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 HARTANZAH FUN BOOK ver.06

Writer:
R.I Hartanzah, Nekkyoo Meishi Sugureta
Editor:
Eko Haryanto, Ma’ruf Wahyu Purnomo

Copyright protected by law

All rights reserved
Reproduction of this book in any form without permission is prohibited
written from PT Hartanzah Manufaktur Indonesia

This book was created to be a reference for every operator, both beginners, and
professionals. The contents of this book include a thorough introduction to the
roaster machine and how to use it for the routine maintenance of the roaster
machine and also an explanation of the coffee roasting process which is made in a
light and easy-to-understand way.

This book is given free and is not for sale.

www.hartanzah.com

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Table of Contents

1 Coffee History ....................................................................................................................... 13

1.1 The Deployment of Coffee in Europe and Asia ............................................ 14
1.2 The Deployment of Coffee in America ............................................................. 16
1.3 The Deployment of Coffee in Brazil ................................................................... 17
2 Coffee Taxonomy ................................................................................................................ 18
2.1 Arabica.............................................................................................................................. 18
2.2 Robusta........................................................................................................................... 200
2.3 Excelsa ............................................................................................................................. 20
2.4 Liberica ............................................................................................................................. 21
3 Post-Harvest ........................................................................................................................ 233
3.1 Wet Method..................................................................................................................... 24
3.1.1 Full wash .................................................................................................................. 24
3.1.2 Semi-wash ............................................................................................................... 25
3.2 Dry Method ...................................................................................................................... 28
3.2.1 Honey Process ...................................................................................................... 28
3.2.2 Natural Process.................................................................................................... 29
4 Coffee Grading ...................................................................................................................... 30
4.1 Full/Partial Black Bean ............................................................................................. 33
4.2 Full/Partial Sour Bean ............................................................................................... 33
4.3 Fungus Damage Bean ............................................................................................... 35
5 Coffee Roasting Fundamental ...................................................................................... 37
5.1 Roasting Using a Coffee Roaster........................................................................ 37
5.2 Basic Principles of Heat Transfer ...................................................................... 39
5.2.1 Conduction .............................................................................................................. 39
5.2.2 Convection .............................................................................................................. 40
5.2.3 Radiation .................................................................................................................. 41
5.3 Types of Coffee Roasters Based on Heat Transfer................................... 42
5.3.1 Direct Burner Coffee Roaster ....................................................................... 42
5.3.2 Indirect/Hot Air Coffee Roaster ................................................................... 43

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 5.4 Equipment Needed for Professional Coffee Roasting.............................. 46
5.4.1 Scale ......................................................................................................................... 46
5.4.2 Timer ......................................................................................................................... 46
5.4.3 Roasting Log ......................................................................................................... 46
5.4.4 Vacuum .................................................................................................................... 46
5.4.5 Coffee Roasting Color Meter ........................................................................ 46
5.4.6 Coffee Moisture Meter ..................................................................................... 47
5.4.7 Food Grade Bucket ............................................................................................ 47
5.4.8 Coffee Bag .............................................................................................................. 47
6 Safety in Roaster Operation .......................................................................................... 48
6.1 Important Symbols ..................................................................................................... 48
6.2 Information Plate......................................................................................................... 49
6.3 Unit Identification QR Plate .................................................................................. 49
6.4 Country of Origin Plate ............................................................................................. 50
6.5 Electric Hazard Plate ................................................................................................ 50
6.6 Coffee Roaster Safety............................................................................................... 51
6.6.1 General Information on Roaster Safety................................................... 51
6.6.2 Operator ................................................................................................................... 52
6.6.3 Specialist ................................................................................................................. 52
6.6.4 Supervisor ............................................................................................................... 52
6.6.5 Understanding and Providing Ongoing Training ................................. 53
6.7 Potential Hazards ........................................................................................................ 54
6.7.1 Electrical ................................................................................................................. 54
6.7.2 Fuel Gas ................................................................................................................... 55
6.7.3 Gas Cylinder ........................................................................................................... 56
6.7.4 Environmental Pollution .................................................................................. 56
6.7.5 Fire ............................................................................................................................. 58
6.7.6 Over Temperature ............................................................................................... 58
6.7.7 Hot Surface............................................................................................................. 58
6.7.8 Safety Equipment ................................................................................................ 59
6.7.9 Emergency Push Button .................................................................................. 59
6.7.10 Water and Fire Supply Prevention .............................................................. 59

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 6.8 Hazard Countermeasures ....................................................................................... 60
7 Introduction of Coffee Roaster Components ........................................................ 62
7.1 Anatomy of The Hartanzah Danish Series Roaster ................................... 62
7.2 Anatomy of The Hartanzah Deco Series Roaster....................................... 64
7.3 Functions of Each Part of The Roaster ........................................................... 65
7.3.1 Hopper Inlet............................................................................................................ 65
7.3.2 Slider Valve Inlet ................................................................................................. 65
7.3.3 Drum Gap Adjuster ............................................................................................. 65
7.3.4 Coffee Door ............................................................................................................. 65
7.3.5 Sampling Spoon.................................................................................................... 65
7.3.6 Differential Pressure Gauge .......................................................................... 65
7.3.7 Chaff Tray ................................................................................................................ 66
7.3.8 Pipe Connector ..................................................................................................... 66
7.3.9 Main Control Panel ............................................................................................. 66
7.3.10 Emergency Stop Button ................................................................................... 66
7.3.11 Cooling Tray ........................................................................................................... 66
7.3.12 Discharge Flap Cooling Tray ......................................................................... 66
7.3.13 Cyclone Control Panel ...................................................................................... 67
7.3.14 Chaff Bank............................................................................................................... 67
7.3.15 Cyclone Electrical Panel Box ....................................................................... 67
7.3.16 Electrical Panel Box Main Unit .................................................................... 67
7.3.17 Roasting Color Meter ........................................................................................ 67
7.3.18 Maintenance Access B ..................................................................................... 67
7.3.19 Caster Wheels ....................................................................................................... 68
7.3.20 Coffee Sight Glass .............................................................................................. 68
7.3.21 Burner Sight Glass .............................................................................................. 68
7.3.22 Chaff Sight Glass ................................................................................................. 68
7.3.23 Cooling Tray Pipe Outlet ................................................................................. 68
7.3.24 Gas Inlet ................................................................................................................... 68
7.3.25 Cyclone Control Output.................................................................................... 69
7.3.26 Main Power Socket ............................................................................................ 69
7.3.27 Cyclone Control Input ....................................................................................... 69

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 7.3.28 Cyclone Power Socket ..................................................................................... 69
8 Coffee Roaster Operation ............................................................................................... 70
8.1 Emergency Stop Button ........................................................................................... 70
8.2 Safety Temperature Limit ....................................................................................... 71
8.3 Electrical Connection ............................................................................................... 72
8.4 Gas Connection ............................................................................................................ 73
8.5 Introduction of Main Panel ..................................................................................... 75
8.6 Introduction of Cyclone Panel .............................................................................. 76
8.7 Turn on The Coffee Roaster .................................................................................. 77
8.7.1 Initial Check of Coffee Roaster Function ............................................... 77
8.7.2 Power on .................................................................................................................. 77
8.7.3 Turn on The Drum................................................................................................ 77
8.7.4 Turn on The Burner ............................................................................................ 77
8.7.5 Turn on The Air Flow ......................................................................................... 78
8.7.6 Turn on Cooling Tray ......................................................................................... 78
8.7.7 Clean The Chaff Tray ......................................................................................... 78
8.7.8 Initial Check of Cyclone Function .............................................................. 79
8.8 Introduction of The HMI Menu.............................................................................. 80
8.8.1 HMI Sensor Status .............................................................................................. 81
8.8.2 Error System ......................................................................................................... 86
9 Coffee Roasting Process ................................................................................................. 87
9.1 Check The Connection of Cables (Power and Control) ........................... 87
9.2 Check The Roaster Functions .............................................................................. 88
9.3 Coffee Bean Data Recording ................................................................................. 90
9.3.1 Input Coffee Bean Data into Hartanzah Pro Coffee Roasting
Application ............................................................................................................ 90
9.3.1.1 Q&A Hartanzah Pro Coffee Roasting Application…………….……. 91

9.3.2 Input Coffee Bean Data into Artisan Software .................................... 92

9.3.3 Density of Coffee Bean ..................................................................................... 92
9.3.4 Effect of Density on The Roasting Process........................................... 95
9.3.5 Measuring Coffee Bean Moisture Content ............................................. 95
9.4 Starting The Roasting Process ............................................................................ 97

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 9.4.1 Loading The Coffee Beans into The Hopper ......................................... 97
9.4.2 The Drying Phase .............................................................................................. 101
9.4.3 Browning/Maillard Phase ............................................................................... 105
9.4.4 Development Phase ......................................................................................... 106
9.4.5 Removing The Coffee Beans from The Drum ..................................... 110
9.4.6 Chilling The Coffee Beans ............................................................................ 111
9.4.7 Quench Methods ................................................................................................ 112
9.4.8 Remove The Coffee Beans from The Cooling Tray.......................... 112
9.5 Roasting Log ................................................................................................................ 113
9.6 Automatic Roast ........................................................................................................ 113
9.7 Agtron Meter ................................................................................................................ 120
9.8 Defects in The Roasting Process ..................................................................... 121
9.8.1 Craters ..................................................................................................................... 121
9.8.2 Scorching ............................................................................................................... 121
9.8.3 Tipping ..................................................................................................................... 121
9.8.4 Quaker ..................................................................................................................... 121
9.8.5 Underdeveloped ................................................................................................. 122
9.8.6 Overdeveloped .................................................................................................... 122
9.9 Coffee Blend............................................................................................................. 122
9.10 Coffee Bean Storage............................................................................................ 124
9.11 Grinding Coffee Beans ........................................................................................ 125
9.11.1 Measurement of Coffee Bean Grinding Results ................................ 126
9.12 Cupping ....................................................................................................................... 132
9.13 Extraction .................................................................................................................. 133
9.14 Turning Off The Roaster .................................................................................... 134
9.15 Operating Cyclone ................................................................................................ 135
9.16 Water Suppression System .............................................................................. 136
9.16.1 Water Suppression System Installation ................................................ 138
10 Roaster Maintenance .................................................................................................. 138
10.1 Lubrication ................................................................................................................ 138
10.2 Bearing Drum Adjuster ....................................................................................... 138
10.2.1 How to Lubricate the Drum Adjuster Bearing .................................... 139

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 10.3 Bearing Block .......................................................................................................... 140
10.3.1 How to Lubricate the Bearing Block....................................................... 141
10.3.2 Bearing Block Location.................................................................................. 142
10.4 Gearbox Engine ...................................................................................................... 143
10.5 Cleaning the Machine ......................................................................................... 144
10.6 General Cleaning ................................................................................................... 144
10.6.1 Cleaning The Cyclone ..................................................................................... 145
10.7 Adjusting the Drum Spacing ............................................................................ 146
11 Machine Delivery Packages .................................................................................... 147
12 Transport, Packing, and Storage .......................................................................... 148
13 Machine Installation and Placement .................................................................. 149
14 Roaster Supporting Equipment............................................................................. 151
14.1 Destoner ..................................................................................................................... 152
14.1.1 Destoner Data Sheets ..................................................................................... 154
14.1.2 Construction and Function ........................................................................... 154
14.1.3 Operating Instruction ...................................................................................... 155
14.1.3.1 Emergency Stop Button ……………………………………………………………….. 155

14.1.3.2 Power on ……………………………………………………………………………………………… 156

14.1.3.3 HMI Interface …………………………………………………………………………………….. 156

14.1.3.4 Silo Weight Sensor Calibration …………………………………………………. 157

14.1.3.5 Suction Gap Setting ……………………………………………………………………….. 158

14.1.3.6 Destoning the Beans ……………………………………………………………………… 158

14.1.3.7 Dispensing the Beans from the Silo ……………………………………….. 159

14.1.3.8 On-demand Dispensing …………………………………………………………………. 160

14.1.3.9 Cleaning the Stone Sieve …………………………………………………………….. 161

14.1.3.10 Convert Weight Unit ………………………………………………………………………. 162

14.2 BL-W Bean Loader with Weight Series ..................................................... 163

14.2.1 Contents of the Delivery Package ............................................................ 165
14.2.2 BL-W Data Sheet ................................................................................................ 165
14.2.3 BL-W Construction and Function .............................................................. 166
14.2.4 BL-W Installation Instruction ...................................................................... 167

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 14.2.4.1 Hopper Hood Installation …………………………………………………………….. 167

14.2.4.2 Feeder Unit Installation ……………………………………………………………….. 168

14.2.5 BL-W Operating Instruction ......................................................................... 169

14.2.5.1 Power Cable Connection ……………………………………………………………… 169

14.2.5.2 Emergency Push Button ………………………………………………………………. 169

14.2.5.3 BL-W Control Panel Anatomy …………………………………………………….. 170

14.2.5.4 Power on/off ………………………………………………………………………………………. 171

14.2.5.5 Weight Sensor Calibration ………………………………………………………….. 171

14.2.5.6 Weighing the Beans ……………………………………………………………………….. 172

14.2.5.7 Manual and Automatic Mode …………………………………………………….. 172

14.2.5.8 Start to Convey the Beans ………………………………………………………….. 173

14.2.5.9 Convert Weight Unit ………………………………………………………………………. 175

14.3 After Burner .............................................................................................................. 176

15 Start a Coffee Roastery Business ........................................................................ 177
15.1 Research and Planning ...................................................................................... 177
15.2 Licenses and Permits.......................................................................................... 178
15.3 Equipment and Supplies .................................................................................... 180
15.3.1 Production Need ................................................................................................ 180
15.3.2 Quality ..................................................................................................................... 180
15.3.3 Efficiency ............................................................................................................... 180
15.3.4 Fees .......................................................................................................................... 180
15.3.5 Raw Coffee Beans............................................................................................. 181
15.4 Operational Team.................................................................................................. 181
15.4.1 Hire the Right People ...................................................................................... 181
15.4.1.1 Define Work Role …………………………………………………………………………….. 181

15.4.1.2 Post Job Vacancies ……………………………………………………………………….. 183

15.4.1.3 Network ……………………………………………………………………………………………….. 183

15.4.1.4 Consider Referrals ………………………………………………………………………….. 183

15.4.1.5 Do an Interview ………………………………………………………………………………… 183

15.4.1.6 Check References …………………………………………………………………………… 183

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 15.4.2 Provide Training ................................................................................................. 184
15.4.3 Establish Clear Roles and Responsibilities ......................................... 185
15.4.4 Encourage Collaboration and Teamwork ............................................. 185
15.4.5 Recognize and Reward Good Performance ......................................... 186
16 Glossary ............................................................................................................................ 188

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1 Coffee History
The most popular story about the first coffee consumption is the story of
a goat herder in Ethiopia in 700 AD. This herder accidentally found his goat
behaving strangely, like dancing and very energetic after eating red
cherries.

The herder immediately told this story to a monk and the monk began to
consume it to stay awake while praying at night.

However, another version of this story says, when the herder told the
monk about the red cherries, the monk didn't believe the story and threw
the red cherries into the fire. After the red cherries were roasted into the
fire, suddenly a sweet and pleasant aroma appeared.

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1.1 The Deployment of Coffee in Europe and Asia

Cherry coffee is a plant that has

been known throughout the Coffee began to be grown en
world for centuries and affects masse in Yemen, then became
the economies of many countries. popular in Egypt, Persia, and
At first, coffee came from Turkey. At that time, coffee was
Ethiopia. Then began to enter known as “Arabic Wine” and
Europe to be traded and brought coffee shops all over Arab began
to Asia to be cultivated. to appear. These coffee shops are
referred to as “Schools of the
From Ethiopia, coffee spread to Wise” because these coffee
the north and across the red sea shops are used by the community
in Yemen in the 15th century, via as centers of social activity to
the port located in the city of share and convey information.
Mocha. Due to the growing
popularity and delivery of coffee
through the port in the city,
nowadays, “Mocha” has become
identical to coffee.

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“In those days if a country wanted coffee beans, they had to buy
them in Yemen. The Yemen authorities have a monopoly on the
worldwide coffee trade and make sure they don't grow it in
their country."

However, in 1670, Baba Budan, a However, due to natural

Sufi from India, came to Mecca disasters, coffee cultivation
for a pilgrimage. Baba Budan failed.
took this opportunity to smuggle
some coffee beans to be brought
and planted in South India. Since In 1704, coffee began to be
then, the cultivation of coffee cultivated again on Sumatra and
plants has continued to this day. Sulawesi Islands and was used
Decades earlier, the Netherlands as a staple food. In the 1600s,
had smuggled coffee from Yemen coffee shops began to appear in
and tried to grow it in their Europe, England (Oxford),
country. However, this attempt Austria, France (Paris), Germany,
failed because at that time the and the Netherlands. Just like
Netherlands was entering winter. coffee shops in Arabia, these
In Indonesia, the Governor of the coffee shops become social
Netherlands, who was still centers for political
occupying Java, received coffee conversations and debates. In
shipments from Sri Lanka. England, this coffee shop is
known as “Penny University”.

