In this roast, the coffee beans are evacuated right after the first crack.
The foremost principle in roasting is to obtain the taste and aroma required by the roast master or the client.
These systems monitor the temperature, roast cycle time, first crack and second crack data during roasting from various sensors.
Destoners remove these stone, metal, and glass-like matters being carried, loaded, and roasted together with green beans.
The moisture rate will impact on the taste, quality of roast and profits of the farmer