The features of the conduction coffee roaster are as follows:
Heating method: Heat is mainly transferred through direct contact between the metal surface of the drum and the coffee beans. This heating method makes the roasting speed relatively fast, but it is also prone to causing the surface temperature of the coffee beans to be too high while the internal temperature is insufficient, resulting in uneven heating.
Uniformity of heating: As it is direct contact heat transfer, if the rotational speed and inclination Angle of the drum are not properly controlled, the coffee beans may be heated unevenly. High-speed rotation may cause the centrifugal force to throw the coffee beans towards the drum wall, increasing the contact with the drum wall and further intensifying the effect of heat conduction, resulting in the surface temperature of some coffee beans being too high.
Roasting effect: It can well bring out the fragrant aroma of coffee beans, but when the flame temperature is high, it is prone to produce a smoky smell, which affects the flavor of the coffee. Moreover, during the baking process, due to the insufficient residence time of heat energy in the boiler, uneven heating is prone to occur. It is necessary to carefully adjust the amount of green beans added to regulate the heat control. It is very important to confirm the time when the yellow spot appears and the time of the first burst.
Environmental impact: It is easily affected by external environmental factors, such as indoor temperature, outdoor temperature, air circulation, weather conditions, ventilation, etc., all of which can influence the baking effect. For instance, when the external ambient temperature is relatively low, it may be necessary to adjust the heat or baking time appropriately.