Cooling And Preserving Coffee Beans After Roasting – It is vital to start the spinning cooling cage and the air intake fan before completing the roasting batch and emptying the seeds into the cooling cage.
1. Cooling the coffee after roasting
It is vital to start the spinning cooling cage and the air intake fan before completing the roasting batch and emptying the seeds into the cooling cage. Make sure the roasting batch is swiftly cooled for less than 5 minutes; otherwise, the cooling cage size, rotator hand speed, and fan should all be checked.
– Weigh the weight check after cooling to assess the rate of recovery after roasting (Note: the longer you roast a batch, the more weight loss occurs due to oxidation; the volume should be steady after 18 days). When the season and grain moisture are the same, Arabica seeds (harder seeds) will recover faster than Robusta seeds (softer seeds). The same sort of seed that roasts quicker will recover more quickly.
– After roasting, seeds are kept in unscented containers that are left open for at least 24 hours to allow degassing and outgassing in a room with optimal temperatures of 18-25°C and humidity levels of 55-65 percent. Because defective particles oxidize more quickly and impact other particles, they must be removed once they have been removed.
-After degassing/outgassing, keep the roasted seeds in airtight jars in a cool area away from light and packaging.
2. Clean the machine after roasting coffee
After finishing the final batch of roasting, open the wind completely, lock the gas, switch off the ignition buzzy, and maybe open the rotating drum door to rapidly lower the heat.
Turn off the revolving drum, turn off the starting switch, and disconnect the power supply when the temperature falls below 80°C. Clean up the coffee eyebrow trays in the boxes that hold the eyebrows. Finally, shut the wind valve and seal the empty cage door.