Detailed tutorial book diagram of how to calculate the curve of coffee baking beans

Detailed tutorial book diagram of how to calculate the curve of coffee baking beans

Start and preheat

1.1 turn on the "POWER" power button switch on the back operation panel (figure 2) and the baking chamber begins to rotate.

1.2 turn the "TIME" time knob clockwise to the maximum (figure 2), this time knob is a timer, it will turn off the power automatically, and there will be a "ding" sound when it is turned off. If it is automatically turned off in use, it needs to be turned on to the maximum immediately to avoid power outage and cooling.

1.3 turn the "TEMP" temperature knob to the maximum clockwise (figure 2) and the baking chamber begins to heat.

1.4 empty the lower leather collection box.

1.5 insert the front bezel and the thermometer.

1.6 put the upper and lower beans on the plate.

1.7 when the temperature rises to 200 ℃, turn down the "TEMP" temperature knob to less than 150 ℃ and start cooling.

1.8 the preheating is finished when the temperature drops to 160℃.

Weigh and weigh

2.1 when heating or cooling, you can use a scale to weigh the beans and write down the standard, waiting for the beans to be fed.

2.2 pick up the raw beans to be baked on the storage rack, put the plastic bucket on the scale and return to zero. If you can't return to zero, you need to turn off the scale power switch, restart and return to zero.

2.3 200g~320g raw beans on the scale as needed, and prepare to feed the beans after weighing.

Feed into beans

3.1When the preheating temperature drops to 155℃ ~ 158℃, turn "TEMP" to the highest temperature, start heating, feed beans when heating to 160℃, and start timing when needed.

3.2 do not pour the beans too fast. Pour the raw beans in about 8-10 seconds.

Baking

4.1 Note: the following setting values (temperature or time, etc.) are set according to the "baking conditions".

4.2 coffee beans roasted by small steel cannon can be divided into "once roasted" and "twice roasted" coffee beans.

4.3 one-time baking:

4.3.1 preheating according to the preheating mode, if the baking has just been completed and the baking room temperature is higher than 170℃, it is not necessary to heat to the preheating temperature mentioned above, and the preheating is completed when the temperature is reduced to 160℃, the "TEMP" temperature knob is turned on to the maximum (250℃) and the temperature reaches 160℃ to start feeding.

4.3.2 cool the beans when they arrive according to the conditions set by the "Baking conditions".

4.4 twice baking type:

4.4.1 first baking (first baking)

4.4.1.1 the temperature changes to the maximum temperature, and the baking temperature decreases first and then rises due to the influence of beans. When the temperature rises to 155℃, the heating is stopped ("TEMP" turns to the minimum), and the beans cool when the "baking condition" time is up.

4.4.1.2 pour the beans into the cooling basket to force cooling with an electric fan, which can be supplemented by alternately pouring to another cooling basket to accelerate cooling. After cooling for 20 minutes, the second baking can be carried out.

4.4.2 second baking (second baking)

4.4.2.1 preheating according to preheating mode. If baking has just been completed and the baking room temperature is higher than 170℃, there is no need to heat to the preheating temperature mentioned above. When the temperature is reduced to 160℃, the preheating is completed, the "TEMP" temperature knob is turned on to the maximum (250℃), and the temperature reaches 160℃ to start feeding.

4.4.2.2 the beans are cooled when they arrive in accordance with the conditions set by the Baking conditions.