Coffee roasting is a fascinating process that is worth to get to know closer. Everything that happens inside the drum has an influence on the final product. Let’s take a closer look at the process of coffee roasting.
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The process of coffee roasting includes several steps that cannot be ignored. Even though modern coffee roasting machines are packed with advanced technologies, the fundamental rules are always the same.
In the beginning, the drum must be preheated before placing pale green coffee beans. Once the drum reached the desired temperature, you can pour the coffee beans into the drum. It is important to preheat this place because it will help to eliminate the moisture that still is in the raw product. When the coffee beans are dry, you need to observe their color which changes from light yellow to brown within 5-8 minutes. Along with the brown color, you will smell a fresh scent that is similar to popcorn that just popped.
After around 7 minutes, the size of the coffee beans is being increased. It is happening because the heat and the air pressure form carbon dioxide and monoxide inside the coffee beans that become more voluminous. The temperature inside the coffee roaster reaches 200 or more degrees Celsius, which also increases the air pressure. It presses the walls of the coffee beans, and once it is high enough, the coffee beans start cracking. It has its own name – “first crack”. This is the breakthrough in your coffee roasting process. Not only the shade of brown color changed, but you certainly heard that characteristic sound – once again, it is similar to the popping corn seeds.
The first crack is a moment, when the whole palette of aromas and flavors has opened. What does it mean? As a coffee roaster master, you need to be careful to not to “over-roast” your coffee beans. The color of the coffee beans changes rapidly within only four minutes, so watch closely, and end the process of coffee roasting, when you achieved the satisfying results. Dark roast needs more time than medium roast, but the line between those two roast types is thin. Fortunately, modern coffee roasting machines are precise, and they can control the temperature, the time, and the air flow. Once you discover your favorite recipe, you can save it and replay it next time.
Now it is time for cooling. A cooling sieve is an important accessory which allows your coffee beans to cool down quickly, without losing the wonderful, fresh aromas. It is also worth to use a destoner, a device that separates coffee beans from stones or other potential objects that came with green coffee beans. Stones and metal pieces can appear even in high quality specialty coffees. Your coffee should rest for a couple of days to de-gas and to develop full-bodied flavors.
Different stages of coffee roasting.
It is true that modern coffee roasting machines can create fantastic roasts. Software programs are intuitive to use, they provide consistent roasts, and they are flexible. You can change the settings whenever it is needed, but on the other hand, you can use previously saved roast profiles, and replay them. Heating systems can control the temperature during each stage of the coffee roasting process. How does it work? There are several sensors that measure both bean and exhaust temperature. Besides that, powerful and often independent motors are responsible for effective roasting and cooling coffee. The list with all the conveniences is quite long, and they can be different depending on the brand, model etc.
Coffee roaster machines on the today’s market can be fuel-powered or electric. The other option is more suitable for a small coffee roastery, whereas the fuel-powered machines are usually larger, and they are used for a bigger scale. The process of coffee roasting itself is based on the same rules, regardless of the power source – you will always hear the vivid sound of the first crack.
Since you know how does a coffee roaster work, you can begin your own coffee-roasting adventure. Consider all the differences of coffee roasts, and prepare freshly roasted batches of coffee.
Over the past six centuries, all sorts of appliances have been adopted to roast coffee. These days, the tool of choice amongst roasting fiends is a purpose-built coffee roaster machine.
Like other roasting methods, a coffee roaster takes otherwise unexceptional little seeds and turn them into the pulse-poundingly delicious and intoxicatingly aromatic brown bombshells thirsted planetwide. What sets coffee roasting machines apart, though, is how they do it.
Getting to grips with which, as part of the overall coffee roasting process, gives more of a handle on the cup o’ java that comes out.
So in helping to rule the roast, if you will, CoffeeRoast Co. is lifting the lid on how coffee roasters actually work; plus, to keep them up and running, some tips on the TLC they need and deserve.
There’s a trio of stages involved when coffer roasters do their thing:
Before popping in a single green bean, the coffee roaster is warmed up to somewhere between 392°F and 428°F.
That way, the temperature inside the roasting compartment becomes the same throughout. So after they do go in, the raw green coffee beans will all receive equal heat. Helping to make even the first few batches of roasted beans more consistent.
