TECHNICAL FIELD OF THE INVENTION

The invention disclosed herein generally relates to a fully automatic and selfsteering/adaptive coffee roaster. More particularly, the present invention relates to a fully automatic and self-steering/adaptive coffee roaster configured to perform roasting (and grinding), thereby enabling a user to instantly brew a coffee without losing its essence, aroma, and flavor at home, at work or in cafes and/or restaurants, and etc. and also capable of initiating and carrying out the roasting process according to a recipe, regardless of whether the user is present.

BACKGROUND

Coffee is a beverage brewed from coffee beans, which are roasted before consumption. Coffee is one of the most-popular beverages in the world and one of the most profitable international commodities. Coffee is the fruit of coffee trees, a cherry which inside the pulp has one or two coffee beans. Before the coffee drink can be brewed, the coffee beans must be dried, roasted, and ground. The roasting process is one of the fundamental stages in processing coffee beans. The roasting process changes the coffee bean both physically and chemically, influencing the taste of the coffee products. It leads to chemical reactions resulting in changes of color, essence, aroma, and density of the coffee bean. During roasting, CO2 is also built up inside the bean, so after roasting the coffee bean should ideally “degas” for 24 hours, before being used for brewing. Coffee roasting initiates a process that causes some of the aroma substances to disappear quickly. The roasted coffee is thus best (i.e., with the most aroma substances) if it is ground and brewed within a few days of it being roasted.

Currently, coffee beans are most often being roasted in larger-scale roasting factories, after which they are packed, stored, shipped to retail outlets and sold. It thus often takes months from the coffee is roasted until it is used for brewing. Therefore, the coffee is often inferior in quality when used for brewing, than it would have been if the time between roasting and brewing is limited to a few days. Smaller roasteries partially solve this problem (by being physically closer to the end user and therefore enabling lower lead time from roasting to brewing), but in return typically at a significantly higher cost. A few consumers roast the coffee beans at home using an oven, on the pan, or on dedicated coffee roasters, but with this equipment it requires a lot of effort, which probably keeps the vast majority from roasting their own coffee beans in the home.

One of the problems associated with the roasting of coffee beans at home or office, and in a cafe and/or a restaurant is to ensure that the roasting time and temperature of the beans is carefully and manually controlled by a human operator. It requires knowledge and skills to roast coffee beans correctly in order to release the aromatic and flavour qualities of the coffee bean. If a person is roasting the coffee beans in a pan or in an oven, then the raw coffee beans must be measured and added for roasting and also the roasting time and temperature must be manually controlled by a human operator. Most people do not possess the skills or knowledge to effectively roast the coffee beans on a pan or in an oven, and the time consumption for roasting coffee is an inconvenience. Even when people are using manual or dedicated semi-automatic coffee roasters (e.g., Gene Cafe, iRoast, Behmor) for roasting the coffee beans at home or office, and in a cafe and/or a restaurant, there is still a need for an operator or human presence and/or an active management for roasting the coffee beans by adding a particular quantity of beans to the manual or dedicated semi-automatic coffee roaster and selecting a program for roasting. Even with semi-automatic coffee roasters, the required human presence when roasting represents an inconvenience to most people.

A prior art, KR 101832981 B1 of LEE, GEON MAN, discloses an automatic coffee bean supply and storage system for an espresso machine. The automatic coffee bean supply and storage system includes: a raw coffee bean storage part having a storage space for storing raw coffee beans, including a first sensor part installed in the storage space to measure the residual amount of raw coffee beans, and discharging raw coffee beans through a control part connected with the first sensor part; a roaster part roasting the raw coffee beans stored in the storage space by receiving the coffee beans through an inlet; a coffee bean storage part having an aging space for storing and aging the roasted coffee beans, including a second sensor part installed in the aging space to measure the residual amount of roasted coffee beans, and discharging the coffee beans through a control part connected with the second sensor part; a coffee bean grinding part grinding the coffee beans by receiving the coffee beans through the coffee bean storage part; a water storage part having a storage space for storing water, and including a water supply part connected with the storage space; an espresso extracting part connected with the coffee bean grinding part and the water supply part to receive the ground coffee and water to extract espresso; and an automatic raw coffee bean supply part having a storage space for storing the raw coffee beans discharged from the raw coffee bean storage part, and including a dividing part dividing the storage space and a connecting part formed to connect at least one of the storage spaces to the inlet of the roaster part to supply the raw coffee beans to the roaster part. However, above-mentioned prior art system fails to disclose a coffee roaster configured to adapt the quantity of roasted beans and thus the frequency required for initiating new roasting cycles to the specific owner consumption pattern, and thereby autonomously initiating and implementing the roasting cycles to store enough roasted beans within the storage chamber in stock at all times.