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1.2 The Deployment of Coffee in America

It started with a French Marine Captain, Gabriel Mathieu de Clieu, who

was visiting Paris. Some sources say that at that time, de Clieu took King
Louie's coffee beans. Others say that it was King Louie who asked de
Clieu to cultivate coffee in Martinique.

Regardless of the two stories, de Clieu took the coffee beans and sailed
to the Caribbean. The Caribbean is an ideal region for coffee cultivation.
Arriving in the Caribbean, de Clieu planted coffee secretly among other
crops. Within 3 years, coffee became the most widely cultivated crop in
the Caribbean, Central America, and South America. Since then, coffee
has become a favorite drink for Americans. The United States has
become the world's largest coffee importer. Although the United States
also cultivates coffee, however, the amount is very small compared to
the demand for coffee in that country.

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1.3 The Deployment of Coffee in Brazil

A Brazilian Colonel, Francisco de Melo Palheta, was sent to Guyana to

settle a dispute between the Netherlands and France in 1727. However,
in this humanitarian mission, Francisco had another goal to bring coffee
into his country, Brazil.

Francisco tried to ask for coffee beans from the French Governor.
However, his request was rejected. Not giving up, he also asked the
French Governor's Wife for help to give him coffee beans. He managed to
do it and took the coffee beans back to Brazil.
In 1822, coffee production began intensively carried out in Brazil. And in
1852, Brazil managed to become the largest coffee producer in the world
until today.

“You have to know the past to

understand the present” –
Carl Sagan

Image credit (Nguyen Tong Hai Van)

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 2 Coffee Taxonomy

Coffee is a plant belonging to the Coffea genus and has 4 main species,
Arabica, Robusta, Excelsa, and Liberica.

Image credit (Wirestock)

2.1 Arabica

Arabica coffee is the type of coffee that has the most varieties, such as
typica, bourbon catura, pacas, elefante, pacamara, and others. This type
of coffee is the most expensive type of coffee which is rich in taste, tends
to be sour compared to the other types of coffee, and has a strong aroma
and smells like flowers and fruits. However, the caffeine content of this
type of coffee is lower than other types of coffee, which is 0.8% - 1.4%.
Therefore, this type of coffee is usually consumed as a single-origin
coffee.

Arabica trees can grow up to 5 meters tall but are usually pruned to
around 2 meters for easy care for and harvest. Arabica has two sets of
chromosomes, so being able to self-pollinate keeps it stable as a
species.

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 “Arabica coffee can grow well when planted at an altitude of
900 ~ 1700 meters above sea level. If Arabica coffee is grown
at an altitude of fewer than 900 meters above sea level, then
this Arabica coffee plant can become very susceptible to
pests and diseases.”

In terms of shape, Arabica coffee beans have a relatively oval shape

when viewed from the top view and flat, and relatively curved when
viewed from the side, while Robusta coffee beans have a shape that
tends to be rounder and thicker when compared to Arabica coffee beans.

Arabika Robusta
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2.2 Robusta

The most common variety of a bitter taste and an aroma like

Coffea Canephora is Robusta. nuts.
Although the taste is considered
less refined, Robusta is widely Robusta has a medium to heavy
used in espresso blends because thickness (body), with a high
it is known to produce a better caffeine content, which is 1.7% -
crema (the layer of cream found 4%.
on top of espresso shots) than
Arabica. Robusta is more Robusta coffee also has several
resistant to disease and varieties, such as clones BP308,
produces more fruit. BP234, and so on. Cultivation of
this type of coffee can be done at
The selling price of Robusta an altitude of 900 meters above
coffee is relatively cheaper than sea level, lower than Arabica
Arabica coffee and tends to have coffee.

2.3 Excelsa

Excelsa coffee was first discovered in 1905 in the mountains of West

Africa by a French Botanist, August Chevalier. Excelsa Coffee has a
larger fruit size than Arabica and Robusta Coffee. The bitter taste and
aroma of this type of coffee are very strong. Excelsa tends to be easier
to cultivate than Robusta and Arabica Coffee because it can be grown on
peatlands that have low fertility.

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2.4 Liberica

Liberica Coffee comes from Liberia, West Africa, and has characteristics
similar to Arabica Coffee. Liberica Coffee is more resistant to pests and
diseases than Arabica Coffee and can grow up to 9 meters. The weight of
this type of dry coffee bean is only 10% of the weight of wet coffee beans.

In the past, Liberica Coffee was cultivated in Indonesia to replace Arabica

Coffee which was attacked by pests. However, over time, coffee farmers
began to leave this coffee cultivation, and cultivate more Robusta and
Arabica Coffee.

Image credit (Michael Burrows)

“Look deep into nature, and then

you will understand everything
better.” —Albert Einstein

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Invitation for free “Fundamental Coffee Roasting” online course at Hartanzah Academy.
 3 Post-Harvest

Generally, in coffee processing, the post-harvest process determines

40% of the quality of the coffee produced, where 30% of the taste quality
is determined during the roasting process, 20% is determined by the
technology used in the coffee roaster, and the other 10% is determined
during the extraction process, the methods, and techniques used by
baristas to bring out the taste and aroma contained in coffee. Therefore,
the post-harvest process is a very important factor to maintain the
quality of the taste of a cup of coffee.

After the coffee cherries are picked, they are sorted before the drying process. The
coffee fruit sorting process is carried out to separate perfectly ripe coffee cherries
from coffee cherries that are defective, black, hollow, and attacked by pests, or to
separate coffee cherries from impurities, such as twigs, gravel, and leaves. Ripe
coffee cherries are generally no longer green, feel soft when pressed and have a
sweet taste when eaten directly. After sorting, the coffee cherries need to go
through several processes to separate the coffee beans from the mucus that sticks
to the skin of the coffee beans. There are 2 methods commonly used to carry out
this process, the wet and dry methods.

The dry method process has a higher risk than the wet method. This is because,
when using the dry method, it is much more difficult to control the water content in
the coffee beans, the high sugar and protein content in coffee cherries can cause
mold and bacteria to grow quickly.

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3.1 Wet Method

The wet method is the process of washing

coffee beans using water. The taste
character of coffee beans produced using
the wet method, generally tastes light, has a
high acidity, light body coffee, and has a
slightly fruity taste. In the wet method, there
are 2 common ways:

3.1.1 Full Wash

Full wash is a method used to can be done manually or using a

remove mucus from coffee beans coffee bean washer.
by soaking the coffee beans in After that, the coffee beans are
water for several hours, where dried to reduce the water content
every few hours, the water must in the coffee beans, which
be replaced with new water. This originally had 60% water content,
process is known as the coffee to a maximum of 12.5%. After that,
bean fermentation process. After the coffee beans are rested,
going through the fermentation before going through the peeling
process, the coffee beans must process, which aims to separate
be washed to remove the the coffee beans from the horn
remaining mucus that is still skin that is still attached.
attached to the skin of the coffee
bean horn. Washing coffee beans

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The taste character of coffee
beans produced from the full
wash method is to have a lighter
body, a stronger aroma, and a
higher acidity level. In addition,
the results of brewing coffee
become clearer.

3.1.2 Semi Wash

The semi-wash process is very commonly used by Indonesian and

Brazilian farmers, because it generally provides the best quality coffee
beans, compared to other methods. The method used in the semi-wash
process is almost the same as the full-wash method, where the
difference between them is in the fermentation process carried out.

The fermentation process using After the coffee beans are clean
the semi-wash method is done by of mucus, they will go through a
putting coffee beans into a sack drying process. The initial drying
for approximately 12-24 hours. process is carried out by drying
After the fermentation process, the coffee beans for 1-2 days until
cleaning the remaining mucus the coffee beans contain 40%
that is still attached to the coffee water. After that, the coffee
beans is done using a beans are first separated from
demucilager machine without the horn skins, where the
using water. process of peeling the coffee
beans can be done manually

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or use a machine. After the horn skin is peeled, the coffee beans are dried
again by drying until the water content reaches 12.5%. In this advanced
drying process, the entire surface of the coffee beans must dry evenly.

The taste character produced by the semi-wash method is that the body
of the coffee is stronger, but the acidity of the coffee is relatively reduced.

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The special quality requirements for Arabica coffee with wet processing are:

1. Large-size coffee is coffee that does not pass a sieve (sieve no 16) with
a diameter of 6.5 mm, with a tolerance of passing 5% mass fraction.
2. Medium-sized coffee is coffee that passes a 6.5 mm diameter sieve
(sieve no 16) but does not pass a 6 mm diameter sieve (sieve no 15)
with a tolerance of 5% mass fraction pass.
3. Small-size coffee is coffee that passes a 6 mm diameter sieve (sieve
no 15) but does not pass a 5 mm diameter sieve (sieve no 13) with a
tolerance of 5% passing mass fraction.

While the special quality requirements for Robusta coffee with wet
processing are:

1. Large-size coffee is coffee that does not pass the sieve (sieve no 19)
with a diameter of 7.5 mm, with a tolerance of 5% of mass fraction
pass.
2. Medium-sized coffee is coffee that passes a 7.5 mm diameter sieve
(sieve no 19) but does not pass a 6.5 mm diameter sieve (sieve no 16)
with a tolerance of 5% mass fraction pass.
3. Small-size coffee is coffee that passes a 6.5 mm diameter sieve (sieve
no 16) but does not pass a 5.5 mm diameter sieve (sieve no 14) with a
tolerance of 5% of mass fraction pass.

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3.2 Dry Method

As the name, the dry method is done without using water at all. The dry
method is carried out without passing the separation between the coffee
beans and the mucus contained in the coffee horn skin.

After the coffee beans are picked, they are immediately dried in the sun
until all parts of the coffee are completely dry. The drying time is around
3-4 weeks, depending on weather conditions. During the drying process,
the coffee beans must be rotated frequently so that the entire surface is
completely dry.

The character of the taste produced using the dry method is a rich fruity
taste, low acidity, and higher body coffee.

In the dry method, there are 2 commonly used methods:

3.2.1 Honey Process

After the coffee beans are picked, they are peeled immediately without
using water. After that, the peeled and slimy coffee beans are
immediately dried in the sun.

The taste character of coffee beans produced using this method is sweet
because it is obtained from the mucus that is still attached to the coffee
beans during the drying process. So, when drying, the sweet taste of the
coffee bean mucus will sink into the coffee beans.

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3.2.2 Natural Process

In the natural process, the coffee beans that have been picked are
directly dried in the sun, without being peeled. After drying, the coffee
beans are separated from the skin of the horn that is still attached. This
separation process can be done manually, by pounding the coffee beans
or using a hulling machine. After the separation process, green beans
are ready to be roasted.

The temperature and humidity in storing green beans must be considered

to maintain the quality. The recommended humidity for storing green
beans is 60%, with a temperature of 20 – 23 ̊C. Green beans should not
be placed in hot or warm places, so storing green beans using a green
pro or vacuum bag is highly recommended.

The taste character of this natural process is more complex than other
processes, where the coffee beans have a sour, bitter, and fruity taste.

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4 Coffee Grading

Coffee grading is done based on

"Grading process is very
the size and quality of the coffee
important to maintain the
beans. The grade of coffee beans
is determined based on the quality of the coffee beans we
origin, variety, processing produce is always good"
method, size, altitude, and
damage that the coffee beans Coffee farmers will provide
have. buyers with information about
the origin, the process that has
The damage contained in coffee been applied, and damage to the
beans is very important to note. coffee beans so that operators
Before the roast masters carry can determine the right way to
out the roasting process, they roast the coffee beans.
must select and remove the
damaged coffee beans. For example, lowering the
temperature below 180 ̊C or
This is because the damaged 190 C
̊ , or even 200 ̊C, when the
coffee beans can change the roasting process is carried out.
profile of the coffee beans that
you want to form and can damage The classification of the quality of
the extraction process. raw coffee beans based on the
Damage to coffee beans can be general defect value system is
seen from changes in color, used with the following
humidity, and odor of the coffee classification:
beans.

Page 30 of 194
  Quality 1 is coffee beans with a maximum number of defects of 11.
 Quality 2 is coffee beans with a total defect value of 12 to 25.
 Quality 3 is coffee beans with a total defect value of 26 to 44.
 Quality 4-a is coffee beans with a total defect value of 45 to 60.
 Quality 4-b is coffee beans with a total defect value of 61 to 80.
 Quality 5 is coffee beans with a total defect value of 81 to 150.
 Quality 6 is coffee beans with a total defect value of 151 to 225.

Classification of this quality by sorting coffee beans and assessing the

type of defect. If there are black seeds, it has a defect value = 1, partial
black seeds = 0.5, broken black seeds = 0.5, large horn skin = 0.5, twigs,
soil, or small stones = 1, and so on.

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Defect Category Defect Value Defect Category Defect Value
Full Black 1 Partial Black 3
Full Sour 1 Partial Sour 3
Dried Cherry/Pod 1 Parchment/Pergamino 5
Fungus Damaged 1 Floater 5
Foreign Matter 1 Immature/Unripe 5
Severe Insect Damage 5 Withered 5
Shell 5 Broken/Chipped/Cut 5
Hull/Husk 5 Slight Insect Damage 10

“The water content of good raw coffee beans is 10 - 12% at the time of
sale. The dimensions of the coffee beans are not more than 5% of the
mass fraction of the sample as measured by retention in the traditional
round hole alignment. For roasted coffee beans, the definition of Special
Grade is coffee beans with no permitted quaker (based on a 100 grams
sample).”

Page 32 of 194
 4.1 Full/Partial Black Bean

Black bean is the main defect with a defect value: 1. Dominant black bean
= 1 full defect. Partial black beans are secondary defects with a defect
value: 3, half black beans = 1 full defect. Effects that occur after roasting
may vary. Starting from the taste of fermentation or smell, dirty, moldy,
sour, and phenolic taste.

The cause of this black bean occurs can be due to improper post-harvest
processing or the result of excessively fermented pigments associated
with microorganisms.

Partial Black Bean

Full Black Bean

4.2 Full/Partial Sour Bean

Sour beans are the main defects with a defect value: 1, full sour bean = 1
full defect. Partial sour beans are secondary defects with a defect value
= 3, and half sour beans = 1 full defect.
These sour beans can be caused by fermentation which results in
microbial contamination at some point during harvesting and processing.
Page 33 of 194
 Specific causes include: picking overripe cherries, picking cherries that
fall from trees, contamination of water during the process, or over-
fermentation of fruit that is still attached to the tree in humid conditions.
The effect of these sour beans when roasted varies., which may produce
an excessively sour, fermented, or sour taste, depending on the degree
of fermentation. This sour bean can be avoided by harvesting only ripe
coffee beans (avoid harvesting overripe coffee beans), not picking up
fallen coffee beans, and not growing coffee in low-lying areas near lakes,
rivers, or dams to prevent acid fermentation of the coffee beans.

Full Sour Bean

Partial Sour Bean

In the post-harvest process, the occurrence of sour beans can be

avoided by:
 Ensure the timelines of the pulping process (pulping the coffee
cherries immediately after harvesting, avoiding long-term storage
of cherries.
 In a fully washed process, controlling the fermentation time in the
fermentation tank can prevent this from happening.
 Avoid contaminated or recycled water during the washing process.
 Ensure the timelines of the drying process and avoid interruptions.
 Sour beans become obvious when pergamino is removed,
immediately sort and discard these sour beans.

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4.3 Fungus Damage Bean

Coffee beans damaged by fungus can be recognized by yellow-reddish-

brown spots (spores) in the early stages of the attack, which will enlarge
to cover the entire bean if left. Fungi that damage coffee beans release
spores that will contaminate other coffee beans if not separated
immediately.

Moldy coffee beans can be include cut or peeled beans

caused by planting methods and during the pulping process,
post-harvest processes. Moldy uncontrolled fermentation,
raw coffee beans are most often residual coffee beans in the
caused by Fungi Genus fermentation tank, delays in the
Aspergillus, Penicillium, and drying process, disturbances
Fusarium which can infect coffee during the drying process, Broca,
beans at any time from harvest to and storage of coffee on
storage, where temperature and parchment under conditions of
humidity are at certain levels, high humidity and temperature.
which will induce fungal growth The effects that occur when these
on coffee beans. Fungal growth moldy coffee beans are roasted
will only occur if fungal spores can vary from the appearance of
are present. Causes of infection a fermented, moldy, dirty, and
phenolic taste.

