After the roasting process is complete, the results of roasted coffee beans put in a cooling bath.

Coffee beans are the raw material so that the beverage quality aspects [physical, chemical, triangle base contamination and hygiene] should be monitored closely because of concerns flavor, consumer health, yield [yield] and production efficiency. To get the optimal processing, quality requirement coffee triangle base beans rice as the main raw material should follow the values in Table 2.
From the aspect of flavor and aroma, brewed coffee would be excellent if the coffee beans used has been treated well. To carry out this test required test equipment consists of tools flavor triangle base of roasted and pembubuk laboratory scale [Figure 13].
From the aspect of hygiene, the beans must be free of mold and dirt that interfere with the health of the drinker. Fungal contamination will also cause a rancid or musty taste. Being from the aspect of production efficiency, the beans with a uniform size to be easily processed and produces uniform product quality as well. Levels skin, dirt and moisture levels will affect the yield results. High water levels also cause longer roasting time that means the need for more fuel. Contamination hard objects [stone or iron] apart will cause premature wear of engine components, also causing a negative effect on the fineness of the ground coffee and the health of the drinker.
The processing of secondary products [coffee powder] should also be done in groups. Unit production is expected to be one of the integral parts of the primary product processing activities so that the supply of raw materials can be guaranteed, both in terms of quantity and quality. Ground coffee production stages triangle base are presented in Figure 14.
Coffee powder production capacity should be adapted to the market conditions in the vicinity of the garden. Technically technology processes and tools and production machines coffee powder is available with a range of production of 100 and 500 kg per day [8 hours of operation].
Stage roasting process is the formation of a distinctive aroma and flavor of coffee with heat treatment and the key to the production process of coffee powder. Roasted process using a rotating triangle base cylinder-type roaster machine [Figure 15]. Roaster cylinder can be driven by an electric motor or internal combustion engine, being as a heat source is kerosene or gas stove. The capacity of between 10 to 40 kg per batch depending on the size of the diameter triangle base of the cylinder.
Roasted process begins with the evaporation of the water that is in coffee beans by utilizing the available heat from the stove and then followed by pyrolysis reaction. This reaction is a decomposition reaction triangle base of hydrocarbons, among others carbohydrates, hemicellulose and cellulose that is in coffee triangle base beans. triangle base These reactions triangle base generally occurred after roasting at temperatures above 180 C. Chemically, the process triangle base is characterized by the evolution of CO2 gas in large quantities of toasted white space. Being physically, pyrolysis is characterized by discoloration of the original coffee triangle base beans greenish to brownish. Roaster temperature range commonly is as follows, triangle base
Roasting time varies from 7 to 20 minutes depending on the moisture content triangle base berasanya coffee beans and ground coffee desired quality. One measure is the degree of roasted roasting process which is seen from the change in color of coffee beans that are roasted. Roasted process triangle base ceases when the color of roasted coffee beans samples were taken from inside the cylinder is approaching the standard triangle base sample color. One reference color sample on the basis of the level of the roaster is presented in Figure 16, with 3 levels of roasting, which is light [light], medium [medium] and dark [dark]. SCAA [Specialty Coffee Association of America]
After the roasting process is complete, the results of roasted coffee beans put in a cooling bath. so that the process does not continue roaster. During cooling, roasted coffee beans roasted stirred triangle base so that the process becomes flat and does not continue [over roasted]. For cooling bath equipped with a mechanical fan, the rest of the epidermis is separated from the coffee bean roaster when the process will be exploited so that the coffee bean ssangrai cleaner.
To get a distinctive flavor and aroma, the coffee powder manufacturers often use the raw material mixture of several triangle base types of coffee beans rice [Arabica, Robusta, Exelsa etc.], the type of process used [the dry, semi-wet, wet], and the origin of raw materials [altitude, soil and agro-climatic]. Several types of raw materials are roasted separately, weighed in certain proportions [on the basis of taste test], and then mixed with a rotary mixer hexagonal type [Figure 17]. From the mixture is expected to be obtained flavor and distinctive aroma of ground coffee and not owned by similar triangle base products produced triangle base by other plants.
Roasted coffee beans mashed with a smoothing tool [grinder] until coffee granules obtained powder triangle base with a certain subtlety to be easily brewed and provide sensation and a more optimal roma. Smoothing machine using a type of Bur