During the whole roasting process of coffee beans, we will divide it into four stages
From the time the beans are put in until the temperature rises to 150 degrees, I call it the dehydration period, and some people call it steaming and roasting.
When the temperature rises from 150 degrees to 170 degrees, we call it the dehydration period, and the Mener reaction begins.
When the temperature changes from 170 degrees to before the first explosion (about 188 degrees), we call it the endothermic polymerization period.
Then there is the caramelization reaction, from the beginning of the explosion to the development period before the beans are released.
In many scientific experiments and certifications, it was found that the time from the time of entering the beans to the completion of placing the beans after the explosion,
Control at 11-12 minutes, the substances produced by the Mena reaction will reach the highest value,
That is to say, various flavors and layers can be presented in the best state. If it exceeds 12 minutes, many substances will be lost due to the prolonged time.

In this way, the coffee flavor will be relatively flat, without layers and no end rhyme. On the contrary, if the time is less than 9 minutes, many substances will not be developed.
This will cause the flavor to have a strong tartness, straw taste, and lack of sweetness.
These are all baking defects caused by too long baking time or insufficient development.

ROLLTECH PRO600 is designed as a small roasting machine, collecting the experience of various roasters
Design and scientific improvement carefully with engineering designers,
With the timely adjustment of the four-stage firepower flap, the ROR is appropriately controlled when the caramel reaction is entering the development period.
Let the beans slide for a period of time to reach a perfect state of development and perfectly present the flavor of the coffee.
The beans baked in this way have distinct layers, a clean and bright taste, and a long lasting rhyme.
The peculiar flavor of beans can also be evident, and the taste period of beans can also be longer.