Things I should probably get to know before I start roasting - Types of Roasters - Roaster Gauges and Controls - Green coffee - Heat Transfer and Physics - Basic Roasting Cycle - Drying Stage - Stages and Cooling

How a roaster works

Roasters usually will have a different cooling an exhaust system, this is a basic look.

Hopper

Where the Green is poured into

Roast drum

The greens will be dispensed into here when right temp is reached, hot air chruns the drum from the burners below. Watch the air temp indicator on the outside to read before 'charging' the beans

How air exhaust out

Air flow, depending how far open/close will determine how much hot air is allowed to escape the roaster. this matter sin different phases of roasting cycle.

Cooling tray

When the roast is finished the coffee is released into the cooling tray where cool air is produced by a fan with *suction*

The afterburner

A Seperate entity attached to the roaster that uses a chaff cyclone area to ensure safety and clean air, with chaff collected below. Emptied with daily cleaning.

The Coffee Journey

A roaster is spending their time around 6, 7 and 8

1. Planting
2. Harvesting
3. Processing
4. Drying
5. Milling
6. Exporting
7. Tasting
8. Roasting
9. Grinding
10. Brewing

Exporting, tasting and roasting the Roaster will be spending their time selecting green coffee, cupping and sampling. Calibrating what farmers have achieved with their coffee and roast according to standards.

Green coffee to be qualified as 'specialty' should be within a target total moisture content of 12%