STiR coffee and tea magazine

STiR coffee and tea 51 Sponsored content As a consequence, the new TTG 60 has been developed: the suitable solution for artisan roasting factories with higher quality requirements. TTG 60 allows the roastmaster to manage coffee tempera- ture, drum rotation speed, and air-to- bean ratio, therefore letting him vary the method of transferring heat to the bean, achieving the desired balance between convection and conduction. Managing the roasting variables according to the desired end product, the roastmaster is now able to transfer heat through the soft conduction with the insulated drum surface and with the powerful heating convection, through the massive air flow volume that can be handled inside the drum. The heating chamber, made with very thick material, guarantees perfect and homogenous mixing of the roasting air, resulting in reliable machine perfor- mance and repeatability of roasting pro- files. We can thereby succeed in achieving countless sensory profiles, developing the coffee's deepest aromas, from light roasting to the very darkest. Another benefit of this strong roaster is at the very heart of roasting, namely the way in which the heat is transferred to the coffee beans. The thermal energy cycle ad- opted by TTG 60 allows for the gentle drying and caramelization of the coffee sugars, avoiding direct contact between heat source and modulating burner and the roasting chamber. This makes it possible to control the amount of heat transferred to the bean and reduce uncontrollable thermal inertia as much as possible. Having good thermal insulation of the external surfaces allows this roaster to offer a "soft" roasting, that means controlling the heat distribution to the beans, taking care of the raw materials so as to achieve the highest quality aromatic profiles, even for prolonged working shifts. TTG 60 is equipped with two independent suction systems, one for roasting and one for cooling, so that the two phases can be carried out simultaneously and in full capacity between one batch and the next, without neglecting the cooling phase. Effec- tive cooling must quickly stop prolonged internal reactions that might otherwise over- carbonize the sugars, resulting in too much bitterness and hints of burned taste. The TTG 60 cooling system reaches ambient temperature in less than three minutes. As a result of the attention paid at every phase, this machine guarantees minimal product and weight losses. In addition, TTG 60 is equipped with technological components that ensure maximum security during the process and different eco-friendly systems aimed at reducing the carbon footprint. MAESTRO is the Petroncini software applied to the TTG model and it can be op- erated directly at the roaster or via remote control. MAESTRO has been designed and developed to give the roastmaster an easy-to-use, intuitive, and reliable interface to help him handle roasting at his discretion. MAESTRO for TTG 60 includes the two configu- rations, CLASSIC and AVANTGARDE, combining the complete freedom of manually roasting with the possibility of pre-setting the roasting recipes. The temperatures and other parameters are shown in the trends summary, where the user can control roasting curve and current temperatures, monitoring the rate-of-rise and recording the first and second crack temperatures in just one click. The AVANTEGARDE control is ideal for those who prefer to pre-set the different desired roasting profiles. It is a valid partner on the way to achieving a product that is constant from a quality viewpoint and repeatable in terms of taste and aromas, being able to determine and establish right from the start what the characteristics of the end product will be, in terms of taste, olfactory, organoleptic, and even physical characteristics, that is, the actual appearance of the product. The roastmaster can set up to 8 roasting steps for each roasting profile saved and register up to 99 roasting recipes in the system. In addition, he can simply record and export the roasting profiles on a USB drive or save the recipes, export the roasting data, organize, and analyze them on PC at any time through an application developed by Petroncini, collecting a back-up of almost five years of production. MAESTRO al- lows for remote connectivity and remote assistance. For more information, visit www.ima.it • www.ima.it/beverage/machine/ttg-60/

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