Original text from the author's personal blog/Author SCOTT RAO
The following text:
The vast majority of machines I use in my consulting career require what is known as' adjustment '. For example, in the past month, due to the construction of the chimney, a user who bought a new Probat had a much smaller air door size than he needed. Two experienced users operated their machines with less than half of their optimal air pressure. Several users used machines where the drum speed or airflow level was not adjusted to the desired state. The insufficient air pressure and airflow of a customer were caused by air leakage at the loading funnel. Several roasting machines have used excessive smooth curve settings and slow response thermocouples.
Appropriate air pressure, drum speed RPM, airflow level, probe and position, and software settings are all essential for roasting high-quality coffee with impressive consistency. Based on my experience, most roasters who read this article may have tuning issues they are not aware of. All of the following issues can be quickly and cost effectively resolved. Repairing any of them will provide excellent returns on the time or money you have invested.
air pressure
Each gas burner is designed to operate safely and effectively within a certain range of gas pressures. For example, machine manufacturers may recommend a range of 3-5 kPa. The recommended scope should be listed on the badge on the side of the roasting machine or on the manufacturer's website. Almost no one tells roasters that the maximum pressure upper limit of the recommended range is much higher than the lower pressure limit. Poor air pressure can force many roasters to roast fewer beans or roast slower. I have seen an increase in air pressure leading to a 50% increase in the amount of roasted coffee per hour.
Drum speed
Even if your machine is brand new and the manufacturer has installed it for you, please check the RPM of its drum. The RPMs delivered by some major manufacturers to standardized machines vary greatly (usually with a difference of 20 RPMs between each machine). Please calculate the RPM of your drum within one minute. If the RPM of your machine is too high or too low, it will cause more roasting defects in heat conduction. Extremely low RPM may also make it difficult to achieve the required ROR.
Blue Mountain Coffee: It is a coffee bean produced in the Blue Mountains of Jamaica at an altitude of over 2500 feet. It is a slightly sour, smooth, sweet, and delicately flavored coffee; Pure Blue Mountain coffee has a mild taste and aroma, but it tastes very mellow and delicate; Having the taste of nobility, it is the finest coffee in the world.
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350 roasters gather for the ABRC designated bean roasting competition The dream coffee in Zhongshan has been successfully completed! ABrC Designated Bean Roasting Competition Final Results Champion: Yuan Shuai (Xiamen Station) Runner up: Yan Feng (Shanghai Station) Third place winner: Wang Yanfan (Dongguan Station) Congratulations to all of you! Stand out from 350 participating roasters nationwide Winning the top three! Don't lose heart even if you haven't won a place The key is to participate!
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The fresher the coffee, the better, right? Yes... but not entirely. No one wants to drink aged coffee, but brewing coffee immediately after roasting can also lead to a disappointing taste due to the exhaust of coffee. Whether you are a roaster or a barista, you need to understand this. Therefore, let's explore what coffee exhaust is, how it affects your brewing process, and what measures should be taken to address it.
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