After first crack, the roast changes from an endothermic reaction (the beans absorb heat from the drum) to an exothermic one (the beans release heat). During this stage, the physical transformations continue – beans increase in porosity, oils migrate to the walls of the cell, and the color darkens Which of the chemical reaction occur … Read more
small batch generally refers to coffee that is roasted in batches up to 50-pounds but it can also mean a small batch, say 150-pounds, roasted in a 250-pound capacity roaster. Why do small batches taste better? Small batch matters for two primary reasons: quality and authenticity When using large-scale production techniques, food manufacturers may use … Read more
The difference between drum and fluid bed roasting is simple. In a drum roaster, the metal drum is heated, which then transfers heat to the beans. However, with a fluid bed roaster, the air is heated first and then blown through the roaster bed, eliminating the need for a heated drum What is fluidized bed … Read more
Fluidized-bed roasters (see figure) have found wide acceptance because of their high capacity and efficiency. They can be used for oxidizing, sulfatizing, and volatilizing roasts The roaster is a refractory-lined, upright cylindrical steel shell with a grate bottom through which air is blown in sufficient… What is flash roasting in metallurgy? In flash roasting, the … Read more