The birth history of coffee roaster-Starbucks concentrated roasted coffee beans

The birth history of coffee roaster-Starbucks concentrated roasted coffee beans

1. Direct fire type inner pot

The principle of coffee roaster is introduced by DISCOVERY.

The inner pot has been punched,

The burner flame at the bottom comes into direct contact with the coffee beans.

The direct-fire flavor is attached to the coffee,

Into fragrant and delicious coffee.

The flame and heat of the burner are the main heat sources of baking.

2. Semi-hot air inner pot

The principle of coffee roaster is introduced by DISCOVERY.

The inner pot is made of iron plate.

The rear part of the inner pot is punched,

Hot air is introduced as a result.

It is important to control the firepower of the burner below and use the exhaust valve to regulate the convection of the air in the pot.

3. Semi-hot air double inner pot

The outer side of the iron plate of the semi-hot air pot is then wound with a layer of iron plate,

An inner pot in which an air layer is formed between the iron plate and the iron plate.

Raw beans do not come into contact with iron plates that are heated by the flame heat source of the burner below.

It is the inner pot that has attracted much attention and been consulted by many parties recently!

4. Far infrared surface coated inner pot

Apply far-infrared surface coating to the inside of the direct-fired inner pan.

The roasted Zhongyuan infrared ray shines directly on the coffee beans.

The tar covered with coffee on the inner pot can also be exposed to far infrared light.

With a strong radiation source, it can easily penetrate into the interior of the coffee.

The exhaust of the coffee roaster

An indispensable exhaust system for coffee roasting.

It is also the most nerve-racking part from the beginning of using the roaster.

The function of exhaust function of roaster

■ exhaust smoke.

When coffee is roasted, it produces a lot of smoke.

If the coffee in the baking is too exposed to the smoke

It will give the coffee a strong smell of smoke.

Open the exhaust valve while baking,

Let's vent the smoke efficiently.

■ removes the silver skin from the coffee beans.

The silver skin attached to the raw bean will fall off as the roasted coffee bean expands.

These silver skins will have a bad effect on the taste of coffee, so they should be removed carefully.

■ controls the thermal convection of the gas burner.

Coffee roasting is mainly "the balance of temperature change and time"!

If the coffee beans are paid with a strong and large amount of heat source, the baking will be completed in a short time.

However, it is often difficult to bake coffee beans with a weak and small amount of heat.

According to this relationship, it can be controlled at will.

Coffee beans range from coffee beans as soft as Brazil or Blue Mountains to hard coffee beans like Guatemalan beans at higher altitudes.

And coffee beans with very small particles like mocha.

There are also coffee beans with particles as large as those of sweet potato and sweet potato.

It is very important to transfer heat to the center of the coffee bean.

But not too much heat transfer.

It all depends on how the heat source is paid!

The thermal energy is controlled by the burner and the exhaust valve.