Proceedings of the International Conference on Innovation in Science and Technology (ICIST 2020)

Redesign of Horizontal Coffee Roasters with Temperature, Time and Rotation Controls

Authors
I Ketut Suherman*, Ni Wayan Merda Surya Dewimerdadewi@pnb.ac.id, I Wayan Suiryawayanswirya@pnb.ac.id
Mechanical Engineering Dept., Bali State Polytechnic, Denpasar, Indonesia
Corresponding Author
I Ketut Suherman
Available Online 30 November 2021.
DOI
10.2991/aer.k.211129.068How to use a DOI?
Keywords
roaster; coffee; rotation; time
Abstract

Traditional coffee roasting is still done using traditional tools, usually of clay or steel pan and stirrer, as well as a stove and firewood, before roasting, the wet process is carried out for the coffee cherries. National coffee bean production which 600,000 tons per year, only 20% can be processed and marketed in secondary products, including roasted coffee, ground coffee, fast-food coffee, and several types derived from their derivatives and processing. Temperature and roasting time affect changes in the mechanical physical properties of the coffee, namely a faster decrease in water content, an increase in brittleness, and accelerate the change in dark color. The previous design has produced a horizontal roaster prototype while still use the traditional method with temperature and time controls, but to increase product creation, a rotary control function is added to adjust the stirrer speed. At a temperature of 1200 - 1600 C the coffee has not shown a level of maturity where the aroma has not been smelled and the weight loss has not been so good. The ripeness of the roast occurs when the temperature is 1800 - 2200C for 15 – 30 minutes with a rotation of 100 - 150 RPM where the coffee aroma has been smelled strong and there is a significant reduction in weight in 50%. The reverse occurs when the temperature is set to 2400 C even though the time and rotation are varied, resulting in coffee that is burnt and not fully ripe, indicated by a weight loss of only 33%. This shows that temperature, time and rotation greatly affect the quality of roasting results.

Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the International Conference on Innovation in Science and Technology (ICIST 2020)
Series
Advances in Engineering Research
Publication Date
30 November 2021
ISBN
10.2991/aer.k.211129.068
ISSN
2352-5401
DOI
10.2991/aer.k.211129.068How to use a DOI?
Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - I Ketut Suherman
AU  - Ni Wayan Merda Surya Dewi
AU  - I Wayan Suirya
PY  - 2021
DA  - 2021/11/30
TI  - Redesign of Horizontal Coffee Roasters with Temperature, Time and Rotation Controls
BT  - Proceedings of the International Conference on Innovation in Science and Technology (ICIST 2020)
PB  - Atlantis Press
SP  - 321
EP  - 325
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.211129.068
DO  - 10.2991/aer.k.211129.068
ID  - Suherman2021
ER  -