Fungus

Page 35 of 194
Page 36 of 194
5 Coffee Roasting Fundamental

Before going through the 5.1 Roasting Using a Coffee

roasting process, coffee beans, Roaster

which contain acid, protein, and

The coffee roaster is useful for
caffeine, have no taste.
changing the chemical and
Therefore, the roasting process
physical properties of raw coffee
is carried out to encourage
beans into roasted coffee beans
changes in chemical and physical
through the roasting process.
reactions in coffee beans.

The roasting process with the

Chemical transformation in
provision of controlled heat
coffee beans is a process in
makes the raw coffee beans
which coffee beans can give off
change and produce the desired
taste, aroma, and body changes.
taste.
The physical transformation is a
process where the green bean
The HARTANZAH coffee roaster
changes to brown color (brown
changes the raw coffee beans
bean) or even black (dark bean),
which contain acid, protein,
according to the length of the
sugar, and caffeine, are changed
roasting process. The physical
in character by going through
transformation is also
several processes during
characterized by changes in the
roasting, such as the drying
size of the coffee beans which
process, Maillard, and other
become larger and denser.
chemical reactions, to produce
the desired coffee flavor by the
*roast-master consistently.

Page 37 of 194
 There are 2 types of energy sources to produce heat in the roaster, gas
or electricity. The use of gas or electricity in each roaster will produce a
different profile of coffee beans.

For example, when using gas, the

operator can increase or decrease the
temperature of the roaster directly, by
controlling the amount of gas delivered
to the roaster. As for the electric
roaster, increasing the temperature

HARTANZAH DANISH SERIES will take a longer time.

1 Kg to 25 Kg Automatic Gas Coffee Roaster

Each roaster has a minimum and a

maximum number of batches when doing
the roasting process. Hartanzah Roaster is
designed to produce a weight according to
specifications, for example, Danish 05 kg,
then the coffee beans that can be inserted
are 6.5 kg, so when dark roasting is done, the
HARTANZAH NINO SERIES
coffee beans that come out roasted are 1 Kg Automatic Electric Coffee Roaster

around 5 kg.

Page 38 of 194
5.2 Basic Principles of Heat Transfer

5.2.1 Conduction

Conduction is the process in which heat transfer occurs between objects

by direct contact.

Conduction can be understood as a process, which allows direct heat

transfer by direct contact between materials to other materials due to
temperature differences.

When the temperature of the molecules in

a substance increases, the molecules
vibrate strongly. Molecules collide with
other molecules causing other molecules
to vibrate, producing the transfer of
thermal energy to the lower-temperature
molecule from the high-temperature
molecule.

Simply, whenever two objects the hotter object to the cooler

are in direct contact with each object, due to conduction.
other, heat is transferred from Furthermore, objects that allow

Page 39 of 194
heat to pass through them easily fire to the drum and from the
are called conductors. drum to the coffee beans that are
For example, in the roasting in direct contact with the drum
process, this type of convection wall or coffee beans that are in
heat transfer occurs between the contact with other coffee beans.

5.2.2 Convection

Convection is a form of heat transfer in that conducts material (fluid).

Fluid can refer to any substance, whose molecules move freely from one
place to another, such as liquids and gases. It happens naturally or even
forcibly.
In contrast to conduction, the convection
method uses fluid as a conductor of
energy between one molecule to another.

Gravity has a big role in natural

convection, so when a substance is
heated from below, it leads to the
expansion of the hotter part. Due to
buoyancy, the hotter substance rises as it
is less dense, and cooler substances
replace it by sinking to the bottom, due to

high density, which when the heat and move apart. For example, in
moves up, the process continues. the roasting process, this type of
In convection, when heating a convection heat transfer occurs
substance, its molecules spread between the drum to the coffee

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beans which are not in direct
contact with other coffee beans. It is important to manage airflow
Between the drum to coffee during the roasting process to
beans that are not in direct manipulate the convection heat
contact with the air medium, and transfer.
coffee beans that are not in direct
contact with other coffee beans.

5.2.3 Radiation

The mechanism of heat transfer that does not require a medium is called
radiation. This refers to the movement of heat in waves, as it does not
require molecules to pass through it. These objects do not need to be in
direct contact with each other to transmit heat.

Whenever we feel the heat without

actually touching the object, it is due
to radiation.

In this process, energy is transmitted

through electromagnetic waves called
radiant energy. Hot objects generally
radiate heat energy to a cooler
environment.

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Radiant energy is capable of moving in a vacuum from its source to a
cooler environment. The best example of radiation is solar energy that
we get from the sun, even though it is very far from us. Radiant heat is
the most complex type of heat transfer to understand and control in the
coffee roasting process.

5.3 Types of Coffee Roasters Based on Heat Transfer

There are two general categories of roasters based on heat transfer.

5.3.1 Direct Burner Coffee Roaster

Roasting machine with a direct burner, the heat is transferred to coffee

beans through conduction and a small part by heat transfer method by
convection.

The heat source from the burner

head directly touches the drum
wall.

The type of coffee roaster that

uses the direct burner method is
Hartanzah Danish 01 to Danish
05.

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5.3.2 Indirect/Hot Air Coffee Roaster

Hot air roasters, both full and

semi-hot air, use a convection
system to deliver heat to the
coffee beans by blowing hot air
produced from burning the
burner using a pusher fan.

Examples of coffee roasters that use the hot air method are the
Hartanzah Danish 10 to Danish 25 and the Hartanzah Deco Series.

HARTANZAH DANISH 10

State of the art 10 kg fully automated coffee

roasters makes your roasting process
become quick and easy. Just select
background roasting profile that you want to
duplicate and Danish 10 will roast full
automatic according selected roasting profile.
With HARTANZAH logic control panel makes
Danish 10 becoming very accurately
automated coffee roaster.
There are two options to operate Ivander, by
selecting the roasting mode to full automated
or manual mode. Built-in water pump and 1
sprayer nozzle on front face and 3 sprayer
nozzle on cyclone makes your roasting
process safer.

Page 43 of 194
 Machines with direct burner and hot air types, in general,
produce some of the same effects on coffee beans, including:

• Color change
• Size change
• Acidity level
• Taste changes
• Fragrance changes
• Body changes
• Changes in specific gravity

Page 44 of 194
 “Just one small positive thought in the
morning can change your whole day.”
Dalai Lama
Page 45 of 194
5.4 Equipment Needed for Professional Coffee Roasting

5.4.1 Scale 5.4.3 Roasting Log

Scales are used by operators to The roasting log is used to record

find out how many grams of the roasting profile that is carried
green beans need to be prepared out. So, the operator can
and how many green beans have understand the whole roasting
been roasted. process and create the best
coffee bean profile when doing
5.4.2 Timer the next roast.

The timer is used to determine

5.4.4 Vacuum
the roasting time required by the
operator in forming the desired A vacuum tool is a tool used to
coffee bean profile. For users of clean the roaster and coffee bean
the Hartanzah roaster, an shells that are accommodated in
external timer is no longer the chaff box.
needed. On the touchscreen
panel of the machine, there is a 5.4.5 Coffee Roasting Color

timer that is integrated with the Meter

roasting curve.
Is a tool used by operators to
check the color of coffee beans

Page 46 of 194
that have been roasted, so that 5.4.7 Food Grade Bucket

the operator is more accurate in

Food-grade buckets are needed
determining the desired roasting
for temporary storage after the
level. This tool is built-in into the
coffee beans finished the
Hartanzah coffee roaster
roasting process. The main
machine.
function of this bucket is as a
container when the roasted
5.4.6 Coffee Moisture Meter
beans are degassing.
This tool is used to check the
accuracy of the moisture content 5.4.8 Coffee Bag

of green beans to be roasted. So,

After the degassing process is
the operator has an idea of the
complete, the operator needs a
temperature that must be given
coffee bag to store the coffee
when doing the roasting process.
beans properly and to maintain
their freshness.

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6 Safety in Roaster Operation

There are important things that operators need to understand thoroughly

before doing the coffee roasting process, from understanding symbols to
how to maintain the roaster.

6.1 Important Symbols

Before starting roasting, the operator needs to pay attention to the

symbols listed in this book or affixed to the roaster machine, so that the
operator knows the potential hazards and acts carefully to avoid
accidents, damage, and injury during the roasting process.

Page 48 of 194
Disclaimer
Before continuing to read this book, it is highly
recommended to know that all statements and tips in this
book have been given to applicable standards, regulations, “Safety isn’t expensive,
technical analysis, and years of experience.

The scope of delivery may deviate from the descriptions

it’s priceless.”
and representations described in this book for special
version machines or custom options.

HARTANZAH will not be responsible for anything caused by:

 Not paying attention to this documentation

 Use of machines that are not in accordance with the manual
 Placement of untrained personnel
 Unauthorized changes or conversions
 Technical modification without written permission from HARTANZAH

6.2 Information Plate

There are several information plates in the HARTANZAH roaster to assist

the operator in understanding some information and prompts.

6.3 Unit Identification QR Plate

There are two QR plates attached to the HARTANZAH roaster, one plate
is located on the main body of the roaster and the other plate is located
on the body of the cyclone unit. This QR plate serves as proof of the
authenticity of the machine, when scanned, it will appear in the web
browser with detailed historical information about each machine.

Page 49 of 194
 Unit identification QR code

6.4 Country of Origin Plate 6.5 Electric Hazard Plate

The country-of-origin plate is The electrical hazard warning

located next to the main unit plate is located on the panel door.
body.

Page 50 of 194
6.6 Coffee Roaster Safety
6.6.1 General Information on Roaster Safety

Please note that all safety aspects are important for the protection of all
staff, machines, and facilities related to roaster operation, and full
understanding is required for safe and trouble-free operation.

Non-compliance with the work instructions in this operating book may

cause a significant safety hazard. Apart from the safety instructions in
this manual book, applicable safety and accident prevention regulations
should be considered.

Operators are required to understand all safety regulations and

understand the risks that can occur while operating the system.
Everyone working on the system must be aware of the risks and follow
instructions to prevent those risks to avoid accidents or damage.
Page 51 of 194
6.6.2 Operator instructions in this book, the
operator must also comply with
An operator is a person who has
the applicable health and safety
been instructed and has been
instructions at their respective
given training by those who are
work sites. This applies
related to the tasks assigned to
specifically to operators.
them and has been aware of the
potential dangers that arise from
Operators must always be aware
incompetent behavior.
of applicable occupational health
and safety regulations to
6.6.3 Specialist
determine the potential hazards
that may arise from certain
A specialist is a person who can
working conditions by conducting
carry out the tasks assigned to
a hazard analysis.
them and recognizes potential
hazards for themself with their
This analysis must be practiced
professional skills, knowledge,
through operating instructions,
and experience.
approved, and monitored by the
supervisor.
6.6.4 Supervisor
The operator must verify the
Authorized to restart the entire period of the use of the
installation after a failure (e.g. installation, whether the
EMERGENCY-Emergency button operating instructions made by
is pressed) while maintaining them are by the conditions of the
safety regulations. current rules or regulations, and
Besides must understand and must make adjustments
carrying out the health and safety immediately if necessary.

Page 52 of 194
Supervisors must ensure that all read and understood the
operators who work and/or deal instructions.
directly with operations have

6.6.5 Understanding and Providing Ongoing Training

Supervisors are committed to informing operator personnel of existing

statutory provisions, respective accident prevention regulations, and
safety devices, to provide them with guidance. The different skills of staff
members must be considered. The operator must fully understand the
instructions described in this manual book and follow the directions of
the supervisor.

“Coffee roaster operators must be constantly reminded and

actively briefed under the full supervision of an experienced
person”

Page 53 of 194
6.7 Potential Hazards

This section describes the potential hazards involved in operating the

roaster. Follow the safety instructions, notices, and warnings stated in
this manual to reduce, understand, and respond to health hazards and
hazardous situations.

6.7.1 Electrical

DANGER!
Risk of death from electric current!

If electrical parts are touched, there is an immediate risk of death.

Damage to the insulator of each component can cause the risk of death.

Therefore:
 If the insulation is damaged, turn off the
supply voltage and have it repaired.
 Electrical system should be carried out only
by experienced and responsible personnel.
 During all work on the electrical system,
turn off the system and check that there is no
voltage.
 Before performing assembly or
disassembly, turn off the supply voltage and check before turning
on the unit.
 Do not connect or cause fuses to malfunction.
 Keep the electrical parts dry. Moisture can cause a short circuit.

Page 54 of 194
Pay attention to the operating rules of electrical devices that apply in
each country!

6.7.2 Fuel Gas

DANGER!
Risk of dying from a gas explosion!

The improper connections can cause serious accidents due to fire and
explosion. Therefore:
 Gas lines should be connected only by an authorized qualified
technician.
 The burner installation must be adjusted only with the authorized
skilled personnel.
 The burner safety device can only be repaired by an authorized
person appointed by Hartanzah Roaster.

Page 55 of 194
6.7.3 Gas Cylinder

Warning!
Risk of dying from a gas explosion!
The improper gas connections can cause serious
accidents due to fire and explosion.

 Install gas cylinders by gas supplier safety regulations.

 Radiation/direct sunlight is prohibited from hitting gas cylinders.
 Unburned propane gas cannot be identified by its odor. Propane is
heavier than air and can form explosive mixtures at ground level.
 The valve of the empty gas cylinder must be closed.

6.7.4 Environmental Pollution

WARNING!
Environmental damage due to lubricant waste!
Lubricants contain substances that are toxic to the
environment which can cause water pollution.

Lubricants must not penetrate the soil, water,

or gutters. Therefore, every replaced lubricant
must always be collected in a suitable place.
Properly dispose of the lubricant after the
lubricant replacement process is complete. In
a coffee roaster, lubricant is found in the motor
gearbox.

Page 56 of 194
 Do you know what to do if a fire started in
your coffee roaster?

“Don’t be a statistic, be
prepared”

Hartanzah Fire Prevention System

Call us for more information

Page 57 of 194
6.7.5 Fire

DANGER!
Injury due to fire hazard!

During the roasting process, an exothermic reaction and gases released

from the interior of the roaster may occur which can be combined with
the formation of sparks causing carbonization or fire. Therefore, empty
the machine when the process is complete and cool the machine to
approximately 40°C before turning it off. The Hartanzah Roaster has a
"safe stop function" feature where the drum will continue to rotate if it is
turned off manually if the temperature inside the drum is still above 40°C.

6.7.6 Over Temperature

DANGER!
There is a potential fire due to overheating when the
burner is operating. Make sure the over-temperature
function is working properly.

6.7.7 Hot Surface

WARNING!
The danger of burning due to hot surfaces!
Do not touch the surface of the roaster during the
roasting process. Burns on the hands may be the
consequence. Therefore, always maintain a safe distance marked with a
barrier.

Page 58 of 194
6.7.8 Safety Equipment

WARNING!
Danger by malfunctioning safety equipment!

Safety installation provides maximum safety during operation. Even if the

work process becomes longer due to the safe installation, it should not
be canceled. Security is guaranteed only with a complete security
installation. Therefore, check before turning on the roaster, whether the
safety equipment installation is fully functional and properly installed.

6.7.9 Emergency Push Button

WARNING!
Deadly danger by restarting the engine out of control!
Uncontrolled restarting can cause severe damage to
people or death. Before restarting, ensure that the
cause of the emergency shutdown has been addressed and all safety
installations are installed and functioning. Release the emergency stop
button only when there is no danger.

6.7.10 Water and Fire Supply Prevention

The water connection with the hose must be installed

around the roaster and make sure there is always water
during the roasting process. Make sure the fire
extinguisher (APAR) is always close to the roaster and
make sure the operator can use it.

Page 59 of 194
6.8 Hazard Countermeasures

Recommended action in case of  Turn off the power.

danger to life and limbs.  Close the gas supply.
 Do not panic.  Turn on/press the water
 Immediately turn off the suppression button on the
machine. control panel and cyclone.
 Perform first aid measures.  Spray a fire extinguisher.
 Recover anyone from the  Allow the engine to cool
danger zone. down.
 Notify the duty officer on
site. If there is a fire in the Cooling
 Call a doctor and/or fire Tray.
department.  Do not panic.
 Clear access roads for  Close the gas supply.
rescue vehicles.  Press the EMERGENCY
button.
If there is a roaster fire, don't  Spray burnt coffee beans
panic and leave the coffee beans with water.
in the roaster, don't empty it.
Focus on the steps below:

Hartanzah Roaster has been equipped with a water suppression system

that can automatically spray water into the drum and cyclone if there is
an increase in temperature above the normal roasting temperature. You
can change this temperature value but we recommend that the
temperature value remains at the factory's initial setting.

