710and into the grinding device735, for processing into coffee grounds. The grinding operation may be observed through the glass window115.

FIG.8is a perspective view of a front face of the automatic coffee roaster, grinder and degasser, with a cutaway showing internal components including the fan blower8205and roasting chamber8200.

As seen inFIG.8, another view is provided of the roasting chamber8200, including a heating element (e.g., ceramic, LED or other)8215, mixer8272, and fan blower8205. In some embodiments, a mesh screen8210may be provided to prevent coffee beans or skins from contacting directly with the heating element8215, which may burn on contact.

A user interface panel805may be provided including selectable buttons820,825, and830, along with a display810and a “wake up” button815. The wake up button815may wake the automatic coffee roaster, grinder and degasser from a sleep state and/or low power state at times in which it is idle and not in operation. Subsequently, the user may select one of the basic operations using one of the buttons820,825and830, which corresponding to a roasting operation, a grinding operation, and a “program” operation (meaning some macro combination of existing commands). The display810may display additional details and/or options corresponding to the selected function. The display810may include a touch-sensitive display, allowing inputs to be made by touch and/or hover-based inputs to the display810surface.

FIGS.9A,9B,9C and9Dillustrate some example user interface elements for a control panel of the automatic coffee roaster, grinder and degasser.

As seen inFIG.9A, a “roast” option820has been selected, upon which the display810may display selectable options of light, medium and dark roast, for controlling roasting of the coffee beans, which may be selected via touch input to the display810.

As seen inFIG.9B, a “grind” option825has been selected, upon which the display810may display selectable options of coarse, medium and fine, referring to the desired granularity of the resulting coffee grinds. As above, these options may be selected via touch input to the display810.

As seen inFIG.9C, a “program” option830has been selected, upon which the display may display selectable options “pre-program”905and “ross fox”910. Selecting pre-program905may facilitate a user to generate a customized sequence of coffee brewing operations including for example a specific roast, a specific grind granularity, along with any other options that might be beneficial to this process (e.g., roasting time, temperature, roasting process or program of varying times and/or temperatures, grinding time, water temperature, etc.). Once a program has been created, it may be stored and associated with a custom name (e.g., which may be entered using the touch-sensitive display810, the operation of which is not illustrated herein). Ross fox910may illustrate one such pre-created program. Once a program is created, selecting the name of the program (e.g., ross fox) will cause the corresponding brewing program to be executed.

As seen inFIG.9D, after a program is selected, an automatic brewing time may also be designated. To this end, a present time may be displayed (e.g., 7:00 AM), along with a “start time” button810that is selectable to enter a start time. For instance, after the user has selected ross fox910, the user may select the start time button810, and then, through subsequent user interface elements, designate that brewing should begin at 7:30 AM. Then, when the automatic coffee roaster, grinder and degasser detects that a current time corresponds to 7:30 AM, brewing using the ross fox program may be automatically initiated.

FIG.10is a perspective view of a roasting chamber. As seen therein, a heating element1005is provided, which may provide ceramic or LED-based heating. A mesh or shield1010may be provided so as to prevent stray coffee beans or skins from contacting the heating element1005, which may otherwise burn on contact. The fan blower1015is disposed below the roasting chamber. As noted earlier, the fan blower1015may be variably operable so as to cool roasted beans, aid in mixing the coffee beans, cool and/or degas roasted coffee beans, and expel skins and/or coffee beans from the roasting chamber.