Home roasting coffee

A coffee roaster is roasting a device to green coffee (or a coffee substitute ).

Principle of operation

To roast the roaster used must have a definable master roaster temperature (typically 60-220 ° C) or set temperature curve. During the roasting of the coffee needs to be re-circulated in order to ensure uniform heating of the roasted material, so the beans get an even roast. During roasting controls the color and other sensory tests are often performed either manually or automated. To stop the roasting process, the coffee must be cooled quickly, either in the air flow but also partly with water.

Applications

For the roasting different devices are used for various applications:

A device for roasting small quantities of coffee in the laboratory or the sample cuisine. These devices are used on plantations in the coffee trade and production. With the sample roaster coffee qualities are tested, manufactured mixtures and performed ongoing quality control ( tasting). There are units with one and those with multiple Rösttrommeln to simultaneously produce multiple blends.

Equipment for the ongoing production of small amounts of coffee. Typical sizes are 1-25 kg. Most are this drum roaster, which are heated by electricity or gas used. With these devices, small amounts of coffee on customer requirements, unmixed, unblended coffees or blends can be prepared according to the ideas of a roasting maestro.

Roasting plants for use in factories are machines on an industrial scale. This roaster are referred to in Produktionsproszessen after many procedures that roast coffee. Often, different hot air processes are used, these are more economical, faster, and enable a continuous process. Often, from cleaning and mixing of the raw coffee bean to the ground, finished garment (vacuum packaging, pad, etc.) they are integrated into production lines, drain all process steps in a closed chain.

Once the roaster was a common kitchen appliance for roasting of green coffee, coffee beans. The devices spread in the 18th and 19th century with the introduction of the first coffee in wealthy houses and gradually also in the middle and on the land. There was coffee roaster for use on an open fire of the farmhouses in pot form and as an insert in charcoal stoves. The pots were provided with a sliding or hinged lid. Another variant were drum roaster of sheet iron. The devices were turned as long as the embers until the desired color and typical aroma formed. These roasters were stored for the open fire on a tripod or firedog or hung on a special stand with twist mechanism.

In the 20th century, especially in times of war or after, the private coffee roasting became popular again. This had several reasons, roasted coffee beans was highly taxed and was poorly available, raw coffee was often mixed with other coffee substitute to obtain a more favorable product. Or were drunk very different spare coffee to availability.

Today, home roaster be used only by small segments of the population as a hobby. Here are the reasons usually to be found in certain ideas of taste, such as acidity, body and crema should be optimized. Therefore, there arise many ways. The roasting is carried out either in specially produced electrical devices or other devices such as popcorn machines with hot air or such as a stove top.

Large-scale roasting

Small Commercial Trommelröstmaschine with hot air exhaust

Historical coffee roasters for home use (probably early 20th century)

Ball roaster to Röstzwecken ( Weaving and Folk Museum Laichingen )