The History Of Coffee Roaster

Coffee has a long history, with the first people roasting coffee beans into drinks hundreds of years ago in the Middle East and Central Africa, before European colonists and the Ottoman Turks brought it to the world.

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The earliest tools for roasting beans were thin, perforated pots, roasted directly using a fire, and people who roasted coffee would use a spoon to roll over the beans and make sure the roasting was even.

Only a small amount of the whole pot of beans is roasted at the same time, which means a lot of concentration is required when roasting the beans.

The frying process produces a lot of smoke and silvery dust, and, as expected, the coffee is uneven and uncontrolled.

As a result of the confusion and inconsistency of the stir-fried bean process, it is conceivable that these coffee lovers will start looking for new ways to roast the beans.

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According to the relevant historical records, the drum roaster originated in Cairo, Egypt in the 17th century, so that the beans could be placed in a semi-enclosed space so that the heat inside the drum could be dissipated, and the handle of the drum could be turned so that the drum roaster could be moved more evenly in contact with the fire.

This design also reduces smoke emissions and makes coffee roasters more comfortable. After that, some adjustments were made to the drum roaster, but its central concept remained unchanged. With the development of colonialism, the design of drum roasters spread throughout Europe and the Americas.

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Coffee roasting was not unexpectedly affected by industrialization as well. In the 19th century, commercial bean roasters were patented in the United States and Europe, although many continued to cook their coffee in small quantities at home.

Many early commercial bean roasters simply put huge cylinders on top of the heat source, but until natural gas was introduced as an energy source in cities, the heat source had been wood or coal, and the coffee roasted would be smoky, so when natural gas was available, it soon became the preferred source of heat for the bean roaster.

Guatemalan coffee beans usually have a rich flavor and a strong chocolate cocoa taste, as well as a toffee-like sweetness. Guatemalan coffee is a true Central American coffee.

Richard Evans patented the first large coffee bean roaster in England in 1824. It allows the user to turn the entire cylinder upside down to facilitate the discharge of the roasted beans, and also features a "sampler" to remove some of the coffee beans during the roasting process and confirm the roasting status.

James Carter patented a "pull-out" bean roaster in Boston in 1846. It was an iron cylinder fixed in a boiler. When roasting, you must pull the entire iron cylinder out of the boiler and open the door of the iron cylinder so that the roasted coffee can be poured on the floor or cooled in the tray, but this is an inefficient and dangerous method.

In 1864, Jabez Burns patented a commercial coffee bean roaster in the United States. His design is a brick-clad enclosed cylinder with an opening mechanism that empties the beans without removing them from the flames, and a double helix design inside the cylinder that distributes the beans evenly, making the bean-roasting process more consistent and safer.

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Burns' company later added a cooling tray in front of the bean roaster and installed a fan underneath it to allow cold air to blow to the coffee beans, which set the stage for a modern coffee bean roaster.

In 1868, Alexius van Gulpen, in Germany, joined forces with Theodor von Gimborn and Johann Heinrich Lensing to build a company that grew into what is now Probat. They patented a fast coffee bean roaster in 1880, which the company said was important for the development of drum roasters in the future.

With the increasing popularity of electricity at the beginning of the 20th century, the coffee roasting industry also changed.

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Electric drive means that roasting becomes less labour intensive, and because electric heat is easier to predict than an open fire, the results are more consistent and less dangerous. For the first time, a bean roaster can control the ability of coffee beans to be exposed to heat with a certain accuracy and has better replication ability.

A tumble roaster based on a 19th-century patented design is still preferred by many today. In the 1970s, however, semi-hot or full-hot bean roasters appeared on the market.

In a hot-air bean roaster, the machine forces hot air through the screen below the coffee beans, strong enough to blow up the beans, which roll and transfer heat to them. American chemical engineer Michael Sivetz patented the design in 1976.

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At the time, many bean roasters were less likely to choose hot-wind bean roasters because they could not provide the same roasting quality, due to heat transfer using only convection, rather than combined convection, conduction, and radiation from the roller bean roaster.

A better understanding of the chemical composition of coffee and what changes will occur in the process can help the development of modern coffee roasting. The bean roaster can better measure the variants and analyze the reasons for successful roasting. With technologies such as digital temperature and and profile software, beans can be more efficient and consistent than ever before.

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However, these innovations are still based on core inventions from more than a century ago. The addition of modern technology can help us control our roasting better, but they are essentially just fine-tuning 19th-century tumble roasters.

Over the decades, thanks to the efforts of many people and companies, there have been many developments and improvements in bean-roasting equipment, and without some double-testing, we will not have all sorts of delicious coffee we like now.

Looking forward to incorporating more technology into coffee roasting technology, there may be exciting development!

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