Introduction of coffee bean roaster structure map degree brand taste grinding scale production area variety

Coffee beans roasting machine structure diagram degree brand taste grinding scale production area variety introduction

Baking involves a series of chemical changes. After roasting for about 5-25 minutes (depending on the temperature chosen), the green beans lose some moisture and turn yellow. During this process, coffee beans expand, transforming from a firm, high-density green state to a low-density, fluffy state. During this process, the beans roughly double in size and begin to take on a light brown color after being lightly fried. After this stage is complete (approximately 8 minutes of baking), the heat will decrease. The color of coffee quickly changes to dark. When the preset roasting depth is reached, the coffee beans can be cooled with cold air to stop the roasting process. 1. LIGHTRoast:

Degree of baking; very light baking, aka light baking.

The lightest degree of roasting of all stages, the beans have a light cinnamon color on the surface, and their taste and aroma are insufficient to make them almost inedible. It is usually used for testing and rarely used for tasting.

2. CINNAMON Roast:

Degree of roasting; light roasting, aka cinnamon roasting.

The choice of inner pot material is the most entangled place when making products. In the initial design, stainless steel materials can be coiled and welded, which is convenient for manufacturing, while cast iron materials are greatly invested in the initial stage, so stainless steel has become a very tempting choice. However, after testing, it was found that stainless steel inner pot could not transfer heat evenly to the whole inner pot, resulting in overheating and scalding coffee beans at some points. (Good stainless steel pots are composite structures, the bottom of the pot is generally more than three layers, the bottom layer of stainless steel outer layer, the middle layer of copper plate as an important heat conduction layer to disperse the uneven heat of the bottom of the pot, so that the internal stainless steel layer can be evenly heated.) However, such a technical solution is used on the inner pan of the baking machine. We really can't do it.) (PS: Three-layer structure requires a large stamping machine to integrate the structure and exhaust the air, and, people do is a flat plate, baking machine is a round inner pot)

So after spending almost all the money at the time, we made the R500 series of cast iron inner pots out of cast iron, which we still use today.

The cast iron material makes the inner pot of R500 reach the same material level as most imported models. We were proud for a long time until we learned about plasma spraying technology.

Far-infrared materials have large-scale applications in the food industry, but no one has tried it before in the harsh environment of baking machines. Variations in temperature, pan expansion, friction, and coffee bean impact all present challenges. Until we tried to use plasma spraying technology to firmly adhere ceramic far-infrared materials to the inner pot, this problem was still solved. Knock, friction will not destroy its structure.