Explanation of professional terms related to coffee roasting and coffee roaster
\ rear burner
A device that uses a high heat energy burner to reburn the smoke generated by a coffee roaster to achieve smoke suppression. At the same time, it can reduce the smell.
\ net basket
The silver skin of the Fujiga machine dust collector is a stainless steel basket. Can undertake a larger amount of silver than the standard.
\ transformer
The device for converting electric power into variable voltage and variable ripple number has the characteristics of control, stability, energy saving and so on.
\ ignition transformer
Ignition device. The burner used in the roaster to ignite.
\ stone remover
A device for sorting and removing stones and foreign bodies mixed with coffee beans according to specific gravity.
Large-scale maintenance
Guess dismantling and cleaning. Maintenance is carried out according to budget. And there is a half-year guarantee for maintenance products.
\ stir
Stir and mix.
\ cutting sharpening knife
The grinder that grinds coffee beans cuts them up by cutting. It is suitable for Italian coffee and fine research.
\ cup test
In order to test the quality of coffee, coffee beans are roasted and then injected with hot water directly into coffee powder to observe their changes to identify coffee.
\ lubricating oil
Industrial grease. Now take the food grade as the standard.
\ THERMAL
A safety device for overload protection of a motor.
\ dust collector
The dust collecting device is used to recover the silver skin discharged by the roaster.
\ inner pot
A drum for roasting coffee in a roaster.
\ exhaust alone
The standard roaster is baked when the exhaust and cooling are driven by a motor and the exhaust is separated from the cooled motor. It can improve the exhaust efficiency and the performance of continuous baking.
\ Longtian Yoshimoto works
Fujika Co., Ltd. Fuji Co., Ltd. Apply the mechanical technology accumulated over the years to the roaster and work together to develop a new type of roaster.
\ exhaust baffle
Used to control the heat flow in the roaster.
\ midpoint
Drop the coffee beans to the lowest temperature after putting them in.
Depending on the input temperature, the temperature of the midpoint will also change, so the baking process is controlled.
\ direct fire type
The side wall of the inner pot with raw coffee beans is punched and processed, and the fire of the burner will be in direct contact with the coffee beans, so it is called direct fire type.
For details, please refer to "Baking fun" → "Coffee Roaster Mechanical principle".
\ iron fan
Compared with the aluminum fan (6 blades), the iron fan (8 blades) can increase the air volume by about 20%. Distinguish the use according to the resistance of the chimney and the special roaster.
\ double inner pot
So that the fire will not directly touch the inner wall to make the inner pot into a double layer, with an air layer in the middle, and can be baked with a softer heat source.
\ hot air type
The side of the inner pot is completely covered by iron, the back of the burner is punched, and the heat source generated by the lower burner is punched into the interior of the inner pot from the back of the inner pot, and baked with the hot air generated by the burner.
For details, please refer to "Baking fun" → "Coffee Roaster Mechanical principle".
\ exhaust / exhaust pipe
Smoke emitted during baking and its discharge pipe.
\ burst (1 burst 2 explosions)
When the moisture in the coffee bean disappears and the tissue of the coffee bean is destroyed and expands, it will issue a "bang bang!"bounce!" the sound of "snapping!" This is the burst. The first burst is called "1 explosion" and the second is called "2 explosion". The sound of the second burst is less than that of the first burst, but the sound of the second explosion is less than that of the first explosion.
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Three baking processes: drying, high temperature decomposition and cooling
Newly imported coffee beans usually contain about 12% moisture, and when the coffee beans are roasted at a high baking temperature from 500 to 800 degrees Fahrenheit, when the coffee beans heat up, the water evaporates. Most of the moisture is released in the first few minutes of the baking process, although the baking time in the United States is usually about 15 minutes, which may be 5 minutes or as long as an hour. At 8
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Roasting skills at home methods and skills of baking coffee in household iron pots
We can indeed bake coffee in our iron pans, which is actually what people in many European countries are doing. What you need is a light frying pan with a sealed lid, and of course you can pick a heavy one if you want to do an aerobic workout; and gas / electric stove, oven thermometer, tablespoon, metal sieve pan for cooling and insulating gloves. In order to make
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