[coffee knowledge] A brief introduction of roaster

Many people do not understand the principle of baking, so today Maoye will briefly introduce two common modes of roaster on the market-the direct roaster and the semi-direct hot air roaster.

As the name implies, the direct fire is to heat the coffee beans directly with a flame. Up to now, the "fire" of direct fire not only includes general flame (including gas furnace fire and charcoal fire), but also includes infrared and electric heating pipe. Because of the lack of air flow to stir the coffee beans, direct-fire baking usually requires external stirring of the coffee beans. A batch of coffee beans takes more than ten minutes to bake, and because the temperature is slow, the caramelization of coffee beans will be very complete, and the flavor will be more complex and compact than the air flow. And this is the greatest advantage of direct fire.

Semi-direct fire, also known as hot air, which combines the advantages of direct fire and air flow, is the mainstream of commercial baking machines at present. Semi-direct-fire baking is actually similar to direct-fire baking, but because there are no holes in the outer wall of the baking container, the flame will not directly touch the coffee beans. In addition, the ventilation equipment is added to introduce the hot air from the outside of the baking container into the baking room to improve the baking efficiency. Another function of this ventilation device is to suck out the exfoliated silver skin (the film attached to the outer layer of coffee seeds). To prevent the silver skin from burning because of high temperature in the baking room, thus affecting the taste of coffee beans (some so-called charcoal-roasted coffee is to help prevent the discharge of silver skin. Make the coffee beans smell of smoke.

China Coffee Trading Network: www.gafei.com