Join us for a short conversation with PROBAT, a proud partner of Standart Issue 23.
Would you tell us about your new Colour Control system and how it works? Why is this innovation important for giving roasters full control?
Usually, the roasting process is controlled as a function of product temperature and time and is terminated when a predefined target product temperature is reached. To better control the roasting process and optimize the reproducibility of the results, PROBAT has developed a measuring system that detects the colour value of the coffee beans instead of the product temperature: Colour Control continuously measures the colour value curve during the entire roasting process.
When a predefined colour value is reached, the roasting process is automatically terminated. To this end a sensor that is installed inside the roasting chamber measures electromagnetic radiation in the near-infrared range, that is reflected by the beans, turning it into signals. A fibre optic cable transmits these signals to the measuring unit which is integrated into the roaster control system. You can read more here.
At a specific preset colour value, the roasting process is automatically stopped by the system. Colour Control is a highly innovative measuring solution for optimizing the reproducibility of roasting results and the desired taste in the cup.
Probat has recently run a workshop on the important steps to be taking directly after roasting coffee, focusing on degassing, storing, and grinding. Would you give us a taste of what the workshop covers?
The viewer learns from Daniela, Thomas and Jens what must be observed, and what options they have concerning further processing: degassing, storing, grinding. The POP-UP session covers the importance of degassing and degassing time and also the influencing factors on degassing. “Make sure that not as much oxygen interacts with your roasted coffee and allow it enough time to degas before packing in it in a bag without a valve.” and “Degassing is very important for your coffee aroma.” according to Daniela.
Furthermore, the importance to make the right choice for the coffee packaging is being illustrated with the help of several packaging examples. Moreover, Daniela and Thomas state what the optimal storing surrounding for the coffee is. Quoting Daniela: “When you store your coffee it should be in a cool but not freezing surrounding.” and “Make sure that your coffee is not exposed to sunlight.”
Regarding coffee grinding Daniela states: “Not only degassing has an impact on the aroma but also the grinding process.”, “Only grind when needed and keep it most of the time as the whole bean.” and “allow your coffee to degas and to breathe to have a more controlled grinding process.” Daniela also stresses the following: “Try to make everything, in the same way, all the time.” In addition, a live Q&A session allowed the viewer to ask questions. Take a look here for more.
What is the difference between electric and gas roasting? Why might the new P05 III with an electric air heater be better for some roasters than one fitted with a gas burner?
The P05 e comes with the same advanced technical features as its gas-powered twin. Furthermore, the P05 e does not rely on a gas connection, and fewer emissions are released by the heating element. Therefore it can also be set up in areas with strict emission standards, like shopping malls. If renewable energy is utilized, then the P05 e helps even further minimize the carbon footprint.
The most pressing question is, are the roasting results are as good as with the gas variant? Yes, they are! Elaborate tests have shown that the P05 e can be compared with a gas-heated roaster in every aspect. Roasting times, flexibility and response behaviour of the heating unit are almost identical, so that roasting results of a P05 can be safely transferred to the new P05 e while maintaining the same high quality and reproducibility. You can find more here.
This interview was published in partnership with PROBAT.
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