| Trying the Roast | Monitor Gas Roaster |
Cooling and Stoning
"Coffee which leaves the roaster beautifully uniform in appearance", says A.L. Burns, "may lose all uniformity by delayed or inadequate cooling. Separated beans of coffee will cool off by themselves; but when heaped together, the inner part of the mass will get hotter and even take fire.... Coffee must be spread over a considerable surface, or all kept moving, and have at the same time a lot of air forced through it. Otherwise, there will be some darkening and over-development of part of the coffee, and a loss of the uniformity which is the first requirement of good roasting."
A Group of Roasting-Room Accessories
The cooling apparatus consists of a movable, box-like metal car which can be brought up to the front of the roaster to the revolving cylinders. The car has a perforated false bottom, to which is attached a powerful exhaust-fan system that sucks the heat out of the coffee. In large plants, utilizing two or more floors, the tilting-type cooling car is favored. This car permits instant discharge through an opening in the floor into a receiving tank suspended from the ceiling below and connected with the stoning apparatus. Recently, a flexible-arm cooler has been invented that provides full fan suction to a cooler car at all points in its track travel from the roaster to the emptying position.
Dumping the Roast in a Coal Roasting Plant