Method for roasting coffee beans
A method for roasting coffee beans comprising the steps of a) heating the coffee beans until the temperature of the coffee beans is at least 180° C.; b) injecting a stream of oxygen-containing gas into the flow of hot air after the burner; and c) maintaining the injection of the stream of oxygen-containing gas until the end of the roasting process to mitigate the concentration of carbon monoxide in the roasting chamber, and wherein the coffee beans are roasted in a rotating fluidized bed roaster.
1. A method for roasting coffee beans in a roaster comprising a roasting chamber, the method comprising:
generating, by a burner, hot air which then is transferred into the roasting chamber;
heating the coffee beans by the hot air until a temperature of the coffee beans is at least 180° C.;
injecting a stream of oxygen-containing gas into a flow of the hot air generated by the burner downstream from the burner starting when the temperature of the coffee beans is between 180° C. and 250° C.;
adjusting a volume of the oxygen-containing gas injected into the flow of hot air to an amount effective to mitigate the concentration of carbon monoxide in the roasting chamber based on at least one of the type of the roaster, a roasting temperature profile, and/or an amount of the coffee beans loaded into the roasting chamber; and
maintaining the injection of the stream of oxygen-containing gas until the end of a roasting process to mitigate a concentration of carbon monoxide in the roasting chamber,
the roaster is a rotating fluidized bed roaster, and the coffee beans are roasted to a final color of below CTn 45.
2. The method according to claim 1 , wherein the stream of oxygen-containing gas injected into the flow of the hot air downstream from the burner comprises at least 5 wt % oxygen.
3. The method according to claim 1 , wherein the stream of oxygen-containing gas injected into the flow of the hot air downstream from the burner has a temperature below a temperature of a hot air in the roasting chamber.
4. The method according to claim 1 , wherein the stream of oxygen-containing gas injected into the flow of the hot air downstream from the burner has a temperature below 180° C.
5. The method according to claim 1 , wherein the stream of oxygen-containing gas is maintained in the roasting chamber until the end of the roasting process such that the concentration of carbon monoxide in the roasting chamber is below 8000 ppm until the end of the roasting process.
6. The method according to claim 1 , wherein the stream of oxygen-containing gas is introduced in the roasting chamber using a proportioning valve.
7. The method according to claim 1 , wherein an amount of coffee beans loaded into the roasting chamber is at least 25 kg.
8. The method according to claim 1 , wherein the coffee beans are selected from the group consisting of green coffee beans, stem treated green coffee beans, enzymatically treated green coffee beans, decaffeinated green coffee beans, green coffee beans pre-heated to between 30° C. and 40° C., roasted coffee beans to above CTn 120, and mixtures thereof.
9. The method according to claim 1 , wherein the coffee beans are roasted to a temperatures above 250° C.
10. The method according to claim 1 , wherein the coffee beans are roasted to a final color of below CTn 40.
11. The method according to claim 1 , wherein the coffee beans are roasted to a final color between CTn 45 and CTn 10.