CN1416321A

CN1416321A - Novel roasted coffee with balanced flavor and process for making it

Info

Publication number: CN1416321A
Application number: CN 01806432
Authority: CN
Inventors: S·J·克科帕特里克; D·L·布里吉; M·C·法博; W·M·戴维斯
Original assignee: Procter and Gamble Ltd
Current assignee: Procter and Gamble Ltd; Procter and Gamble Co
Priority date: 2000-03-13
Filing date: 2001-03-13
Publication date: 2003-05-07
Also published as: CA2398074A1; WO2001067880A3; JP2003526349A; WO2001067880A2; BR0108821A; EP1272045A2; AU2001247397A1; MXPA02008892A

Abstract

This invention provides a novel coffee blend and a process for making said novel coffee. This novel coffee contains both a ''faster-roast fraction'' and a ''slower-roast fraction''. The ''faster-roast fraction'' contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% to the coffee blend, and more preferably, no less than 40% and no more than 60% to the coffee blend. Similarly, the ''slower-roast fraction'' contributes no less than 20% and no more than 80% to the 100% coffee blend, preferably no less than 30% and no more than 70% of the coffee blend, and more preferably, no less than 40% and no more than 60% of the coffee blend. Any 100% coffee blend where the ''faster-roast fraction'' and the ''slower-roast fraction'' in combination contribute a minimum of 70% of the 100% total is covered herein. Said ''faster-roast fraction'' has been roasted for a time period of about 1X to about 3.5 X and said ''slower-roast fraction'' has been roasted for a time period of from about 4.5X to about 6X, wherein the value of X is constant within each 100% coffee blend. X is greater than or equal to one (1) minute, preferably from about one (1) minute to about four (4) minutes, more preferably from about one (1) minute to about three (3) minutes, most preferably from about one (1) minute to about two (2) minutes. In the process of the present invention, each fraction consists of one or more independently roasted streams, each with the same or different roast times and/or the same or different target Hunter-L colors and/or the same or different coffee types, as long as the roast time of each stream falls within the specified time range where X is constant for a given 100% coffee blend. The faster-roast fraction, the slower-roast fraction, and any other streams are blended after roasting.

Description

Has novel roasted coffee with balanced flavor and preparation method thereof

The cross reference of related application

The application requires the preferential right of US provisional application serial number 60/188,987 (2000.3.13 application), and it is incorporated herein by reference.

Invention field

The present invention relates to have novel roasted coffee with balanced flavor and preparation method thereof.

Background of invention

Past for the coffee that roasting is fried shows balanced flavor, has the dense sense of some quick roasted coffees and has the feature that some often produce in the roasted coffee at a slow speed, and people have done a lot of trials.Roasted coffee has lower acidity sense and more dense sense usually fast, and this is more a kind of local flavor of consumer's expectations.Roasted coffee tends to produce than the distinctive feature of tool in roasting stir-fry process and generally has crisp sense, higher acidity sense at a slow speed.This local flavor is also thought desirable by a lot of consumers.When will be fast and at a slow speed roasting fry part when after roasting is fried, mixing by blend, it is perfect that its local flavor distribution characteristics becomes, and causes the local flavor of unusual balance, the permission coffee flavor is more effectively appeared suddenly.In addition, some features that this process has kept some the dense senses in the quick roasted coffee and produced in the roasted coffee at a slow speed, two kinds all is desirable coffee attribute.This result can develop the coffee with the Receptive uniqueness of high consumption person.

Therefore, need provide a kind of roasted coffee, it is that cost is effective, promptly allows neatly with the coffee bean preparation blend that can obtain easily, the balanced flavor that also has improved dense sense and distinctive feature simultaneously.

