The HB coffee roaster, which is the homework of our own baking coffee shop, is really awesome! Coffee roasting

Origin

I started roasting coffee a few years ago. At first, I used a 150-gram household coffee roaster made in Korea. The theoretical knowledge at that time was as follows: what was the difference between "city-wide baking" and Italian baking? I have no idea. The value of experience is: mistakenly trust the profiteers to encourage them to bake coffee in the shop, and the first sentence when guests enter the shop is often "are you stir-frying peanuts?" The household machine was so weak that it could not stand my torment day and night, and I died in less than half a year.

Although I still don't understand that the beans baked for shrimp are sometimes sour and sometimes bitter, I know very well that I have been poisoned by baking, and I can't forget the taste of freshly roasted coffee.

In 2008, I bought a 500g roaster produced by a factory in Yongkang, Zhejiang. With its extremely high failure rate, this so-called fully automatic roaster has helped me develop the basic skills of fully manual baking. Because I can't see the color of the beans, I have mastered the ability to distinguish the position of listening sound; in the silver skin flying all over the sky, I learned about the two periods when the silver skin fell off; looking at the beans that could not be easily taken out at the exit of the drum, I learned that the baking capacity should not exceed 80% of the capacity of the boiler.

From the moment of receipt, I became a good boy who loves to use his head and hands: the foot of the pad is broken-I wind it with duct tape; the axis of the drum is incorrect and the drum cannot be rotated-I grind it; the computer control board fails-I change the line to manual; plastic parts cannot bear high temperature-I replace them; the heat source is damaged and new parts cannot be installed-I drill holes; the temperature sensor fails-I despair.

Floating clouds, everything is floating clouds.

Oh, my God, give me a reliable cloud.

In October this year, after the recommendation of friends in the circle, I chose the 2KG roaster produced by HB WORKSHOP.

Real fuck

Today I'm going to bake 500g Yunnan small grains.

After hand selection, the proportion of defective beans is reduced to less than 1%. These are this year's new beans with high water content.

Deficiency

1. There is a gap between the chassis and the inner wall of the cooling plate, which is just enough to hold the beans. After thinking it over, I decided to fill the gap with a non-toxic and environmentally friendly material-white paper.

two。 The shaft stick of the lower bean handle can be translated. When opening the gate under the bean, if it is easy to touch the hot fuselage by grasping the handle, you can hold it with the lotus finger or let the shaft stick move outward a little. It is suggested to give a hint in the instruction manual. After the outward translation of the shaft rod must be pushed back to the end to close the gate, otherwise the gate may leave a gap, the next time the bean will be in a hurry. In addition, I am worried that the lower bean gate often hits the bearing and will leave scratches, so I put a piece of adhesive tape on the bearing.

Summary

Because I have been plagued by local cannons all the year round, I am 12% satisfied with the HB coffee roaster. I have used some domestic coffee equipment, most of which will be lost to foreign equipment in terms of details and reliability. And HB WORKSHOP's work gives me a glimmer of hope-one day, made in China will remind people of detail and quality.