Semi-hot air roasting coffee roaster raw bean manufacturer coffee roasting mode coffee studio

semi-hot air baking

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

Many people say,"The baking results vary slightly depending on the season or weather." --This sentence does not seem to apply well to semi-hot air baking. Because the semi-hot air baking machine is not as easy to be affected by the external environment as the direct fire. Therefore, using good quality raw beans, coupled with the same baseline operation, the flavor and aroma of the baked beans will be exactly the same, and there will be no big problem in quality control.

Advantages:

The temperature inside the boiler is easy to adjust: the firepower of the semi-hot air baking machine is relatively stable, so it is not affected by the external environment. By adjusting the heat, it is easy to control the amount of heat required for each baking stage. However, it is different from the treatment method of the direct fire roaster after the beans are exploded. After the explosion, the fire should be concentrated inside the boiler. Even if the fire is weakened, care should be taken not to let the temperature drop, so as to provide sufficient energy for the expansion of raw beans. Therefore, it is necessary to pay attention to whether the temperature in the furnace drops after explosion. If the firepower is not enough, it is necessary to add 1 to 2 squares of firepower.

Stable supply of fire, help beans uniform expansion: semi-hot air type is characterized by internal and external organization of raw beans can be heated balance, fire stability. Therefore, the flavor and aroma of coffee beans are relatively stable. Compared with the beans baked by direct fire roaster, the beans baked by semi-hot air are lighter in color at the same baking degree.

Roasting for blended coffee: Semi-hot air machines are more stable if beans of different densities are mixed, because the heat transferred is more evenly distributed. Semi-hot air provides heat to the center of the beans, so even if the density of the beans is not uniform, the heat provided by the bean dryer can be completely absorbed by the beans.

Blending After Roasting: Blending After Roasting

Blending Before Roasting: Blending Before Roasting.

Disadvantages:

Sufficient warm-up time required: Semi-hot air dryers require at least 30 minutes to warm up compared to direct fire. In case of insufficient preheating, roasting, the bean tissue can not expand evenly, resulting in inconsistent color of coffee beans, not to mention the stability of coffee beans flavor and aroma.

The initial fire setting is important: too much fire compared to the amount of green beans in the first endothermic reaction will cause the first explosion to occur earlier. If the endothermic reaction has already begun, it will be difficult to adjust the firepower. Therefore, the distance between the first explosion and the second explosion point is too close to distinguish, and most of the baked beans will be mixed with grass flavor and raw bean flavor, which is caused by the beans not being cooked at all.