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How to choose a suitable commercial coffee bean roaster

Nowadays, there are a variety of coffee roasters on the market, each with its own advantages. However, there is always a standard to judge whether a coffee roaster is suitable or not.

one

Bake gracefully and operate simply

Many people who enter the coffee roasting industry always have the dream of a literary youth. However, in reality, the operation of a coffee roaster may be difficult to use, and users may even be troubled by lampblack.

Therefore, when choosing a roaster, whether a coffee roaster is easy to use, whether it is convenient to operate, and how to deal with lampblack are the key points that need to be paid attention to.

We'd better choose an operating system that is simple and easy to use. At present, some commercial roasters are equipped with a control panel, for example, with only a few buttons and a touch screen.

And for enterprises, personnel changes occur frequently. If you are a coffee shop owner or owner of a roaster, the simple operating system of this commercial roaster allows new employees to reach the same level of operation as their original employees in the shortest possible time.

At the same time, considering the economic interests of small roasters, the energy consumption generated by lampblack treatment also needs to be paid attention to. Some international baking professional brands are solving this problem for coffee shop owners. For example, the German brand Probat successfully experimented with a tail gas filtration system, which has been put into use. This kind of filtration system does not need to burn tail gas, which reduces energy consumption and gas cost for enterprises.

At the same time, it also reduces greenhouse gas emissions-for today's young entrepreneurs and dreamers, environmental protection is also the "elegance" of the new era.

two

Uniform quality and ideal baking curve

What is the flavor of a cup of coffee? All these reflect the individual characteristics of the coffee shop and the artistic purport of the baker. Then, in order to achieve such a baking effect and form an ideal baking curve, we need Maillard reaction and its reaction speed in the process of coffee thermal balance in the roasting process. Different reactions and speeds can lead to different baking aromas, flavors and tastes.

In a coffee roaster, the source of controlling and regulating this heat balance reaction is the burner, which is the only source of hot air heat in the roaster. Experienced baristas all know that coffee is not roasted for a long time. And with the passage of baking time, the flavor of coffee beans will change faster and faster. Therefore, in order to quickly adjust the hot air temperature up and down to make it respond quickly, it needs not only burner power but also its sensitivity, just like a good racing engine can be put in and out freely, responsive.

At present, the latest high-tech power burner has a high response sensitivity of 0.001 seconds.

With this burner, the gas can be fully burned (the best "gas / air" coefficient), and it can also adapt to the climate of different regions and the calorific value of gas in different areas.

However, the traditional exhaust burner can not meet the above requirements.

In order to make this baking curve continue, there will not be different flavors in different batches, or even different quality in the same batch. The selection of a coffee roaster also needs to pay attention to the stability and uniformity.

At present, most of the commercial machines on the market are drum roasters. In the process of coffee roasting, nearly 30% of the heat energy is transferred to coffee beans through the baking drum in the way of heat conduction and thermal radiation, so the material and structure of the baking drum are very important. For example, Probat's roaster uses special cast iron and steel, with a double layer in structure, providing uniform heat conduction and radiation for coffee roasting.

At the same time, in order to ensure that the coffee beans have a constant mechanical trajectory in the drum, enough space and special mixing blade design are needed inside the roaster, which ensures a suitable "bean / hot air" coefficient ratio. set aside a certain amount of thermal expansion space for coffee beans in the roasting process.

three

Lock the aroma and remove the smell

Cooling is an important link in the roasting process of coffee beans. Don't think that everything will be all right with the baking drum. Because the temperature of the freshly baked beans is very high, if the beans are not cooled, the heat of the beans will allow the coffee beans to continue to bake, deviating from the baking degree expected by the bakers. at the same time, the high temperature can easily lead to the rapid volatilization of the aromatic substances of the coffee beans and the loss of flavor.

Therefore, when choosing roasters, we should pay special attention to their cooling devices and their cooling effect.

For those commercial coffee roasters with large quantities, their cooling plates generally need to be equipped with a flexible mixing device, which is controlled by program mixing, which can assist the cooling effect without breaking coffee beans. It is worth mentioning that very small batches of commercial coffee roasters do not necessarily have to be equipped with a stirring device. For example, Probat's 1kg commercial machine does not have a stirring device, because it is equipped with a downdraft cooling fan under its cooling plate, which is powerful and does not require manual mixing. (since 5kg, of course. )

In addition to locking the aroma cooling device, the silver skin treatment function of a roaster is also the focus of our consideration. Generally speaking, the exocarp, pulp and endocarp of raw beans have been removed from the hands of coffee bakers, but some of the silver skins need to be removed during the baking process.

The silver skin itself is harmless, but if the silver skin is not removed cleanly, it will affect the taste of the coffee; moreover, if the silver skin remains in the coffee roaster, the situation will be even worse, because it will be scorched in the next roast. let the next batch of coffee beans produce a charred, miscellaneous smell. In addition, the silver skin removal is not complete, will also cause fire, resulting in safety risks, although the coffee roaster has safety protection, but at least destroy a pot of coffee, but also damage equipment, resulting in economic losses. At the same time, the strength of extracting silver skin is also fastidious. The coffee beans in the roasting process become lighter due to dehydration and the expansion of the bean volume. If the pumping force is too large, it may destroy the structure of the coffee beans, or even break them.

So, at the launch conference of Roast magazine not long ago, a baker asked, "where is the silver filter of your Probat cooling plate?"

The Probat silver skin filter is certainly not in the cooling plate or around the bean outlet, in fact, it has an independent and complete coffee silver skin suction and swirl silver skin separation system, which carries out effective silver skin collection through a separate hot cyclone duct, and the silver skin collection integrity is very good. Therefore, the roasted coffee beans are of uniform quality and have no silver skin at all.

four

Safety first

After all, operating a coffee roaster is still a job dealing with gas and industry, so roasters and coffee lovers should not ignore safety issues when choosing roasters. A good roaster can remove these worries for the operator.

For example, the baking time and temperature of the Probat commercial roaster series are set at an upper limit. When the baking time is up, the machine will give an alarm; the upper limit of the baking temperature will be alerted 2 degrees in advance, and if the upper limit is reached, the gas will be cut off automatically. The maximum temperature limit is 250 °C. At the same time, when the gas pressure is too high or too low, the machine will automatically alarm and turn off the burner.

The cooling mixer needs to be equipped with a mechanical safety mechanism to prevent the mixer from automatically stopping when it gets stuck or wound around something during stirring, preventing mechanical injury and motor overload.

five

In the mobile era, bakers can also be "geeks".

Today, baking also hitches a ride in the mobile era, and some roasters are equipped with special baking software.

For example, the special baking software of Probat commercial roaster can be installed on PC. The software can be used not only to view the baking process and status, but also to automatically bake and copy the saved baking records by saving the baking records and using the software. Baking software can set (TDI) curves, so that roasters can understand the development trend of roasted coffee beans.

● commercial coffee bean brand recommendation

Qianjie coffee roasted single product-Italian commercial coffee beans: Yega Sheffield Coffee, Kenya AA Coffee, Panamanian Flower Butterfly Coffee, etc., are fully guaranteed in brand and quality, suitable for all kinds of utensils. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only 80-90 yuan. According to the calculation of 15 grams of powder per cup of hand-brewed coffee, 15 cups of coffee can be made in a bag, and each cup of coffee costs only about 6 yuan, which is very cost-effective for the normal price of 30 or 40 yuan a cup in a cafe.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com