#CoffeeRoaster19
This video discusses the basics of heat transfer in coffee roasters and how to choose the right burner for your coffee roaster. This episode is presented by Mr. Rian and Ms. Aulia from Hartanzah Academy.
For those who have just subscribed or are late to the Fundamental Coffee Roasting course, the course material has been summarized in an online course, and you can access it for free by following this link:
https://academy.hartanzah.com/home/co...
The Hartanzah Funbook e-book can be downloaded at the following link:
https://www.hartanzah.com/coffee-roas...
The Hartanzah Pro Coffee Roasting App Android application can be accessed at the following link:
https://academy.hartanzah.com/home/co...
Full Episode of Fundamental Coffee Roasting:
OPENING
#EPS01 About coffee roasting
#EPS02 Why roast coffee
COFFEE TAXONOMY
#EPS03 Coffee species and varieties
#EPS04 Arabica species
#EPS05 Robusta species
#EPS06 Excelsa species
#EPS07 Liberica species
POST-HARVEST PROCESS
#EPS08 Wet method
#EPS 09 Dry method
COFFEE QUALITY QUALIFICATION (COFFEE GRADING)
#EPS10 The Importance of Coffee Bean Quality Classification
#EPS11 Moisture Content Test
#EPS12 Trace Test
#EPS13 Defect Test
#EPS 14 Color/Odor Test
#EPS 15 Coffee Bean Size Test
#EPS 16 How to Calculate Coffee Bean Grading
#EPS 17 Storage of Raw Coffee Beans
#EPS 18 Tips for Buying Raw Coffee Beans
BASIC PRINCIPLES OF TRANSFER HEAT
#EPS 19 Basics of Heat Transfer in Coffee Roasters
EQUIPMENT FOR PROFESSIONAL COFFEE ROASTING
#EPS 20 Supporting Equipment
#EPS 21 Anatomy of a Coffee Roaster
#EPS 22 Recording Coffee Bean Data
SAFETY IN COFFEE ROASTER OPERATION
#EPS 23 Coffee Roaster Safety
#EPS 24 Potential Hazards
#EPS 25 Hazard Mitigation
#EPS 26 Water Suppression System
COFFEE ROASTER OPERATION
#EPS 27 Turning the Coffee Roaster On and Off
#EPS 28 Introduction to the HMI Menu
#EPS 29 Warming Up the Coffee Roaster
COFFEE ROASTING PREPARATION
#EPS 30 Manual Roasting Log Recording
#EPS 31 Roasting Log Recording Using Hartanzah Pro Coffee Roasting App
#EPS 32 Roasting Log Recording Using Artisan Scope
#EPS 33 Coffee Bean Density: How to Calculate It, and Its Impact on the Roasting Process
#EPS 34 Coffee Bean Moisture Content: How to Calculate It, and Its Impact on the Roasting Process
ROASTING PROFILES AND KEY POINTS
#EPS 35 Introduction to Roasting Profiles
#EPS 36 Charge Point and Turning Point in the Roasting Process
#EPS 38 Drying/Yellowing
#EPS 39 Maillard
#EPS 40 First Crack
#EPS 41 Roasting Level and Second Crack
#EPS 42 ROR (Rate of Rise)
#EPS 43 Manipulating Body and Sweetness
#EPS 44 Manipulating Acidity and Bitterness
COFFEE ROASTING PROCESS
#EPS 45 Production Plan
#EPS 46 Starting the Coffee Roaster
#EPS 47 Roasting Process Coffee
#EPS 48 Coffee Cooling Process
#EPS 49 Turning Off the Coffee Roaster
#EPS 50 Roasting Defects
#EPS 51 Coffee Blending
#EPS 52 Manipulating Aroma and Flavor
#EPS 53 Roasting Bean Storage and Degassing
COFFEE TASTING
#EPS 54 What is Cupping?
#EPS 55 How to Cup
#EPS 56 Coffee Flavor Wheel
COFFEE ROASTER MAINTENANCE
#EPS 57 Cleaning and Routine Maintenance of the Coffee Roaster