Optimization of Torrefaction Conditions of Coffee

Biomass roasting, for example, wood or grain, is a light form of pyrolysis at temperatures typically between 200 and 320 ° C. Roasting changes the properties of biomass to provide better fuel quality for combustion and gasification applications. Roasting produces a dry product with no biological activity, such as decomposition. roasting combined with densification creates a high energy density fuel transporter of 20-21 GJ / t lower calorific value (ICP). Roasting causes the material to experience Maillard reactions.

Biomass can be an important source of energy. However, nature provides a great diversity of biomass with different characteristics. To create highly efficient biomass energy chains, biomass roasting in combination with densification (granulation or briquetting) is a promising step to overcome sustainable energy solutions from the large-scale logistics economy, ie, easy transportation and storage. Pellets or briquettes are lighter, drier and more stable in storage than the biomass from which they are derived.

Roasting is a thermochemical treatment of biomass between 200 and 320 ° C (392 to 608 ° F). It is performed under atmospheric pressure and in the absence of oxygen, ie no air. During the roasting process, the water contained in the biomass and superfluous were volatile, and biopolymers (cellulose, hemicellulose and lignin) partially decomposed emitter of various types of volatile. The final product is the remaining solid, dry and blackened material [4], which is known as roasted biomass or bio-carbon.

During the process, biomass generally loses 20% of its mass (dry basis) and 10% of the heating value without a significant change in volume. This (volatile) energy can be used as heating fuel for the roasting process. After biomass roasting, it can densify, usually briquettes or pellets with conventional densification equipment, to increase its mass density and energy and improve its hydrophobic properties. The final product can repel water and therefore can be stored in humid air or rain without a significant change in moisture content or heating value, unlike the original biomass.

Roasting history dates back to the early 19th century and gasifiers were used on a large scale during World War II ...

The advantage of Colombian coffee is that it can be adapted to different types of roasting methods and grades and preparations. It is a product that possesses the intrinsic qualities thanks to the controls carried out from tree to cup and to the different efforts of the marketing professionals of the 100% Colombian brands, which allow to guarantee an excellent coffee. Each brand of Colombian coffee has its own identity, a certain degree and method of roasting that responds to the taste of a certain segment of the market or group of consumers. Therefore, there is sufficient variability within Colombian coffee to guarantee the desired quality and taste for consumers in all markets.

It is then difficult to recommend a degree of toasting or specific toasting point. The need to perceive the different characteristics that a Colombian coffee could offer is, therefore, influenced by the way and by the degree of toasting. For example, if you want to try a highly valued attribute in certain markets, such as acidity, you can no longer roast your coffee. On the contrary, if you want to savor a coffee with the body, you will not be able to appreciate it in all its dimension with low levels of toasting.

Thanks to a coffee roaster dating from 1920, you can immerse yourself in the world of coffee. Going from the captivating aroma of roasted coffee beans to the delicious cup of coffee served at the end of the visit implies a complete trip. The demonstration lasts about an hour.

Over the course of an hour, visitors discover the origins of coffee and how this exceptional product is treated to obtain the most subtle aromas. Walter Balimann, employed by Nestlé 40 years ago, takes his audience with his passion and knowledge of the matter.

At the end of the demonstration and after tasting a cup of freshly roasted coffee, visitors leave with a souvenir bag. This activity can be combined with a guided tour of the historical museum.

The cellar, with its large fireplace, can be rented for one night or for an aperitif.

The tourist office organizes the coffee roasting demonstration, as well as the visit to the city or to the Roman mosaics.