VERFAHREN UND VORRICHTUNG ZUM RÖSTEN VON KAFFEEBOHNEN

A roasting apparatus for coffee beans comprises a housing and a horizontal drum on the housing rotatable about an axis with an opening on a first end thereof for receiving and discharging beans and a plurality of openings on a second end opposite the first end of size sufficient to pass air and insufficient to pass the beans. The apparatus includes a heater in the housing capable of heating the drum to roast the beans and a fan adapted to move air through the first and second ends of the drum. A pair of doors pivotally mounted on a common hinge between the fan and the drum are movable between a closed position during roasting substantially blocking passage of free flow of air through the drum and an open position permitting free flow of the air once the beans are sufficiently roasted. A chaff collector is secured to the housing at an end opposite the drum first end. The collector has a plurality of openings of size sufficient to pass air and insufficient to pass chaff from the beans. When the beans are sufficiently roasted, the fan moves air through-the opening in the first end of the drum and the open doors and cause chaff to be removed from the roasted beans or other food and carried with the air through the openings in the second end of the drum. The chaff is then collected within the chaff collector as the air passes through the openings therein.