Yang Family Pegasus 800N roaster how to use? Introduction to the parts of coffee roaster

If coffee raw beans have established the general flavor of coffee, brewing is to show the flavor of this coffee, then baking is in between the two, is a key step to determine the direction of coffee flavor. But before we learn about baking, let's get a general idea of the parts and functions of the roaster.

Our roaster is the Yang Family Pegasus 800N from Taiwan! There are three main types of roaster: direct fire, semi-direct fire and hot air, and our roaster belongs to semi-direct fire.

| | half straight fire |

Semi-direct-fire baking is actually similar to direct-fire baking, but because there are no holes in the outer wall of the baking container, the flame will not directly touch the coffee beans. In addition, a ventilation device is added to introduce the hot air from the outside of the baking container into the baking room to improve baking efficiency. Another function of this ventilation device is to suck out the exfoliated silver skin (the film attached to the outer layer of coffee seeds). Prevent the silver skin from burning because of high temperature in the baking room, thus affecting the taste of coffee beans.

| | parts |

Let's introduce the roaster into three parts from top to bottom.

[part I]

When baking beans, we first pour the raw beans into the hopper, wait until the temperature of the boiler rises to the desired temperature, turn on the hopper switch to let the coffee beans into the boiler.

The throttle is installed in a position on the smoke pipe in front of the exhaust fan of the roaster, and the angle of the baffle is controlled by the throttle regulating valve. The throttle control valve has five gears. Generally speaking, the fully open throttle is to open the throttle to 5.

The main functions of the throttle are:

1. Remove water vapor and silver skin.

two。 Control the air temperature in the boiler

3. Adjust the pressure in the furnace.

Under the premise of sufficient heat, slightly increasing the throttle can enhance the heating effect of hot air on raw coffee beans, but if the heat is not enough or the throttle is too large, the boiler will lose temperature.

Unlike the direct-fire roaster, the semi-direct-fire roaster also has one more thing to heat raw coffee beans-hot air. The air temperature reading meter shown above is the measured air temperature. From this reading table, we can roughly judge whether the air duct is unobstructed.

[part II]

The raw coffee bean goes directly into the bucket from the hopper, and its baking has already begun. We can roughly judge the baking of the beans and the speed of the boiler through the mirror.

In the process of baking, we will also use sampling sticks to see the changes of beans in baking, smell the aroma of beans, and determine the timing of beans.

Usually we will observe the data on the dashboard to record the temperature of the beans in the boiler. The white number represents the temperature in the boiler, and the blue number is an early warning temperature. If it exceeds 240℃, it will give an alarm.

The number of revolutions on the console refers to the speed of idling.

If the rotation speed is too slow, the coffee beans will not be stirred, and the coffee beans will be roasted unevenly when heated unevenly; and if they rotate too fast, the centrifugal force will make the coffee beans stick more to the furnace wall, and the high temperature will burn the surface of the beans and cause bitterness.

[part III]

In different stages, we will use the pressure valve to adjust the size of gas firepower, the size of firepower we can observe through the pressure reading meter.

When it is time for coffee beans to drop beans, we will open the door under the cooked beans and let the coffee beans go into the cooling plate for cooling. if the cooling is not timely or too slow, it is easy to make the coffee beans smell of smoke, thus affecting the product.

[summary]

Before learning baking, we have to understand the machine we use, at least we have to know how it works and what it does, so as to help us learn baking better.