Affected by commercial and natural factors, coffee’s own flavor generally comes from four points: the first is the variety of green beans, the second is the quality of planting, the third is the processing method, and the fourth is the roasting process.

Variety, quality, and processing methods are uncontrollable factors for most baristas. The only controllable thing is the roasting process for raw beans.

However, the roasting process determines the final roasting result, that is, the quality of cooked beans. Whether the characteristic flavor of green beans can be fully displayed in the cup is a great test for the roaster.

In the past, everyone always said that the roasting experience must be piled up with countless sacks of green beans. The reason for this conclusion is that it cannot be wrong, but it cannot be said right, because the evolution of any situation is relative, and successful experience cannot be replicated. Failure is not necessarily wrong. In fact, it was difficult to sum up experience in early roasting because of unreliable data. Therefore, we can only rely on the method of consuming a huge amount of green beans to continuously summarize.

There are two reasons for the unreliable data: one is the roasting equipment. I believe that many baristas should have several boxes of roasting notes, which record different roasting methods, each roasting experience, the origin of the beans, and the quality of the green beans. Flavor, hand-written roasting data.

However, you have never been able to understand these data and various roasting methods. One reason is that the equipment used between you is not of the same order at all. You are using a 200-gram roasting machine to imitate a 10-kilogram roasting method.

The second is that it is difficult to compare data. It is difficult to make comprehensive and detailed hand-written roasting data. With pages of paper and piles of notes, it is very difficult to make data comparisons and adjust the roasting process. And as time, space, temperature, and altitude change, data comparison and adjustment become more difficult.

Therefore, it must be your roasting process that can determine the roasting result. How can you control the roasting process and make timely adjustments? Whoever can roast this pot of good coffee?

During the roasting process, we have to face a series of reactions such as dehydration, yellowing, and enzyme sodium reaction of green beans. The cupping behavior after roasting can be used as the basis for the feasibility of roasting data. It is still relatively difficult. The rescale of manual roasting is easily affected by many factors, and the rigor of the data is easily questioned.

The touch screen can record the roasting data in real-time and generate an instant curve. After the cupping test is over, the most perfect curve can be saved as the designated curve for automatic re-roasting. The data is reliable and well-founded, so simple!

Take our large commercial coffee roasters for example, the 15kg,20kg, and 30kg coffee roasters, you can choose the PLC control panel for them.