In the light of above-mentioned problems, there is a need for a fully automatic and self-steering/adaptive coffee roaster to enable a consumer or user to roast, grind, and brew better coffee at home, at the workplace or in cafes and/or restaurants and the like without incurring high costs or inconvenience for the consumer in the roasting process. Further, there is also a need for a fully automatic and self-steering/adaptive coffee roaster that is capable of initiating and carrying out the roasting process according to a recipe, regardless of whether a human operator is present. The fully automatic and self-steering/adaptive coffee roaster is configured to initiate the roasting process with a frequency that is dynamically adapted to keep pace with the consumer's need for brewing coffee so that only such an amount is roasted, which on average is used by that specific consumer or group of consumers within a given period of time. SUMMARY OF THE INVENTION

This summary is provided to introduce a selection of concepts in a simplified form that is further disclosed in the detailed description of the invention. This summary is not intended to identify key or essential inventive concepts of the claimed subject matter, nor is it intended for determining the scope of the claimed subject matter.

The present invention discloses a fully automatic and self-steering/adaptive coffee roaster configured to perform roasting and grinding, thereby enabling a user to instantly brew a coffee without losing its essence, aroma, and flavor at home, at work or in cafes and/or restaurants, and etc.

In one embodiment, the coffee roaster is configured to perform roasting and grinding, thereby enabling a user to instantly brew a coffee without losing its essence, aroma, and flavor at home, at work or in cafes and/or restaurants, etc. In one embodiment, the coffee roaster is capable of initiating and carrying out the roasting process according to a recipe, regardless of whether the user is present. In one embodiment, the coffee roaster enables the consumer or user to roast, grind, and brew better coffee at home, at a workplace or in cafes and/or restaurants and the like without incurring high costs or inconvenience for the consumer in the roasting process. In one embodiment, the coffee roaster is configured to initiate the roasting process with a frequency that is dynamically adapted to keep pace with the consumer's need for brewing coffee so that only such an amount is roasted, which on average is used within a given period of time.

In one embodiment, the coffee roaster comprises one or more chambers for storing green coffee beans, one or more first quantity sensors, a dispenser, a roasting chamber, at least one heater, at least one storage chamber, a central control unit, and a grinder. In one embodiment, the green bean chamber is filled by the user at longer intervals. In one embodiment, at least one first quantity sensor is affixed to the green bean chamber. The first quantity sensor is configured to measure the level of green coffee beans, which are stored within the chamber so that the coffee roaster could request filling and not initiate new roasting processes in the absence of enough green coffee beans. In one embodiment, the dispenser is securely connected to the green bean chamber for receiving a certain amount of green coffee beans. The measured amount of raw coffee beans is automatically transported into the roasting chamber i.e., mechanically or by gravity.

In one embodiment, the roasting chamber could automatically receive the measured quantity of green coffee beans from the dispenser. In one embodiment, the roasting chamber is configured to initiate a roasting process and uniformly roast the measured quantity of green coffee beans by means of air supply and/or a mechanical agitation. In one embodiment, the roasting chamber is further configured to agitate the green coffee beans during the roasting process to ensure a uniform heat effect. When roasting coffee, a greater or lesser amount of smoke is emitted from the machine, potentially via an active or passive filtration mechanism/exhaust/filter. In one embodiment, the roasting chamber further comprises one or more third sensors to work together with the heat source or heater and the blower/fan in order to automatically control the temperature and level of agitation during the roasting cycle. In one embodiment, the one or more sensors are at least any one or a combination of, but not limited to, a heat sensor/a temperature sensor, a sound sensor, and an image sensor.

