When the coffee beans are harvested on the plantation, they are still green and raw, it is only thanks to the roasting that they become dark, crisp and above all aromatic. This process determines the taste of the drink that we all know and enjoy today in the form of espresso. However, when coffee arrived in Europe in the 17th century it was prepared by boiling it several times, it was not filtered but expected to settle to the bottom of the cup.
The quality was lower and the flavour certainly different: drastically bitter and almost burnt. Nevertheless, the drink became very popular and appreciated: in a short time, the “coffee shops” increased and became meeting places. “Having a coffee” is still an opportunity to chat and be in company today.
The invention of espresso has not only changed the way coffee is consumed but also the taste of this drink, making the roasting process much more important. Through roasting, those chemical transformations in the bean develop which lead to the formation of 800 substances responsible for flavour and aroma. Controlling the temperatures and times of this process determines the organoleptic characteristics that we find in the coffee we drink. Humidity, density, size of the beans, the ambient temperature are also factors that affect the final result: greater the care in fine-tuning during roasting, greater the quality of the espresso at the bar will be.
Traditionally, roasting is performed with large machines that are able to roast considerable quantities of coffee beans. A particular type of oven called a “rotating drum” is required, this heats the beans to a temperature between 195° and 230° and makes them move continuously for about 15-20 minutes. This process is normally performed inside a coffee roasting, for large batches of product, away from the eyes of coffee consumers.
Technological evolution has made available smaller roasting machines that can be placed almost anywhere, even inside a public place. The miniaturization of the components and the electronic management make it possible to show the public the exciting roasting process and to carry out the process independently. The electronic system designed and developed by Syen is able to control all parameters: air heating temperature, cooking temperature and processing cycle. Control the different functions: pre-heating, drying, aromatic development, identification of the roasting point and cooling. Using the heat probe, it identifies the right roasting, cooling and final discharge point. It is also possible to customize the programs to fine-tune a particular roasting and repeat it in subsequent preparations, always maintaining the same quality level.
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