Summary of the invention

The invention provides the preparation method of a kind of new coffee blends and said new coffee.Contain " part is fried in roasting fast " and " part is fried in roasting at a slow speed " in this new coffee simultaneously." fast roasting fry part " constitutes and is no less than 20% and be no more than 80% in 100% coffee blends, is no less than 30% and be no more than 70% in the preferably coffee blend, and more preferably, is no less than 40% and be no more than 60% in the coffee blends.Equally, " at a slow speed roasting fry part " constitutes and is no less than 20% and be no more than 80% in 100% coffee blends, be no less than 30% and be no more than 70% in the preferably coffee blend, and more preferably, be no less than 40% and be no more than 60% in the coffee blends.Wherein " fast roasting fry part " and " part is fried in roasting at a slow speed " any 100% coffee blends of constituting altogether minimum 70% in 100% altogether comprises in the present invention.Said " part is fried in roasting fast " roasting has been fried about 1X and has been fried the time of about 4.5X to about 6X to time and said " roasting is fried at a slow speed " part roasting of about 3.5X, and wherein the value of X is a constant among 100% coffee blends separately.X is more than or equal to one (1) minute, and preferred about one (1) minute to about four (4) minutes, more preferably from about one (1) minute to about three (3) minutes, first-selection about (1) minute to about two (2) minutes.Roasting is fried partly and can be made up of the material flow that multiple independent roasting is fried fast, said material flow has identical or different roasting separately and fries time and/or identical or different target Hunter L-color and/or identical or different type of coffee, as long as the roasting of material flow is fried the time within 1X to 3.5X scope separately, in 1X and 3.5X were also included within, wherein X was a constant to 100% given coffee blends.Equally, roasting is fried partly and can be made up of the material flow that multiple independent roasting is fried at a slow speed, said material flow has identical or different roasting separately and fries time and/or identical or different target Hunter-L colourity and/or identical or different type of coffee, as long as the roasting of material flow is fried the time within 4.5X to 6X scope separately, 4.5X and in 6X was also included within, wherein X was a constant to 100% given coffee blends.After baking stir-fry, will bake fast and fry part and bake the stir-fry part at a slow speed and constitute arbitrary part or two-part any material flow blend.

New coffee of the present invention has unique local flavor distribution characteristics, and it combines the desirable attribute that coffee had with unique roast time, thereby reaches the local flavor distribution characteristics of balance.This distribution characteristics is to use any independent material flow institute inaccessiable, no matter is under the roasting stir-fry time of arbitrary uniqueness or has and be positioned at said roasting and fry any roasting of time durations and fry the time.By blend, the defective of the local flavor distribution characteristics of material flow obtains being in harmonious proportion separately, so that the local flavor of not expecting of material flow becomes not obvious and makes required local flavor appear suddenly out separately.A lot of consumers think that this new local flavor distribution characteristics is desirable.

In addition, in particularly preferred embodiment of the present invention, for reaching required balanced flavor distribution characteristics, the Hunter L-color difference between preferred any stream of partial material at a slow speed and any quick fraction material flow is less.Preferably, any roasting is at a slow speed fried material flow than the extremely dark 2L of the shallow 2L of any 100%Arabica faster-roast stream, in shallow 2L and dark 2L are also included within.Preferably, any roasting is at a slow speed fried material flow than containing 50% or the dark 4L to 7L of any faster-roast stream of the Robusta of manying type coffee bean more.At a slow speed roasting fry material flow can each naturally from than any colourity of the shallow 2L of faster-roast stream that contains 50% following Robusta type coffee bean to the 7L deeply.The balanced flavor that the colourity difference is provided than senior general's adverse effect new method of the present invention is fried in roasting.

The present invention has roasted coffee with balanced flavor and preparation method thereof.The part of coffee bean is baked 270 to 1400 seconds target of the stir-fry roasting stir-fry time at a slow speed to reach the target Hunter L-color, in general is 21-11L.The part roasting is fried in the quick roasting of coffee bean fry time of 60 to 720 seconds reaching the target Hunter L-color, if in general 100%Arabica then is 21-11L and then in general is 24-16L if contain the material flow of 100%Robusta type coffee bean.Any material flow that contains the mixture of Arabica and Robusta can have the target Hunter L-color of any colourity from 24-11L.This new coffee is a kind of blend that bakes after frying, its contain significant quantity at a slow speed and quick fraction.For example, the coffee blends of two kinds of material flow preferably bakes the stir-fry material flow at a slow speed by about 40 to 60% faster-roast stream and 40 to 60% to be formed, and adds up to amount to 100% of final coffee blends.From the viewpoint of " balance " taste, preferably make at a slow speed roasting fry and fast roasting to fry the shared amount of part in final blend relative equal, do not have a part shared amount in final blend to Duo 30% in preferred two parts than another part.In addition, at a slow speed roasting fry and fast roasting fry the great majority that part should constitute blend jointly, constitute at least 70% of 100% coffee blends, more preferably 85% and first-selected 100%.For example, fast roasting fry part can constitute 100% coffee blends 35% and at a slow speed roasting fry part and can constitute 35%, all the other 30% are made up of the material flow or the various materials stream of the definition of " at a slow speed roasting fry " in the blend that does not belong to discussion or " roasting is fried fast " material flow, and wherein X is a constant to 100% final coffee blends.Additional 0 to 30% material flow that does not belong to the definition of " roasting is fried fast " or " roasting is fried at a slow speed " in the given blend provides flexibility and cost savings for making blend. Definition

