Equipment for coffee roasting basic knowledge of coffee bean baking

1. Baking room: the dust, silver skin, smoke, etc. discharged from the baking room are easy to pollute the environment, so although the space is narrow, it is best to have a baking room, and the ventilation problem of the baking room must be considered.

2. Dust collector, in order to prevent the formation of public nuisance problems, at least to be equipped with dust separator that kind of dust collector.

3. Dryer exhaust chimney: dust collector to the top of the chimney, it is best to set higher, so as not to cause interference to nearby residents. Because if the chimney is too low, the dryer will burn poorly, resulting in the smell of cigarettes.

4. Raw bean cleaner (dryer sharing): raw beans often have a variety of accessories. Inclusion, so be sure to clean before baking. If it is not possible to set up a dedicated cleaning machine, it can be done with a dryer. The method is to put the raw beans into the unheated dryer, then set the airflow regulator to exhaust, start the dryer to rotate, and then remove the things other than the raw beans. This method of natural drying of raw beans. Old beans. And top-baked beans are especially effective.

5. Cooling machine: must also prepare a drying machine can be allowed to maximum drying with the amount of a special cooling machine to cool down all at once. There are less space-consuming conveniences. That is, choose a dryer and a cooler.

6. Air-conditioning: When summer temperatures rise, combined with the release of hot air from the baking machine, the room temperature will rise, thus reducing the cooling capacity of the baked beans. In this case, air-conditioning equipment is required, and it is best to set it in a position that can be shared with the air inlet of the cooler.

Smaller retailers might use a 12-kilogram machine. And enthusiasts or retailers who are keen on this road prefer to choose a desktop baking stove that has just been applied.

It is important to keep the beans moving during roasting, not only to ensure smooth operation of the machine, but also to prevent the beans from burning and catching fire.

When coffee beans are taken out of the oven, they are mostly cooled naturally, sometimes with water, and the sooner the better, because the roasted coffee beans will continue to be processed after cooling.