Page 60 of 194
 “When pressure builds up, don’t panic. Pray!
Prayer is a tremendous stress reliever. It can be your
safety valve.”
— Rick Warren

Page 61 of 194
7 Introduction of Coffee Roaster Components
7.1 Anatomy of The Hartanzah Danish Series Roaster

1. Inlet hopper 15. Cyclone electrical panel box

2. Inlet slider valve 16. Main unit electrical panel box
3. Drum gap adjuster 17. Maintenance door A
4. Coffee door 18. Maintenance door B
5. Sampling spoon 19. Caster wheels
6. Differential pressure gauge 20. Coffee sight glass
7. Chaff tray 21. Burner sight glass
8. Connector pipe 22. Chaff sight glass
9. Main Control panel 23. Cooling tray pipe outlet
10. Emergency stop button 24. Gas inlet
11. Cooling tray 25. Cyclone control output
12. Discharge flap cooling tray 26. Main power socket
13. Cyclone control panel 27. Cyclone control input
14. Chaff bank 28. Cyclone power socket

Page 62 of 194
 1. Insulation jacket 7. Top air pipe
2. Roasting chamber 8. Engine cabinet
3. Burner chamber 9. Electrical component cabinet
4. Cooling tray agitator 10. Water-suppression pipe
5. Cooling tray suction chamber 11. Drum motor gearbox
6. Maintenance access 12. Cooling tray motor gearbox

Page 63 of 194
7.2 Anatomy of The Hartanzah Deco Series Roaster

1. Hopper
2. Main unit
3. Coffee door
4. Cooling tray inspection door A
5. Cooling tray
6. Operating monitor 22 inch
7. Bean loader

8. Cyclone
9. Afterburner
10. Destoner
11. Premixed burner
12. Cooling tray fan unit
13. Chaff bank

Page 64 of 194
7.3 Functions of Each Part of The Roaster

7.3.1 Hopper Inlet 7.3.4 Coffee Door

As a closing door between the

The function of the chute inlet is drum and the cooling tray. When
as a container for raw coffee opened, the coffee beans will
beans before entering the drum come out of the drum into the
(roasting chamber). cooling tray.

7.3.2 Slider Valve Inlet 7.3.5 Sampling Spoon

As an opening valve for raw To take coffee beans from the

coffee beans into the drum. drum.

7.3.3 Drum Gap Adjuster 7.3.6 Differential Pressure

Gauge

Adjust the gap/distance between

the drum and the face flange. As a large gauge of negative
airflow pressure.
Page 65 of 194
7.3.7 Chaff Tray 7.3.10 Emergency Stop Button

As a container for dirt or small As a quick breaker in an

objects that pass through the gap emergency.
between the drum and the face
flange.

7.3.8 Pipe Connector 7.3.11 Cooling Tray

To connect the airflow from the To cool the coffee beans after the
main unit to the cyclone. roasting process.

7.3.9 Main Control Panel 7.3.12 Discharge Flap Cooling

Tray

As the control center of the As an opening valve, where the

roaster machine. coffee beans come out of the
cooling tray.

Page 66 of 194
7.3.13 Cyclone Control Panel 7.3.16 Electrical Panel Box Main
Unit

As the main control of the

cyclone, for opening and closing As a place for the main unit's
the chaff bank, and monitoring electrical components.
the temperature in the cyclone.

7.3.17 Roasting Color Meter

7.3.14 Chaff Bank

To accommodate the chaff that

has been sucked in by the To read the results of roasting
cyclone. levels.

7.3.15 Cyclone Electrical Panel 7.3.18 Maintenance Access B

Box

As a cyclone electrical As the access to the lower front

component. maintenance.

Page 67 of 194
7.3.19 Caster Wheels 7.3.22 Chaff Sight Glass

To make it easier when placing To see the inside of the chaff

and moving the roaster machine. bank.

7.3.20 Coffee Sight Glass 7.3.23 Cooling Tray Pipe Outlet

As the access to see inside the As the exhaust pipe of the airflow
drum. from the cooling tray.

7.3.21 Burner Sight Glass 7.3.24 Gas Inlet

As the access to view the burner As a connector between the gas

head. source and the roaster.

Page 68 of 194
7.3.25 Cyclone Control Output 7.3.27 Cyclone Control Input

Socket to connect the The socket connects the

communication between the communication between the
main engine and the cyclone. main engine and the cyclone.

7.3.26 Main Power Socket 7.3.28 Cyclone Power Socket

As a cyclone electrical power

As the main electrical power
outlet that connects to the
outlet that is connected to the
facility's electrical outlet.
facility's electrical outlet.

Page 69 of 194
8 Coffee Roaster Operation

It is important to thoroughly understand the proper ways

before operating the HARTANZAH roaster and understand
what to do in case of an emergency.

8.1 Emergency Stop Button

The emergency button is located on the

front of the control panel on the side of the
roaster.

Activate this button by pressing the red

button.

After pressing the emergency button,

restarting must be carried out only by an
authorized safety officer or supervisor who complies with safety
regulations and has ensured that an emergency has not occurred.

Unlock the emergency button, it can be done

by pressing the red button, while pressing
the red button, turn to the right (CW) of the
red button and release it.

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8.2 Safety Temperature Limit

HARTANZAH roaster is equipped with a safety temperature limiter that

turns off the burner automatically when the temperature inside the drum
reaches 300 °C.
If this temperature limit occurs, the engine must be cooled to 260 °C
(burner off) until the ignition of the new burner can be done again. This
temperature limit setting can be done on the HMI menu.
The way to set the safety temperature limit is by clicking setting (1) and
then entering the information at what temperature you want the system
to turn off the burner automatically (2). The maximum limit is 300 °C.
After that, click the “Set” button (3).

2 3

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8.3 Electrical Connection

To provide electricity to the roaster, connect the main power cable (1) to
the power outlet in the facility.

Then, connect the cyclone control output cable (2) located at the bottom
of the rear of the main unit to the cyclone control input socket (3) located
at the bottom of the cyclone.
Continue by connecting the cyclone power cable to the main power cable
(4) which is located at the bottom of the rear of the cyclone.

It is highly recommended for the installation of grounding in

the facility's electrical installation and it is also highly
recommended to use a UPS and stabilizer to support the supply of
electricity remaining available when problems occur in the main power
supply.

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8.4 Gas Connection

POTENTIAL HAZARD!
Risk of dying from a gas explosion!
The improper gas connection can cause serious accidents due to fire and
explosion, so:

 Gas line installation should only be carried out by an authorized

qualified technician.
 Burner installation should only be carried out by authorized skilled
personnel.
 Burner safety devices may only be repaired by an authorized
person appointed by Hartanzah Roaster.

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When installing a gas connection, the following points should be
considered:
 Install the gas supply at the gas inlet (1) and must not exceed the
specified gas pressure (see a technical description of each engine).
 Gas pressure must be adjusted with the regulator by the
recommended pressure (see a technical description of each
engine) before it flows to the gas shut-off valve (solenoid valve).
 The shut-off valve on the gas supply line must be properly
accessible at all times.
 Before the first commissioning, the gas installation should be
inspected for leaks; this can be done by manual (smell) and visual
checks (spray leak test fluid at each joint).
 The coffee roaster room must have safe ventilation.

‘Tell me and I forget. Teach me and

I remember. Involve me and I learn.’
–Benjamin Franklin

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8.5 Introduction of Main Panel

1. Power on/off selector 10. Drum on/off button

2. Burner flame adjuster 11. HMI monitor touchscreen
3. Emergency button 12. Gas leak indicator
4. Air speed regulator 13. Flame fail indicator
5. Drum rotation speed control 14. Flame on indicator
6. Coffee roasting color meter 15. Burner ignition indicator
7. Airflow on/off button 16. Drum water suppression button
8. Cooling tray on/off button 17. Cyclone water suppression button
9. Burner on/off button 18. Communication port

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8.6 Introduction of Cyclone Panel

1. Chaff bank release

2. Chaff bank lock
3. Cyclone emergency stop button
4. PID temperature monitoring
5. Cyclone water suppression on
6. Cyclone water suppression off

“Don’t judge each day by the

harvest you reap but by the seeds
that you plant.”
Robert Louis Stevenson

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8.7 Turn on The Coffee Roaster
8.7.1 Initial Check of Coffee Roaster Function
Before starting the roasting process, the first time the machine is turned
on, check all the machine functions first, with the following steps.

8.7.2 Power on

To start the engine, turn the power

selector knob to the right to turn on
the engine and turn to the left to
turn off the engine.

Make sure all power cords are

plugged in and gas is available
before starting the engine.

8.7.3 Turn on The Drum

Press the green button (1) and

check through the sight glass that
the drum is rotating.

Press the red button to stop the

drum from spinning.

8.7.4 Turn on The Burner

Press the green button (2) and check through the sight glass whether the
burner flame is lit. Press the red button to turn off the burner flame.

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  When you start the burner for the first time, it may take some time
for the burner flame to ignite, as air must first exit the burner
system.
 After the burner is ignited via the touch panel on the operation
panel, set the burner flame to the lowest value first.

8.7.5 Turn on The Air Flow

Press the green button (4) and

check through the pressure gauge
whether the airflow is functioning
properly.

Turn the knob to the right to

increase the airflow and to the left
to decrease the airflow.

8.7.6 Turn on The Cooling Tray

Press the green button (3) and check if the cooling tray agitator is
rotating and if the cooling tray suction fan is functioning properly.

8.7.7 Clean The Chaff Tray

Check the cleanliness of the chaff tray, and make sure there is no
remaining dirt from the previous roasting process. Chaff is very
flammable, and undisciplined in cleaning chaff often result in fires.

“I will not let anyone walk through my

mind with their dirty feet.”
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― Mahatma Gandhi
8.7.8 Initial Check of Cyclone Function

Make sure the power cable and

communication cable cyclone is connected
(A).

It is important to check whether the chaff

bank (1) is clean before starting the
roasting process. The inside of the chaff
bank can be seen through the sight glass.

Check the open (2) and lock (3) chaff bank

functions by pressing the button on the
cyclone panel board.

Check the water suppression function by

pressing the suppression on (4) and
suppression off (5) buttons.

Make sure the water supply is always

available during the roasting process.

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8.8 Introduction of The HMI Menu

The touch screen HMI (Human Machine Interface) is a standard

component in all Hartanzah roasters, designed with a user interface that
makes it easy for operators to operate the coffee roaster and explore the
roasting process to produce the desired coffee taste.

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8.8.1 HMI Sensor Status

1. Drum status indicator. The green symbol indicates the drum is

spinning and the red symbol indicates the drum is not spinning.
2. Burner fire status indicator. The green symbol indicates the burner
flame is lit and the red symbol indicates the burner flame is not lit.
3. Indicator of gas leakage. The green symbol indicates a gas leak.

If the gas leak symbol lights up (green), turn off the entire system immediately
by pressing the emergency push button and focus on doing the following
steps:
 Open the maintenance access door on the right, and check for leaks in
the gas pipe with a leak-testing liquid.
 Check the gas hose and other connections.
 Do not turn on/operate the roaster if the gas leak sensor is still on and
the leak problem has not been resolved.

4. Flame failure indicator. If this indicator is green, it means the

burner gas line system is open and releasing gas, but the fire on
the burner head is not lit.

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 If the flame failure indicator is lit (green), turn off the burner immediately,
wait for 5 minutes, and turn on the burner again. Do not light the burner if you
smell gas!

5. Low-pressure gas indicator. If this indicator is green, it indicates

that the gas entering the coffee roaster system has less pressure
than the required pressure. Check gas cylinders or gas
installations at your facility.
6. Safe shutdown indicator. If this indicator is green, it indicates that
the system is undergoing a safe shutdown process.

This safe shutdown feature is found on every Hartanzah roaster. If you

turn off the drum when the drum temperature is still above 40°C, the
system will continue to rotate the drum and will stop automatically after
the temperature in the drum reaches 40 °C. This system is very important
to prevent deformation of the drum structure and the drum time life.
Generally, deformation and damage to the drum occur due to turning off
the drum rotation when the drum temperature is above 40 °C.
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 7. Motor overheat indicator. If this indicator is green, it means the
drum drive gearbox motor is overheating. Turn off the drum and
wait for this indicator to turn red.
8. Air flow indicator. If this indicator is green, it indicates the
circulating air flow in the system is working.

9. Bean loader indicator. If this indicator is green, it means the coffee

roaster is connected to the bean loader unit.
10. Destoner indicator. If this indicator is green, it means the coffee
roaster is connected to the destoner unit.

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 11. Graph of environmental temperature line. This graph shows the
movement of the temperature of the airflow in the drum.
12. Bean temperature line graph. This graph shows the movement of
the temperature of the coffee beans in the drum.
13. Settings menu button. This button is used to go to the settings
menu.
14. Start the graph button. Press this button to bring up the graph.
15. Graph stop button. Press this button to stop the graph.
16. Graphic reset button. Press this button to reset the graph.
17. Timer display. Shows minutes and seconds. When the start button
is pressed, the timer display will start counting the roasting time.
18. Bean temperature display. Shows the degree of the temperature of
the coffee beans in the drum.
19. Bean rate of rise display. Shows the increase rate of the coffee
bean’s temperature.
20. Environment temperature display. Indicates the degree of the
airflow temperature in the drum.
21. Environment rate of the rising display. Shows the rate of increase
in air temperature in the drum.
22.Roasting color sensor on/off button. Press this button to turn on
the roasting color sensor.
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 23.Drum rotation percentage indicator. The number shown on this
indicator is the percentage of drum rotation. For example, Danish
01 with a drum speed of 100% means that the drum rotates at 75
RPM. The maximum rotation of the drum for each size of the
roaster is different. The following is a table of Hartanzah Roaster's
drum rotation speed.

Drum Rotation Speed Table

Unit Capacity (Kg) 1 Kg 3 Kg 5 Kg 10 Kg 15 Kg 25 Kg
Drum Speed (RPM) 75 72 70 52 50 54
Cooling Tray Speed (RPM) 15 15 15 15 20 20

24. Burner valve opening percentage indicator. The number

shown on this indicator is the percentage of the burner valve
opening rotation. The bigger the number, the bigger the burner
flame.
25. Airspeed opening percentage indicator. The number shown on this
indicator is a percentage of the air velocity generated by the
centrifugal fan. The higher the number, the faster the air will flow
into the system.

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8.8.2 Error System

Violent shocks, excessive electric currents, and incorrect

transmissions can result in damage to the control system
and touch screen.

Contact Hartanzah's technician if there is damage to the control system.

Software repairs on the Hartanzah machine are carried out by
reprogramming the system via the communication socket on the panel
board (which can only be done by trained technicians).

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9 Coffee Roasting Process
In the roasting process, the operator must pay attention to the color
change of the coffee beans, so the operator knows the desired coffee
bean profile.
Operators must also hear the sound of coffee beans cracking, the first or
second crack. The aroma of the coffee beans must also be maintained by
taking samples of coffee beans that are being roasted using a sample
spoon. In that way, the operator can find out the profile of the coffee
beans formed.
The following are the steps that need to be done in the coffee roasting
process using a coffee roaster.

9.1 Check The Connection of Cables (Power and Control)

Before starting the roasting process, check all cable connections.

 Connect the main power cable (1) to

a power outlet source at the facility.
 Connect the cyclone control output
cable (2) to the cyclone control input
socket (3).
 Connect the cyclone power cable to
the main power cable (4).

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9.2 Check The Roaster Function

Before starting the roasting process,

check all cable connections. Check all
machine functions whether they are
functioning properly by:

Power on – Turn the power selector to

the right to turn on the electricity of the
coffee roaster.

Turn on the drum - Press the drum on

the button and check through the sight
glass that the drum is spinning. Press
the red button to stop the drum from
spinning.

Turn on the burner - Press the burner

on the button and check through the
sight glass if the burner flame is lit,
press the red button to turn off the
burner flame.

Important Information

When starting the burner for the first time, it may take a while for the burner
flame to ignite, as air must first escape from the burner system. Setting the
burner fire to the smallest value first.

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Turn on the airflow – Press the airflow
button and check through the pressure
gauge whether the airflow is functioning
properly. Turn the knob to the right to
increase the airflow and to the left to
decrease the airflow.

Turn on the cooling tray - Press the cooling

button and check if the cooling tray agitator
is rotating and the cooling tray suction fan
is functioning properly.

Clean the chaff tray - Check the cleanliness

of the chaff tray. Make sure there is no
remaining dirt from the previous roasting
process

Check bank chaff - It is important to check

if the bank chaff condition is clean before
starting a new roasting process. The inside
of the chaff bank can be seen through the
sight glass.

Chaff is highly flammable, always clean the

chaff contained in the chaff bank and chaff
tray.