In one embodiment, the heater is securely positioned beneath the roasting chamber for driving hot air into the roasting chamber using at least one blower /fan, thereby uniformly roasting the measured quantity of green coffee beans within the roasting chamber. In one embodiment, the blower/fan is configured to create an air flow, which is used to drive the hot air into the roasting chamber. In one embodiment, the blower/fan is further configured to transport roasted coffee beans from the roasting chamber to the storage chamber for roasted coffee beans and at the same time, the air from the blower dissipates smoke and other particles from the roasting chamber that is produced during the roasting process. In one embodiment, the coffee roaster further comprises a separator, which is securely positioned above the storage chamber for roasted coffee beans and configured to separate the roasted coffee beans from chaff and smoke, respectively.

In one embodiment, the storage chamber for roasted coffee beans is having at least one second quantity sensor for measuring the level of roasted beans stored within the storage chamber for roasted coffee beans. The storage chamber is configured to connect to the roasting chamber for receiving and storing the roasted coffee beans until the user needs to use them for brewing a coffee. In one embodiment, the central control unit is in communication with the first and second quantity sensors. In one embodiment, the central control unit is configured to use the sensor measurements to adjust the heat and/or air supply so that the roasting follows a predetermined curve. In one embodiment, the central control unit is configured to receive data from the first and second quantity sensors and automatically initiate a new roasting process based on the received data. The central control unit could control the amount of heat in relation to a desired/predetermined roasting curve.

In one embodiment, the grinder is securely connected to the storage chamber for roasted coffee beans. The grinder is configured to grind the roasted coffee beans to the desired fineness for enabling the user to instantly brew the coffee without losing its essence, aroma, and flavor. In one embodiment, the grinded coffee powder could be delivered via an outlet. In one embodiment, the outlet is in the form of, but not limited to, a container, cup or similar, but could also function as a direct outlet to a brewing unit (e.g., directly to a coffee filter or an espresso bayonet). In one embodiment, the coffee roaster further comprises a chaff chamber, which is connected to the separator for receiving the chaff produced during the roasting process.

BRIEF DESCRIPTION OF THE DRAWINGS The foregoing summary, as well as the following detailed description of the invention, is better understood when read in conjunction with the appended drawings. For illustrating the invention, exemplary constructions of the invention are shown in the drawings.

FIG. 1 exemplarily illustrates a block diagram of a fully automatic and selfsteering/adaptive coffee roaster in an embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

Referring to FIG. 1, a fully automatic and self-steering/adaptive coffee roaster 100 in one embodiment is disclosed. In one embodiment, the coffee roaster 100 is configured to perform roasting and grinding, thereby enabling a user to instantly brew a coffee without losing its essence, aroma, and flavor at home, at work or in cafes and/or restaurants, and etc. In one embodiment, the coffee roaster 100 is capable of initiating and carrying out the roasting process according to a recipe, regardless of whether the user is present. In one embodiment, the coffee roaster 100 enables the consumer or user to roast, grind, and brew a better coffee at home, at a workplace or in cafes and/or restaurants and the like without incurring high costs or inconvenience for the consumer in the roasting process. In one embodiment, the coffee roaster 100 is configured to initiate the roasting process with a frequency that is dynamically adapted to keep pace with the consumer's need for brewing coffee so that only such an amount is roasted, which on average is used within a given period of time.

In one embodiment, the coffee roaster 100 comprises one or more chambers 102 for storing green coffee beans, one or more first and second quantity sensors (104 and 128), a dispenser 106, a roasting chamber 108, at least one heater 112, at least one storage chamber 120, a central control unit 130, and a grinder 124. In one embodiment, the chamber 102 is filled by the user at longer intervals, e.g., with enough capacity for 20 roastings or more. In one embodiment, at least one first quantity sensor 104 is affixed to the chamber 102. The first quantity sensor 104 is configured to measure the level of green coffee beans, which are stored within the chamber 102 so that the coffee roaster 100 could request filling and not initiate new roasting cycles in the absence of green coffee beans. In one embodiment, the dispenser 106 is securely connected to the chamber 102 for receiving a predetermined amount of coffee beans for each roasting cycle, which needs to be constant in order to be suitable for the predetermined roasting 'recipe'. The coffee roaster 100 then runs the required amount of cycles in order to continuously maintain the required volume of roasted beans, matching the user’s consumption pattern. The measured amount of raw coffee beans is automatically transported into the roasting chamber 108 i.e., mechanically or by gravity.