Term used herein has to give a definition:

Term used herein " part is fried in quick roasting " refers to that roasting has been fried approximately in routine roasting stir-fry stove 60 Second was to 12 minutesCoffee bean, roasting is fried temperature between about 350F ° and 1200F °, preferably between 350F ° and 800F °.In addition, the roasting stir-fry time must be in 1X to 3.5X scope, and in 1X and 3.5X were also included within, wherein X was defined as 100% given coffee blends and equals at least 1 minute constant, and preferred 1 to 4 minute, more preferably 1 to 3 minute, and first-selected 1 to 2 minute.Said this part can have been fried the similar and different roasting stir-fry time by roasting, roasting is fried to similar and different Hunter-L colourity and use the multiple coffee material flow of similar and different coffee bean type to form.For example, when X is when equaling 1 minute constant, the roasting of the faster-roast stream separately time of frying can be that the time is fried in any roasting from 1 minute to 3.5 minutes, in being also included within 1 minute and 3.5 minutes.

Term used herein " at a slow speed roasting fry part " refers to that frying in the stove roasting in the routine roasting has fried about 4.5 minutes to about 18 minutes coffee bean, and roasting is fried temperature between about 350F ° and 1200F °, preferably between 350F ° and 800F °.In addition, the roasting stir-fry time must be in 4.5X to 6X scope, and in 4.5X and 6X were also included within, wherein X was defined as 100% given coffee blends and equals at least 1 minute constant, and preferred 1 to 4 minute, more preferably 1 to 3 minute, and first-selected 1 to 2 minute.Said this part can be fried the similar and different roasting stir-fry time by roasting, roasting is fried to similar and different Hunter-L colourity and use the multiple coffee material flow of similar and different coffee bean type to make.For example, when X is when equaling 1 minute constant, the roasting time of frying that material flow is fried in roasting at a slow speed separately can be that the time is fried in any roasting from 4.5 minutes to 6 minutes, in being also included within 4.5 minutes and 6 minutes.

Term " conventional roasting is fried " comprises about 350F ° to about 1200F ° of roasting stir-fry temperature, preferably about 350F ° to 800F °.Conventional roasting is fried used roasting and is fried the stove type and include, but is not limited to the batch (-type) roasting and fry stove, and stove is fried in roasting as the Thermalo batch (-type), stove is fried in the roasting of Probat batch (-type) and stove is fried in the roasting of Neotec batch (-type); Stove is fried in the continous way roasting, fries stove as Probat continous way roasting stir-fry stove and the roasting of Neotec continous way.

Except as otherwise noted, all proportions used herein and percentage are all by weight. Detailed Description Of The Invention

