What are the advantages of roasting machine?

How does a coffee roaster work?

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A coffee roaster works by using heat to transform the physical and chemical properties of green coffee beans. The beans are placed in a roasting chamber where they are exposed to high temperatures, typically between 370 and 540 degrees Fahrenheit. This heat causes a series of chemical reactions to occur, including the Maillard reaction, which gives coffee its characteristic color and flavor.

During the roasting process, the beans are constantly agitated to ensure that they are roasted evenly. This is typically done using a drum roaster, which has a rotating drum that the beans are placed in. The drum is heated using gas, electricity, or another source of heat, and the beans are roasted as they come into contact with the hot surface of the drum.

As the roasting process continues, the beans will begin to lose moisture and expand in size. At the same time, their color will begin to change from green to yellow, and eventually to brown. The roaster will monitor the roast carefully, using temperature sensors and other equipment to ensure that the beans are being roasted evenly and to the desired level of darkness.

Once the roast is complete, the beans are quickly cooled to stop the roasting process. This is typically done using a cooling tray or other cooling mechanism. After cooling, the beans are ready for packaging and distribution.

Overall, a coffee roaster is a complex piece of equipment that uses heat, agitation, and temperature control to transform green coffee beans into the finished product that we know and love. By carefully controlling the roasting process, a skilled roaster can produce a wide range of flavors and aromas, each with its own unique characteristics.

What is a batch roaster?

A batch roaster is a machine specifically designed for roasting coffee. This type of roaster is capable of roasting a specific quantity, or batch, of coffee at a time. This makes it a popular choice among small-scale coffee roasters who want to roast their coffee in small batches to ensure the highest quality and consistency.

One of the key benefits of using a batch roaster is the ability to control the roasting process. With this type of roaster, the user has the ability to adjust the temperature, time, and airflow during the roasting process. This allows the roaster to fine-tune the roast profile to achieve the desired flavor and aroma in the final product.

Another advantage of using a batch roaster is the ability to experiment with different roast profiles and coffee origins. Because the roaster is capable of roasting small batches, it allows the user to try out different roast profiles and origins without committing to a large quantity. This is especially useful for coffee shops and roasters who want to offer a variety of unique and high-quality coffees to their customers.

Despite the many benefits of using a batch roaster, there are also some drawbacks to consider. For example, this type of roaster is generally slower and less efficient than larger, commercial roasters. This means that it may not be the best choice for high-volume coffee roasters who need to roast large quantities of coffee quickly. Additionally, batch roasters can be more expensive than other types of roasters, which may be a limiting factor for some users.

Overall, a batch roaster is a valuable tool for small-scale coffee roasters who want to control the roasting process and experiment with different roast profiles and origins. While it may not be the most efficient or cost-effective option for high-volume roasters, it provides a great way to produce high-quality, consistent coffee in small batches.

 How does Black Turtle Coffee roast its coffee?

Black Turtle Coffee uses a small batch roasting technique to carefully control the roasting process and ensure that every bean they roast, grind, and serve to customers is of the highest quality. By roasting their coffee in small batches, they are able to fine-tune the roast profile for each batch to extract the maximum flavor and aroma from the beans.

The small batch roasting technique used by Black Turtle Coffee allows them to experiment with different roast profiles and coffee origins to create a wide range of unique and delicious coffees. They carefully select their beans from the finest coffee growing regions around the world, and then use their small batch roaster to roast each batch to perfection.

In addition to the small batch roasting technique, Black Turtle Coffee also uses a variety of other techniques to ensure that every cup of coffee they serve is of the highest quality. For example, they carefully grind their coffee immediately before brewing to ensure that the flavor and aroma are at their peak. They also use state-of-the-art brewing equipment to extract the maximum flavor from each batch of coffee they roast.

Overall, Black Turtle Coffee's commitment to small batch roasting is a key part of their dedication to producing the finest coffee possible. By carefully controlling every step of the roasting process, they are able to bring out the best in each batch of beans, creating a wide range of delicious and unique coffees for their customers to enjoy.

