Steady State Roasting

Okay, and this is a roaster made for ants. So this is a classic dr This is what people have been roasting coffee on for maybe hundreds of years. I don't even know, at least 50. It basically has about 24 atmospheric burners underneath, and atmospheric burners are just when they are in the oxygen mix at the same point, which would be The ones on the sand fran are actually slightly off-center because it's a clockwise rotating dr It's kind of completely sealed as long as the door is shut, and you also have a fan in the back that pulls hot air over the coffee and up and out. Not only does it pull hot air over the coffee, it also kind of helps to exit the smoke in the shaft that comes off while you're roasting. Classic dr So you have the hot dr The basic flow is the green coffee, you load it up here, kind of go, ehh, and tip it up there. You do what's called charging the roast, and you open the little gate, and all the green coffee comes down the chute into the dr It rotates around for anywhere from 9 to 13 minutes. Make some gas adjustments here, make some airflow adjustments here, and then at the end of it all, you kind of turn on the sweep, and then the dr There's a couple other little things that are important to kind of know about the machine. We have this thing here which is called a trier, which we don't really use anymore, because it's right next to these really important things called probes, which give a readout to the screen so that you can kind of match and see how your roaster is going with all your profiles that are loaded. So if you're to pull this out while you're roasting, you're actually going to suck a bunch of cold air in right next to your probe, and it's going to affect the way the coffee uses. Traditionally, Before all this software and stuff, There wasn't anything tracking anything, they would write in a little notebook. So this, you kind of just, when you flip it up, it has I never could. I kind of rely on data, but we have that here, and then this is called the bean probe. The mass of beans sits over here, so this is taking And then we have another probe over here, which is going to be called your environmental temperature probe, and it's basically telling you how hot it is inside of the dr Again, the little sight glass so that you can see the color changing of the coffee without using the trier. And we also hand pl So if we have a fire in the dr Last thing you want to do is use a fire extinguisher. You'll have to clean the dr So usually when we have fires, we have them back here in the chaff collector. The thing in the back too is called an after burner. It runs at about 12 or 1300 degrees and it incinerates all the smoke before it goes into the atmosphere. You have to have it, especially in California, for the air pollution control district. You can see too, the dr And the back of the dr And then at the end, you put a little trash can under here and you open this guy and all your roasted coffee goes into the can. And then you bag it up. And this is a roaster made for ants. It's exactly the same thing as the other larger roaster that we just talked about. But way smaller. The other roaster we talked about, you can roast about 25, 20, 25 pounds at a time. This one does up to one pound. This is something you can use to kind of make profiles for new coffees that come in. But everything is pretty much exactly the same. It's just smaller. It still has a little clockwise rotating dr It still has a little viewfinder. It still has a little trier if you wish to use that. It has a little gas control over here. It has a little cooling tray. But instead of d Same thing too. Every roaster in here is hooked up the cropster and has proper probes placed in their correct spots so you can make your profiles and get good readouts and everything. Same thing, only smaller.