How to use the roasting probe to observe the baking degree of coffee how should the baking probe be maintained

Readings from different detectors and ovens will always be different. However, understanding the variables that affect the readings of each baking probe and how to control these variables can help you maintain consistency in baking, data and quality.

Join us to explore how to better understand baking probe data, how different probes work, and how to help ensure consistent readings.

Baking probe location and how to understand its data

A probe is a small electronic device placed inside a coffee roaster to measure temperature. The information is then converted into data and charts to help bakers track and record their baking.

Coffee roasters can install many different probes to record different temperatures.

First, you may find a probe to monitor the ambient temperature, which is the air temperature inside the photosensitive drum. The probe is usually located in the front and center of the drum surface. A lot of heat transfer in the baking process is carried out through the air in the drum, so the control of ambient temperature is the key to control the baking process.

Another important probe can measure the temperature of beans. Although the baker cannot know the exact temperature of each bean, dipping the probe into the bean block will help to provide the most accurate data. The probe should be placed at the bottom of the oven, at the lower right or left, depending on the direction of the drum rotation.

The bean temperature is used to record and analyze the rising rate (RoR), which is used to measure the rate at which the bean temperature changes over time. Roasters need to find the right ROR to make sure they get the flavor they need without making the beans hot or cool in the wrong place.

The third probe can be used to measure the exhaust temperature, that is, the temperature of the air leaving the drum. The probe is placed in the position where the air flows out of the roaster. Fay Kamanis, head of Australian coffee roaster Padre Coffee, told me that reading these data with air input "can determine the amount of heat / air you choose to apply or take away."

The probe can help you read the data during baking and provide a good way for the baker to replicate. Data analysis has become a tool for copying high-quality coffee.

Which probes should you use?

You can select many different types of probes to help provide different readings.

The resistance temperature detector (RTD) probe can measure the resistance and determine the temperature. The higher the temperature, the greater the resistance to the current, which is then measured on the sensor and converted into a temperature reading.

RTD is considered an excellent choice for recording the temperature of legumes because they usually respond quickly and accurately. They operate well in the temperature range of 0 °C / 32 °F-250 °C / 482 °F, so they may not be a good choice for recording exhaust temperature.

Another popular probe is the thermocouple. The thermocouple consists of two different metals in the probe. They work by measuring the reaction of two different metals when the temperature changes. These generate temperature-related voltages as a result of heating, which are then interpreted as temperature measurements.

Type J or K thermocouples are thought to be popular in roasters and are also recommended by Scott Rao. The K-type thermocouple can work well at higher temperatures, so it can be used as a probe for the whole roaster.

Fay explained that the best results can be obtained by using J-type 3mm thermocouples: "they are very durable and provide fast and accurate readings. However, there is no right or wrong-everything depends on your machine, baking style and personal preferences. "

When selecting a probe for your machine, there are many different considerations, such as diameter that affects its response time. Its recording quality at different temperatures and the cost of the probe. Each probe works in a different way and is suitable for different roasting furnaces and methods. Therefore, the study of the probe is an important consideration of the roaster.

Important tips for using baking probes

You may find that the baking probe does not seem to be consistent or cannot measure the expected temperature. Here are some important tips for using and reading the temperature of the baking probe.

Learn about roasters and probes

Consistency is essential for roasting to achieve the desired roasting effect and to ensure that coffee batches are not wasted. However, readings similar to machines always change.

Fay, who has baked on many different machines, including Has Garanti,RoastMax,Pertroncini,Probat and Loring, told me, "No two barbecue machines are the same." The important thing to know is that your temperature readings are consistent with those of the machine you are using, not the previously baked temperature, and expect them to be different. "

When using the new machine, the roaster should use its senses and temperature probes to help guide the baking and adjust the curve. Sometimes baking will track the data perfectly and will not achieve the desired results, so always trust your instincts.

"Taste is ultimately the best way to evaluate baking," Fay said. The profile will be your first quality indicator, and then confirmed by taste to be our protocol-especially if you make adjustments to the existing profile. "

Different probe types and diameters can also lead to different readings. Ram Evgi, founder of Coffee-Tech Engineering, an Israeli roaster manufacturer, told me: "every change in the diameter of the measuring probe affects the reading and response speed, and the probe with a smaller diameter will read higher and react faster. "

Scott Rao pointed this out in his blog. Taking the example of placing the 1.5mm probe next to the 3mm probe during the same baking process, Scott Rao explained how the diameter and responsiveness of the bean probe affect the baking time and temperature data. As a roaster, you should choose the probe that best suits your machine and use it consistently.

Install the probe

The position of the probe and the distance placed in the baking oven also affect the reading.

"every time you change the depth of the probe, it greatly affects the reading," Ram said. The deeper the probe, the higher the temperature it will read at a given time. "

This may also explain why the same machine using the same probe may have different results. Ram told me, "even with a similar machine, each installation behaves slightly differently."

Maintenance of baking probe

Cleaning and maintenance measures are essential to ensure that every part of the oven is in good working order.

Fay told me: "the life and accuracy of the probe will depend on regular maintenance-how long depends on the volume of a baking." You will see the "baking" pile up. It is usually cleaned with a cloth or a mild detergent and warm water. "

Changing the probe is also an option. If you pursue the same consistency, select the same type of probe with the same diameter. Remember to immerse the probe in the same position when installing the probe in the toaster to ensure consistency.

Earlier ovens that were originally designed without the function of using probes do not have to leave either. Ram told me that the process of adding retro probes is relatively easy.