Develop coffee flavor, coffee roasting technology

The process of roasting coffee is to develop the flavor of coffee beans. Coffee beans are made up of hundreds of aromatic compounds.

In the past, coffee roasting was mainly done in ordinary metal utensils. But after hundreds of years of change, with the continuous invention of new technology, we have changed the great transformation from hand-held metal utensils to cast iron to steel barrel roasters. Thus, the way of rotating the baking chamber driven by the motor makes the heating of the baking chamber more uniform. It also increases the efficiency of roasting coffee beans. However, it is still difficult to monitor the roasting capacity and roasting process of coffee, and the coffee roasting room is still out of our visual reach. How can we complete the visualization of the coffee bakery? Because the roasted coffee can only depend on the change of color, this requires us roasters to focus entirely on the baking room. In the difficult traditional coffee roasting room, the accurate temperature of the roaster can only be measured by using infrared spectrum, otherwise the roaster cannot detect it with blood eyes. Therefore, how to make the complete consistency between each coffee roast is actually very difficult to achieve and guarantee.

Airflow coffee roasting equipment

Digital temperature sensing technology was invented and perfected in the last century. This enables us to control the roasting process of coffee, and we can make every grain of coffee give out the best flavor. Adhere to consistency to ensure that a batch of coffee beans maintain the same baking degree. This method can always ensure the uniformity and inertia of coffee bean baking.

The heating of each grain of coffee beans can be kept consistent.

You can quickly use hot air to blow away dust and sundries from coffee beans.

Can make each kind of coffee can reach its ideal baking taste.

The whole roasting process is completely under the control of electronic temperature control, which can ensure that the roasted coffee is baked at a precise temperature to produce the best flavor we need.

After reaching the baking temperature, the cool air is quickly introduced into the baking room to cool the roasted coffee beans rapidly. Through the rapid cooling, the temperature of the roasted coffee beans is not further developed, so that the coffee beans reach our ideal baking temperature.