The semi-hot fan of coffee roaster is long and mellow, stable and introverted, like the elderly with deep internal force.

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Bean baking machine: direct fire VS hot air

It is also like the difference between Japanese cars and European cars, Jian Zong and Qizong!

The semi-hot fan is famous for its mellow, stable and introverted, like the elderly with deep internal force.

Direct fire machine is like dare to love dare to hate, amorous, ever-changing snake girl, difficult to control, but the deepest taste buds nerve!

When I bought the machine, I made some considerations about whether the direct fire machine or the semi-hot fan

From a certain point of view, I hope my coffee is rich and rhyming (it seems to have to choose a semi-hot fan), but I really can't stand it. If every time the coffee is baked with the same taste, what fun is there?

Your picture has explained whether the energy of the hot air can better heat the beans, that is, before the wind enters the boiler, it needs to go through the heating source, and the temperature of the wind is high enough to ensure the temperature difference between the wind and the beans. To ensure better heat transfer, so when we look at our roaster, we need to consider all possible paths of the air cycle. Some winds do not pass through the heat source before entering the boiler, which actually reduces the efficiency of baking beans.

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