• Pauline

Anatomy of the coffee roaster (most important components)

Updated: May 19

Welcome to our newest blog post, which is about roasting. In this blog we are going to introduce you to our roasting journey, from the roaster to the green beans, through the mechanism of roasting. Hopefully this will get you more familiar with what and how we roast, using some very general information about it all.

The first chapter is about the anatomy of the machine itself.


1. The Hopper

The hopper is the part where we put the green beans before the roast. It has an arm connected, which when pulled up, opens the hopper, and the beans fall into the drum of the roaster. The roast begins.



2. The Roasting Drum

This is the place where the beans are held and moved to be heated evenly during the roast. You can control the speed of the rotation, faster when the weight is at is max or nearly, and less when lighter. The speed is controlled as a percentage of the maximum.


3. The Display Screen

On the screen you can see all the variables you can control, turn the burner up or down, increase or decrease airflow, and the drum.


4. The Trier

This piece is made so we can take samples of the beans while roasting, at each step of the way. We use it mostly to check the colour of the beans and thus the progress of the roast; most importantly, exactly when the yellowing happens.


5. The Sight Glass

A small window where we can see the beans inside the roasting drum during the roasting process.


6. The Roaster Door

Element that lets the beans out of the roaster when the roast is finished. This door lets the beans drop in the next component: the cooling tray. The door is also useful to cool the roaster down after and before a roast as necessary .



7. The cooling tray

This is where we arrest the roasting process. Thanks to an integrated cooling fan and a rotating arm, the beans cool down quickly and evenly. With our Phantom roaster we aim for all batches to be cooled to room temperature within 3 minutes from leaving the roaster. When the cooling process is done, we open a chute to empty the tray, and the beans drop into the tin we placed under the chute.


8. The Temperature Probes

These are necessary to track the temperature of the roaster and the coffee inside the roasting drum. They also provide us with a reading of the Rate Of Rise (ROR) of the temperature in accordance with each probe. These are read and recorded via our roasting software and are crucial in controlling each roast.


9. The Roasting Software

The software is the element that allows us to see what is going on inside the roaster during the roast. The temperature probes are connected to the computer along with this software, so we can visually determine all the info we need to follow the recipe and make all the necessary adjustment to our fan and gas controls.


10. The Chaff Cyclone

The chaff is basically the husk of the bean, a skin that is separated from the bean during the roasting process. There is a fan that draws the chaff through to the Cyclone into the chaff collector. We empty it quite often (every 6 roasts approximately), so it doesn't build up and become a fire hazard.


Thank you for reading, we hope you enjoyed.

More articles will be online soon, stay tuned.

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