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In-between protocols when roasting coffee

In-between protocols when roasting coffee

The importance of in between protocols when you roast coffee from Patrik Rolf Karlsson on Vimeo.

 

One of the things I come across a lot when I consult is the lack of in between protocol when roasting. This is important for two reasons (1) consistency and quality of roast and (2) production time and efficiency. 

1. Depending on how consistent you are in between each batch with for example how long you keep the roast door open, burner and air flow settings and so on the machine will retain different amounts of energy. Especially while working with a wide range of roast styles when your end temperatures and burner settings for the end of the previous roast are very different from each other. 

The solution is to have a clear structure for which green coffee or style of roast that comes after each other. I always keep the same line of green coffee with a specific batch numbers for any new tests. 

This way (if you factor in a consistent in between protocol) I don't have any surprises early on in the roast. The curves will follow on reference. It is a very easy process. All you need is an excel sheet or create an in-between profile in Cropster. 

2. This becomes very relevant from a business perspective. I am a big believer in that roasting should be done as efficient as possible. With a clear structure before you start. On a 12 - 15 kg machine you should be able to do around 5 - 600 kg a day with in 10 hours without any problem.

So if you don't have it. Get yourself an in between protocol. If you have it you are more than welcome to share some tips and trix for us here.

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