Coffee Discovery

200g mini roaster study section

Basics of Coffee Roast
Basic structure and roasting
i‚Pj Although it is a 200g mini roaster, it combines the expertise of the top models of Fuji Royal products.

To be able to adjust it to the desired temperature curve during the roasting, the burner, the exhaust damper, the insulation, and the heat retention part were enhanced, reducing the roasting loss by changes in the temperature in the furnace to the utmost limit.
¦Note
While using the machinery, the machine becomes really hot. Please be careful to avoid burns.

i‚QjGas heater

Be careful with the gas vanish, empty roasting, gas leakage of the gas burner.
Also recommend a regular inspection of the local gas company and ask to check the gas leak as a gas appliance. Pay attention on the ventilation.

i‚RjWe use gas roasting, so ventilation must be done properly otherwise it can cause poisoning by carbon monoxide or gas leakage.

Please do not modify the machine without the consent of the manufacturer.
Modification without consent of the manufacturers may affect significantly the performance of the roaster and the safety of its use. Will also void the warranty.


Operating instruction and Roasting

The roasting method is as follows.



Turn on the power switch

Put the exhaust damper to the [close] position, and press the button to light up the burner. Wait until the gas pressure is lowered down to 1/2, keep the exhaust damper slightly closed and after preheat for about 15 minutes. Operate it in such a way that the temperature in the thermometer should not exceed 200 Ž, make sure you are accumulating enough heat.



Place the green beans in the bean hopper.

Around 200 Ž, put the green beans.



Roasting time is determined by the operation of the exhaust damper and gas pressure.

If you open the exhaust damper, the quantity of the external air dragged in to the cylinder will increase, turning down the temperature of the hot air. In other hand, if you close the exhaust damper, the air dragged in to the cylinder is reduced, increasing the pressure in the oven and so the temperature. You can check the pressure in the oven from the hole for the test spoon. During the roasting, the damper should be positioned in such a way that the hot air does not escape from the hole for the test spoon, and allocated as neutral position. As the roasting continue, the amount of smoke increases and the middle point is shifted little by little to the [close] position.


The more the roasting progresses, more easier to heat the beans.

Usually, we roast firmly until the first crack, and in the end of the first crack, we decrease the gas.



In the middle of roasting, check the color of the beans with the test spoon.

In the second crack, you will start hearing a different kind of crack, a higher pitch than the first crack.

From here, it tends to progress fast, so decrease the gas pressure and move the exhaust damper towards [open] position.



Once the beans approach the desired color, switch on the cooling device and eject the beans.

The coffee beans discharged needs to be completely cooled.

In a short time roasting the neutral point (lowest point of thermometer after the launch of the green beans) should be more than 100 Ž as possible. For this, you need to have enough heat beforehand. For long time roasting, after the process of dehumidification, the beans are going to color slowly with the preheated oven during the parch.

In low temperature-long time roasting, the characteristics of the flavor is highlighted more directly.
In high temperature-short time roasting, you will get a coffee with a refreshing taste and a clean after taste.





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