Coffee roaster hot air probe-hot air coffee bean roaster

Coffee roaster hot air probe-hot air coffee bean roaster

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 is, 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.

Then put the selected beans into the roaster, connect the power supply, turn on the switch of the roaster, and the display screen will show 0. The program can set the baking temperature and time for three stages, but I didn't set it here. I just press the ROAST key to start. It will bake according to the last baking time and temperature.

At first, it is the steaming stage, and the water in the beans begins to evaporate as the temperature rises.

As the temperature continues to rise, the silver skin begins to fall off. During baking, press ROAST to display the temperature.

The color of the beans has begun to change to a light brown color.

The temperature continues to rise. The color of the beans has become a little darker in cinnamon.

According to my own experience, Mantenin is best baked to medium and micro depth, and every time I bake to the surface of the beans, the oil just comes out. Press the COOL key in the lower right corner to enter the cooling phase. The time that the machine has been set is 3 minutes.

Although it has gone through the cooling stage, the coffee still has a little residual temperature. Blow it with a fan to accelerate the cooling.

After baking and then hand-selected, this bean is good, basically can not choose any mixed beans. Weigh 100g after baking.