Taiwan Yang Family Pegasus Bean Roaster recommendation semi-direct roaster advantages and disadvantages are better than direct fire

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Qianjie-introduction of semi-direct fire roaster of Yang family in Taiwan

In Taiwan, when it comes to coffee roasters, we have to mention the Yang family's Pegasus bean roasters-500g 800N, 1kg 801N, 4kg 803N and other classic models. After more than 10 years of production and sales, the market share of bean roasters in Taiwan is at least 80%. The special cast iron inner pot surpasses the American and Japanese models, with high gas / natural gas heating stability and sensitivity, independent cooling fan and excellent cooling effect.

Some netizens commented that this machine is indeed a good structure, durable, good texture, man-machine control is even better than some foreign machines! In addition, the actual baking effect is stable and controllable! It is not inferior to the machines of the United States, Germany or Japan just because they are cheaper.

Semi-hot air baking

This is currently the most popular and best-controlled way of roasting coffee. It can make up for the shortcomings of the direct-fire roaster, improve safety, and easily show the aroma and flavor of coffee.

Advantages:

The temperature inside the boiler is easy to adjust: the firepower of the semi-hot air roaster is relatively stable, so it is not affected by the external environment. As long as you adjust the heat, you can easily control the firepower needed for each red bean stage. However, after the explosion of the beans, the treatment method of the roaster is different from that of the straight-fire roaster. After the explosion, the firepower should be concentrated inside the boiler, and even if the firepower is reduced, the temperature should not be allowed to drop, so as to prepare for the sufficient energy needed for the expansion of raw beans. Therefore, it is necessary to pay attention to whether the temperature in the furnace drops after the explosion. If the firepower is not enough, it is necessary to add 1 ~ 2 grids of firepower.

Stable supply of firepower to help raw beans expand evenly: the characteristic of semi-hot air type is that the internal and external tissues of raw beans can be heated evenly and the firepower is stable. Thus, the flavor and aroma of coffee beans are relatively stable. Compared with the beans baked by the direct-fired baking machine, the beans blown out by semi-hot air are lighter in color at the same baking degree.

Suitable for roasting of blended coffee: if beans of different densities are mixed, the semi-hot air machine is more stable because the heat energy conveyed is more uniform. The heat provided by the semi-hot air reaches the central part of the bean, so even if the density of the raw bean is different, the heat source provided by the baking machine can be completely absorbed by the raw bean.

Single mixed beans: (Blending After Roasting) baked individually and then mixed.

Mixed beans: (Blending Before Roasting) mix the beans before baking.

Knowledge: there are three kinds of roaster: direct fire, semi-direct fire, semi-hot air and hot air.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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