Each cup of coffee from about 50 coffee beans, a rotten coffee beans can destroy a cup of coffee, so need 100% of the control.
one way valve knows over the decades, Esprit has been a leader in innovation and technology, constantly looking for state-of-the-art machinery, like a two-hue sorting machine. Italian coffee factory baking Department of hue classification machine, which is Italy's patented invention, in order to control the quality of a number of coffee beans.
The system captures each coffee bean to help identify which are immature or fermented. A jet of air will rule out bad products, for security, before and after the coffee beans will be discarded. The sorting machine analyzes more than 11,000 coffee beans per second, but bad products will never be mixed in. Then, check the coffee beans will be sent to the silo, ready to enter the baking stage.
Remove the required amount of beans from each silo, mixed with nine specific characteristics of the transfer beans, a variety of varieties of Arabica integration. The beans were then subjected to three stages of treatment: drying, baking and cooling, each requiring about fifteen minutes.
During the first phase of preheating and drying, the coffee beans are averaged 9 to 12 percent moisture will evaporate, the drying process takes approximately the entire time of the process, and then the coffee beans begin to bake.
The temperature slowly rose to 204.4 ℃ -232.2 ℃, baking 12-14 minutes. At this stage, coffee beans began to become the most familiar form, from green to brown, hard to brittle, taste is also slowly induced during the baking process, raw coffee beans into a rich flavor.