The invention provides the preparation method of a kind of new coffee blends and said new coffee.Contain " part is fried in roasting fast " and " part is fried in roasting at a slow speed " in this new coffee simultaneously." fast roasting fry part " constitutes and is no less than 20% and be no more than 80% in 100% coffee blends, is no less than 30% and be no more than 70% in the preferably coffee blend, and more preferably, is no less than 40% and be no more than 60% in the coffee blends.Equally, " at a slow speed roasting fry part " constitutes and is no less than 20% and be no more than 80% in 100% coffee blends, be no less than 30% and be no more than 70% in the preferably coffee blend, and more preferably, be no less than 40% and be no more than 60% in the coffee blends.Wherein " fast roasting fry part " and " part is fried in roasting at a slow speed " any 100% coffee blends of constituting altogether minimum 70% in 100% altogether comprises in the present invention.Said " part is fried in roasting fast " roasting has been fried about 1X and has been fried the time of about 4.5X to about 6X to time and said " roasting is fried at a slow speed " part roasting of about 3.5X, and wherein the value of X is a constant among 100% coffee blends separately.X is more than or equal to one (1) minute, and preferred about one (1) minute to about four (4) minutes, more preferably from about one (1) minute to about three (3) minutes, first-selection about (1) minute to about two (2) minutes.Roasting is fried partly and can be made up of the material flow that multiple independent roasting is fried fast, said material flow has identical or different roasting separately and fries time and/or identical or different target Hunter L-color and/or identical or different type of coffee, as long as the roasting of material flow is fried the time within 1X to 3.5X scope separately, in 1X and 3.5X were also included within, wherein X was a constant to 100% given coffee blends.Equally, roasting is fried partly and can be made up of the material flow that multiple independent roasting is fried at a slow speed, said material flow has identical or different roasting separately and fries time and/or identical or different type of coffee, as long as the roasting of material flow is fried the time within 4.5X to 6X scope separately, 4.5X and in 6X was also included within, wherein X was a constant to 100% given coffee blends.After baking stir-fry, will bake fast and fry part and bake the stir-fry part at a slow speed and constitute arbitrary part or two-part any material flow blend.A) the coffee blends product 1) part

Coffee blends product of the present invention bakes the stir-fry part at a slow speed by about 20 to 80% quick roasting stir-fry parts and about 20 to 80% and constitutes.Part separately can be by having that various materials stream that uniqueness or same breed form constitutes and different material flow can have similar and different roasting and fries time and Hunter L-color.Preferably, roasting at a slow speed fry part and fast roasting fry exist in the part separately of part be no more than 5 kinds, more preferably no more than about 3 kinds, be no more than about a kind of different material flow more preferably no more than about 2 kinds and first-selection.In 100% coffee product maximum 30% can contain and not belong to " quick roasting stir-fry " or the material flow or the various materials stream of " roasting is fried at a slow speed " definition partly that any X value is suitable for, wherein X is to 100% given coffee product to be value be about 1 to about 4 constant, 1 and 4 be also included within.2) coffee blends

Fast and at a slow speed roasted coffee bean can derive from low-quality, ordinary quality or high-quality coffee bean or its mixture.Roasted coffee bean preferably derives from medium or high-quality coffee bean or its mixture at a slow speed.Herein, the non-limiting example of high-quality coffee bean comprises " Milds " (high-level Arabicas) as Colombian coffee, Mexico's coffee and the Milds that washed, as the extremely hard coffee bean of the extremely hard coffee bean of Costa Rica, Kenya A and B coffee bean and Guatemala.Herein, the non-limiting example of ordinary quality coffee bean comprises Brazil Coffee beans and African natural coffee.Herein, the non-limiting example of low-quality coffee coffee bean comprises the Arabicas that Robustas, low level Naturals, rudimentary Brazil Coffee beans in addition and low level were not washed.

Coffee blends of the present invention can be whole beans, grind or grind and regularization to about 600-100 μ m medium grain diameter or grind and levigate or grind, regularization and the levigate extremely average sheet thickness of the about 1016 μ m of about 102-.Laminar coffee is in US patent 5,064,676; 4,331,696,4,267,200; 4,110,485; 3,660,106; 3,652,293 and 3,615,667 describe to some extent, and all are incorporated herein by reference.B) method of the present invention

Method of the present invention comprises three step committed steps.The first step comprises coffee bean is baked the target Hunter L-color of frying between about 21 to 11L at a slow speed.Second step comprised, if 100%Arabica type coffee bean, then coffee bean is baked fast the target Hunter L-color of frying between about 21 to 11L, and if contain the material flow of 100%Robusta type coffee bean, then target Hunter L-color between 24 to 16L is fried in roasting fast.Any material flow that contains the mixture of Arabica and Robusta simultaneously can have the target Hunter L-color of any colourity from 24-11L.The 3rd step comprised fries partly and any other material flow or the blend of various materials stream baking fast to fry with baking at a slow speed, reaches 100% coffee blends.Each several part or material flow can be by any order blend or combinations.Grinding is another aspect, and it is nonessential and can carrying out with any part or before or after containing the material flow blend of these parts.1) roasting is fried and is used coffee bean at a slow speed

Slowly bake in the stir-fry step in speed, the extremely target Hunter L-color of about 21-11L is fried in the coffee bean roasting.Use conventional roasting stir-fry method.Roasting is fried temperature and is about 350F ° to about 1200F °, preferably about 350F ° to 800F °.The roasting stir-fry time is about 4.5 to 24 minutes, preferred 5 to 15 minutes.When reaching required Hunter L-color, roasted coffee bean is fried the stove from the heat roasting and is taken out at a slow speed.Rapidly with the coffee bean cooling, in general by normal temperature air and/or water spray.The cooling coffee bean can stop to fry relevant pyrolytic reaction with roasting.

