Introduction of Brand recommendation for maintenance, Inspection and troubleshooting of Coffee Roaster

Introduction of Brand recommendation for maintenance, Inspection and troubleshooting of Coffee Roaster

Good coffee powder has uniform size and color.

Bad coffee powder is either different in size or uneven in color. Generally, when you choose coffee powder, you will not choose bad coffee if you understand the first item.

It's pink.

On the other hand, instant coffee is made by concentrating coffee water and spray drying, and the process is complicated. It dissolves immediately after brewing, no floating, no dregs.

And the fake instant coffee has floating matter and sediment after brewing, so it can not be swallowed and can only be blown and drunk.

3. Preservation of coffee beans / powder

Roasted coffee beans are easily oxidized by oxygen in the air, which deteriorates the quality of the oil and volatilizes the aroma.

Lose, and then accelerate the deterioration through temperature, humidity, sunlight, etc. In particular, the oxidation of low-caffeine coffee beans after multi-layer treatment is more serious.

Hurry up. Therefore, in order to maintain the aroma and quality of coffee, how to package and preserve coffee beans has become a great knowledge.

After roasting, coffee beans produce three times the volume of carbon dioxide, so the packaging of coffee is mainly in addition to avoiding air.

In addition to contact oxidation, there is also a need to deal with carbon dioxide produced by coffee beans.

1. The heating rate deviates from the normal, and the temperature in the middle of the baking begins to rise faster than usual, and the more the tail, the greater the deviation.

two。 It tastes sweet, but it tastes like a mist.

3. Lack of clean brightness (brightness) tends to one of the following: a sweet, dull taste or a strong acidity on both sides of the tongue.

4. Some aromas can be smelled when they are ground (dry), but not in the mouth.

5. With salty taste, the plot ranges from very small to very obvious. The salty taste can be easily detected by using Espresso Cupping.

6. There is an unclean miscellaneous or astringent taste.

What should we do when we find that there may be symptoms of pipeline obstruction? Here are the cleaning steps you should take:

1. Stop work and flameout immediately and wait for the roaster to cool completely to room temperature.

two。 Remove and remove all exhaust pipe paths, gradually confirm whether there is blockage in the following units: roaster body (exhaust path, air door, fan blade), dust collection bucket (upper layer, middle layer, around funnel), all air duct paths (especially at turning points or diameter changes), static motor (air inlet and outlet, filter net, pole plate, exhaust fan), outdoor chimney line. All the places where the waste gas will pass need to be dismantled and checked.

3. Will block, hyperplasia dandruff place, regardless of the seriousness of the plot, all thoroughly clean.

4. After installation, the return to zero baking test program is carried out, and the new baking data is recorded according to the results of the return to zero test.

5. Set up the baking counter, return to zero and begin to record the number of baking ovens after cleaning.

6. In the cleaning operation, it is possible to use non-depilating towels, avoid using hard brushes, and pay attention to the integrity of the rubber band at the link during installation.