Profil Roasting Kopi Arabika Sidamanik Full Washed Berdasarkan Perbedaan Mesin Tipe Drum Horizontal

Roasting Profile of Sidamanik Full Washed Arabica Coffe Based on Difference in Horizontal Drum Type Machines

Abstract

The roasting  process utilizes hot air by conduction between coffee beans and the iron surface that channels heat to develop the coffee beans. The roasting process is one of the factors that determines the quality and characteristics of the taste of the coffee brew. This study optimizes the characteristics of the roasted results that are influenced by variations in roasting techniques. During the roasting process, several important stages occur, namely the drying and development processes. The drying phase can be evaluated in relation to the initial roasting temperature, turning point and dry end, while the development phase consists of first crack, second crack and final temperature. The selection of the roasting machine is also something that needs to be considered. The influence of the type of drum variable used, namely stainless steel and cast iron drums and the initial temperature produces different roasting profile effects, especially the final temperature. In the cast iron drum type, the final temperature produced tends to be the same and stable, namely 185 ^oC.