Home baking utensils household baking appliances

At the beginning of the history of coffee, there were only household bean baking utensils in the world. These bean baking utensils were standard accessories in ordinary people's kitchens until the early 20th century.

Sixteenth century: Iraqi baking pans

This simple construction tool mainly moves the pot to a heat source on a small fire or coal fire and is supported by a two-legged stand on a long handle. The bottom of the pot is perforated and caffeine beans are stirred with a spoon on the side during baking. According to coffee historian William Ukers, this type of baking utensils were used in Iraq in the 16th century.

Eighteenth century: American stove bean dryer

These three devices are the most typical bean baking utensils used in American families in the 17th and 18th century, in which two round-bottomed pans with feet are called "Spiders". On the other hand, the long-handle cylindrical bean dryer at the bottom is the predecessor of most coffee shops and commercial bean dryers. At one end of the cylinder, the pointed part is used to insert a hole in the fireplace to fix the position of the cylinder. After that, it is convenient for the baker (at that time, it should be the servant or child of the family to rotate and operate the equipment. At the back of the cylinder, there is a sliding cover design, that is, into the mouth of beans.

Circa 1860: American furnace roaster

These bean baking devices are designed to be placed on an open stove (whether burned with wood or less coal). In the mid-18th century, this kind of bean baking device was only used by the high consumer class. Families that were once less well-off or less popular still use the usual iron long-handle frying pan to bake coffee beans, which can also be used to cook other foods.

Early 19th century: Italian alcohol lamp-style bean dryer

The glass cylinder of the bean roaster, which can be used as a display on the table, makes it easy for operators to observe changes in the color of coffee beans during roasting. The device relies on alcohol lamps to provide heat.

Early 20th century: electric household bean dryers in Europe

The heat source of this bean dryer, which can be operated on a general table, is provided by an electric heating element located in the bottom base. Although the practice of baking at home declined at the beginning of the 20th century, such household bean roasters are still on sale in Europe and Japan.

1980s: household electric heating air-flow bean baking machine

This small appliance is an intelligent crystallization of the principle of air-flow baking, which is elegant and easy to use, and because the development of this principle has revived the trend of roasting coffee beans at home. This kind of machine works as follows:

There is a blast of hot air blowing upward at the base of the machine, while roasting and stirring the coffee beans in the narrow baking chamber, which is the "neck" part of the machine in the picture. The "head" position at the top of the machine, its function is to separate the silver skin from the air and collect it so as not to fly around. The machine in the picture is called "Aroma Roast" and was introduced by Melitta Corporation from Hong Kong in the 1980s.

Early 21 century: household electric heating air flow bean dryer

At the turn of the 21 century, many small household air-flow bean dryers appeared one after another, and these forms of home air-flow bean dryers have made some improvements to the shortcomings of Aroma Roast bean dryers. The Fresh R Europe ast bean dryer in the picture is the benchmark of all these household air-flow bean dryers, and most of the other models are inseparable from this structural design:

1. The heater and fan in the base at the bottom of the base blow the heated air to the upper room baking room.

two。 The baking room is made of transparent glass, which is easy to see.

3. Hot air can simultaneously bake and stir coffee beans in the bakery.

4. There is a silver collection device in the shape of a hat at the top of the baking room.

5. A timing knob can automatically turn off the power of the heater, but keep the fan running and blow cold air at room temperature into the baking chamber for cooling.

Early 21 century: convection heat type bean dryer

The Zach&Dani's Gourmet Coffee Roaster ingenuously designed an effective device to filter out the baking soot, finding another way out for the biggest problem of the home bean baking machine. The structure of this bean baking machine is as follows:

1. There is a spiral blender in the center of the baking room, which can stir the coffee beans inside.

two。 The hot air blown by the base does not need to be too strong, which is different from the general air-flow bean dryer, which is only responsible for baking function and not stirring, so the overall baking time will be prolonged. By prolonging the baking time and weakening the airflow intensity, the baking dust can be reduced.

3. In the case next to the glass baking chamber is the catalyst converter, which can filter out the baking soot emitted from the baking chamber very efficiently.