The Development of Coffee Production Technology

Vietnamese Coffee Exporter

The development of coffee production technology

Probate and the role of coffee roasting equipment as a pioneer


According to several records, coffee is said to have originated in Ethiopia’s Kaffa area. Since the 9th century, this plant has been referenced frequently in Ethiopia. Slave traders carried coffee from Ethiopia to Arabia in the 14th century. People didn’t start roasting coffee beans and drinking them until the middle of the 15th century. Coffee had been around for 1,000 years by the late 1930s.

The coffee is first roasted in a pan. The first cylindrical coffee roasting drums appeared in the early 1800s. They can fulfill higher quality and quantity demands. However, the homogeneity of the roasted coffee batches has not been achieved.

In 1868, entrepreneurs Alex van Gülpen and Johann Heinrich Lensing formed the Emmericher Maschinenfabrik und Eisengießerei alongside engineer Theodorvon Gimborn (Emmerich am Rhein). They saw the market for coffee roasting equipment as having a lot of promise and chose to invest in the technology of roasting coffee.

The first spherical coffee roaster was invented in 1870, and German Royal Patent No. 100 was issued seven years later.

The Kaffeeschnellröster quick roaster was first invented in 1884. By 1900, the company had sold 50,000 coffee roasters. Emmericher Maschinenfabrik und Eisengießerei was renamed Probat twenty years later.

The most well-known coffee roasters are


There have been three types of roasters used in the coffee industry throughout history:

– Traditional drum roasters: This equipment uses direct heat to roast coffee. Coffee beans are exposed to the drum surface and ripen due to hot air convection.

– Indirectly heated drum roasters: These machines work the same way as traditional drum roasters. On the other hand, the indirect roasting drum is made up of two drum shells separated by a few millimeters. This roasting drum can maintain a more consistent temperature, resulting in better-roasted coffee quality.

– Fluid-bed roasters: These machines employ hot air continuously blown into the roasting chamber at a high temperature. While heated by hot air, coffee beans are suspended and swirled continually. Hot air coffee roasters of this type provide more consistent quality for each batch of roasted coffee.

Different roasting and ground coffee production technologies are used in each line of roasting machines. So, which technology has received the most praise from experts so far?

Professional roasters are adopting hot air roasting technology

Hot air to ripen coffee beans is known as hot air technology. Experts consider this the most advanced coffee roasting technology available today, with the most benefits. This technology accomplishes the most important goals of the roasting process, such as maintaining a steady temperature, increasing or decreasing the temperature precisely as the roasters need, and ripening the coffee beans uniformly from the inside to create the perfect color and flavor.

To help the coffee beans heat evenly, the hot air travels readily between the coffee beans and spreads evenly throughout the cage. Edge burning and uneven roasting are also eliminated with this roasting process. The silk shell will be drawn to the exterior by the hot air moving; ensure that the roasting cage is kept clean and that the cage wall is not blackened. The user unit no longer needs to spend time cleaning the roasting cage, resulting in a significant reduction in workload.

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