Coffee roasting points Coffee roaster chapter | description of the structure of coffee roaster

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1. Baking drum

Put in the place where the raw beans are baked, there are cylindrical and non-cylindrical shapes. The cylindrical baking drum can be divided into two types: the surface is covered with small holes and there are no holes. The two kinds of heating methods and insulation of the air in the drum are different, the same is heating, because the coffee bean temperature rising state is different, but also lead to different flavor. There are also various types of non-cylindrical heating rollers, but all of them can stir beans efficiently and can be baked in a short time.

two。 Gas-making valve

When roasting coffee beans, they must be discharged because they produce a lot of smoke. And the device that adjusts its discharge is the gas valve. It can not only remove the smoke, but also discharge the hot air from the baking drum. Even if the way in which the temperature rises can be changed by adjusting the firepower of the heat source, the temperature cannot be lowered, and the gas valve can do this. Is the key to the stability of baking results, that is, to stabilize the rising temperature in control. And the air valve is a major factor to help guide the success.

3. cooling system

In the second half of the baking process, the coffee beans begin to burst and bounce in the drum because the coffee beans themselves have a heating reaction, which must be stopped as soon as possible so as not to cause overbaking. The cooling device is a device that can prevent the beans from continuously producing a heating reaction and keep the temperature of the beans from rising. Suck away the hot air through the fan, and blow a cold wind to cool the beans, but if you have to bake more than 100 kilograms of coffee beans at a time, this cooling method is too slow, at this time will spray water mist rapid cooling.

4. Thermometer

It is mainly used to measure the temperature of coffee beans during baking, but what is measured is not the actual temperature of the beans, but the temperature of the air in the baking drum. Therefore, we can only speculate the temperature of the beans based on this data.

5. Gas pressure gauge

The roaster with gas as the heat source will adjust the firepower through the gas pressure gauge. the higher the gas pressure is, the stronger the firepower is.

6. Sampling spoon

A slender shovel-shaped device used to confirm the state of baking. Insert the sampling spoon into the exclusive slot on the drum of the roaster, pull it outward and take out some of the beans in the drum for observation.

7. Smoke exhaust equipment

It is combustible and removes smoke from the baking process. If you are baking near a residential area, you must use this device in order to avoid causing trouble to your neighbors.