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

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

A series of chemical changes occur during the baking process. After about 5-25 minutes of baking (depending on the temperature selected), the green coffee beans lose some humidity and turn yellow. In this process, the coffee beans will swell, changing from a strong, high-density raw bean to a low-density fluffy state. After this process, the coffee beans will about double in size and begin to show a light brown after stir-frying. After this stage is completed (after about 8 minutes of baking), the calories will be reduced. The color of the coffee soon changed to dark. When the preset baking depth is reached, cold air can be used to cool the coffee beans in order to stop the baking process. 1. Very shallow roasting (LIGHTRoast):

The degree of baking; very shallow baking, also known as shallow baking.

The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.

2. Shallow baking (CINNAMONRoast):

Degree of baking; shallow baking, also known as cinnamon baking.

The choice of the material of the inner pot is the most tangled place when making the product. in the initial design, because the stainless steel material can be rolled up and welded, it is convenient to manufacture, while the cast iron material has a great initial investment, so stainless steel has become a very tempting choice. but after the test, it is found that the stainless steel inner pot can not evenly transfer heat to the whole inner pot, resulting in some points that will overheat and scald coffee beans. A good stainless steel pot is a composite structure, with more than three layers at the bottom, with an outer layer of stainless steel at the bottom, with a copper plate in the middle as an important heat conduction layer to disperse the uneven heat energy at the bottom of the pot, so that the internal stainless steel layer can be heated evenly. But this kind of technical solution is used in the inner pot of the roaster, we really can't do it.) (PS: the three-layer structure requires a large punch to integrate the structure and exhaust air. Moreover, what people do is a flat plate, and the roaster is an inner pot.)

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

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

Far-infrared materials are widely used in the food industry, but no one has ever tried to use it in the harsh environment of a roaster. The change of temperature difference, inner pot expansion, friction and coffee bean impact all pose challenges for us. Until we tried to use plasma spraying technology to firmly attach ceramic far-infrared materials to the inner pot, this problem was still solved. Knocking and friction will not destroy its structure.