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Your roasting-machine salesperson will likely claim that you can roast 15 kg per batch in a 15kg machine. The job of a salesperson is to sell machines, not to help you roast the best-possible coffee, so take any claims lightly. The salesperson may be technically correct, because the drum can surely fit a 15-kg batch, but a full batch may take 15:00&#;20:00 to roast, which is longer than ideal. If quality roasting is your goal, it&#;s usually safe to assume you will roast 3&#;3.5 lf batches per hour at 50%&#;70% of a machine&#;s stated capacity. Then deduct the 14%&#;20% weight lost per batch to calculate how much roasted coffee per hour a machine can produce. 

For example, if one were to roast three and a half batches of 7 kg green coffee per hour in a Diedrich IR-12, with an average weight loss of 15%, the machine would produce just under 21 kg of roasted coffee per hour (3.5 * 7 kg * .85 = 20.8 kg). That&#;s more realistic than assuming the machine will roast 48 kg per hour. 

2. Reliability

Some machines are more reliable than others. Machines with fewer parts, fewer high-tech features, and heavier builds tend to be more durable and reliable. Older, simpler roasters, such as the fabled UG-series Probats are examples of rugged, low-tech machines built to last. Of course, all design decisions entail tradeoffs. Some modern technology may lack reliability but make quality roasting easier and more repeatable. Again, ask other users about reliability before buying&#; I&#;m sure most roasters would be happy to share their experiences, especially if they have complaints! While roasters are not always objective about their own roast quality, they tend to be somewhat objective about the reliability of their machines.

3. Service

Many brands may not offer service or support in your country. Further, some companies offer poor support once you have paid for your roaster. I won&#;t publicly discuss which companies, in my experience, neglect their customers, but I implore you to ask other users of a brand about service quality before you put a deposit on a machine. Even if you have a pleasant initial sales experience with a company, that does not guarantee future service quality.

4. User Interface:

This may seem like a trivial consideration, but if you&#;re going to spend 20&#;40 hours per week using a roaster, a well-designed user interface is important. The interface isn&#;t just about convenience and comfort, it can also affect roast quality and repeatability. For example, machines that require you to repeatedly tap an up- or down-button to change the gas setting can be tedious and slow to respond. In comparison, a machine with an analog gas dial or a smart touchscreen is more responsive, makes it easier to replicate curves, and can be a pleasure to operate. Other ease-of-use considerations involve having large, well-positioned digital manometers, timers, and temperature readouts.  

5. Aesthetics

You may want to consider aesthetics if you are installing a machine for use in a retail cafe or other public space. A beautifully refurbished vintage machine may make a nicer impression than a budget, modern machine. 

6. Machine Configurations

I discussed this topic in detail in The Coffee Roaster&#;s Companion, but will repeat the basics here. Common architectures include classic-drum roasters, indirectly fired roasters, recirculating roasters, and fluid-bed roasters. Each design has pros and cons. 

• Classic drum roasters: In these machines a drum rotates above a gas flame, and a fan pulls hot air from the burner through the drum and out of the roaster. Most smaller machines are classic drum roasters. Classic drum roasters get the job done, though many models provide too much conductive heat transfer, due to having a thin single-walled drum or an improper distance between the burner and drum. If too much heat is transferred to the beans via direct contact with the drum, coffee will taste harsher and less delicate. If you choose a classic drum roaster, I suggest you seek a machine with a double-walled drum and a burner with sufficient btu/hr (or kj/hr) for your needs. Compared to other designs, classic drum roasters offer good thermal stability but slower responses to gas changes. 

• Indirectly heated drum roasters: In these machines the burner chamber is separated from the drum and hot air passes from the burner chamber through the drum. The design allows the drum&#;s surface to remain cooler because the flame is not in contact with the drum. Indirectly heated roasters are more difficult to control than classic drum roasters, because they require skillful management of airflow, while classic drum roasters rarely require much, if any, airflow adjustment. 

• Recirculation roasters: These machines recirculate a portion of the roasting exhaust air back through the burner and roasting chamber. Such machines are energy-efficient but often run the risk of imparting smokey or polluted flavors on coffee. To avoid smoke taint, it&#;s important to heat the recirculated air to a sufficiently high (afterburner-level) temperature before passing it through the drum. 

