4
Note that the outer surface can be
VERY HOT! Do not touch hot surfaces. When
necessary, use oven mitts for removing or touch any hot parts. Do not reach over
or across the Coffee Roaster while it is in operation. Allow the machine to
completely cool before disassembling, moving or cleaning.
Please make sure when the roaster machine is plugged on. Use the mini-gas burner
(turn the gas knob on and press the ignition button simultaneously.
Drop the green coffee beans into the roaster drum (could use any paper cup to fill the
green coffee). Heat up the drum roaster
** Adjusting the burning flame for your own roasting curve and profile.
Recognizing Roasting Level: To get the taste you desire in your coffee roasting level.
The wooden spoon (sampler) could be a good indication for the coffee color
evaluation. While you watch the coffee roasting, it is for professional roast master to
recognize the level of roast. This is how the professional roaster master use to judge
the roaster level. Two important indicators are “Sound”, “Color, Aromas” of the
roasting process.
Sound
– Two different period are referred as “Cracks” that are called “first crack” and
“second crack”, in order to distinguish the time. There are many professional home
roasting terminology and instruction booklet available in the market for you to study.
Color
– As the roast progress, you can use the wooden spoon indicator to see the
coffee changes from original color green to browns, and then dark. Bean color can be
a good indicator but you require experience skills and perception to judge your roast
color and obtain the best result.
The roasting cycle can taken up to nearly 15-20 minutes, but can be as short as you
decide depending how you want to roast the beans (adjusting the burners).
After roasting, for the best taste, it is important to find a tray to cool the roasted coffee
as quickly as possible in order to achieve the optimal result. (could use a fan to help).
