Coffee beans Roasting technology Ceramic coffee roasters

Coffee roasting (coffee roasting) refers to the heating of raw beans to convert starch in raw beans into sugars and acids at high temperature, cellulose and other substances will be carbonized to varying degrees, water and carbon dioxide will be volatilized, protein will be converted into enzymes and fats, and the remaining substances will be combined to form an oil film on the surface of coffee beans, and in this process will produce sour, bitter, sweet and other flavors of coffee. The process by which raw beans are converted into dark brown beans by forming a mellow degree and hue. Because a variety of small changes in temperature, heat and other small changes in the baking process can change the taste of beans, different beans have different characteristics, and baking is a fast operation in a short time, so it is required to accurately budget the baking process and adjust it timely.

Ceramics help to keep the temperature constant, some people use a special "ceramic coffee roaster" to roast coffee beans, because of uniform heating, and easy to control the baking temperature.

The volume of this kind of roaster is small, and the amount of beans should be controlled below 100 grams. If medium heat is used, it takes about 8 minutes for the cold pot to start baking until dehydration is completed, the first explosion is about 15 minutes, and the second explosion is about 22 minutes.