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Coffee roasting using IMEX CR-100


Below we demonstrate step by step how to use the machine.

 

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Preparation

 

Before starting the roast, please examine the environmental conditions. Since the capacity of the machine’s heating unit may be affected by several factors, it is recommended that these should be observed before starting roasting.

Temperature

For the proper functioning of the machine the ideal temperature is 22-25 C○. In the case of lower temperature than that the coffee may remain unroasted, while at higher temperature it may burn.

 

Voltage

The machine operates best at a voltage of 220V and roasting times in the user manual have been determined based on this voltage. Since in the area of the European Union, including Hungary, the nominal voltage is 230V, the machine will operate harder in these countries, which means that roasting times will be shorter.

 

Ventilation

Although due to its CR-100 technology the machine emits less smoke during the roast compared to other similar appliances, please be prepared for a strong smell of coffee when roasting. (The smell is not stronger than during frying in oil). We recommend that you roast under an exhaust hood or next to an open window.

 

Measuring the coffee

 

Measure out the desired amount of coffee to be roasted using a measuring cup.

The optimum capacity for the machine is 150 g. However, please note when defining the quantity of coffee that roasting is an exothermic process, in other words coffee itself generates heat during roast which adds to the temperature produced by the machine. Thus in the case of voltages above 220V less coffee (between 100-120 g), and at lower voltages more coffee (between 150-160 g) should be used. Accordingly, at a voltage of 230V do not roast more than 120 g coffee at once.

 

The character of the coffee to be roasted may also affect the quantity. The system of the machine can rotate certain coffee varieties better, thus the roasting process is even, and the coffee beans are roasted to the same colour. If we experience that the coffee beans are not mixed properly during roasting, and they roast noticeably unevenly during the process (some are already light brown, while the rest are still greenish or yellowish), the amount of coffee should be reduced by 5-10 g the next time.

Setting the machine


Pour the coffee into the machine and set the roasting time using the timer knob. The program comprises two parts: the first is the roast cycle the duration of which can be adjusted, while the second is a five-minute cooling cycle.

Please note that the coffee roaster will roast more strongly during the first period. After the break-in period (approx. 20 roasts), we will notice, that the roasting time will lengthen slowly. The heating intensity can be compensated by leaving the glass lid slightly ajar at the chaff collector side of the machine, so that more cold air can get inside the roasting chamber.

 

The roasting time of every coffee is different depending on their specific character, so one should identify the right length of time by experimenting. When you roast a type of coffee for the first time, it is worth setting the machine for a longer period and observing the times of the first and second cracks, as well as changes in the colour of coffee to the darkest colour. Subsequently, based on the observed and recorded times, one can determine the length of time that corresponds to the desired degree of roast.

As roasting is not an exact process that takes place in the same way every time, it is worth setting the timer knob always to a little, about one minute longer period of time, and switching manually to the start of cooling once the desired degree of roast has been reached.

 

Finishing the roast

 

When the cooling cycle has ended, remove the glass lid carefully. Take care, both the machine and the lid are hot!

 

Take the chaff chamber out of the machine, and then pour the coffee into a bowl.​

 

Wipe out the roastting chamber of the machine with a clean cloth when it is still warm and brush out the chaff that has remained in it. The chaff may get into the interior parts of the machine through the grid found under the chaff collector, which may cause machine failure or capacity decline. Therefore, we recommend that you vacuum the reachable elements after every two or three roasts.

 

After a few days resting you can taste your fresh coffee roasted at home!