Specifications

 Roasting

Plan your roast without worrying about the over-heated drum temperature from previous roast.

Traditional gas roasters are slow to react to different heat demands. Consequently, it takes longer to heat up and cool down. Controlling heat transfer becomes even more difficult as the drum becomes hotter and hotter during consecutive roasts. For this reason, roasters are constrained to roast light before going darker. 

On the other hand, S7 Pro has eliminated all the constraints of traditional gas roasters and allows any level of roast at any time. The internal temperature and the temperature of the drum wall itself are measured and can be controlled, and it reacts to different heat demands quickly and reliably.

Both drum interior and drum wall temperatures can be preset to exact temperatures you want.

The first and foremost element to invariable replication of saved roast profile is the consistent temperature of the air inside the drum and of the drum wall when the bean is inserted. 

Measurement of traditional gas roaster’s drum wall temperature was simply not available and even when measured, the same temperature rating would yield different roasting results due to the difference in external environment, bean condition, and other uncontrollable variables. Though equipped with a variety of other measurement sensors, traditional roasters could not accurately predict the roasting trend without accurate and continuous temperature measurement of the drum wall. 

The smart roaster S7 Pro measures temperature of the drum wall and the interior, and preheats them to the target temperatures. The Tower Drum sensor is embedded inside the stationary 5 layer drum structure and continuously measures and adjusts its temperature to perfectly mark the target temperatures.

Smart is now smarter with additional features.

During the preheat stage, potential external effects are taken into consideration and makes micro level heat adjustments to minimize error between planned and actual roast trends.  
1. Additional measurements and features offer roasters more control over the roasting environment. 2. ROR (Rate of Rise) and DTR (Development Time Ratio) displayed
3. Hot air and Exhaust temperature
4. 10 level control over stirring wing speed
5. Advanced data logging feature
All measurements are displayed real-time. 

Prevent post discharge development of beans with 3x faster cooling

The cooling fan cools down the temperature of roasted beans to the room temperature within 1 min. 30 sec, which is approx. 1/3 of the time required by other roasters. Faster cooling prevents the residual heat from further developing the beans after discharging. 

*Relationship between cooling time and coffee flavor: According to a research, cooling duration after roast can have a significant impact on the flavor of beans. Exceeding 4 minutes, ‘sweetness’ of beans is significantly reduced. In general, the longer it takes to cool, the higher chances of over-roasted or parched beans, resulting in imbalanced taste.

No need to wait for the roaster to cool down. Turn it off as soon as you are done roasting.

5 layer drum structure is designed to react quickly to change in heat control and to ensure greater durability. Unlike the traditional drum roasters, with which the user had to wait for the roaster drum to cool down to prevent deformation, the S Series has eliminated such inefficiency as it can be immediately turned off and still be entirely safe from deformation.