The most expensive roaster is smokeless and tasteless to roast Italian coffee beans.

The owner of Ron Kleist from the United States, the new roaster loring, was passing through Beijing and had a close communication with Chinese coffee lovers. There were many friends and some familiar faces in the coffee industry. Mr. Ron Kleist introduced the basic principle of Loring roaster and its great difference from traditional roaster.

[Mr. Ron Kleist at the scene and Mr. Huang Wei, the guest host)

The revolution of coffee roaster, Loring roaster

I took a brief photo of the PPT at the scene and shared it with you.

The revolution of coffee roaster, Loring roaster

From the appearance, the loring roaster and the ordinary roaster are basically the same, there is no difference, but in fact the internal principle is completely different.

The revolution of coffee roaster, Loring roaster

The revolution of coffee roaster, Loring roaster

What is the difference?

The revolution of coffee roaster, Loring roaster

Ron Kleist has always stressed that the problems that traditional roasters have been trying to solve but are difficult to solve are two aspects: one is the control of the baking process, and the other is the problem of smoke in the baking process.

Ron Kleist explains the structure for us through a digital model of a loring roaster.

The revolution of coffee roaster, Loring roaster

One of the biggest differences between Loring and the traditional roaster is the heat source. The heat source of the traditional hot air roaster is under the drum and is composed of several burners, while the heat source of loring is a single burner. In addition, this heat source is not located under the drum, but on the outside of the machine and in the dust collector.

[single head burner]

The revolution of coffee roaster, Loring roaster

Burner located in dust collector

The revolution of coffee roaster, Loring roaster

The red arrow is overheated air, which rotates yellow and the air suitable for baking follows the tube into the baking bin.

The revolution of coffee roaster, Loring roaster

[in the direction of the arrow, hot air enters the baking bin and heats the beans]

The revolution of coffee roaster, Loring roaster

[through the baking bin drum, the hot air enters the dust collector again for internal circulation, instead of draining the hot air like the traditional roaster] this achieves the recycling of heat and avoids heat loss, thus achieving the purpose of saving energy. With the help of smoke, silver and hot air with different density ratios, these are separated by specially designed dust collectors, so that hot air can be recycled. In addition, because the smoke is also separated in the separator, in the process of descent, it is completely burned and incinerated by a single burner (similar to the role of the post-burner), so loring also achieves zero soot emissions.

The revolution of coffee roaster, Loring roaster

The hot air in the loring roaster is a closed internal circulation, which avoids not only the loss of energy with the hot air, but also the entry of new air, so unlike the traditional roaster, there is no oxygen in the baking bin of loring, which avoids the damage of oxygen to the taste of coffee. (some students at the scene asked how the air damaged the aroma of coffee, because Ron Kleist was not a chemical researcher. So it is not clear why, ). In addition, due to the absence of new cold air, the temperature instability caused by the new air flow in the baking process is avoided.

The revolution of coffee roaster, Loring roaster

[the silver skin falls into the bottom bin along the edge of the dust collector]

The revolution of coffee roaster, Loring roaster

Due to the special design of loring, the temperature control is very easy. There is basically a delay in the heat control of the traditional roaster, but it is fast and accurate on loring (a classmate at the scene asked if there was any delay in loring. Ron Kleist replied that the temperature will be adjusted 2 seconds after the basic firepower adjustment, and the specified temperature will be reached according to the instruction). Because of its special design, loring is capable of baking both in large amounts and in small amounts. Ron Kleist told the students at the scene a case in which a customer used a 35kg loring roaster. Later, the customer wanted to order another sample roaster for a small amount of roasting, but then gave up because he could not stand the waiting period of up to six months, but then the customer told Ron Kleist that they could use 35kg loring to roast 200g coffee beans, and the coffee was of stable quality and delicious. This is unthinkable on a traditional roaster.

[Ron Kleist lists the advantages of loring]

1. Smokeless and tasteless baking

2. The baking quality is stable

3. My mind wandered here. I didn't remember it. Haha, some words were omitted.

4. Increase the humidity in the baking process to make the coffee taste better (because the hot air circulates inside the roaster and is not discharged from the roaster, so that the humidity in the loring baking bin is higher than that in the traditional roaster)

The revolution of coffee roaster, Loring roaster

[in addition, compared with the traditional roaster, the safety factor of loring is very high. Ron Kleist listed the following points]

1. Effectively prevent the possibility of fire during baking.

2. Safer dust collectors

3. Cooling stirring arm designed by human nature.