It is found that roasted coffee bean has higher acidity sense than quick roasted coffee bean at a slow speed, and at a slow speed roasted coffee bean than frequent unique feature, 2 of producing of quick roasted coffee bean) fast roasting fry and use coffee bean

In baking the stir-fry step fast, if material flow is 100%Arabica, contain 100%Robusta type coffee bean if then coffee bean is baked the target Hunter L-color and the material flow of frying to about 21-11L, then bake the target Hunter L-color of frying to 24-16L.Any material flow that contains the mixture of Arabica and Robusta simultaneously can have the target Hunter L-color of any colourity from 24 to 11L.Use conventional roasting stir-fry method.Roasting is fried temperature and is about 350F ° to about 1200F °, preferably about 350F ° to 800F °.The roasting stir-fry time is about 0.5 to 12 minute, preferred 0.5 to 5 minute.When reaching required Hunter L-color, quick roasted coffee bean fried the stove from the heat roasting take out.Rapidly with the coffee bean cooling, in general by normal temperature air and/or water spray.The cooling coffee bean can stop to fry relevant pyrolytic reaction with roasting.3) said part of blend and material flow

Quick roasted coffee part, the slow roasted coffee part of speed are in the same place with any additional material flow blend.Fast roasted coffee give the dense sense of coffee product and at a slow speed roasted coffee give and have more distinctive feature.Roasting at a slow speed after the merging is fried partly and baked fast to fry partly can provide beyond thought balanced flavor.What fast roasting fried that part constitutes 100% coffee blends is no less than 20% and be no more than 80%, the preferably coffee blend be no less than 30% and be no more than 70%, and more preferably, coffee blends be no less than 40% and be no more than 60%.Equally, what roasting fried that part constitutes 100% coffee blends at a slow speed is no less than 20% and be no more than 80%, the preferably coffee blend be no less than 30% and be no more than 70%, and more preferably, coffee blends be no less than 40% and be no more than 60%.Roasting stir-fry and quick roasting are fried and are partly constituted minimum 70% in 100% coffee blends altogether at a slow speed.Coffee can be whole beans or before or after blend or blend ground or broken regularization (crack normalized) simultaneously.Then can be with cereal or cracker shaped.C) color is fried in the roasting of coffee bean

The color that the Hunter color modular system has defined coffee bean is baked the degree of stir-fry with them.The Hunter color modular system is described in R.S.Hunter's " photoelectricity colour difference meter " " U.S. optics association magazine ", and 48,985-95 (1958) and US patent 3,003,388 (1961.10.10 authorizes Hunter etc.).These two pieces of documents all are incorporated herein by reference.

The complete skill of system is described " photoelectricity colour difference meter " " U.S. optics association magazine " that can consult R.S.Hunter, 48,985-95 (1958).Use Hunter color meter (D25 DP9000 series) to measure the powder brightness/darkness of (comprising coffee).Allow a branch of optical pickocff light shine sample with miter angle with vertical line from the quartz halogen annular lamp.Collect reverberation then in receiver, said receiver is to spend the top that the angle is close proximity to sample with vertical line 0.Use the catoptrical amount of collecting to determine the brightness of sample, represent by above-mentioned " L " scale.Generally speaking, Hunter color " L " scale value is the unit of optical refractometry measuring, and this value is high more, and color is shallow more, because the material of light color reflects more light.Specifically, in the Hunter color system, " L " scale is divided into 100 five equilibrium units; Absolute black in the bottom of this scale (L=0) and absolute white at the top (L=100).Therefore, when measuring the degree of roasting stir-fry, " L " scale value is low more, and the degree that roasting is fried is big more, because roasting stir-fry degree is big more, the color of roasting stir-fry beans is dark more.The L scale be by the Hunter development in laboratory and with the internationally accepted basis that is determined as to brightness.The L value is calculated by following formula: wherein Y is the luminance function of CIE three look XYZ values.CIE represents CommissionInternationale de I ' Eclairage or International Commission onIllumination.(D25 DP-9000 series Hunter color meter user's manual, the 1.4th edition, in April, 1993, Hunter Associates Laboratory, Reston, VA.)

