How many kinds of coffee roaster are there? advantages and disadvantages of coffee roaster

There are three types of coffee roasters on the market:

Direct firing (Direct Fire Roaster)

Semi-hot air (Half Hot Air Roaster)

Hot air type (Hot Air Roaster)

There are a variety of commercial coffee bean roasters on the market. Such as PROBAT, Diedrich, San Franciscan, Toper, Garanti, Has Garanti, Joper, Proater, Loris,Fuji-Royal and Bonmac. The Sandou customers in Shanghai, China are also good.

Learning to bake beans will also be of great help to our coffee brewing skills. Today, Chongqing Brista Coffee West Point Wine blending training School will share some knowledge about the bean dryer with you.

Direct fire baking

The boiler surface of the direct-fire roaster has a perforated design, the hole has a certain size and spacing, and the fire under it will be transmitted directly to the furnace bin. It has high technical requirements for bakers, and should be very careful in profit adjustment at each stage.

Advantages:

Short preheating time: compared with hot air roaster and semi-hot air roaster, the furnace wall of direct-fired roaster is thinner, so the overall average preheating time of boiler is shorter.

The flavor of manor beans can be unique: the process of direct fire baking is transferred to raw beans directly through the stove, that is, the heat energy is gradually transferred from the external tissue of raw beans to the internal organization. So straight-fire baking is like boiling dumplings, carrying a few and water, the aim is to make the dumplings heated evenly inside and outside, otherwise the skin is cooked and the stuffing is not yet cooked. The same is true of direct fire baking, which can match the characteristics of raw beans, adjust the vitality and throttle, and choose whether to bake at low temperature or at high temperature according to the condition of raw beans. Low temperature baking is suitable for more raw beans, while high temperature baking is suitable for less input.

Suitable for single bean or single bean coffee: direct roasting can show the flavor and aroma of coffee, and the effect is better than hot air or semi-hot air baking.

Disadvantages:

The heat in the boiler is not easy to adjust: because the boiler as a whole has a hole design, when the fire provides the first vitality at the bottom, the heat energy will immediately be released from other holes, resulting in a lack of heat. But if the temperature is raised to replenish the heat, it will be scorched when the profit exceeds the amount of raw beans it can afford. Therefore, to carefully look at the amount of raw beans to adjust the heat, it will be a very good product. It is important to confirm the time of occurrence of the "yellow spot" and the time of the first burst.

It is not easy to bake evenly: because the heat energy does not stay in the boiler for a long time, direct baking is easy to be heated unevenly. In this case, instead of adjusting the firepower, you can adjust the throttle (Damper). When adjusting the throttle, you also need to see whether the weather is high or low at that time. Low-pressure weather has more openings in the throttle than high-pressure weather. Otherwise, the silver skin is not easy to discharge, resulting in more smoke. If the smoke is not discharged completely, the taste and aroma of the coffee will be Defeat, with a Smoky smoke smell.

Vulnerable to external influence: external environmental impact direct fire baking includes: indoor temperature, outdoor temperature, air circulation, weather conditions, ventilation and so on.

Semi-hot air baking

This is currently the most popular and best-controlled way of roasting coffee. It can make up for the shortcomings of the direct-fire roaster, improve safety, and show the aroma and flavor of coffee.

Many people say, "with the change of season or weather, the results of baking will vary a little." This sentence does not seem to be suitable for semi-hot air baking. Because the semi-hot air roaster is not as easily affected by the external environment as direct fire. So the use of good quality raw beans, coupled with the same benchmark operation, the baked beans flavor and aroma will be exactly the same, in the quality control will not cause too much problem.

Advantages:

The temperature inside the boiler is easy to adjust: the firepower of the semi-hot air roaster is relatively stable, so it is not affected by the external environment. As long as you adjust the heat, you can easily control the firepower needed for each baking stage. However, after the explosion of the beans, the treatment method of the roaster is different from that of the direct fire roaster. After the explosion, the firepower should be concentrated on the inside of the boiler, and even if the firepower is reduced, the temperature should not be allowed to drop, so as to prepare for the sufficient energy needed for the expansion of raw beans. Therefore, it is necessary to pay attention to whether the temperature in the furnace drops after the explosion. If the firepower is not enough, it is necessary to add 1 ~ 2 grids of firepower.

Stable supply of firepower to help raw beans expand evenly: the characteristic of semi-hot air type is that the internal and external tissues of raw beans can be heated evenly and the firepower is stable. Thus, the flavor and aroma of coffee beans are relatively stable. Compared with the beans baked by the direct-fired baking machine, the beans blown out by semi-hot air are lighter in color at the same baking degree.

Suitable for roasting of blended coffee: if beans of different densities are mixed, the semi-hot air machine is more stable because the heat energy conveyed is more uniform. The heat provided by the semi-hot air reaches the central part of the bean, so even if the density of the raw bean is different, the heat source provided by the baking machine can be completely absorbed by the raw bean.

Single mixed beans: (Blending After Roasting) baked individually and then blended

Mixed beans: (Blending Before Roasting) mix the beans before baking.

Disadvantages:

Sufficient preheating time is needed: compared with direct fire, a semi-hot air bean dryer takes at least 30 minutes to preheat. In case of insufficient preheating and baking, the tissue of the beans cannot expand evenly, resulting in inconsistent color of the coffee beans, not to mention the stability of the flavor and aroma of the coffee beans.

The initial firepower setting is important: in the first endothermic reaction, the firepower is too strong compared to the amount of raw beans, resulting in the first burst earlier. If the endothermic reaction has already begun, it will be difficult to adjust the firepower. As a result, the first explosion and the second explosion point are too close to distinguish. Most of the baked beans are mixed with grass flavor and raw bean flavor, which is due to the fact that the beans are not cooked at all.

The flavor and aroma of coffee are monotonous: compared with the straight fire, the beans from the semi-hot air have a single flavor. Only a good baker can make up for this defect. Of course, a good baker needs a lot of experience and distraction.