Coffee Roasting Machine Maintenance Roasting Process Working Method Introduction

Introduction to the maintenance knowledge of coffee roaster

Coffee roasting technology is a handicraft work, there are too many variables here, the raw beans of coffee are different, the taste is different, the temperature is different, the time is different, what we play is a baking curve in the final analysis, this is also the unique stunt of each boutique coffee shop and roaster, and how the ingredients of each Niu X hot pot shop are formulated is the same reason. Nowadays, most commercial machines can record and execute curves by computer. After the baker has pulled out a satisfactory curve, other operators can easily pour it in later, and even if the Roast master is hit by a car, it can make something stable.

The baking method, which combines the advantages of direct fire and hot air, is the mainstream of commercial baking machines at present. Semi-direct-fire baking is actually similar to direct-fire baking, but because there are no holes in the outer wall of the baking container, the flame will not directly touch the coffee beans. In addition, a ventilation device is added to introduce the hot air from the outside of the baking container into the baking room to improve baking efficiency. Another function of this ventilation device is to suck out the exfoliated silver skin (the film attached to the outer layer of coffee seeds). Prevent the silver skin from burning because of high temperature in the baking room, thus affecting the taste of coffee beans. Some of the so-called charcoal-roasted coffee is to help prevent the discharge of silver skin and make the coffee beans smell of smoke.

Semi-direct fire semi-hot air machine has the advantages and disadvantages of both direct fire type and hot air type, but its heating mode is changed according to the adjustment of hot air and boiler speed. The larger the hot air, the faster the speed is, the closer it is to the hot air type; on the contrary, the closer it is to the direct fire type.

The hot air type bean dryer uses the blower to absorb the air, and then let the air pass through a heating coil to raise its temperature. Hot air is used as a heating source to bake coffee beans. Hot air can not only provide the temperature needed for baking, but also use the power of airflow to stir coffee beans, killing two birds with one stone.

Advantages: high thermal efficiency, fast heating, relatively uniform heating of raw beans, easy to control.

Disadvantages: because of the high heating efficiency, it is easy to lead to excessive heating, resulting in beans "entrainment", and too high temperature is easy to make the caramelization reaction is not sufficient.

Taste characteristics: the acidity is obvious, the taste is clean and simple, but the taste is not rich enough and lacks depth, and deep baking is easy to produce irritating taste.