Embodiment

Illustrate the preparation and the feature of balanced flavor coffee by following examples.Embodiment 1

A criticizes (roasting stir-fry part fast): 100% thin South America coffee (high-grade Arabica type coffee bean is from Colombia) is used the amount of every crowd of 45kg (200lb) fry roasting stir-fry in the stove (model 23R) in the Thermalo roasting.Gas combustion stove input power is 1.7 hundred ten thousand Btu/hr (498kW).The roasting stir-fry time is 240 seconds.The target Hunter L-color that beans are fried in roasting is 16.

B criticizes (part is fried in roasting at a slow speed): 100% thin South America coffee (high-grade Arabica type coffee bean is from Colombia) uses amount roasting in Thermalo roasting stir-fry stove (model 23R) of every crowd of 45kg (300lb) to fry.Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (498kW).The roasting stir-fry time is 480 seconds.The target Hunter L-color that beans are fried in roasting is 15.

The Hunter L-color that B criticizes is criticized dark 0-2L than A, preferred 1L.60: 40 blends (A criticizes: B criticizes) are broken, regularization and be milled to about 900 microns of average grain granularity.

Embodiment 2

A criticizes (roasting stir-fry part fast): will use the amount of every crowd of 45kg (200lb) to fry roasting stir-fry in the stove (model 23R) in the Thermalo roasting from the Arabicas that washed of Mexican life and the blend of Costa Rica's coffee.Gas combustion stove input power is 1.7 hundred ten thousand Btu/hr (498kW).The roasting stir-fry time is 300 seconds.The target Hunter L-color that beans are fried in roasting is 18.

B criticizes (roasting fry part) at a slow speed: use the amount of every crowd of 45kg (500lb) to fry in the Thermalo roasting blend of the 65% thin Arabica that washed and Colombian coffee and 35% natural A rabica (from the low acidity type coffee bean of Honduras and E1 Salvador) and bake stir-fry in the stove (model 23R).Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (410kW).The roasting stir-fry time is 900 seconds.The target Hunter L-color that beans are fried in roasting is 18.

The Hunter that B criticizes-L colourity is criticized shallow 1L to dark 1L than A, but preferred L-colourity is identical.50: 50 blends (A criticizes: B criticizes) are broken, regularization and be milled to about 600 microns of average grain granularity.

Embodiment 3

A criticizes (faster-roast stream): will use the amount of every crowd of 45kg (100lb) to fry roasting stir-fry in the stove in the Thermalo roasting from 100% thin South America coffee of Brazil.Gas combustion stove input power is 1.7 hundred ten thousand Btu/hr (498kW).The roasting stir-fry time is 90 seconds.The target Hunter L-color that beans are fried in roasting is 15.6.

B criticizes (faster-roast stream): will use the amount of every crowd of 45kg (100lb) to fry roasting stir-fry in the stove (model 23R) in the Thermalo roasting from the blend of the Arabicas of central and south america.Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (410kW).The roasting stir-fry time is 180 seconds.The target Hunter L-color that beans are fried in roasting is 16.1.

C criticizes (material flow is fried in roasting at a slow speed): 100% Indonesia's coffee is used amount roasting in Thermalo roasting stir-fry stove of every crowd of 45kg (1001b) fry.Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (410kW).The roasting stir-fry time is 300 seconds.The target Hunter L-color that beans are fried in roasting is 14.1.

D criticizes (material flow is fried in roasting at a slow speed): 100% Indonesia's coffee is used amount roasting in Thermalo roasting stir-fry stove of every crowd of 45kg (100lb) fry.Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (410kW).The roasting stir-fry time is 300 seconds.The target Hunter L-color that beans are fried in roasting is 17.6.

Roasting is fried partly and is made up of A batch materials stream and B batch materials stream fast.Roasting is fried partly and is made up of C batch materials stream and D batch materials stream at a slow speed.