Environment conditions/roasting room – Check the cleanliness and

safety of the roasting room, adequate air circulation, and adequate
lighting.

It is important to preheat before starting the roasting process –

preheat the machine for about 20 minutes.

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9.3 Coffee Bean Data Recording

Before starting the roasting process, it is highly recommended to record

the information about the coffee beans you want to roast. This is
important to make it easier to analyze the roasting results and also
duplicate the roasting results that have been done previously.

General data recording is done by:

 Manually record roasting log.
 Using Hartanzah Pro Coffee Roasting Application.
 Using Artisan Scope software.

9.3.1 Input Coffee Bean Data into Hartanzah Pro Coffee Roasting
Application

The easiest way to record coffee bean data is to use the Hartanzah Pro
Coffee Roasting Application which can be downloaded on Google Play.

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9.3.1.1 Q&A Hartanzah Pro Coffee Roasting Application

1. Can this application only be used by Hartanzah users?

Answer: This application can be used by all roaster machine operators. For
Hartanzah users, besides the roasting log, this application can also be used to
operate Hartanzah roasters. For non-Hartanzah operators, this application is
very useful for recording coffee bean data, viewing inventory, making supplier
lists, and viewing statistics to display reference data for roasting profile
duplication.

2. Is this application paid?

Answer: This application can be downloaded for free and can be used by
anyone.
To fill in coffee bean data in the Hartanzah Pro Coffee Roasting
Application, select the "add new bean" menu (1), fill in the coffee bean
data starting from the name of the bean, density, moisture level,
purchase price, number of stocks, year of harvest, date of purchase, type
of post-harvest, variety, origin, country of origin, supplier name, and
coffee beans notes (2). Followed by pressing the "save bean information"
button (3).

3
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9.3.2 Input Coffee Bean Data into Artisan Software

To fill in coffee bean data in the Artisan Scope Software, it can be done
by clicking the "Roast" menu and then clicking "Properties". Then fill in
the coffee bean data followed by clicking the "OK" button.

9.3.3 Density of Coffee Bean

The density of coffee is the weight of the coffee bean which is

proportional to its volume. The density of coffee can be calculated by
dividing the mass of coffee by its volume.

Generally, dense coffee beans can be identified just by looking at them.

If the crack line (the gap in the center of the coffee bean) is nearly
straight and only slightly exposed, it means the beans are less dense. On
the other hand, if the crack lines are bent and closed, the density of the
coffee beans is relatively denser.

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For professional coffee roasters more complex and sweeter
around the world, coffee bean flavor profile.
density is recognized as an
important measure for grading
and sorting raw coffee beans by The ripening of coffee cherries is
quality. The harder and denser caused by something called the
coffee beans are generally more Krebs Cycle. This process
valued by buyers around the converts the acetate (which
world. comes from the carbohydrates,
protein, and fat in cherries) into
carbon dioxide. The Krebs Cycle
The height of the planting area is occurs more slowly at higher
one of the main factors that affect altitudes, which is why coffee
the density of coffee beans. At cherries ripen more slowly.
higher altitudes, the coffee
cherries will ripen more slowly to However, altitude and
produce a denser bean. The temperature are not the only
denser coffee also has higher factors that play a role in seed
sugar content, so it makes a density.
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Diversity, rainfall, and even with a slightly sweet and sour
nutrient distribution all have a taste.
role to play. Certain diseases and
pests can also affect the cherry Also known as Hard Bean (HB) or
ripening phase of the coffee plant High Grown (HG), coffee is grown
development and can cause a between 1,200 to 1,370 masl
decrease in bean density. (about 4,000 to 4,500 feet).

Coffee bean density is generally Higher elevations and a low

divided into different categories, oxygen atmosphere cause fruit to
based on the height of the coffee. develop more slowly, resulting in
However, the specific size and tough and denser beans,
terminology used vary from place resulting in a more complex, and
to place. desirable flavor profile.

For example, the terms Soft Bean Above 1370 masl, it starts to get a
(SB) and Strictly Soft Bean (SSB) little confusing, because the
generally refer to coffee grown at "best" elevation will depend on
altitudes below 1,200 masl or the bean’s region and origin. In
4,000 feet. the end, coffee grown at this
height can be referred to as a
At this altitude, less stable Strictly Hard Bean (SHB) or
temperatures and higher oxygen Strictly High Grown (SHG), which
levels mean coffee cherries is generally used as a term for
develop more quickly. Therefore, coffee with the highest altitude.
the seeds are less dense and
tend to have a rounded shape

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 The formula for calculating density:
Weight (g) ÷ Volume (mL) = Density (g/mL)

9.3.4 Effect of Density on The Roasting Process

Bean density is also an important parameter that roast masters should

pay attention to. Roasting coffee beans with different sizes or densities
will result in non-uniform roasting results. For true consistency, it is
important to separate and roast coffee groups of uniform density.

Even when the coffee beans are mostly uniform, it's important to
remember that the harder and softer beans will behave differently during
the roasting process. To adjust the profile of the roaster, the roast master
must always pay attention to two main factors: temperature and airflow.

Softer or less dense seeds generally contain more air. This makes the
heat transfer occur slowly throughout the bean. It means at higher
temperatures there is a risk of scorching the outside of the seed (also
known as tipping). Types of beans with lower density are generally
roasted at lower temperatures.

On the other hand, for denser beans, start at a higher temperature to

calculate the lack of air and the denser structure.

9.3.5 Measuring Coffee Bean Moisture Content

The green coffee that has high humidity (more than 12 percent water
content) can be susceptible to bacteria and fungi. In the post-harvest

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process, coffee beans are generally dried up to 12 percent before they
can be traded. If the coffee beans have a moisture content below 9
percent, the coffee beans will shrink, which will make the coffee look
bad. The easiest way to measure the moisture content of coffee beans is
using the "Coffee Moisture Meter" tool.

Coffee beans with a high moisture content require greater heat energy
in roasting and will release more moisture in the roasting process. The
excess steam cools the surface of the beans and inhibits heat transfer
into the coffee beans. High moisture content also increases the heat
conductivity of the seed, which itself increases the rate of heat transfer
into the seed.

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Measuring and recording data from coffee beans is very useful for
determining how the treatment will be given to coffee beans during the
roasting process, these data are also used as a reference for operators
in determining how to roast coffee beans. Especially in determining the
roasting process for new coffee beans that have never been roasted
before by operators. Common ways used by operators to determine the
roasting process for new coffee beans include:

 Measuring coffee bean data (density, water content, size, and

others), some of the data attributes of the coffee beans determine
how the coffee beans will be roasted later. Ideally, the operator
should record all data and the roasting log then the data will be
used as a reference for roasting new coffee beans. If the operator
already has a database, the operator can easily use previous data
references that are similar to new coffee bean data to produce the
desired taste.

 Roasting with a small amount (sample roasting). By roasting a

small amount, the operator can test the taste without wasting a lot
of coffee beans. After getting the right taste, then the roasting log
sample is used to roast a larger amount.

9.4 Starting The Roasting Process

9.4.1 Loading The Coffee Beans into The Hopper

After all device functions have been tested to function properly, turn on
the burner until the environment temperature reaches the desired

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charge temperature. Before turning on the burner, several things must
be considered:

 Make sure the drum is in rotating condition.

 Make sure the airflow is working.

After the coffee bean data has been documented, the initial check of the
function and warming up of the machine has been carried out and the
initial temperature (charge temperature) has been reached, put the
coffee beans into the hopper.

It should be noted that when putting coffee beans into the hopper, make
sure the slider valve is closed first. And put the coffee beans into the
chute approximately 5 degrees before the charge temperature is
reached.

Hopper

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 Slider Valve

Don't put the coffee beans in the hopper for too long. The bottom surface of the
hopper is exposed to heat, which can result in unwanted heating of the coffee
beans in the bottom of the hopper.

It should be noted that when putting coffee beans into the hopper, make
sure the slider valve is closed first. And put the coffee beans into the
chute approximately 5 degrees before the charge temperature is
reached.

Open the slider valve when the desired charge temperature has been
reached.

Before opening the slider valve, make sure the airflow is at a low setting
(turn the airflow knob) to prevent coffee beans from being sucked into
the air passages (does not apply to auto mode. The fan setting will
automatically decrease when the slider valve is open.).

Make sure all coffee beans have entered the drum before closing the
slider valve.
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 After all the coffee beans
enter the drum,
immediately click the
"Start" button and the
system will start showing
the roasting chart.

In this roasting process, the operator needs to pay attention to the color
changes of the coffee beans, so that the operator knows what kind of
coffee bean profile he wants to form. In addition to the color change, the
operator must also hear the cracking sound of the coffee beans, both the
first crack and the second crack. Apart from that, the aroma of the coffee
beans must also be maintained by taking samples of the coffee beans
that are being roasted using a sample spoon. That way, the operator can
know the profile of the roasted coffee beans.

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There are several general phases in the coffee roasting process,
including:

9.4.2 The Drying Phase

After the coffee beans enter the drum, they will start the drying phase. In
this drying phase, the heat contained in the drum will evaporate the water
contained in the coffee bean cells.

It is recommended that coffee beans ready for roasting have a humidity

of around 9-11%. We need to dry the coffee beans before entering the
Maillard phase.

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Coffee beans take a few minutes to complete the drying phase.
Controlling temperature and airflow is critical at this stage to prevent
unbalanced evaporation of the coffee beans.

At this stage, there is a turning

point that also needs to be
considered. The turning point
occurs due to the thermal
equilibrium between the heat of
the coffee beans and the heat of
Illustration of the color change during the drying phase
the environment.

This drying process is a process of removing the water content from the
coffee beans, which was originally the water content contained in the
coffee beans between 9 – 11% to 0.5 – 3.5%. When the coffee beans are
dehydrated, they will change color to yellowish.

When coffee beans enter the roasting process, a transformation of the

chemical compounds and physical properties of the coffee beans occurs.
The chemical transformation will improve the aroma, taste, and body of
the coffee beans, while the physical transformation will change the size,
color, and density of the coffee beans.

Coffee beans will undergo physical and chemical changes based on the
roast level that has been achieved. When the roasting process is carried
out, the color of the coffee beans, which was originally light, will turn
brown, then get darker. In addition, the longer the roasting process is

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carried out, the stronger the aroma that will be released and the body of
the coffee beans will be heavier. Meanwhile, the acidity of coffee beans
will decrease if the roasting process takes longer.

Physically, we can see through a sampling spoon or sight glass that the
coffee beans change color from the initial color to starting to turn
yellowish.

And chemical changes can also be indicated through the smell. The smell
given off by coffee beans during the drying phase is generally like the
smell of burning wet grass.

The temperature of the coffee beans at the end of this stage is usually in
the range of 140-160⁰C (depending on the specific gravity, water content,
and size of the coffee beans). It is important to be careful not to burn the
beans due to overheating, but also consider the endothermic aspect
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because at this stage the coffee beans require sufficient energy to enter
the next processing stage.

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9.4.3 Browning/Maillard Phase

This phase is the stage where the aroma of coffee will start to develop.
In other words, this phase converts aroma precursors into aroma
compounds. Although this stage has followed the drying stage, the seeds
have not yet completed the drying process.

During this phase there is the Maillard reaction that occurs, the natural
sugars and amino acids in the coffee beans start to react and create the
coffee bean's distinctive color and taste.

In this phase, the time and temperature are generally set to regulate the
body and sweetness of the coffee. Of course, this all depends on the
preferences of each operator. During this process, the first crack will
occur in the coffee bean, which is usually referred to as the “First Crack”
by roaster operators. This means the coffee beans have developed and
are ready to go to the next stage.

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The sound of cracking is similar to the sound of a broken pencil tip, like
the sound of coffee beans experiencing the First crack. This first crack
occurs due to the exothermic reaction that occurs in the coffee bean.

There are several early indications

when coffee beans will experience
cracks (first crack), which generally
include:
 The coffee beans smell like
burnt bread
 The cross-section of the coffee
beans begins to enlarge Illustration of the color change during the browning phase

 The color of the coffee beans

turns brown

9.4.4 Development Phase

When the coffee bean makes a sound like "the tip of the pencil is broken",
this indicates the coffee bean is entering the first crack stage. And if the
operator continues the roasting process, the coffee beans will get darker
in color, the size will get bigger, and the oil contained in the coffee beans
will come out.

The expanding coffee beans are now beginning to release all the heat
built up from the previous phases, which is called exothermic heating.
This stage leads to the desired aroma compound.

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The microstructure of raw coffee beans is relatively dense. During the
roasting process, the formation of steam and carbon dioxide (CO2)
increases the pressure inside the coffee beans which forces the
structure to expand and pores growing coffee beans.

A few minutes before the first crack, the coffee bean begins to expand
and begins to shed the silver chaff skin. When the cellulose can't be
stretched any further, fissures form inside the coffee bean and on the
surface, releasing moisture and gas rapidly, which is what makes the
first crack happen.

When the operator wants to reach the light roast level, i.e. the coffee
beans enter the first crack stage, the aroma produced by the coffee
beans is not that strong. However, that doesn’t mean the coffee beans
have no taste. When the barista grinds the coffee beans, the coffee beans
will be crushed and the aroma contained therein will be smelled.

When compared to the dark roast level, that is, the coffee beans have
entered the second crack stage, and the aroma contained in the coffee
beans will come out when the roasting process is finished. Thus, a strong
caramel aroma and taste can be smelled, and the color of the coffee
beans changes to blackish brown. However, when the barista grinds the
coffee beans, the barista will notice that the coffee aroma and taste are
diminishing.

In this phase, several maturity levels start from the first crack, including
light roast, cinnamon roast, city roast, full city roast, Vienna roast to

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French roast, and Italian roast. The naming was made to classify in more
detail the development phase.

Cinnamon
Coffee beans with cinnamon maturity level are made by completing the
roasting process immediately after the first crack occurs, it is even
possible to complete the roasting process during the initial crack (when
you hear the first crack sound). The general flavors presented by this
cinnamon grade include green and grassy with high acidity and a thin
body.

City
If the roasting process is continued, from cinnamon it will become a city.
Coffee beans with city maturity level are made by completing the roasting
process immediately after the first crack phase has been fully
completed. The flavors presented at this city level generally include a
little grassy with a high sour taste and a thin body, appearing juicy,
slightly sweet, and having a floral and fruity aroma.

Full City
Coffee beans with full city maturity level are made by completing the
roasting process immediately before the second crack occurs and oil has
appeared on the surface of the coffee beans. The flavors presented at the
full city level generally include a balanced sour taste, a thin caramel
flavor with a medium body, and also a slightly floral and fruity aroma.

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Viena
Coffee beans with the Vienna maturity level are made by completing the
roasting process immediately when the second crack occurs and the
surface of the coffee beans has an even oil appearance. The flavors
presented by this Vienna level generally include bittersweet, and
caramelly, and also appear nutty and spicy with a thick body.

Coffee beans lose around 12-24% of their initial weight during the
roasting process. This depends on the moisture content, roasting time,
and the amount of heat exposure to the coffee beans during the roasting
process. Light roasts or cinnamon and city coffee beans usually
experience a decrease in weight or shrinkage, by 11-16%.

Meanwhile, at the full city maturity level, coffee beans generally lose
weight by 17-18%. And on a dark roast, coffee beans can lose up to 20%
more weight. The coffee beans experience a simultaneous loss of weight
during the roasting process and the volume gain is equivalent to a loss
of density of almost half that of the raw coffee bean.

The roasting level can give operators an idea of the taste of the coffee
beans. In general, the following describes the changes in taste and
aroma at each level of roasting coffee beans.

Finally, when the roasting process has been completed, the coffee beans
will be forwarded to the cooling tray to go through the cooling process.

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 ROAST LEVEL ACIDITY FLAVOUR BODY
Light High Light-bodied, sour, Slightly less
grassy & snappy body
Medium Medium A little sweeter, full- Smooth &
bodied, balanced balanced
acidity, aroma &
complexity
Dark Low Somewhat spicy, Heavy & long-
complexity is traded lasting finish
for a rich chocolate
body & aroma is
exchanged for
sweetness

9.4.5 Removing The Coffee Beans from The Drum

Before opening the coffee door, turn on the cooling tray first so that when
the coffee comes out of the drum, the smoke from the coffee can be
directly sucked by the suction fan in the cooling tray system.

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9.4.6 Chilling The Coffee Beans

After finishing roasting, the coffee beans should be cooled as quickly as

possible so that the roasting process stops. A cooling tray is a system to
help cool coffee beans quickly.

Cooling the coffee beans immediately after finished roasting is a very

important factor to maintain the taste of roasted coffee.

Hartanzah uses a powerful suction fan under the cooling tray that can
cool the beans in less than three minutes.

