烘焙炉材质对咖啡豆烤制效果的影响

Effect of Roasting Oven Material on Roasting Coffee Beans

对比烘焙炉常用HT 250铸铁、45#碳钢、304不锈钢材质性能特点,及其对咖啡豆烤制效果影响,为咖啡烘焙设备开发提供参照。经试验发现,HT 250铸铁组织中片状石墨相具有自由电子能量交换机制,可大幅提升材料导热性。304不锈钢为单相奥氏体组织,比热容大而导热率低。HT 250铸铁炉体加热温升速度快,咖啡豆局部易受热达到过高反应温度而出现焦化,增加苦涩口感。304不锈钢炉体保温能力强,可控制咖啡豆在较小温度区间内发生前体物质转变,成品豆型饱满,口味酸苦平衡。

This study compares the performance characteristics of HT250 cast iron,45#carbon steel,and 304 stainless steel commonly used in furnaces,and their influence on the roasting effect of coffee beans,which provide reference for the development of coffee roasting equipment.Through experiments,it is found that the flake graphite phase in the HT250 cast iron structure has a free electron energy exchange mechanism,which can greatly improve the thermal conductivity of the material.304 stainless steel is a single-phase austenitic structure with large specific heat capacity and low thermal conductivity.The HT250 cast iron furnace body has a fast heating temperature rise,and the coffee beans are susceptible to being locally heated to excessively high reaction temperature and coking,which increases the bitter taste.304 stainless steel furnace body has strong heat preservation ability,which can control the transformation of precursor substances of coffee beans in a small temperature range,and the finished beans are full and taste balanced.