The Rubasse machines offer automation for various actions, including preheating, the charge, profile execution, discharge, cooling, and the unloading of beans from the cooling tray into a container to make way for the next batch.
A variety of coffee flavours will be changed not only by the basic degree differences of roast, light, medium and dark, but by roasting degree difference of bean core and surface, which makes the layers (colour difference).
There have been many huge changes in worldwide coffee culture in these years. The Specialty Coffee Association (SCA) has been promoted the concept of specialty coffee for more years, not only people have more knowledge about “specialty coffee”, but more coffee professionals invent various unique flavors. Nowadays, the coffee industry is stepping in a new era.
The heating technology that Rubasse Infrared Digital Roaster applies is Near Infrared also known as NIR, instead of far Infrared.
Rubasse Near-Infrared Digital Coffee Roasters use to overcome insufficient heating power from traditional electric heating, as well as to implement intelligent PID system and automatic roasting.
Roasting Safety | Heat Source Should be Highly Concerned
There are 3 Keys to the Coffee Tastes, including raw coffee beans, roast and brewing. Coffee roasting can be roughly categorized into 5 stages to control your coffee styles (Light Roast, Medium Roast & Medium-Dark Roast).
Freshness as the heart of specialty coffee since its beginnings. However, speaking of a good cup of coffee, it all starts from the very first step, roasting. To choose a perfect coffee roaster for yourself, there are 17 key points that you should take into consideration:Purchase price, Roast capacity, Profile recording, Method of operation, Programme automation, Flavour reproduction, Drum thickness, Drum rotation, Heating technology...etc.
A differential manometer is a device that measures the differential pressure between one end to the other end. Installing the manometer sensors in the exhaust pipe enables us to measure the differential pressure between the inner and outer of the roaster drum. It allows roasters to grasp the actual air flow through monitoring differential pressure.