DESIGN PROFILE ROAST

Depending on the type of kernel and the end-use of the product (Drip/Pour Over, Espresso, Traditional Filter…) to design an ideal profile as a basis for monitoring, comparing with reality to make adjustments for better results in the following roasts.

  1. The design of the roasting profile should note the following issues:

» Determine the grain information to determine the charge point and gas level in each roasting stage.

» Determine the intended use for estimating batch times and the ideal time ratios for development time (including first crack), Caramelization, Maillard, and Drying Phase.

» Use Artisan software to monitor the actual roasting process compared to the design file, thereby making reasonable adjustments to suit the purpose of the roasting batch

  1. Important factors to keep in mind when setting up a profile:

» Drum speed, important factors to keep in mind when choosing a roasting drum: Diameter of roasting drum, how to design the blades in the drum, heating technology, roasting volume compared to machine capacity, etc. (On Mars models, the optimal roasting drum speed will be from 70% to 80%).

» Gas level (gas level): A regular roast will start to go gas from high to low (about 80%-15%).

» Air-flow: A typical batch will start to wind from low to high (about 40%-80%).

» Charge point: The safe charge threshold on Mars models will be from 190 => 2100C depending on the type of beans.