perforated drum, agitation being as

perforated drum, agitation being assisted by an internal spiral barrier. The

beans then pass through an air-cooled section and may receive a water

quench before spilling out of the machine.

Control of the roasting operation is obviously all-important, as any

departure from the prescribed conditions of temperature and time could

resuh in an end-product unacceptable to the consumer. Whilst temperature

controls can remain set to optimum and can be regulated automatically,

the time during which the beans are subjected to heat has to be carefully

controlled by the operator who will generally be guided by the colour of the

discharged beans and if this is incorrect will adjust the contact time for the

next batch, or, if it is a continuous roaster, will aher the ftow rate of the

incoming beans. The colour and hence the roast level can be judged more

accurately if a sample of the roasted beans is ground and either visually

matched against a ground standard sample or assessed for colour using a

The weight of the beans before and after roasting is usually subjected to

continuous check, since not only is the inevitable loss in weight an

important economic factor but such a measurement is an important

indicator of degree of roast.

The degree of roast of a particular coffee or blend offered to the market

will again depend on the consumer's expectations, not only in his exercising

of individual preference but as inftuenced by regional customs, as witness

the very dark roast favoured in parts of the European continent, which can

incur a weight loss of 18 % or more (including water loss), compared with a

figure as low as 12 % for a very light roast.

Hasil (Bahasa Indonesia) 1:

perforated drum, agitation being assisted by an internal spiral barrier. The beans then pass through an air-cooled section and may receive a water quench before spilling out of the machine. Control of the roasting operation is obviously all-important, as any departure from the prescribed conditions of temperature and time could resuh in an end-product unacceptable to the consumer. Whilst temperature controls can remain set to optimum and can be regulated automatically, the time during which the beans are subjected to heat has to be carefully controlled by the operator who will generally be guided by the colour of the discharged beans and if this is incorrect will adjust the contact time for the next batch, or, if it is a continuous roaster, will aher the ftow rate of the incoming beans. The colour and hence the roast level can be judged more accurately if a sample of the roasted beans is ground and either visually matched against a ground standard sample or assessed for colour using a The weight of the beans before and after roasting is usually subjected to continuous check, since not only is the inevitable loss in weight an important economic factor but such a measurement is an important indicator of degree of roast. The degree of roast of a particular coffee or blend offered to the market will again depend on the consumer's expectations, not only in his exercising of individual preference but as inftuenced by regional customs, as witness panggang sangat gelap di bagian dari benua Eropa, yang dapat mengalami kerugian berat 18% atau lebih (termasuk kehilangan air), dibandingkan dengan angka serendah 12% untuk memanggang sangat ringan.