San Douke ice blue bean roaster-roast freshly ground soy milk machine coffee roasting
San Douke ice blue bean roaster-roast freshly ground soy milk machine coffee roasting
Strong performance is the only one
Ambient temperature, exhaust temperature
0.05s reaction time is the only small roaster with integrated electronic system in China.
Design of the only shaftless inner pot for temperature curve output in China
Maximum temperature rise of 16 °/ MIN, which is the only way to realize the output of industrial-grade temperature curve in China.
Strong cooling, 2MIN cooling completed, locked flavor only to achieve uniform baking from 100g to 700g
100 °throttle, meticulous stepless adjustment brings more surprises the only coffee roaster in China that can be called a work of art.
REVOLUTION series technology and craftsmanship this is a work of art.
Gorgeous is not only the appearance, but also the profound technical and cultural heritage and exquisite craftsmanship.
Thanks to the deep knowledge of Sanduke mechanical design, R500E has the only shaftless inner pot design and far-infrared inner pot technology in China.
Similarly, R500E is the only small roaster with a full set of electronic equipment integrated in China.
R500E overall use of laser cutting, accurate positioning, the surface is more heat-resistant, wear-resistant and scratch-resistant coating, gorgeous appearance is a solid physique! The roaster manufacturers of major brands around the world, whether probat, daichi or Fuji, have been exploring the wonderful application of far-infrared heating technology in coffee roasting. Far-infrared rays can easily penetrate coffee beans. Compared with traditional heating methods, the use of far-infrared technology allows each coffee bean to be heated uniformly and evenly inside and outside during the whole roasting process. Sanduke's latest far-infrared inner pot has been successfully developed! After the heating starts, as the temperature rises, the inner pot will automatically emit far-infrared rays, so that each coffee bean is heated uniformly inside and outside during the whole baking process, thus thoroughly improving the baking efficiency and quality!
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Coffee altitude and acidity-Coffee altitude
Coffee Elevation vs. Acidity-Coffee vs. Elevation Simply put, the higher the elevation at which coffee beans are grown, the better they taste. Coffee beans carefully cared for and grown at high altitudes are pleasant in acidity, rich in aroma and rich in taste, and everyone loves them. Conversely, coffee grown at low altitudes has almost no acidity, a single taste, and a flat taste. That's why baristas are always there.
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What does it mean to wash coffee beans?-the difference between sun-washed coffee beans and washed coffee beans
What do you mean by washing coffee beans-the adhesion of the mucous membrane between sun-washed and washed coffee beans is very strong and is not easy to remove. It must be placed in a tank for about 18-36 hours to make it mellow and decompose the mucous membrane. There are two methods of fermentation, namely wet hair alcohol and dry hair alcohol, as the name implies, the former adds water, the latter does not add water. In the process of getting mellow, the seeds and internal pulp will produce special
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