Equipped with a unique agitator scrapper shape that can mix all the
seeds until they cool evenly. When the coffee bean cools down, it signals
the end of the roasting process.

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After the operator has completed the roasting process, the coffee beans
have reached the desired profile. Therefore, the coffee beans must
immediately enter the cooling stage. The cooling process has 2 methods
that are commonly used, the quenching method and the air-cooling
method.

9.4.7 Quench Methods

The quenching method is a method of cooling coffee beans in large

quantities. This method is very common in the commercial coffee
industry. The water is sprayed for 30-90 seconds and the temperature of
the coffee beans is allowed to decrease for 13-19 seconds. Generally, the
water that is sprayed on the coffee beans will evaporate immediately,
due to the high-temperature difference between the coffee beans and the
water that is sprayed. On the Hartanzah machine, this quenching process
can be carried out by activating water suppression on the drum.

9.4.8 Remove The Coffee Beans from The Cooling Tray

After the coffee beans have cooled, to remove them from the cooling tray,
you can lift the lever next to the cooling tray flap valve. Make sure the
agitator cooling tray remains on while removing the coffee beans.

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9.5 Roasting Log

Roasting Log is a record used to write details of the roasting process

being carried out. To simplify the recording and storage of roasting logs,
operators can use software based on Artisan or Hartanzah RoastWorks
or the Hartanzah app.

It is recommended that the operator record the roasting log so that the
operator can plan the coffee bean profile that he wants to form in each
roasting process that is carried out. During the roasting process, the
operator must know the origin of the coffee beans. Because each type of
coffee bean has a different roasting profile, a different roasting method
must be applied to each coffee bean.

9.6 Automatic Roast

The automatic roasting feature on the Hartanzah roasting machine

allows you to automatically roast coffee following a pre-existing roasting
profile. The way to use the automatic roasting feature is as follows.

Download and install the Hartanzah RoastWorks software by the

following link:
https://www.hartanzah.com/roastworks.html

Connect the USB cable from the computer on which the Hartanzah
RoastWorks software has been installed to the Hartanzah roasting
machine. The USB connection port is located behind the HMI panel board.
Continue by opening the Hartanzah RoastWorks software.

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Continue by selecting the Config > Machine > Hartanzah Roaster menu to
connect the Hartanzah RoastWorks software with the Hartanzah roaster
machine.

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Adjust the communication port configuration in the Computer device
manager.

Adjust the Hartanzah roasting machine series that will be controlled.

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Adjust the heating type of the Hartanzah roasting machine to be
controlled.

Continue by selecting the Config > Device menu.

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Select the machine configuration using MR1.

Adjust the Comm Port with the one in the computer device manager.

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Select the background profile that you want to duplicate automatically.
Select the Roast > Background menu.

Adjust the settings exactly like the example below then select "Load" to
call the roasting profile you want to duplicate.

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If it has been selected, the profile to be duplicated will appear on the
Hartanzah RoastWorks software graphic. Continue by pressing the "ON"
button.

Press the “START” button to make the Hartanzah machine roast

automatically according to the previously opened profile.

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9.7 Agtron Meter

The Hartanzah roaster machine has an Agtron meter which is a tool to

help the operator determine the roasting level that has been achieved,
by measuring the color of the coffee beans that have been roasted. Color
measurement using the Agtron meter is carried out by placing the
roasted coffee beans into the Agtron meter container and immediately
starting the measurement process.

On the Agtron meter LED screen, there are Agtron #85 to #25. This
number shows the change in color of the coffee beans at each roast level.
Large numbers indicate a lighter color of coffee beans.

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9.8 Defects in The Roasting process

Several defects can occur during the coffee roasting process, including:

9.8.1 Craters

Crater generally occurs because the heat given when the coffee beans
enter the first crack to the second crack phase is very high.

9.8.2 Scorching

This type of damage occurs when the heat applied to the coffee beans is
very high compared to the thermal conductivity of the coffee beans. This
causes the outer coffee bean skin to burn, while the inside has not
undergone the roasting process. When brewing coffee, the coffee will
have a slightly bitter and smoky taste.

9.8.3 Tipping

Tipping occurs because the coffee beans put into the roaster machine
exceed the maximum amount that has been set. For example, the
maximum capacity of a roaster machine is 1 kg, but the roasting process
is carried out by adding 1.5 kg of coffee beans. This will cause the roasting
process that occurs in the drum to be uneven and can burn the coffee
beans that are at the top of the drum.

9.8.4 Quaker

Quakers are unripe green beans. After carrying out the roasting process,
the operator will find 1 or 2 coffee beans that have a slightly different
color than other coffee beans, which are lighter in color. These coffee
beans are known as Quakers.

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9.8.5 Underdeveloped

Underdevelop occurs because the roasting process is still under the light
roasting level. Usually, this type of coffee bean damage occurs before the
first crack phase. Sometimes, this happens when the operator wants a
light roast level, but the coffee beans being roasted are still slightly
below the light roast level. This causes the caramelization of the coffee
beans to not occur, so the coffee beans have a very strong grassy aroma
and very high acidity.

9.8.6 Overdeveloped

This damage occurs during the roasting process through the second
crack phase. Overdevelopment will cause the color of the coffee beans
to be darker than the dark roast level and give off a burnt, bitter, and
smoky taste.

These defects can be caused by various factors, such as incorrect

temperature control, incorrect roasting time, incorrect moisture content
of the beans, and incorrect airflow. It is important to monitor the roasting
process closely and make adjustments as necessary to avoid these
defects.

9.9 Coffee Blend

Blending coffee beans is a process carried out to adjust the balance of

sweet, sour, bitter, body, and aroma in coffee.

This process can be carried out using coffee beans that come from
several different countries, for example, Colombia, Mexico, Brazil, and

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Indonesia. In addition, blending coffee beans can also use different coffee
species, such as Arabica or Robusta coffee beans. Each species of coffee
bean has a different taste. For example, the Robusta coffee bean has a
higher bitter taste than the Arabica coffee bean.

In addition, blending coffee beans originating from the same

can use different varieties, for country, but using different
example Typical, Bourbon, processing techniques,
Caturra, and Long Berry processing coffee beans that are
varieties. Different varieties will still natural, and coffee beans
give different aromas, tastes, and that have been washed. Natural
bodies. Sometimes, coffee bean processing will give the coffee
blending is done on coffee beans beans a slightly sweet taste,
that come from Mexico but have while the washed coffee beans
a different variety. will give a higher sour taste. So,
if you mix these two processing
Blending coffee beans can also techniques, the coffee taste
be done on coffee beans obtained will be balanced.

Blending coffee beans can also be done using different roasting profiles,
light roast, medium roast, and dark roast. However, blending coffee
beans with different roast profiles is not recommended, as this can be
fatal. For example, when blending coffee beans that have a light roast
profile with a dark roast, the coffee bean blend becomes uneven and the
coffee taste obtained becomes very sour and very strong.

The process of blending coffee beans is carried out after the roasting
process is complete. This blending should be done between coffee beans
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from 2 different regions, do not blend coffee beans from several different
regions, for example from 7 or 8 different regions. This can make the
coffee bean blend a bit uneven and the balance of flavors you want to
achieve imperfect. The ratio of blending coffee beans can be done in a
ratio of 50:50, 40:60, 70:30, and so on.

9.10 Coffee Bean Storage

To maintain the freshness of the coffee beans after the roasting process
is carried out, the coffee beans should not be exposed to direct sunlight.
Because it will cause the coffee beans to be darker in color and reduce
the water content contained therein. In addition, coffee beans must be
left in the open, before being stored in an airtight container. This is done
so that the coffee beans can release the CO2 trapped inside, or commonly
known as degassing.

Degassing should not be done in too short a period. The degassing

process which is carried out in 1 – 2 days is too short a period. This can
cause the aroma and taste of the coffee beans to not be formed.
Meanwhile, if it is done for too long, for example, 1 month or more, the
aroma and taste of the coffee beans will disappear. This is known as
over-degassing. The ideal time to carry out the degassing process is 3-
4 days. During this period, the aroma and taste of the coffee beans have
been formed perfectly.

After carrying out the degassing process, the coffee beans can be labeled
immediately. Labeling on coffee beans contains information regarding
the name, origin, cultivar, processing used, taste, type of coffee bean, and

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 the date of the roasting process. Through this labeling, the barista can
find out the taste and aroma that the coffee beans have and the freshness
of the coffee beans is maintained.

9.11 Grinding Coffee Beans

Two advantages can be obtained when grinding your coffee, fresher

coffee, and the freedom to do experiments. 30 days, the coffee will lose
its flavor and aroma profile, so the coffee will not be fresh.

“Power is of two kinds. One is obtained by the fear of

punishment and the other by acts of love. Power
based on love is a thousand times more effective and
permanent then the one derived from fear of
punishment.” – Mahatma Gandhi

Fresher Coffee

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To obtain fresh coffee, whole coffee beans are best ground and
consumed within the first 30 days of the roasting process. If it exceeds
After the coffee beans are ground, the coffee beans will break and
contact with air. This will accelerate the oxidation process and cause the
taste and aroma of the coffee to diminish. Therefore, to obtain fresh
coffee, the coffee beans that have been ground must be consumed
immediately, 3-5 minutes after grinding.

Freedom in Experiment
Another advantage when grinding your coffee beans is the freedom to
experiment, i.e. being able to determine the right grind size for the
extraction method to be used. Because each extraction method requires
a different grind size of coffee beans. This will determine the flavor and
aroma profile of the coffee formed.

9.11.1 Measurement of Coffee Bean Grinding Results

The size of the ground coffee beans is an important factor in determining

the taste and aroma of a cup of coffee. Below is the size of the coffee
bean grind along with the extraction method that is suitable for use.

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Very Fine
This grinding result is the best size that every coffee grinder wants to
achieve. The grinding results can be said to be very fine if the resulting
coffee powder resembles flour. The very fine size is suitable for
extraction using the Espresso and Turkish methods (Turkey usually
requires a finer grind than Espresso). (Source: https://thecoffeefolk.com/complete-guide-coffee-
grinding/)

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Fine
Fine grinding has a slightly coarser size than very fine. The refined size
has a slightly better level of refinement than table salt. This size is very
suitable for extraction methods that require short contact time between
coffee and water. This size is perfect for the Moka Pot/Stovetop, V60, and
Aeropress extraction methods (with short brew times). (Source:

https://thecoffeefolk.com/complete-guide-coffee-grinding/).

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Medium
Medium size is the size that is often used for ground coffee. The medium
size has a consistency similar to sand. The extraction method that is
often used for this size is using a drip machine and an Aeropress (with a
longer brewing time). (Source: https://thecoffeefolk.com/complete-guide-coffee-grinding/)

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Coarse Medium
On a medium coarse, coffee grounds look like small chunks of coffee
beans. This size has a consistency similar to coarse sand and is suitable
for extraction using Kalita Wave and Chemex. (Source: https://thecoffeefolk.com/complete-
guide-coffee-grinding/)

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Coarse
Coarse size is used when the extraction method requires a long contact
time between coffee and water. The coarse grain has a consistency
similar to sea salt which is usually used for French Press extraction
methods, Percolators, and cupping.

Very Coarse
The very coarse size has a consistency like pepper and requires a long
extraction time to produce the aroma and taste that coffee has. This grind
size is used for Cold Brew and Cowboy Coffee.
There are several tips on grinding coffee beans, including measuring
Coffee Bean Weight Accurately. Weighing the coffee beans is done to
make it easier to grind the same coffee beans and want to produce the
same level of fineness, in the future.
It should be noted that when putting coffee beans into the grinding
machine, the grind may not necessarily have the same weight as the
coffee beans that are inserted. This is because the coffee beans that are
put into the grinding machine will be retained by a few grams.

Coffee Bean Age

The age of the coffee beans / the freshness of the coffee beans will affect
the grinding machine settings. Where, the same type of coffee bean, with
the same roasting profile, will have a different grinder machine setting if
it has a different freshness level.

Roasting Profile
Coffee beans with a dark roast profile tend to be more brittle and dissolve
easily in water compared to coffee beans with a lighter roast profile.
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Thus, coffee beans with a dark roast profile must be ground a little more
coarsely than coffee beans with a light roast profile.

9.12 Cupping

Cupping is a method used to control the quality and evaluate the

characteristics of roasted coffee beans. Cupping is done to obtain the
aroma, taste, aftertaste, acidity, body, bitterness, and sweetness from
coffee. Some of the equipment used to carry out the cupping process are
bowls, spoons, and coffee samples that will be used.

Cupping can be carried out using multiple samples. For example, using
coffee that comes from 5 different regions. So, the process of extracting,
brewing, and drinking the coffee is done at the same time. Or for example,
cupping several coffees with different roasting profiles, but originating
from the same region.

After carrying out the cupping process, the coffee will be graded based
on a form issued by the Specialty Coffee Association for America. Based
on this value, it is determined whether the coffee is good coffee or not.

Before cupping, things that need to be prepared include spoons,

bowls/cups, the right water temperature, and following the SCA cupping
protocol.

First, place the 5 ground coffee samples in different cupping bowls. The
cupping process was carried out on 5 different samples to ensure the
consistency and quality of the coffee beans. When the coffee beans are

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ground, the aroma possessed by the coffee can already be smelled, so
that the aroma recording on the coffee can be done.

Then, set up a timer and make sure the water temperature used to
extract the coffee is 94 ̊C. When hot water is poured into the coffee bowl,
the timer should start immediately. Try to pour hot water into the coffee
bowls quickly, so that the time difference that occurs is not too large.

The coffee extraction process was carried out for 4 minutes. After 4
minutes, the powder and crema that are on the surface of the coffee must
be filtered using 2 spoons. The spoon used must be clean. Do not use the
same spoon in all coffee cups, unless the spoon is washed first.

The recommended coffee temperature before smelling and tasting the

coffee is 65 – 70 ̊C, which is around the 9th or 10th minute. This is done
to ensure the quality of the coffee and whether the coffees are classified
as special coffees. Special coffee is a term for coffee that has high
quality. Specialty coffee depicts the best taste and is usually produced in
a specific climate.

9.13 Extraction

The purpose of grinding coffee beans is to facilitate the extraction

process, by expanding the surface of the coffee in contact with hot water.
This is done to extract flavor and aroma into a cup of coffee.

Coffee beans are formed from 2 parts, 30% of which can be dissolved in
hot water and the other 70% is insoluble. Thus, the final taste of a cup of

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coffee is determined by how much extraction of the 30% soluble portion
can be carried out. The ideal percentage of coffee bean extraction is
between 18 – 22%.

Here are the terms in coffee extraction:

Balanced Extraction, coffee extraction can be said to be balanced if the
resulting taste has a balanced acidity. This is very easy to do if the size
of the extracted coffee grounds is uniform.
Under-Extracted Coffee, under-extracted coffee has a sour and very
strong taste. This is because the extraction is done too briefly.
Over-Extracted Coffee, over-extracted coffee has a very bitter taste
because the extraction process takes too long.

To obtain coffee with balanced taste characteristics, the coffee grounds

used must have a uniform size. The water used for the extraction must
be between 90.5 – 96 ̊C.

9.14 Turning off The Roaster

Turning off the roaster machine in an inappropriate way can cause

damage to the machine.

The HARTANZAH roaster machine drum uses cast iron material, the
weight, and size of each drum depend on the roaster machine’s capacity.
 Turn off the drum rotation when the temperature is below 40
degrees Celsius. Turning off the drum rotation when the
temperature is high can cause damage to the drum mechanism
(deformation and deflection). HARTANZAH roaster machines of the
Danish types have been equipped with the “Safe Unit Shut Down”
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 feature, this feature prevents the drum from stopping when the
temperature is still above 40 ̊C. If the drum off button is pressed at
a temperature still above 40 ̊C, the system will prevent the drum
rotation from stopping until the temperature is below the safe limit
and the system will stop the drum rotation automatically.
 Disconnect the power cable connected to the unit and cyclone.
 Release/close the valve to stop the gas flow.
 Clean the dirt on the chaff tray.
 Clean the dirt in the chaff bank.
 Clean the dirt under the cooling tray.

9.15 Operating Cyclone

Make sure the cyclone power cable, communication cable, and the main
unit are connected (A). The mechanism for opening the chaff bank on the
Hatanzah cyclone uses an electric mechanism which makes it very easy
for the operator to clean the chaff inside the chaff bank. Just one button
and the chaff bank will drop automatically.

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It is important to check that the
chaff bank (1) is clean before
starting and during the roasting
process. The inside of the chaff
bank can be seen through the
sight glass.

To open the chaff bank, press the

“open” button (2) and the chaff
bank will drop automatically.

Remove the chaff bank from the cyclone and remove any debris. Put the
chaff bank back into its initial position after cleaning, then press the
"lock" button (3). Then the chaff bank will move up and lock automatically.

