Coffee technical operation: understand the mechanical principle of coffee roaster

Next, we will explain the structure of our coffee roaster and the characteristics of each component.

There may be some difficulties for the people who have just come into contact. I hope you can try your best to understand!

The construction of the coffee roaster looks very simple.

It is true that electrical machine control or gas control is not very difficult to control.

However, with regard to the roasting of coffee beans,

Need to pursue very difficult mechanical balance and construction.

◆ various heat sources ◆

◇ tube burner

The gas burner used in our FUJIROYAL1 roaster.

Bend the iron pipe to drill 72 2.3 "holes with an electric hammer.

This process is a very practical process.

It is usually the job of a new member in our club.

◇ Bunsen burner

Our FUJIROYAL3 "5" 10 "and some large roasters are used.

A gas burner with a distinctive name, a burner with a burner invented by Mr. Bunsen in Germany.

The burner used in our company has about the gas consumption of 1000KCAL.

Both the semi-hot air type and the direct-fire type are used, but the direct-fire roaster must be cleaned regularly because coffee shavings fall on the stove mouth.

◇ air gun burner

In our large roaster lineup, the burners used in roasters over 30 years old are used in completely hot air roasters.

The back end of the roaster is equipped with a hot air generator to generate hot air to bake coffee beans.

◇ charcoal fire

Soft coffee is baked with the soft heat held by charcoal (the temperature of Vivas is low) and the far infrared and infrared rays produced by charcoal fire.

Because coffee will have the fragrance of charcoal fire,

Will bake unique coffee.

◇ infrared

Infrared generating device installed on the side of the inner pot

Bake coffee from the heat source of the gas burner below and the radiation heat source from the side.

A roaster with very little demand.

The heat source corresponding to high-quality coffee,

I hope to get everyone's attention in the future.

◆ inner pot characteristic ◆

FUJIROYAL coffee roaster currently has 4 kinds of inner pots!

The taste of coffee does not matter, and the use of coffee roasters is also different.

◇ direct-fired inner pan

The inner pot has been punched,

The burner flame at the bottom comes into direct contact with the coffee beans.

The direct-fire flavor is attached to the coffee,

Into fragrant and delicious coffee.

The flame and heat of the burner are the main heat sources of baking.

◇ semi-hot air inner pot

The inner pot is made of iron plate.

The rear part of the inner pot is punched,

Hot air is introduced as a result.

It is important to control the firepower of the burner below and use the exhaust valve to regulate the convection of the air in the pot.

◇ semi-hot air double-layer inner pot

The outer side of the iron plate of the semi-hot air pot is then wound with a layer of iron plate,

An inner pot in which an air layer is formed between the iron plate and the iron plate.

Raw beans do not come into contact with iron plates that are heated by the flame heat source of the burner below.

It is the inner pot that has attracted much attention and been consulted by many parties recently!

◇ far infrared surface coating inner pot

Apply far-infrared surface coating to the inside of the direct-fired inner pan.

The roasted Zhongyuan infrared ray shines directly on the coffee beans.

The tar covered with coffee on the inner pot can also be exposed to far infrared light.

With a strong radiation source, it can easily penetrate into the interior of the coffee.

Exhaust ◆ of ◆ roaster

An indispensable exhaust system for coffee roasting.

It is also the most nerve-racking part from the beginning of using the roaster.

What is the function of ◇ exhaust? ◇

■ exhaust smoke.

When coffee is roasted, it produces a lot of smoke.

If the coffee in the baking is too exposed to the smoke

It will give the coffee a strong smell of smoke.

Open the exhaust valve while baking,

Let's vent the smoke efficiently.

■ removes the silver skin from the coffee beans.

The silver skin attached to the raw bean will fall off as the roasted coffee bean expands.

These silver skins will have a bad effect on the taste of coffee, so they should be removed carefully.

■ controls the thermal convection of the gas burner.

Coffee roasting is mainly "the balance of temperature change and time"!

If the coffee beans are paid with a strong and large amount of heat source, the baking will be completed in a short time.

However, it is often difficult to bake coffee beans with a weak and small amount of heat.

According to this relationship, it can be controlled at will.

Coffee beans range from coffee beans as soft as Brazil or Blue Mountains to hard coffee beans like Guatemalan beans at higher altitudes.

And coffee beans with very small particles like mocha.

There are also coffee beans with particles as large as those of sweet potato and sweet potato.

It is very important to transfer heat to the center of the coffee bean.

But not too much heat transfer.

It all depends on how the heat source is paid!

The thermal energy is controlled by the burner and the exhaust valve.

This is the baked liver!

Source: Guangzhou Missi.com