Malang Agro Resources would like to discuss the parts of a coffee roasting machine for those of you who want to open a coffee business. The company also provides agricultural production tools such as Coffee Bean Roasting, Dry Peel Coffee, Soya Bean Fluor, and Casava Chopping.
In addition, the company also produces environmentally friendly biomass products for renewable energy sources. Where energy sources from petroleum and natural gas are the largest contributors to carbon emissions in the world.
In this case, Malang Agro would like to invite loyal readers to see the components of the coffee roasting machine and the process of roasting. Already curious right?
Roasting Coffee Using a Machine
In the roasting process, we can do it in traditional and modern ways. the same analogy as the coffee brewing process, some brew manually and some use machines to make espresso.
In the traditional method, we use simple tools such as Teflon to roast and a spoon to stir the green beans that are being roasted.
While using a roasting machine, the process is more modern and sophisticated. we can make settings and monitoring easier. roasting results depend on the machine and the ability of people to roast green beans.
Elements of Coffee Roasting Machine
There are several elements in a coffee roasting machine that you need to know. These elements should be in the coffee roasting machine to facilitate the coffee roasting process
Read here: Component Of The Coffe Industry
Green Bean
We start with the first coffee roasting machine component, the Green Bean. These are raw and green coffee beans taken directly from coffee farmers. In this case, each coffee shop owner has a standard for determining which coffee beans are eligible to enter the roasting process.
The roasters, as coffee roasters are called, assess the water content and total defects of the coffee beans. Usually, a good green bean has a moisture content of 12 percent with a maximum total defect of five percent.
The smaller the total defects, the better the green beans. Then, storing the beans is also important paying attention to the packaging for storing green beans. Choose good quality packaging that is able to store green bean moisture and avoid vermin.
Bean Hopper
The next component of the coffee roasting machine is the bean hopper. The hopper functions as a funnel to enter green beans and also holds green beans before being put into the roasting drum.
Hooper Valve
This coffee roasting machine is in the form of a closing valve. By opening this valve, green beans enter the roasting drum. its function is to control the entry of coffee beans for the first time.
Sampler Spoon
This coffee roasting machine’s function is to see the level of maturity of coffee beans during the sangria or roasting process. The roasters really need this one component. They will usually go back and forth checking the maturity of the bean from here.
Cooling Tray and Mixer
This coffee roasting machine functions to cool the coffee beans to speed up the cooling process. Inside the cooling tray, there is a mixer that helps cool the cooked beans.
Viewing Window
To see the roasting process in the drum this is the function of this one machine component. We can see the beans that are being roasted from a small gap in the form of transparent glass on the side of the coffee roasting machine.
Dust Drawer And Electrical Control Box
The coffee roasting machine is a place for the epidermis that falls during roasting. Then, All electrical systems of the coffee roasting machine are arranged in this panel. This is the instruction center for the machine to operate.
Roasting Drum
This coffee roasting machine functions to rotate the green bean so that the green bean can cook evenly.
Dust Drum
Serves to collect the epidermis that is separated from the coffee beans and also functions as a channel to release smoke during the roasting process.
Starting the Roasting Process
Malang Agro Resources tries to explain the brief process of roasting coffee using a coffee roasting machine.
Heating The Roasting Drum
When starting roasting, make sure the drum is hot first. we can use a temperature of about 180 degrees before the green bean enters the drum. Next, put the green bean into the bean hopper as the first entrance of the green bean before entering the drum.
Then, open the hopper valve cover to put all the green beans into the drum. watch as the green beans slowly begin to fill the room in the roasting drum with a temperature of 180 degrees.
As the green beans begin to fill the drum, the temperature inside the drum begins to decrease. It can be understood because the drum was empty before. When roasting in the drum, the temperature that had decreased will slowly rise again.
Now that the drum is filled with green beans, what is the next step? The next step is to wait for the roasting process in the drum.
Drying Process
Green beans that have filled the space in the roasting drum rotate automatically. The goal is that the heat can be evenly distributed to the entire surface of the green bean. this process is called drying.
Now it’s time to wait for the roasting process by using a time or stopwatch. The length of roasting time depends on how many green beans will be roasted. in this drying process, the water content in the green bean will run out.
The time needed to roast 5 – 10 kilograms of coffee is a maximum of 15 minutes. Meanwhile, if you are roasting 20 kilograms of coffee, it takes even longer, about 30 minutes. Note, the sound of the roasting process sounds very loud.
Yellowing Process
In this drying process, the green bean starts to mature and begins to change its color from green to yellow. At this time we only wait for the bean until the first crack occurs. We can monitor this drying process in the viewing window feature on the roasting machine.
To ensure the bean has entered the yellowing stage, we can use the sampler spoon feature to see the bean directly.
Roast Development Process
This is the process where the bean that has turned yellow and some even start to brown towards the first crack and second crack. Here the roaster starts to be vigilant and often checks the fragrance, the color, from the sound of the rupture. This is where the roaster starts to concentrate on seeing the first crack process.
At the time of the first crack, the bean begins to turn into a light brown color. meanwhile, the fragrant and sweet aroma has begun to be felt. What indicates that the bean has entered the first crack phase? That is when the bean makes a small sound in the form of popping or popping continuously.
Don’t make the mistake of looking at the bean color. Although the color of the bean is brownish, it does not necessarily mean that the bean is ripe, there is even a possibility that part of the bean is still raw. The first crack ensures that the bean is fully cooked and does not contain water content.
Turning Down the Flame or Temperature
When the first crack occurs a roaster will turn down the fire or temperature of the roasting machine. The goal is to make the bean maturity level more evenly distributed into the bean.
Read here: Disruption of Coffe Roaster And Barista Technology
Cooling the Roasted Bean
After the first crack occurs, the bean will be removed from the drum to the cooling tray which serves to cool the roasted bean. And before removing it, don’t forget to turn on the cooling tray machine so that the bean cools quickly and is perfectly cooked.
The momentum when the bean must come out is the most difficult process of roasting. Because it takes a strong feeling and experience from the roaster himself.
Quacker Sorting Process
Still, in the cooling process in the cooling tray, roasters usually do quacker sorting. Quacker is a term for bean defects that are not ripe even though other beans are fully ripe with a brownish color. While the quacker is still yellow in color, it is not ripe like other beans.
There is no real problem in the machine, the problem is that the coffee beans themselves are picked in an immature state. And that’s what roasters do by sorting them one by one in the cooling tray. Why do they have to be sorted? Because quackers can affect the flavor of brewed coffee. There is a bitter and sticky taste. This quacker will not turn brownish even after roasting for a long time.
As an input for those of you who want to start a coffee business, and do not want to accept coffee beans that are still wet from farmers. The quick way to find out is to hold the green bean. especially if it feels cold and sticky, the sign is that the bean is still wet.
Summary
Now we come to the conclusion, if you want to roast well, choose quality green beans and pay attention to the condition of the machine. The key to roasting is the selection of beans and a good roasting machine.
Malang Agro Resources is a company that focuses on producing the best agricultural equipment and coffee roasting machines. In addition, the company is also engaged in the production of environmentally friendly biomass as a renewable energy source.
Visit our address and contact us for further consultation. We will help you to provide a quality coffee machine that suits your budget.
Malang Agro Resources
PT Malang Agro Resources
Jalan Villa Golf Indah 18 Tirtomoyo,
Pakis, Malang Regency, East Java
65154, Indonesia
Phone Number : +6281334555832