Check the water suppression function by pressing the suppression on (4)

and suppression off (5) buttons. Make sure the water supply is available
during the roasting process.

9.16 Water Suppression System

The Hartanzah roasting machine has a water suppression system

installed on the face flange (1 sprayer nozzle) and cyclone (2 suppression
nozzles). This system is one of the superior systems in the Hartanzah
engine.

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This system is very useful for preventing fires caused by overheating in
the drum and preventing fires in cyclones (coffee chaff is highly
flammable).

There are two ways to activate the water

suppression system. (1)

Manually:
Press the water suppression “on” button on
the HMI monitor to spray water in the drum
and the cyclone.
Press the suppression “on” button on the
cyclone control panel.

Automatically, the water suppression system

will spray water if the temperature is too hot
in the drum (280 ̊C) and (140 ̊C) in the cyclone.

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9.16.1 Water Suppression System Installation

 Insert the water pipe from the facility to pipe

(A) with a size of 1 inch.
 Connect pipe (B) to pipe (C).
 Ensure that a water supply is always
available during the roasting process.

10 Roaster Maintenance

The information described in this book should be considered as a

minimum maintenance recommendation. The maintenance time depends
on the operating conditions, or the time suggested by HARTANZAH.

Machine maintenance must be carried out by experienced operators who fully

understand the risks that can occur due to negligence during maintenance.

10.1 Lubrication

The lubricant used must be clean of dirt, dust, and other unwanted
material content. Here are the parts that need lubrication.

10.2 Bearing Drum Adjuster

Lubricate the bearings in the drum adjuster for

a minimum of every 500 times the roasting
process or if necessary. Use food-grade
lubricant to lubricate this part.

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 Recommended food-grade lubricant specifications:
LGFP 2 food-grade lubricant. Or RIVOLTA F.L.G.GT-2

10.2.1 How to Lubricate the Drum Adjuster Bearing

1. Do it when the engine is 2. Slowly remove the bearing

cold and the drum is not cap, and place it in a safe
rotating. Unscrew all the place.
bolts on the front (bearing
cap).

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Equipment needed: L key and rag.

3. Lubricate the bearing parts with food-grade lubricant.

4. Close the bearing cap again

and install and re-tighten the
bearing cap bolts.

10.3 Bearing Block

Lubricate the bearing block every 5,000 times during the roasting
process or at least once a year.

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10.3.1 How to Lubricate the Bearing Block

 Perform lubrication when the engine is cold and the shaft is not
rotating.
 Clean the lubricant inlet fittings.
 Lubricate the bearings using a grease pump.
 Clean up any spilled lubricant residue.

Equipment needed: grease pump and rags.

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10.3.2 Bearing Block Location

Bearing block location

A. Located behind the drum motor.
B. Located under the cooling tray.

Lubricate when the engine is cold and the shaft is not rotating.

“Whether you think you can, or you

think you can’t – you’re right.”
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Henry Ford
10.4 Gearbox Engine

There are two gearboxes in the HARTANZAH roasting machine

 Gearbox to rotate drums, and
 Gearbox to rotate the cooling tray agitator.

Replacement of gearbox lubricant is recommended every 10,000 times

the engine is used or every 2 years.

Lubricant replacement must be carried out immediately when the engine

is cold and the shaft is not rotating.

Recommended types of lubricants using the type

ISO VG 220 lubricant.

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10.5 Cleaning the Machine

The machine should only be cleaned after it has cooled completely. To

clean dust and dirt on the surface of the machine, clean it with a damp
cloth and then wipe it dry. Do not use sharp objects or abrasives to clean.
Before the cleaning process, be sure to turn off the gas supply, and the
electricity supply first.

In the first 30 hours of operation (new machine), don't clean the front of
the machine (face flange), especially when it's warm! Heat-resistant
paint must burn first and cleaned the paint layer can potentially peel off.

10.6 General Cleaning

 Clean the chaff tray that is beside the machine after every roasting.
 Clean the chaff bank at least every 5 times using the machine.
 Clean the section pipeline and pipe duct line at least once a month
using a brush.

Clogged pipelines will result in

decreased engine performance and
can cause a potential fire.

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10.6.1 Cleaning the Cyclone
Clean the cyclone fan at least once a month or if you feel that the airflow
is not smooth.
Carry out cleaning when the engine is cold.

Disconnect the connecting pipe. Remove the screw that fixing the
Clean up. top of the fan.

Clean the fan inside.

Clean the pipe connection.

Make sure all fan parts are clean

before reassembling all fan parts.

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10.7 Adjusting the Drum Spacing

Drum spacing is only done when:

 Treatment process.
 The distance between the drum and the face flange is too tight or
too loose.
 There is material stuck between the drum cavity and the face
flange.

Required Equipment:
Food grade lubricant, L key, rag, hook wrench, filler gauge.

The recommended distance between the drum and the face flange is
2mm (cold condition). The gap can be checked with a filler gauge.

1. Remove the screw on the bearing cover (bearing cap).

2. Remove the bearing cap, and put it in a safe place
3. Loosen the stud bolts, don't let them
come off the middle housing (A).
4. Rotate the middle housing (A) to the right
(CW) to increase the drum spacing.

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 5. Rotate the middle housing (A) to the left to reduce the drum
spacing.
6. Measure the drum spacing with a filler gauge.
7. If the distance is correct, tighten all the mounting bolts and reinstall
the bearing cap.
8. Make sure all the bolts have been installed properly and tight.

11 Machine Delivery Packages

For new unit shipments, apart from the main unit, several items are also
sent by the manufacturer, including:

1. Main unit 8. Nuts and bolts (for pipe

2. Cyclone connector installation)
3. Connecting pipe 9. Insulation glue
4. Flexible house 10. Pipe clamp for flexible
5. Certificate house installation
6. Manual book 11. Maintenance tools
7. Power cable

The contents of the maintenance tool include:

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 12 Transport, Packing, and Storage

Transport and installation of the machine must be carried out by trained

technicians and comply with work safety requirements.

Check all units after delivery, check completeness, and report to the
delivery vendor if there is damage caused by an error during delivery.

Use proper lifting equipment. Do not force lift the machine if there is no
proper lifting equipment. Transport equipment and lifting equipment
should be selected according to the weight of each unit.

If the machine is stored for more than one month, it must be stored in
the right way.
 Store the machine in a dry place
 Do not place anything on the machine!
 Protect the machine from dirt, moisture, and dust!
 Machine components that are not coated with paint must be
protected from corrosion by lubricating the surface.

“Don't wait. The time will

never be just right.”
Napoleon Hill

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13 Machine Installation and Placement

The machine was sent by HARTANZAH using wooden packaging. Unpack

the wood carefully with the proper tools. Carelessness can cause
damage to the machine.

Use proper lifting equipment to lift the machine. Do not force lift the
machine if there is no proper lifting equipment. Transport equipment and
lifting equipment should be selected according to the weight of each unit.

To push the machine, first, remove the

wheel lock on the caster wheels at the
bottom of the machine.
The wheels under the machine are NOT
intended for long-distance movement of
the machine.

Wheels are used to make it easier when adjusting the machine’s

position. Lock the wheels by pressing down on the locking lever located
on each wheel.

Install the connecting pipe that connects the airflow from the main unit

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 to the cyclone by bolting on the pipe flange pair. Apply insulation glue
on the pipe flange surface before installation to avoid air leakage.
Equipment needed: insulation glue, L wrench, stainless nuts, and bolts.

Install the flexible hose, or pipe from

the inside installation to the outside
installation (A).

ATTENTION. Do not combine the

cooling tray exhaust pipe with the
cyclone fan exhaust pipe. It is
recommended to use 2 separate
pipes.

Install the water pipe (B).

Install the gas pipe according to the

installation instructions (C).

Install the cables according to the

installation instructions (D).

Make sure the entire installation is

correct before starting the machine.

Equipment needed: insulation glue, L wrench, stainless nuts, and bolts

“The man who moves a mountain begins

by carrying away small stones.”
Confucius

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 14 Roaster Supporting Equipment

Apart from roaster machines, HARTANZAH also

produces roastery operational support equipment
such as destoners, after-burner, bean loaders,
silos, and other supporting equipment.

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14.1 Destoner

The destoner functions to separate roasted coffee beans from foreign

materials such as stones, small iron, gravel, or glass splinters, using the
principle of gravity by using the density of the material.

HARTANZAH provides various sizes of destoners from 10 kg to 250 kg in

size.

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The HARTANZAH coffee destoner is equipped with an integrated weighing
system with an automatic drain valve so that the operator can know
exactly how much coffee is in the silo and the operator can easily remove
the coffee beans from the silo on demand according to the desired
amount of weight.

HARTANZAH Destoner comes in two types:

 HAD_(capacity)-W. Destoener with silo weighing system

 HAD_(capacity)-A. Destoner with weighing silo and automatic
dispenser system on demand.

Destoner units will be delivered packed on pallets or in boxes. Before

assembly, the packing must be carefully removed at the installation
place and the packing material must be disposed of properly.

Package Contents:
 Destoner = 1 Unit.  Machine Certificate = 1 Ea.
 Power Cable = 1 Ea.  Manual Book= 1 Ea.

The warranty terms have been summarized as a separate document in

the sales document.

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14.1.1 Destoner Data Sheets

14.1.2 Construction and Function

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14.1.3 Operating Instruction

14.1.3.1 Emergency Stop Button

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14.1.3.2 Power on

14.1.3.3 HMI Interface

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14.1.3.4 Silo Weight Sensor Calibration

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14.1.3.5 Suction Gap Setting

14.1.3.6 Destoning the Beans

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14.1.3.7 Dispensing the Beans from the Silo

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14.1.3.8 On-demand dispensing

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14.1.3.9 Cleaning the Stone Sieve

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14.1.3.10 Convert Weight Unit

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 14.2 BL-W Bean Loader with Weight Series

HARTANZAH BL-W bean loader series helps you to transport coffee

beans to the roaster by creating positive pressure in the transport tube.
The BL-W series is equipped with 3 load cells and a balance controller,
as well as an automatic valve which makes it easy to operate and can be
integrated with an automatic coffee roaster.

The HARTANZAH binding system makes the BL-W compatible for use in
all makes and models of coffee roasters without the need to modify the
existing hopper.

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The BL-W coffee bean loader functions to carry raw coffee beans to the
roaster chute by creating positive pressure in the tube in the loader
system. HARTANZAH BL-W series is equipped with 3 load cells and a
balance controller, as well as an automatic valve which makes it easy to
operate and can be integrated with other brands of roaster machines.

HARTANZAH provides various sizes of bean loaders from 10 kg to 250

kg.

BL-W HOPPER HOOD

The special bonding method makes the BL-

W hopper hood usable for all types and
brands of roaster machines without
modifying the existing hopper.

BL-W bean loader with weight

BL-W FEEDER UNIT

The very low design makes filling the coffee beans easier.

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The bean loader units are shipped packed on pallets or in boxes. before
assembly, the packing must be carefully removed at the installation
place and the packing material must be disposed of properly.

14.2.1 Contents of the Delivery Package

1. Hopper hood = 1 unit.

2. Feeder unit = 1 unit
3. Connector pipe = 1 set.
4. Power cable = 1 ea.
5. Rubber seal = 8 meter.
6. Sertifikat mesin = 1 ea.
7. Buku Manual = 1 ea.

The warranty terms have been summarized as a separate document in

the sales document.

14.2.2 BL-W Data Sheet

DESCRIPTION BL-10W BL-25W

Materials Stainless steel combine with carbon steel
Electricity 1 Phase, 50Hz, 220 or 110 VAC
Electrical Requirement (Watt) 250 300
Number of Fan 1 unit
Weight system Yes
Charge metode 2 option, manual and automatic
Chute volume 1892839 cubic millimeters 2074262 cubic millimeters
Unit dimension (W-H-L) cm 70 x 69 x 88 92 x 51 x 80
Unit Weight approx 55 kg approx 88 kg

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14.2.3 BL-W Construction and Function

1. Hopper hood 7. Power inlet

2. Locking plate 8. Auto slider valve
3. Groove clamp 9. Feeder hopper
4. Transport pipe 10. Control panel
5. Air filter 11. Centrifugal fan
6. Load cell 12. Transparent tube

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14.2.4 BL-W Installation Instruction

To facilitate shipping, the BL-W bean loader is shipped separately. Below

are detailed installation instructions for the BL-W series.

14.2.4.1 Hopper Hood Installation

1. Install the rubber top edge

protector on the coffee
roaster chute
2. Place the hopper hood on
top of the chute coffee
roaster
3. Install the protective
rubber on the inner edge
of the locking plate (right
and left).
4. Install the locking plate
under the chute
5. Attach the connector plate
and secure it with the bolts
to both locking plates.

6. Fit the nuts and bolts

around the hooper hood
and tighten.

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 14.2.4.2 Feeder Unit Installation

1. Install the transport pipe,

connect it to the pipe under
the feeder unit.

2. Tighten the pipe joint with the

groove clamp. Groove
installation must be right
1 between the pipe joints.

3. Install the groove clamp to

connect the transport pipe.
4

4. Install the transparent tube.

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14.2.5 BL-W Operating Instruction
14.2.5.1 Power Cable Connection

Connect the power cable to the main power

socket located on the power panel.

Before turning on the unit,

check the local voltage, and
ensure that the voltage is
within the unit specifications.

14.2.5.2 Emergency Push Button

Attention!
Use the emergency stop button only in
an emergency situation. All electrical
components will be cut off immediately
when the emergency stop is activated.
Before restarting. Make sure the things
that cause an emergency condition are
gone.

Activate this emergency button by

pressing the red button.

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 After the emergency button is
pressed, restarting must be done
only by an authorized safety officer
or supervisor who understands
safety regulations and has
confirmed that an emergency has
not occurred.

To unlock the emergency button, this can be done by pressing the red
button, while the red button is pressed, turn it to the right red button (cw)
and release it.

14.2.5.3 BL-W Control Panel Anatomy

3
7

8
1

4 5 6

1. Emergency push button 6. Setting the menu button

2. Alarm buzzer 7. Mode information
3. HMI touchscreen monitor 8. Bean weight information
4. Power on/off button 9. Unit weight information
5. Load the start/stop button

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14.2.5.4 Power on/off

Press the power button to turn the

on and off the unit.

Make sure the power cable is

plugged in before turning on the
unit.

If the unit is on, a start picture will

appear on the HMI (HARTANZAH
logo with a red background).

14.2.5.5 Weight Sensor Calibration

Before starting weight sensor

calibration, make sure the
feeding chute is empty (A).

Press the settings button (B),

after the settings menu appears
on the HMI, continue by selecting
the "weight sensor calibrate"
menu (C), and the system will
begin the calibration process.

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14.2.5.6 Weighing the Beans

To weigh the coffee beans, turn on the unit and pour the coffee beans
into the chute (A), the weight of the coffee beans contained in the chute
will be displayed on the HMI screen (B).

A
B

14.2.5.7 Manual and Automatic Mode

The BL-W bean loader has two operating features, manual and auto-
loading. In the manual method, delivery of coffee beans is done by
pressing the "Load" button. Whereas in auto mode, the coffee beans will
be automatically sent to the roaster after the weight of the coffee beans
contained in the chute feeder has reached the desired weight. How to
select the operation mode:

D B C

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A
Press the load button (A), after the mode selection menu appears on the
HMI screen, tap “manual mode” (B) for manual mode. Select "auto mode"
(C) for automatic mode. Select the “set” button (D) for confirmation.

14.2.5.8 Start to Convey the Beans

Manual Mode

To start sending coffee beans to the roaster manually, make sure the
system is in manual mode. Pour the coffee beans into the chute feeder
(A) then press the load button (B) to start the shipping process, and press
the load button again (B) after the delivery process is complete.

B
Automatic Mode

The BL-W bean loader has an auto-loading feature, with this feature the
system will automatically start sending coffee beans to the roaster when
the weight of the coffee beans in the chute feeder matches the desired
weight and stop the delivery process when there are no coffee beans in

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the chute feeder. The method for setting the desired weight in automatic
mode is as follows:

Press the settings button (A) to

go to the settings menu.

After the setting menu appears

on the HMI screen, continue by
selecting the "load weight
setting" menu. (B).

Set the weight of the coffee

beans that you want to send
automatically with the up-down
button (C).

Click "set" (D) for confirmation.

Change the operation mode to

the automatic position (E).

In this auto mode, the feeder unit will start sending coffee beans to the
roaster automatically (without pressing the load button) when the weight

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of the coffee beans in the chute feeder is equal to the weight set in the
system.

14.2.5.9 Convert Weight Unit

Press the settings button (A) to

go to the settings menu.

