Redesign of Horizontal Coffee Roasters with Temperature, Time and Rotation Controls
- 10.2991/aer.k.211129.068How to use a DOI?
- roaster; coffee; rotation; time
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.
- © 2021 The Authors. Published by Atlantis Press International B.V.
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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 -