Roasting coffee on Probat machines for Instant, RnG and Espresso

Roasting coffee on Probat machines for Instant, RnG and Espresso

Roasting coffee on
Probat machines
for Instant, RnG
and Espresso
Mr. Ingo Binzen
Sales Director
Mr. Robert Heisterkamp
Area Sales Manager
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Probat roasting machines for:
 Instant Coffee
PROBAT-Day, Bali / 7th November 2014
 Roasted and
Grounded Coffee
 Espresso
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Several applications BUT one aim:
The bean is homogenous roasted!
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Demands of Instant Coffee production:
 Beside several individual demands here
are two main parameter:
1. Residual moisture of 5 % and often
more to reduce the fines while grinding
and avoid blockage in extraction line.
 Probat offers all Industrial size roasting
machines with state of the art two stage
water quenching as part of the roasting
recipe.
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Demands of Instant Coffee production:
 Beside several individual demands here
are two main parameter:
2. Good extraction ability to maximize the
result per kg Green Coffee.
 What we know so far as shorter the
roasting time as more EXTRACT
 BUT as shorter the roasting time as
higher the ACIDITY.
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Extract and Acidity:
Soluble solids, depending on roasting time by same color
Highest
extraction
and
highest
acidity
Good extraction
and
medium acidity
PROBAT-Day, Bali / 7th November 2014
Low
extraction
and
low acidity
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Our recommendation of roasting for Instant production:
 Depending on the coffee we recommend roasting times of 5 t o12
minutes for a perfect balance of extraction (soluble solids) and acidity.
2 - 18 minutes
8 - 20 minutes
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Demands of Roast and Ground production:
Focusing on coffee in 2in1 and 3in1 preportioned sachets:
What is important?
 A low amount of coffee shall give the
drink a bitter and coffee-like flavor
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Our Job:
Reducing of acidity, keep aroma and accent bitterness :
Strong acidity
is reduced at
most coffees
after 5 minutes
roasting.
Between 5 and 15
Minutes most of the
complex coffee flavours
keep „alive“.
PROBAT-Day, Bali / 7th November 2014
After 15
minutes
roasting time,
a controlled
reducing of
certain
flavours is
starting.
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Demands of Roast and Ground production:
PILOT ROASTER EXCELLENCE
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Demands of italian Espresso production:
 Less acidity:
 the fast extraction even underlines
the acidic taste
 Intensive Coffee taste with individual
flavour note
 (hazelnut, chocolate, lemon,…)
 Espresso must have a Crema
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Less Acidity: roasting the coffee longer then 7 minutes!
Titrical Acidity = all measureable acidities
PROBAT-Day, Bali / 7th November 2014
Chlorogenic Acidity = the „healthy“ acidities
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Less Acidity: Roastprofile should contain an aroma phase at the end!
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Intensive Coffee taste with individual flavor note
(hazelnut, chocolate, lemon,…):
 Green bean selection and mixture
 Roasting recipe
 Operator Knowledge
 The roasting machine must
provide the necessary power and
consistency, but the rest is up to
you!
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Crema:
 The Green-bean mixture should
contain some Robusta.
 Color should be not too dark
 The roasted coffee should be fresh
PROBAT-Day, Bali / 7th November 2014
Roasting coffee on Probat machines for Instant, RnG and Espresso
Robert Heisterkamp
Conclusion:
 Not all parameters of the final coffee
product can be optimized by the
roasting machine.
 But as machinery partner for your
roasting we can provide the perfect
solution for your products.
PROBAT-Day, Bali / 7th November 2014
THANK YOU VERY
MUCH FOR YOUR
ATTENTION!
Mr. Robert Heisterkamp
Area Sales Manager
PROBAT-Day, Bali / 7th November 2014