Coffee maker recommended roaster

Types of roasters

The roaster consists of three parts: a "drum" for baking raw beans, a "burner" (Burnet) to make it burn, and a "gas valve" (Damper) to adjust the air volume of the exhaust tube (chimney). There is usually a "cooler"-a structure that allows baked beans to cool immediately. There are other "dust collectors" connected to the exhaust duct of the roaster-machines used to collect dust fragments and silver skins.

The heat sources of the roaster are gas, electricity, carbon, infrared, kerosene and so on. The most important thing in baking is how to control the combustion temperature. Among them, the most suitable one is the gas heating roaster. There was a time when charcoal fire baking was very popular: the charcoal fire Vivas (about 1300 degrees) had a high combustion temperature (about 3000 degrees), coupled with the fact that the heated gas did not contain water, so it was considered to be the most suitable heat source for dehydrating raw beans.

There is not much difference between the taste of gas and that of charcoal fire. If there is the smell of charcoal on the coffee beans, it is only because the charcoal powder is covered with the beans.

Roasters are roughly divided into the following three types:

1. Direct fire type

2. Semi-hot air type

3. Hot air type

The direct-fire roaster puts the raw beans into a perforated drum and then contacts the beans directly with the fire of the gas burner.

On the other hand, the semi-hot air roaster is covered with iron plate, and the hot air is sent to the rear of the drum, so that the beans do not come into direct contact with the fire.

The hot air roaster opens a separate combustion chamber, and the hot air is fed through the tube from the rear and side of the drum. Almost all of the 100-kilogram large roasters used in coffee factories fall into this category.

The more special one is put aside, here only compares the difference between the direct fire type and the semi-hot air type.

Direct fire style-the taste and aroma of coffee are easy to produce directly. The structure of the machine is simple and not easy to break down. Beans come into direct contact with the flame, the surface is easy to color, but sometimes the heat can not reach the center of the beans. Beans are easy to scorch, and deep baking will produce a foul smell. The beans are slightly less swollen, making it difficult to bake coffee with a balanced taste.

Semi-hot air style-beans do not come into direct contact with fire, it is not easy to produce fragrant aroma. The taste is fresh, bright and uniform. Baking is easy to control, and new beans with more moisture are easy to bake. Beans are in good state of expansion.

Each type of machine has its own advantages, and it is impossible to simply compare which is better. As long as the overall balance between the intake of the baking room and the exhaust of the chimney is ensured, the roasted coffee will not make much difference in taste.