The Hunter L-color that C criticizes is criticized dark 0.5-2.5L than A, preferred dark 1.5L, and C criticizes than B and criticizes dark 1-3L, preferred dark 2L.The Hunter L colourity that D criticizes is criticized shallow 1-3L than A, preferred shallow 2L, and D criticizes than B and criticizes shallow 0.5-2.5L, preferred shallow 1.5L.With 15: 25: 35: 25 blend (A criticizes: B criticizes: C criticizes: D criticizes) was broken, regularization and be milled to about 800 microns of average grain granularity.

Embodiment 4

A criticizes (roasting stir-fry part fast): will use the amount of every crowd of 45kg (100lb) to fry roasting stir-fry in the stove in the Thermalo roasting from the 100%Robusta coffee of Vietnam.Gas combustion stove input power is 1.7 hundred ten thousand Btu/hr (498kW).The roasting stir-fry time is 90 seconds.The target Hunter L-color that beans are fried in roasting is 21.5.

B criticizes (roasting fry part) at a slow speed: the amount that will use every crowd of 45kg (100lb) from the blend of the Arabicas of central and south america is fried in the stove roasting in the Thermalo roasting and is fried.Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (410kW).The roasting stir-fry time is 300 seconds.The target Hunter L-color that beans are fried in roasting is 17.

The Hunter L-color that B criticizes is criticized dark 3.5-5.5L than A, preferred dark 4.5L.With 30: 70 broken, regularization of blend (A criticizes: B criticizes) and be milled to about 750 microns of average grain granularity.

Embodiment 5

A criticizes (roasting stir-fry part fast): 100% Indonesia's coffee is used the amount of every crowd of 45kg (300lb) fry roasting stir-fry in the stove in the Thermalo roasting.Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (410kW).The roasting stir-fry time is 720 seconds.The target Hunter L colourity of roasted coffee bean is 19.

B criticizes (part is fried in roasting at a slow speed): 100% thin South America coffee (high-grade Arabica type coffee bean is from Costa Rica's coffee) is used amount roasting in Thermalo roasting stir-fry stove of every crowd of 45kg (500lb) fry.Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (410kW).The roasting stir-fry time is 1080 seconds.The target Hunter L-color that beans are fried in roasting is 18.

C criticizes (additives materials flow): will use the amount of every crowd of 45kg (1001b) to fry roasting stir-fry in the stove (model 23R) in the Thermalo roasting from 100% coffee of Brazil.Gas combustion stove input power is 1.7 hundred ten thousand Btu/hr (498kW).The roasting stir-fry time is 120 seconds.The target Hunter L-color that beans are fried in roasting is 22.

The Hunter L-color that B criticizes is criticized dark 0-2L than A, preferred dark 1L.With (A criticizes: B criticizes: C criticizes) blend of 30: 40: 30 compounds and whole steamed buns stuffed with sweetened bean paste dress.

Embodiment 6

A criticizes (roasting stir-fry part fast): the Arabicas that will wash (from Colombia) fries roasting stir-fry fast on the stove in the roasting of ProbatRZ2500SY continous way, and the roasting stir-fry time is 120 seconds.Hot air temperature is 635 °F (335 ℃), and reaching roasting stir-fry colourity is 17.1L.

B criticizes (part is fried in roasting at a slow speed): the Arabicas that will wash (from Guatemala) and upward uses the amount of every crowd of 45kg (100lb) to bake stir-fry fast at Thermalo roasting stir-fry stove (model 23R).Gas combustion stove input power is 1.4 hundred ten thousand Btu/hr (410kW).The roasting stir-fry time is 700 seconds.The target Hunter L-color that beans are fried in roasting is 18.3L.

The Hunter L-color that B criticizes is criticized shallow 0.2-2.2L than A, preferred shallow 1.2L.With 50: 50 broken, regularization of blend (A criticizes: B criticizes) and be milled to about 800 microns of average grain granularity.

