Coffee Beans for Roasting
The Gondor coffee bean roaster is a specialized device used to heat green coffee beans and transform them into drinkable coffee beans. It typically heats green coffee beans to 180-230°C, controlling parameters such as temperature, time, and airflow to trigger the Maillard reaction and caramelization, causing the green beans to undergo physical expansion, chemical transformation, and the development of specific flavor characteristics. This achieves roasting effects to meet different flavor requirements.
Coffee beans for roasting are core equipment in the coffee industry chain, transforming agricultural raw materials into consumer goods.
Coffee Bean Roaster Parameter
| Model |
GD-CBR-0.3kg |
GD-CBR-2kg |
GD-CBR-6kg |
GD-CBR-10kg |
GD-CBR-15kg |
| Baking quantity |
50g-450g |
500g-2.5kg |
1kg-6kg |
1kg-12kg |
3kg-17kg |
| Baking time |
9-15min |
12-20min |
12-16min |
12-20min |
12-25min |
| Heating method |
Half straight fire, half hot air |
| Heating method |
Liquefied gas/gas |
Liquefied gas/
gas/
electric heating |
Liquefied gas/gas |
| Power supply |
220V 50HZ |
| Power |
120W |
300W |
800W |
1000W |
2000W |
| Size(mm) |
660*416*620 |
1070*700*1000 |
1475*600*1550 |
1660*700*168 |
2015*1320*1920 |
| Weight |
30kg |
130kg |
380kg |
600kg |
920kg |
| 50g-300KG/batch, customizable |
Coffee Bean Roasting Machine Type
Full-Air Coffee Bean Roaster
Compared to hot-air and semi-hot-air roasters, direct-fire roasters have thinner oven walls, allowing the boiler to reach a more even preheated state more quickly. When operated correctly, direct-fire roasting can more fully bring out the unique flavor and aroma of coffee, producing better results than hot-air or semi-hot-air roasting. Furthermore, coffee roasted with direct fire has a richer and more robust flavor.
Semi-Hot-Air Coffee Bean Roaster
Semi-direct-fire roasters offer stable heat output, are less affected by external environmental factors, and allow for easy control of heat requirements at each stage of roasting. However, it’s important to note that the handling after the first crack differs from that of a direct-fire roaster. At this point, the heat should be concentrated inside the boiler. Even if the heat decreases, the temperature must not drop to provide sufficient energy for the expansion of the green beans.
Coffee Bean Roasting Application Scenarios
100-500g batch, electric or gas heating
1-5kg batch, semi-automatic or fully automatic
10-120kg batch, fully automatic PLC control
Industrial Production Line
200-500kg batch, continuous or large-batch production
Advantages of Coffee Bean Roaster Machine
Precise Temperature Control System
Employs a high-precision temperature sensor and intelligent temperature control module to monitor real-time changes in the ambient temperature and bean temperature within the roasting chamber, ensuring a precise and controllable roasting curve. Through meticulous adjustment of heat and airflow, it achieves stable output at different roasting levels (light, medium, and dark), helping users accurately reproduce their ideal flavor.
Intelligent PLC Control System
Equipped with an advanced PLC intelligent control system and a touchscreen interface, supporting real-time display of roasting curves, data recording, and storage. It allows for automatic roasting modes and manual fine-tuning of parameters, meeting the dual requirements of consistency and traceability for specialty coffee shops and commercial production.
Energy-Saving Optimized Design
The entire machine structure has undergone thermal efficiency optimization design. The combustion system and hot air circulation system work closely together to effectively improve heat energy utilization and reduce gas or electricity consumption. While saving energy, it maintains stable output and continuous high-efficiency operation, helping users reduce operating costs and improve long-term economics.
High-Efficiency Cooling System
Featuring a high-power cooling fan and a high-efficiency heat dissipation structure, it can quickly complete the cooling process within 1-2 minutes, rapidly stopping the roasting reaction and preventing over-roasting with residual heat. Powerful and even cooling airflow, combined with a stirring device, effectively locks in the aroma and flavor profile of the coffee beans.
Double-layer drum structure and adjustable airflow system
The double-layer drum design enhances heat conduction and insulation while preventing localized overheating. Combined with an adjustable airflow system, it achieves balanced heating through conduction and convection, ensuring more even heating of the coffee beans and maintaining professional-grade flavor consistency and stable quality in every batch.
Working Principle of a Coffee Bean Roaster
Section 1: Start-up and Preheating Stage
After starting the coffee bean roaster, the roasting barrel begins to rotate, and the hot air fan operates simultaneously. The power button is turned on to enter the preheating program. During the preheating stage, the heating system heats both the roasting barrel and the air, continuously introducing hot air into the roasting barrel to achieve dual heating of the barrel and the hot air, fully preparing for subsequent bean feeding.
Section 2: Feeding and Formal Roasting
Once the equipment reaches the set preheating temperature, green coffee beans enter the roasting barrel through the feed hopper. At this time, the rotating roasting barrel and the continuously supplied hot air work together to ensure the coffee beans are evenly heated while constantly tumbling, gradually completing the dehydration, reaction, and color transformation processes until the set roasting end temperature is reached.
Section 3: Hot Air and Drum Co-heating Mechanism
Thirdly, throughout the roasting process, the continuous rotation of the drum ensures that the coffee beans are heated evenly, avoiding localized overheating or scorching; simultaneously, the continuous circulation of hot air enhances convective heat transfer, improving roasting efficiency. The combination of drum conduction heating and hot air convection heating allows coffee beans to complete flavor transformation in a stable and controllable environment.
Section 4: Cooling Stage Start-up and Temperature Reduction
When the coffee beans are about to reach the end of roasting temperature, the cooling tray system is activated in advance, with the cooling fan and agitator running simultaneously. The roasted coffee beans are then manually poured into the cooling tray. The agitator continuously stirs the beans, and the powerful cooling fan rapidly cools them, effectively stopping the roasting reaction and locking in the ideal flavor.
Section 5: Bean Discharge and Continuous Operation
After cooling, the bean outlet of the cooling tray is opened to discharge the coffee beans, and then the outlet is closed. It is worth noting that the roasting and cooling stages can be carried out simultaneously, enabling continuous operation, improving overall production efficiency, and allowing the equipment to meet higher production capacity demands while maintaining stable quality.
