How to Choose a Coffee Shop Roaster: Introduction to Taiwan Yangjia Professional Commercial Semi-Hot Air Roaster

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FrontStreet Coffee - Taiwan Yang's Semi-Direct Fire Roaster Introduction

In Taiwan, when it comes to coffee roasters, one cannot miss Yang's Pegasus roasters - classic models like the 500g 800N, 1kg 801N, and 4kg 803N. With over 10 years of production and sales, they hold at least 80% market share in Taiwan's roaster market. The special cast iron inner pot surpasses American and Japanese models, with excellent stability and sensitivity in gas/natural gas heating, independent cooling fans, and excellent cooling effects.

Some netizens have commented that this machine indeed has good structure, durability, excellent texture, and human-machine control that is even better than some foreign machines! Additionally, its actual roasting effect is stable and excellent, with great controllability! It doesn't fall behind American, German, or Japanese machines just because of its lower price.

Semi-Direct Fire Type

The contact surface between the drum and flame has no holes. The seemingly sealed drum actually has small holes on the innermost side that can guide hot air into the roasting chamber, assisting the metal heat conduction of the drum and making the beans roast more evenly. It's suitable for both dark and light roasts, especially suitable for interpreting the rich, sweet, and mellow flavors of dark roast beans, which cannot be achieved by hot air type roasters.

This roasting method combines the advantages of direct fire and hot air types and is currently the mainstream for commercial roasting machines. Semi-direct fire roasting is actually quite similar to direct fire roasting, but because there are no holes on the outer wall of the roasting container, the flame does not directly contact the coffee beans. Additionally, it's equipped with exhaust equipment that brings hot air from outside the roasting container into the roasting chamber to improve roasting efficiency. Another function of this exhaust equipment is to suck out the silver skin (a thin film attached to the outside of coffee seeds) that falls off, preventing it from burning due to high temperature in the roasting chamber, which would affect the taste of the coffee beans.

The structure of semi-hot air roasters is the same, whether it's Probat or Yang's, HUKY - the principle is the same: the theory proposed by German Fang Guban of bringing hot air into the coffee beans during roasting. In 1907, the German-made Perfekt roaster began to introduce this concept, using gas heating, with an air pump that brings half of the hot air into the drum and half to the periphery to grill the drum. This way, the beans don't directly contact the fire, and there's no need to increase the heat from the heat source, effectively utilizing the thermal energy of the hot air.

In the web page introduction of Probat, known as the "fighter jet" of roasters, it's mentioned that 70% of the heat is brought into the roasting chamber by hot air, while 30% of the heat comes from the conduction and radiation of the drum. This means that when choosing this type of coffee roaster, the key consideration is the transmission of hot air, followed by factors such as the material of the drum.

Knowledge Point

There are three types of roasters: direct fire, semi-direct fire semi-hot air, and hot air type.

In Summary

FrontStreet Coffee is a specialized coffee research hall that enjoys sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Every month, we have three low-discount coffee activities because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has also been FrontStreet Coffee's mission for the past 6 years!

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