31. Drying phase [ˈdraɪɪŋ feɪz]:
The drying phase is the initial stage in roasting where the beans lose moisture. This phase prepares the beans for further roasting stages.
32. Electrostatic filter [ɪˌlɛkˌtroʊˈstætɪk ˈfɪltər]:
An electrostatic filter is a device that removes fine particles and waste from the air using electrostatic forces, helping to clean the air in the roasting environment.
33. End temperature [ɛnd ˈtɛmpərətʃər]:
End temperature is the temperature of the coffee beans at the end of the roasting process, influencing the final flavor and color.
34. Endothermic [ˌɛndoʊˈθɜrmɪk]:
Endothermic is the process where coffee beans absorb heat from the environment during roasting, leading to an increase in their temperature.
35. Evaporation [ɪˌvæpəˈreɪʃən]:
Evaporation is the process where water in the coffee beans changes from liquid to gas during roasting, reducing the moisture content of the beans.
36. Exhaust filtration [ɪɡˈzɔst fɪlˈtreɪʃən]:
Exhaust filtration is the process of removing particles and gases from the air after roasting, protecting the environment and improving air quality.
37. Exothermic [ˌɛksoʊˈθɜrmɪk]
Exothermic is the process where coffee beans release heat into the environment during roasting, often occurring after the second crack.
38. Fire extinguisher [ˈfaɪər ɪkˈstɪŋɡwɪʃər]:
A fire extinguisher is a device used to put out fires in case of emergencies. In a roasting facility, fire extinguishers are strategically placed to prevent fire hazards.
39. Fire in the chimney [ˈfaɪər ɪn ðə ˈtʃɪmni]:
Fire in the chimney refers to a fire hazard caused by the accumulation of flammable materials in the chimney. Regular cleaning is necessary to prevent this risk.
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