Granted Patent B2

US 12,478,085 · App. 18/442,362 · Granted Nov 25, 2025

Inventors: Flavien Dubief (Champagne, CH); Stefano Ceccaroli (Chavornay, CH); Nicolas Bigler (Morrens, CH)

Assignee: Societe des Produits Nestle S.A.

A23N12/125A23F5/04

Abstract

Claims (31)

1 . A method for roasting coffee beans

the method comprising:

introducing the coffee beans in a roasting device of a roasting apparatus, the roasting device comprising a coffee beans identification device, the roasting apparatus further comprising a contaminants treating device;

identifying, by the coffee beans identification device, the coffee beans introduced in the roasting device in order to determine, directly or indirectly, a heating profile to be applied;

heating the coffee beans in the roasting device according to the heating profile, during a time;

collecting, in a smoke collecting device connected to the roasting device, smoke produced in the roasting device during the time of the heating;

diverting, by a smoke diverting device positioned between the smoke collecting device and the contaminants treating device, a first part of the smoke produced in the roasting device during the time of the heating, wherein the smoke diverting device diverts the first part of the smoke away from the contaminants treating device and directly to the outside of the roasting apparatus without being treated by the contaminants treating device; and

treating, in the contaminants treating device, a second part of the smoke produced in the roasting device during the time of the heating, to prevent a dispensing of coffee aromas into a room.

2 . The method according to claim 1 , wherein the contaminants treating device is selected from the group of an afterburner, a catalytic converter, or a device configured to divert air contaminants away from the room or to a filter configured to trap the coffee aromas.

3 . The method according to claim 1 , wherein during a part of the time of the step of heating, the first part of the smoke produced in the roasting device is dispensed in the room without being treated by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room.

4 . The method according to claim 3 , wherein, during a sub-step of the step of heating, the coffee aromas are produced, and during the sub-step, the first part of the smoke produced in the roasting device is dispensed in the room without being treated by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room.

5 . The method according to claim 3 , wherein the time of the heating step consists of a first period of time and a second period of time, and wherein:

during a part of the first period of time, the first part of the smoke produced in the roasting device is dispensed in the room without being treated by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room, and

during the second period of time, the second part of the smoke is treated by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room.

6 . The method according to claim 5 , wherein the second period of time of the heating step occurs after a first crack of the coffee beans.

7 . The method according to claim 1 , wherein during the time of the heating step, the first part of the smoke produced in the roasting device is dispensed in the room without being treated by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room and the second part of the smoke produced in the roasting device is treated by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room.

8 . The method according to claim 1 , wherein:

the roasting device comprises an air contaminants level monitoring unit configured for measuring a level of contaminants in the smoke, and

during the heating step:

the level of contaminants in the smoke is measured and compared to a threshold value to provide a comparison, and

a treatment of the smoke by the smoke treating unit is controlled based on the comparison.

9 . The method according to claim 1 , wherein the coffee beans introduced in the roasting device are partially pre-roasted beans, the partially pre-roasted beans having been obtained by heating green coffee beans and stopping the heating of the green coffee beans before an end of a first crack of the green coffee beans.

10 . The method according to claim 1 , wherein the smoke treating unit comprises a further contaminants treating device configured to prevent dispensing of air contaminants other than coffee aromas in the room.

11 . The method according to claim 1 , comprising the step of controlling a level of aroma dispensed in the room by setting a ratio of the part of the smoke dispensed in the room without being treated by the contaminants treating device to all of the smoke.

12 . A method for roasting coffee beans,

the method comprising:

introducing the coffee beans in a roasting device of a roasting apparatus, the roasting device comprising a coffee beans identification device, the roasting apparatus further comprising a contaminants treating device;

identifying, by the coffee beans identification device, the coffee beans introduced in the roasting device in order to determine, directly or indirectly, a heating profile to be applied;

heating the coffee beans in the roasting device according to the heating profile, during a time, wherein the time consists of a first period of time and a second period of time, wherein a first part of the smoke produced in the heating step is dispensed in the room without being treated by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room;

during a part of the first period of time, dispensing the part of the smoke produced in the roasting device in the room without being treated by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room; and

during the second period of time, treating a further part of the smoke by the contaminants treating device configured to prevent the dispensing of the coffee aromas in the room.

Assignments (2)

Priority Claims (1)

Continuity (2)

References Cited (22)