The working mechanism of commercial air-flow coffee roasters mainly focuses on hot air circulation and air flow control. The core lies in uniformly heating and stirring coffee beans through hot air, as detailed below:
Hot air generation and circulation: Air is drawn in by a blower and then passed through a heating coil to increase its temperature, forming high-temperature hot air. Hot air circulates inside the roaster, continuously providing heat to the coffee beans.
Heat transfer and coffee bean stirring: Hot air serves as the heating source, transferring heat to the coffee beans. Meanwhile, the force of the hot air will stir the coffee beans, making them constantly roll during the roasting process to ensure that each coffee bean is heated evenly.
Airflow regulation and control: Through damper design or other airflow regulation devices, the wind speed and volume of hot air can be controlled. At different roasting stages, adjust the airflow size according to the state of the coffee beans and the roasting requirements. For instance, in the early stage of roasting, a smaller air flow might be required to prevent the coffee beans from losing moisture too quickly. In the later stage of roasting, appropriately increasing the airflow can help remove smoke and impurities and enhance the flavor of the coffee.
Roasting process monitoring and adjustment: During the roasting process, closely monitor changes in the color, aroma, etc. of the coffee beans. According to the actual situation, flexibly adjust parameters such as the temperature of the hot air and the size of the air flow to ensure that the coffee beans reach the ideal roasting degree.