The history of coffee roasters

As early as the 13th century, Arabs invented coffee beans in a pot, heated and fried, then ground into powder, and then brewed coffee. The early Arabs liked to bake beans lightly, boil them and drink them with spices such as cardamom. This method of roasting coffee was later spread to Syria, Turkey and Egypt, where it was customary to fry coffee to black, then grind it into powder, add sugar and boil it in water. After boiling, pour it directly into a small cup without precipitation and drink it with coffee grounds.

After coffee was introduced into Europe in the 17th and 18th centuries, Europeans also followed the Turkish style to fry coffee to black. Later, due to geographical and cultural differences, Europe was divided into light baked pie dominated by northern European countries such as Germany and Britain and Scandinavian countries and deep baked pie dominated by southern Europe. The former usually bakes the beans to city-full-city, while the latter usually bakes them to italy, french, etc. Accordingly, North America, which was later dominated by immigrants from northern Europe, followed the light baking, while Latin America, which was dominated by immigrants from southern Europe, followed the medium baking. Until the mid-19th century, beans were roasted at home in iron pans or ovens throughout most of Europe, and small roasters were invented that used closed iron drums instead of iron pans and were controlled by hand over the fire to bake a few pounds of beans at the same time, which was adopted by some cafes. With the advent of large baking machines in the mid-19th century, it became possible to bake beans in large quantities. After the advent of large-scale baking machines, they were continuously innovated, and by the first half of the 20th century, electronically controlled precision machines had appeared, and machines that could continuously bake 5000kg per hour could be achieved. The emergence of large-scale roasters has changed people's habit of baking at home. Buying packaged roasted beans or coffee powder to cook directly at home facilitates the fast-paced life of modern people.

By the 1960s, branded packaged beans dominated the market. But there are problems with mass baking: The quality of raw beans, in order to maintain excessive weight of light roast, lack of freshness caused by the lack of taste, the 1980s began, a "fine coffee movement" initiated in the United States, it advocated people to buy fine raw beans, home roast, drink fresh coffee, the pursuit of quality and taste, home roast began to be valued, and at the same time the pursuit of coffee quality also forced some large roasters to adopt higher quality beans to ensure the quality of roasting.