In one embodiment, the coffee roaster 100 adapts the number of roasted beans and thus the frequency required for initiating new roasting cycles to the specific 'owner' consumption pattern, and thereby autonomously initiating and implementing the roasting cycles to store enough roasted beans within the storage chamber 120 in stock at all times.

In one embodiment, the roasting chamber 108 could automatically receive the measured quantity of green coffee beans from the dispenser 106. In one embodiment, the roasting chamber 108 is configured to initiate a roasting process and uniformly roast the measured quantity of green coffee beans by means of air supply and/or a mechanical agitation. In one embodiment, the roasting chamber 108 is further configured to agitate the green coffee beans during the roasting process to ensure a uniform heat effect. When roasting coffee, a greater or lesser amount of smoke is emitted from the machine, potentially via an active or passive filtration mechanism/exhaust/filter 118. In one embodiment, the roasting chamber 108 further comprises one or more third sensors 110. In one embodiment, the one or more third sensors 110 are configured to work together with the heat source or heater 112 and the blower/fan 114 in order to automatically control the temperature and level of agitation during the roasting cycle. In one embodiment, the one or more third sensors 110 are at least any one or a combination of, but not limited to, a heat sensor/a temperature sensor, a sound sensor, and an image sensor. In one embodiment, the heater 112 is securely positioned beneath the roasting chamber 108 for driving hot air into the roasting chamber 108 using at least one blower /fan 114, thereby uniformly roasting the measured quantity of green coffee beans within the roasting chamber 108. In one embodiment, the blower/fan 114 is configured to create an air flow, which is used to drive the hot air into the roasting chamber 108. In one embodiment, the blower/fan 114 is further configured to transport roasted coffee beans from the roasting chamber 108 to the storage chamber 120 for roasted coffee beans and at the same time, the air from the blower 114 dissipates smoke and other particles from the roasting chamber 108 that is produced during the roasting process.

In one embodiment, the coffee roaster 100 further comprises a separator 116, which is securely positioned above the storage chamber 120 for roasted coffee beans and configured to separate the roasted coffee beans from chaff and smoke, respectively.

In one embodiment, the storage chamber 120 for roasted coffee beans having at least one second quantity sensor 128 for measuring the level of roasted beans stored within the storage chamber 120 for roasted coffee beans. The storage chamber 120 is configured to connect to the roasting chamber 108 for receiving and storing the roasted coffee beans until the user needs to use them for brewing a coffee. In one embodiment, the central control unit 130 is in communication with the first and second quantity sensors (104 and 128). In one embodiment, the central control unit 130 is configured to use the sensor measurements to adjust the heat and/or air supply so that the roasting follows a predetermined curve. In one embodiment, the central control unit 130 is configured to receive data from the first and second quantity sensors (104 and 128) and automatically initiate a new roasting process based on the received data so that the amount of coffee beans in the chamber 120 at any given time corresponds to a maximum of the specific user or users average consumption over a period of, but not limited to, 1 - 14 days, i.e., the optimal storage time window to retain optimal quality. The central control unit 130 could control the amount of heat in relation to a desired/predetermined roasting curve. In one embodiment, the grinder 124 is securely connected to the storage chamber 120 for roasted coffee beans. The grinder 124 is configured to grind the roasted coffee beans to the desired fineness for enabling the user to instantly brew the coffee without losing its essence, aroma, and flavor. In one embodiment, the grinded coffee powder could be delivered via an outlet 126. In one embodiment, the outlet 126 where either whole roasted coffee beans could be taken out if the user wants to use a separate grinder or where ground coffee beans are taken out via the internal grinder. In one embodiment, the outlet 126 is in the form of, but not limited to, a container, cup or similar, but could also function as a direct outlet to a brewing unit (e.g., directly to a coffee filter or an espresso bayonet). In one embodiment, the coffee roaster 100 further comprises a chaff chamber 122, which is connected to the separator 116 for receiving the chaff produced during the roasting process. The user could collect, remove, and dispose of the chaff and/or waste product produced from the roasting process (chaff) within the chaff chamber 122, which could be removed and disposed of.