Claims

What 1, a kind of new roasting was fried grinds or whole bean coffee product, contains:

A) part is fried in about 20% to 80% quick roasting;

B) part is fried in about 20% to 80% roasting at a slow speed;

C) not necessarily, be no more than about 30% do not belong to the material flow that the definition of part is fried in fast or at a slow speed roasting in given 100% coffee blends.
What 2, a kind of new roasting was fried grinds or whole bean coffee product, and part is fried in wherein said quick roasting

A) fried time of 1X to 3.5X by roasting, wherein X is 1 minute to 4 minutes, and is constant value to 100% coffee blends separately

B) fried the material flow of any time among the 1X to 3.5X by one or more roastings and formed, in 1X and 3.5X are also included within;

C) these material flow are baked and fry similar and different roasting and fry the time and/or have similar and different target Hunter L-color and/or be made up of the coffee bean of similar and different type.
What 3, a kind of new roasting was fried grinds or whole bean coffee product, and part is fried in wherein said roasting at a slow speed

A) fried time of 4.5X to 6X by roasting, wherein X is 1 minute to 4 minutes, and is constant value to 100% coffee blends separately

B) fried the material flow of any time among the 4.5X to 6X by one or more roastings and formed, in 4.5X and 6X are also included within;

C) roasting of these material flow has been fried similar and different roasting and is fried the time and/or have similar and different target Hunter L-color and/or be made up of the coffee bean of similar and different type.
4, the new coffee product of claim 2 wherein will bake the stir-fry part at a slow speed and quick roasting stir-fry part separately grinds.
5, the new coffee product of claim 3 wherein will bake the stir-fry part at a slow speed and quick roasting stir-fry part separately grinds.
6, the new coffee product of claim 2 wherein will bake stir-fry part and partially mixed being in the same place of quick roasting stir-fry at a slow speed after the roasting stir-fry with before grinding.
7, the new coffee product of claim 3 wherein will bake stir-fry part and partially mixed being in the same place of quick roasting stir-fry at a slow speed after the roasting stir-fry with before grinding.
8, the new coffee product of claim 6 does not grind coffee mixture.
9, the new coffee product of claim 7 does not grind coffee mixture.
10, the new coffee product of claim 2, wherein after baking stir-fry and before grinding any the stir-fry material flow of roasting at a slow speed and/or any faster-roast stream are mixed, and after grinding, remaining stir-fry material flow of roasting at a slow speed and/or faster-roast stream are mixed.
11, the new coffee product of claim 3, wherein after baking stir-fry and before grinding any the stir-fry material flow of roasting at a slow speed and/or any faster-roast stream are mixed, and after grinding, remaining stir-fry material flow of roasting at a slow speed and/or faster-roast stream are mixed.
12, the new coffee product of claim 2, wherein any roasting are at a slow speed fried the Hunter L-color of material flow than the extremely dark 2L of the shallow 2L of any 100%Arabica faster-roast stream.
13, the Hunter L-color that the new coffee product of claim 2, wherein any roasting are at a slow speed fried material flow is than containing 50% or the dark 4L to 7L of target Hunter L-color of each quick roasted coffee material flow of the Robusta of manying type coffee bean more.
14, the new coffee product of claim 2, wherein any roasting is at a slow speed fried the Hunter L-color of material flow than the dark 2L to 7L of target Hunter L-color that contains less than each quick roasted coffee material flow of 50%Robusta type coffee bean.
15, the Hunter L-color that the new coffee product of claim 3, wherein any roasting are at a slow speed fried material flow than the shallow 2L of any 100%Arabica faster-roast stream between the dark 2L.
16, the Hunter L-color that the new coffee product of claim 3, wherein any roasting are at a slow speed fried material flow is than containing 50% or the dark 4L to 7L of target Hunter L-color of each quick roasted coffee material flow of the Robusta of manying type coffee bean more.
17, the new coffee product of claim 3, wherein any roasting is at a slow speed fried the Hunter L-color of material flow than the dark 2L to 7L of target Hunter L-color that contains less than each quick roasted coffee material flow of 50%Robusta type coffee bean.
18, a kind of production method of roasted coffee blend, wherein that two kinds of coffee coffee beans are together partially mixed, wherein said part is fried with two or more different roasting stir-fry speed roastings separately.
19, the method for claim 13, wherein to contain roasted coffee bean at a slow speed part and a kind of content that a kind of content is coffee blends about 20% to about 80% be the quick roasted coffee bean part of coffee blends about 20% to about 80% to the roasted coffee blend.
20, the method for claim 19 partly separately bakes stir-fry with two or more roasted coffee beans and separately grinds then.
21, the method for claim 19 with the partly separately roasting stir-fry of two or more roasted coffee beans, grinds then together.