Preheating also enables more control over the temperature and the time during roasting.
Not to mention, cutting the odds of getting roast defects where the coffee beans are, say, scorched or baked.
The moment the green beans are piled into the roaster, the temperature’s cranked up and the roasting for real kicks off.
Exactly how the beans are roasted hangs on the type of coffee roaster machine - - the most common ones being:
The more modern, the green coffee beans are plonked inside a roasting chamber. Then, through a screen or plate underneath, blasted with a column of super heated air. Forcing the beans to float upwards where they’re roasted, while being tossed about, almost entirely by the surrounding hot air.
In other words, in an air roaster, the coffee beans are heated by convection. With a touch of radiated heat from the surfaces of the roasting chamber and whenever beans of different temperatures smack into each other.
The more classic and widespread of the lot, the green beans are dumped into a cylindrical steel drum.
Rotating non-stop, the green coffee beans are churned around inside. As well as being stirred thanks to motor-driven paddles, blades, shovels or such like.
Depending on whether the drum of a drum roaster is solid or perforated, single walled or double, roasting of the beans happens in different ways and by varying amounts.
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For one, heat’s transferred to the beans by conduction when they crash into any of the searing metal surfaces of the drum. For another, by convection from the enclosed heated air. Least of all by heat coming off the walls, paddles, or faceplate of the drum and from the other beans.
Nigh on as important as the roasting action, the newly roasted coffee beans are then cooled. And cooled fast. Or, since by this time the beans are pumping out their own heat, they’ll carry on ’cooking’. Meaning, chances are, the sought-after degree of roast will be lost.
Handily, the average coffee roaster is rigged with some kind of cooling (‘quenching’) system.
Whether in the roasting chamber/drum or a separate cooling tray, the beans are air cooled; either by sucking or fan blowing the heat out of them. On occasions, beans are treated to a short sharp shower of water to speed up the temperature drop.
Often at the same time, mechanical arms keep the beans moving so they chill down all together.
After which, that's when the roaster’s deed is done and the beans just need to be left to breathe (‘degas’). Whereupon, they will be ready for grinding then a freshly roasted cup of brewed coffee; or else stashed in an airtight container to be ground later.
A technological marvel it may be, but using a coffee roasting machine can be a rather mucky and messy affair.
Especially if it’s a commercial roaster (versus a home roaster) with their much bigger batches. And too, because of the escaping coffee bean’s natural oils, if you take your roasts medium-dark or dark.
Sure, many coffee roasters are designed to need minimal care. But that doesn’t mean neglecting them completely. Here’s why:
To prolong the machine’s lifespan.
To cut the risk of a fire.
To lessen the possibility of the machine breaking down.
To keep smoke to a minimum for comfort’s sake.
To keep knocking out epic roast quality one batch after another.
To make for a professional image should the machine be on show in a café or coffee shop.
So how to go about keeping the roaster in tip-top condition? Try these on for size:
DO empty the chaff collector religiously. The bits of silver skin that flake off the beans during roasting are mightily flammable so a safety hazard if not gotten rid of.
DON’T skip tending to every inch of the cooling tray. In particular, using a bristled brush to unclog holes fouled up with crud from the roasting beans.
DO the same with the exhaust ducting/piping so airflow to the beans doesn’t get blocked.
DO damp wipe or, better yet, attach a crevice nozzle to a vacuum and hoover away the likes of smoke deposits and coffee dust.
DO scrape off the oils that have built up from the roasting coffee beans. If necessary, shifting caked-on gunk with the help of a chemical spray specially formulated for roasters.
DO prep an upkeep schedule, and stick to it.
DON’T forget to have the roaster professionally serviced at least once a year.
Understanding even the fundamentals of how coffee roasting machines work their magic is one start to mastering how your final brew turns out.
Keeping in mind too that for the sake of roast quality as well as your health and safety, it pays to clean and maintain the roaster regularly and thoroughly.
With a bit of practice and a lot of passion, you can unlock a world of new flavors and aromas that will enhance your coffee drinking experience and leave you craving for more. So, why not give it a try today?
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