Classification description of coffee roaster

Direct fire, semi-direct fire (semi-hot air), hot air

Direct fire:

At present, it is recognized that the machine which can most cause the flavor of coffee in the roaster, its source of fire has direct contact with coffee beans, so it can produce a better flavor of coffee beans, but its baking process has a great impact on the finished products. therefore, the roaster itself must have a certain foundation, but compared with this type of machine, it is also more able to produce different products.

Hot air type:

This model is more commercial, which can effectively shorten the baking time and cost and increase commercial benefits. its coffee beans are roasted with hot air at high temperature, so their surface is smooth and sell, but it is not suitable for deep baking, while shallow roasting beans have a short baking time. the moisture of the beans can not be completely removed in the baking process, so it is easy to produce astringent and sour taste.

Semi-hot air (semi-direct fire):

The semi-hot air type combines the advantages of direct fire and hot air, the flavor is more prominent than the hot air type, and the baking control is easier than the direct air type, but the relative quality is also medium.

The main purpose of publishing this article is to further understand coffee. Perhaps there are not many opportunities for you to come into contact with coffee roasting, but I personally think that coffee roasting is a springboard for further coffee knowledge. so if you have the opportunity to contact, please be sure to experience it!