• Fluid-bed roasters: These machines rely on a bed of rising hot air to circulate the beans and keep the beans aloft. Fluid-bed roasters eliminate the risk of conductive-heat damage, and are usually capable of developing beans well in short amounts of time. While there is no theoretical downside to fluid-bed roasters, in practice their control systems are usually too simplistic to fulfill the machines&#; potential. Given the current, rapid evolution in roast-control and data-logging software, I expect the utility and popularity of fluid-bed roasters to grow rapidly in the near future. 

  
  

7. Features

None of the features listed below are necessary to roast a good batch of coffee, but each may contribute to improved roast quality or repeatability. 

• Double drum (applies only to classic drum roasters) and powerful burner: The foundation of a good classic drum roaster is its burner and drum. As noted previously, burner output determines a machine&#;s true capacity. Double drums allow for faster and hotter roasting with less risk of tipping or scorching. Make drum quality and burner output your first two concerns when choosing a classic drum roaster. You can easily replace or upgrade fans, valves, ducts, etc, but you cannot easily replace a drum, and upgrading a burner can be expensive. 

• Variable-speed-drive (VSD) fan: As long as your roaster&#;s fan provides a reasonable amount of draw, you don&#;t need a variable-speed fan to produce good roasts. But without a VSD fan, it&#;s impossible to maintain consistent airflow levels day to day. The combination of a digital air-pressure manometer and a VSD fan is essential for expert-level roast repeatability. 

• Air manometer (aka drum-pressure manometer): A manometer in the duct between the roasting drum and exhaust fan is a relatively new, worthwhile addition to a roaster. The manometer reads pressure, not flow, but that pressure reading correlates with airflow. Using the same fan setting every day does not ensure consistent roasting because airflow may vary day to day with the weather and other factors. Having an air-pressure manometer helps one know how to adjust the fan to provide consistent airflow every batch. (Note: directly measuring airflow requires installing probes in the exhaust duct, but the probes get dirty too quickly during roasting to work effectively. Using an air-pressure manometer is the best current option to monitor and maintain consistent airflow batch to batch. However, the relationship between pressure and flow will shift slowly as the ducts get dirty, so frequent chimney cleaning is critical.)

• High-resolution gas manometer: Most roasting machines come with small, cheap analog manometers that offer imprecise gas-pressure measurements. I recommend replacing your stock analog manometer with a high-resolution digital manometer. Analog manometers may be aesthetically pleasing, but they make discernment of precise readings too difficult. 

• Proper probes and probe locations: To be a great roaster by today&#;s standards, one needs better green, lighter roasts, quality data collection, precise controls, and software to track and analyze the data. To ensure adequate data collection, insist on having a bean probe and an environmental probe, each with diameters of 2.5 mm&#; 4 mm. An inlet-temperature probe is helpful but not critical. 

The optimal bean probe location in most machines is as follows: 

• The probe&#;s tip should be 3&#;5 cm from the inside of the machine&#;s faceplate. 

• The probe&#;s tip should be 3&#;5 cm from the inner drum edge.  (2 cm is ok for machines with capacity of 1 kg or less.)

• The probe tip should be in the heart of the bean pile, even when roasting very small batches. If the probe is too high in the drum or too close to the center axle, it may not be immersed in the bean pile of very small batches. Proper probe location should provide quality data for batches as small as 20% capacity.

• Paying for a machine: Manufacturers typically require the buyer to deposit 50% of the machine&#;s price upon ordering, with the balance due upon shipment of the machine. The problem with such arrangements is that once a manufacturer has your deposit, he or she may lose motivation to deliver your machine on time. Salespeople routinely promise a machine in three months, secure a deposit, and then ship the machine six to nine months later, claiming unavoidable delays. The buyer is helpless as he or she pays rent on an empty roastery and loses money waiting for the machine to arrive. I have seen such delays happen on fully half of my clients&#; orders. I strongly suggest insisting on a sales-contract clause guaranteeing delivery by a certain date, with a penalty against the manufacturer for late delivery. 

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