Tap the "convert weight unit"

menu (B).

Select kilograms or pounds with

the up-down buttons (C).

Click “set ” (D) for confirmation.

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14.3 After Burner

The after-burner function is to burn the

residual smoke from the cyclone roaster
machine so that it does not cause air
pollution (emissions and odors).

The coffee roasting process produces

emissions and smoke with various
pollutants, including - such as VOC, CO2,
NOx, and CO - which damage is harmful to
the environment. Consequently, these
pollutants need proper handling.

There are two types of HARTANZAH

afterburner production:

1. Floor mounting
2. Wall mounting

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15 Start a Coffee Roastery Business

A coffee roastery is a facility shops and cafes. Some coffee

where coffee beans are roasted roasters may also have a café or
and prepared for sale. The coffee tasting room where customers
roasting process involves can taste the coffee and learn
heating green coffee beans to a about the roasting process.
high temperature, which brings
out the bean's taste and aroma.
Coffee roasters play an important
The roasting process can also
role in the specialty coffee
vary the flavor profile of the
industry, as they source high-
coffee, from light to dark,
quality green coffee beans from
depending on the roasting time
around the world and roast them
and temperature.
to create unique and flavorful
coffee blends.
Here, the roasted coffee beans
are often packed and sold
directly to consumers or coffee
To start a coffee roastery business, there are several things you can do,
including:

15.1 Research and Planning

Conduct market research to understand the demand for specialty coffee,

identify your target customer and determine the best location for your
roast. Create a business plan outlining your goals, budget, marketing
strategy, and operating plan. Some things that can be done in this case
include:
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  Market Research: To understand the demand for specialty coffee,
research the local coffee market, including competitors and their
offerings, consumer trends, and buying habits. You can also survey
potential customers to determine their preferences and the type of
coffee they would like to purchase.

 Target Customers: Identifying your target customers will help you

adapt your offerings and marketing strategy to meet their needs
and preferences. Consider factors such as age, income, and
lifestyle when defining your target customer segment.

 Competitor Analysis: Analyze the strengths and weaknesses of

your competitors, and determine how you can differentiate your
business and offer unique value to your customers. This could
include offering a particular type of coffee, sourcing beans from
unique regions, or offering a unique customer experience.

 Consumer Trends: Following consumer trends and evolving tastes

in the coffee industry. This can include offering new and innovative
coffee blends, incorporating sustainable practices into your
business, or leveraging technology to improve the customer
experience.

15.2 Licenses and Permits

Obtain the necessary licenses and permits to operate a coffee roastery

in your area, including a food service establishment permit and coffee
roastery license if required. Every place has different regulations.

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To obtain the necessary licenses and permits to operate a coffee roaster,
there are some instructions you can follow as follows:

Determine the licenses and license from your local health

permits that apply to your department to operate a coffee
location: The requirements for roaster that serves food or
operating a coffee roaster can drinks.
vary by state and city, so it's
Obtain a coffee roaster license:
important to research the
Obtain a coffee roaster license,
specific requirements for your
which allows you to roast coffee
area.
beans for sale. Specific
Contact your local government: requirements for obtaining a
Contact your local government or coffee roasting license may vary
health department for by region.
information about the permits
Comply with other regulations:
and permits needed to operate a
Follow other regulations, such as
coffee roaster in your area.
food safety regulations and
Register your business: Register environmental regulations, to
your business with the ensure that your coffee roaster
appropriate state agency, such as operates legally and safely.
the Secretary of State, to obtain a
By obtaining the necessary
business license.
licenses and permits, you can
Obtain a food service ensure that your coffee roastery
establishment license: Obtain a operates legally and by local
food service establishment regulations.

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15.3 Equipment and Supplies

You can purchase or rent the equipment necessary to roast, grind, and
pack coffee, as well as a supply of raw coffee beans.

Here are a few factors to consider when choosing equipment and

supplies for your coffee roasting:

15.3.1 Production Need

Consider the size and capacity of your roaster and the amount of coffee
you need to produce. Choose the right size of equipment for your
production needs, including coffee roasters, grinders, and packaging
machines.

15.3.2 Quality

Look for high-quality equipment that is built to last and designed to

produce consistent and reliable results. Research the various models of
Hartanzah units available to determine the best option for your business.

15.3.3 Efficiency

Choose equipment designed for efficiency which will help streamline

your operations. Consider incorporating automation technologies, such
as free-to-download roaster profiling software such as Hartanzah
RoastWorks, and automated packaging systems, to reduce manual labor
and increase efficiency.

15.3.4 Fees

Consider the cost of equipment and supplies, and determine what is

financially feasible for your business. Look for equipment that offers
good value for the price and that will provide a return on investment over
time.

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15.3.5 Raw Coffee Beans

Choose high-quality green coffee beans from reputable suppliers, and

consider sourcing beans from different regions to offer a wide variety of
coffees. Store raw coffee beans in a controlled environment temperature
to maintain their quality and freshness.

By considering these factors when choosing equipment and supplies, you

can ensure that your coffee roaster is equipped with the right tools to
produce high-quality coffee and operates efficiently.

15.4 Operational Team

Here are some tips to build a great operational team for your coffee
roastery business:

15.4.1 Hire the Right People

Look for individuals who have a passion for coffee, have experience in
the coffee industry, and have the right skills and qualifications for the job.

Hire a team that has a strong work ethic, and is reliable and trustworthy
to represent your business well.

There are several tips that you can do in recruiting coffee roaster
operators, including:

15.4.1.1 Define Work Role

Clearly define the role of a coffee roaster operator, including the

responsibilities, qualifications, and experience required for the job.

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The role of the coffee roaster operator is to roast the coffee beans to the
highest quality standards while ensuring consistent and efficient
production. Coffee roaster operators are responsible for:

 Coffee roasting: Operate and maintain coffee roasting equipment,

and roast coffee to meet the required specifications and quality
standards.
 Quality monitoring: Constantly monitor coffee quality throughout
the roasting process, and make adjustments as necessary to
ensure consistent results.
 Keeping records: Keeps detailed records of the roast profile, coffee
bean information, and any changes made during the roasting
process.
 Equipment maintenance: Regularly maintain and clean coffee
roasting equipment, and make repairs or replacements as
necessary to ensure smooth operation.
 Sourcing green coffee beans: Get high-quality green coffee beans
from reputable suppliers, and ensure they are stored properly to
maintain quality and freshness.
 Collaborate with the team: Collaborate with other team members,
including quality control staff, to ensure that all coffee is roasted to
the highest standard.
 Stay on top of industry trends: Stay abreast of industry trends and
advances, and incorporate new techniques and best practices into
suitable baking processes.

The coffee roaster operator plays an important role in the success of the
coffee roaster because the quality of the coffee produced directly
depends on the skills and expertise of the roaster operator.
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15.4.1.2 Post Job Vacancies

Post job listings on relevant job boards, such as LinkedIn and other job
portals, as well as industry-specific job boards and professional
networks.

15.4.1.3 Network

Network with industry professionals, including coffee roasters and other

coffee industry associations, to identify potential candidates for the role.

15.4.1.4 Consider Referrals

Consider seeking referrals from current employees, industry contacts,

and other trusted sources. Referrals can be a great way to find talented
and qualified candidates.

15.4.1.5 Do an Interview

Conduct in-person or virtual interviews with potential candidates to

assess their skills, experience, and suitability for the role. Ask questions
that will help you determine the candidate's level of knowledge and
experience with coffee roasting and the coffee industry.

15.4.1.6 Check References

Check top candidate references to verify their work history,

performance, and qualifications.

By following these steps, you can find a skilled and experienced coffee
roaster operator who will be instrumental in your coffee roaster's
success.

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15.4.2 Provide Training

Provide comprehensive training to all new employees, including coffee

roasting, quality control, and customer service training. Consider
providing ongoing training to keep your team up-to-date with new
industrial and technical developments.

Here are a few steps to provide comprehensive training to new

employees at your roastery:

 Develop a comprehensive training plan that covers all aspects of

work in a coffee roastery, including coffee roasting techniques,
quality control, and customer service.
 Provide on-the-job training, where new employees work alongside
experienced team members to learn the skills and techniques
needed to carry out their roles effectively.
 Offer formal training sessions that cover the basics of coffee
roasting, quality control, and customer service. These sessions
should be interactive and hands-on and should be led by
experienced and knowledgeable trainers.
 Provide new employees with resources and support, such as
training manuals, online courses, and other materials, to help them
continue to develop their skills and knowledge. Hartanzah has
online courses which can be accessed free of charge to increase
team knowledge which can be accessed via the following link:

https://academy.hartanzah.com

 Evaluate the effectiveness of your training program by regularly

gathering feedback from new employees and making
improvements as necessary.

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  Encourage new employees to continue learning and developing
their skills by offering opportunities for further training and
development, and by recognizing and rewarding their
achievements.

By providing comprehensive training to new employees, you can ensure

that they have the knowledge, skills, and confidence necessary to carry
out their roles effectively and contribute to the success of your business.

15.4.3 Establish Clear Roles and Responsibilities

Assign clear roles and responsibilities for each member of your team,
and ensure that everyone knows what is expected of them. This will help
promote accountability and reduce confusion.

15.4.4 Encourage Collaboration and Teamwork

Encourage collaboration and teamwork within your team, and foster an

open communication and support environment. This will help create a
positive work environment and ensure that your team is working towards
a common goal.

Here are some steps to encourage collaboration and teamwork in your

roastery:

Foster open communication: Encourage open and honest communication

within your team, and create a supportive and inclusive environment
where all team members feel comfortable sharing their ideas and
concerns.

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Assign clear roles and your team, and invest in their
responsibilities: Assign clear growth and success. This will
roles and responsibilities for help to build a strong,
each team member, and make knowledgeable, and motivated
sure everyone knows what is team.
expected of them. This will help
Celebrate successes: Celebrate
reduce confusion and increase
successes and
accountability.
accomplishments, both big and
Encourage teamwork: Encourage small, and appreciate the
teamwork by setting goals and contributions of each team
objectives that require member.
collaboration, and by recognizing
Promote work-life balance:
and rewarding each team
Promote work-life balance by
member's contribution.
offering flexible schedules,
Provide training and encouraging breaks, and
development opportunities: providing resources and support
Provide training and for stress management.
development opportunities for

By fostering a collaborative and supportive environment, you can create

a positive and productive work culture that will help your coffee roaster
achieve long-term success.

15.4.5 Recognize and Reward Good Performance

Recognize and reward good performance to motivate and maintain your

team. Consider offering incentives, bonuses, or other rewards for
outstanding work and achievements.

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Here are some steps to recognize and reward good performance within
your roastery business team:

 Define clear performance metrics for each team member, such as

quality, efficiency, and customer satisfaction. This will help set
clear goals and expectations for each team member.
 Provide regular and constructive feedback to your team, both
positive and negative, to help them understand their strengths and
areas for improvement.
 Offer incentives, such as bonuses, paid time off, and other rewards,
for good performance. This will help motivate and retain your team
and encourage them to continue performing at high levels.
 Provide opportunities for progress in your coffee roasting, such as
promotions, additional responsibilities, and new challenges. This
will help retain motivated and talented employees and will
encourage them to continue growing and developing within your
company.
 Recognize and celebrate your team members' accomplishments,
both big and small. This can include formal awards, public
recognition, or other forms of recognition.
 Foster a positive work culture by valuing each team member's
contribution, promoting teamwork, and creating a supportive and
inclusive environment.

By building a great operational team, you can ensure that your coffee
roastery business is well-equipped to produce high-quality coffee,
provide excellent customer service, and achieve long-term success.

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16 Glossary

Acetic acid. It is a chemical component that is also found in

vinegar. In coffee, the right amount of acetic acid can help
create a full and complex taste.

Acid. Acid or acidity in coffee can be either positive or negative.

When it is positive (brightness), a sour taste gives a fresh taste
in the mouth like a fruit. When the sour taste appears
excessive and dominates, it can be assessed as a bad quality.

Aerobic. Fermentation with oxygen is usually done in the

coffee processing method.

Afterburner. Tool for cleaning the remaining combustion

smoke.

Agitation. The act of stirring when brewing coffee can use a

stream of water and a kettle or other object.

Anaerobic. Fermentation without oxygen is usually done in the

coffee processing method.

Anatomy. Description of the location and function of the part.

Aroma. In the definition of coffee, the aroma is the smell of

coffee that has been brewed with hot water, while the
fragrance is the smell of coffee that has been ground but not
brewed yet. The aroma of coffee was evaluated in two stages,
first smelling the coffee before brewing, and second smelling
the coffee after brewing.

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 Bean loader. Equipment for transporting coffee beans.

Bearing block. Bearing house.

Bearing drum adjuster. Drum spacer.

Body. Tactile sensation in the mouth, particularly between the

tongue and the upper side of the mouth.

Break. The smell appears when gently stirring the coffee

surface during cupping.

Browning phase. One of the phases in the roasting process.

Burner sight glass. Peep glass to see the burner.

Burner indicator. Burner status indicator.

Caster wheels. Wheel.

Chaff. Coffee husk.

Chaff bank. A coffee skin place located on a cyclone.

Chaff sight glass. Coffee skin peephole, located on the cyclone.

Chaff tray. Coffee dirt/skin drawer.

Coffee door. The coffee exit.

Coffee sight glass. Peek glass on the front.

Connector pipe. Connection pipe.

Cooling tray. Coffee cooler.

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 Cooling tray pipe outlet. Cooling room exhaust pipe.

Country of origin. The country of origin of the machine

manufacture.

Cyclone control input. Cyclone control cable socket under

cyclone.

Cyclone control output. The control cable socket in the cyclone

is under the engine.

Cyclone control panel. Panel to operate the cyclone.

Cyclone power socket. Cyclone power line socket.

Danish. HARTANZAH machine type.

Deco. HARTANZAH industrial roaster machine type.

Defect. Negative quality coffee taste.

Destoner. Roasting coffee cleaning tools from foreign objects.

Development phase. One of the phases in the roasting process.

Differential pressure gauge. Air flow meter.

Discharge flap cooling tray. Opening valve in the cooling

system.

Disclaimer. Statement to disclaim responsibility.

Drum. Cylinder where the coffee beans are roasted.

Drum gap adjuster. Drum spacer.

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 Emergency push button. Emergency button to turn off the
machine immediately.

Enzyme. Complex protein molecules are produced by living

cells and work as catalysts in chemical processes in living
organisms.

Extraction. The process of dissolving substances in coffee

beans such as caffeine, carbohydrates, and acids with water.

Fermentation. The decomposition of organic compounds by

microorganisms.

Fire extinguisher. Tool for extinguishing fire.

Flat. The taste sensation lacks the intensity of the taste

attribute which makes it a flat sensation when you drink it.

Fluid bed roaster. Coffee roasting machine using hot airflow.

Gas inlet. Gas inlet line.

Gearbox. Electric motor speed converter device.

Green grading. One of the factors seen in the evaluation of raw

coffee.

HMI monitor. Touch screen.

Honey. Processing by peeling the skin of the cire and the fruit
but not removing the coffee slime, after that the coffee is dried
in the sun.

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 Hulling. The process of peeling the coffee bean husk.

Inlet chute. Funnel inlet.

Inlet slider valve. A valve which located on the inlet.

Interval. The timeframe between each activity.

Main control panel. Main control panel which located on the

machine.

Main power socket. Main power outlet.

Main unit electrical panel box. Main electrical panel box.

Maintenance door. Door for machine maintenance access.

PID. Tool to view and control temperature components.

Pre-infuse. The first pouring of water on coffee before brewing

is usually done for a certain period.

Pulping. The process of peeling the skin of the coffee cherry.

QR Code. Matrix code or two-dimensional barcode derived

from the word "Quick Response".

Quacker. Generally seen after roasting the color of coffee

beans is lighter than others. Usually caused by coffee that is
not yet ripe but has been picked.

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 Roasting graphic. Indicator line on roast profile.

Roasting level. Roasting maturity level.

Roasting profile. The roasting profile which contains roasting

data.

Roastmaster. People who are experts at roasting coffee.

R.O.R. The average rise in temperature (Rate of Rise).

Safety temperature limit. Spoon for taking samples of coffee

beans.

Sampling spoon. Spoon for taking samples of coffee beans.

Sight glass. Peep glass.

Wash. Processing by peeling the coffee cherries and removing

all the mucus by washing.

Water suppression system. Water spray system.

Image Credit

Rian.I.H Giulia May Mikael Seegen

Alexandre Trouve Hoover Tung Mukul Wadhwa

Alin Luna Jonathan Borba Piotr Chrobot

Andrew Leu Jonathan Kemper Tyler Nix

Crystal Kwok Markus Spiske

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