There are several coffee dryer systems available. Many older dryers are converted grain dryers that are not as efficient as the new horizontal barrel dryers. The new coffee dryers are designed to mix the coffee evenly to ensure uniform drying. Drying coffee by using mechanical dryers accelerates the slowest part of the coffee drying process (15-11%) and helps prevent fermentation. In some environments that have a high humidity the entire drying process must take place in mechanical dryers. Mechanical dryers should never be set higher than 40-45°C and this question should be asked before buying any coffees that have been mechanically dried. At higher temperatures the germ is killed and the flavor potential of the coffee is ruined. At extreme temperatures the bean crystallizes, and when smashed with a hammer, will break like glass.
The best, but least utilized method of drying coffee is by using drying tables. In this method the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee. The coffee is mixed by hand and the drying that takes place is more uniform and fermentation is less likely. Most coffee from Africa is dried in this manner and select coffee farms around the world are following their lead.
Contact Information
ZHENGZHOU TAIDA MINING AND METALLURGY EQUIPMENT CO., LTD
China
maggie wang
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