top of page
Writer's pictureIO Coffee
Aug 122 min read

Roasting Glossary 4 | Drying phase - Fire in the chimney

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.


3 views0 comments

Recent Posts

See All

Comments

bottom of page