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Topic: Agtron tiles or chart & Quote from Carl Staub, (2 msgs / 75 lines)
1) From: Treshell
Here is more on Agtron
treshell
Quote from Carl Staub, president;
Agtron, Inc.; Reno, Nevada:
Over the past decade, Staub has made a disproportionately high contribution
to the coffee industryıs increased understanding of the roasting process.
His company produces several devices for measuring the degree of roast
degree and for measuring temperature during the roasting process. Staub als=
o
conducts a roasting school, ³I donıt know how many students have come
through the Academy of Coffee Science that we teach, but I think weıve had
almost a thousand now since we started that school in 1991. In 1991, we wer=
e
teaching basically computer control for the roaster, controlling the
temperature of the environment and how to set up profiles for bean
temperature and environment temperature and we sort of evolved from there.²
Since 1991 things have changed a bit and Staub encapsulated those changes
this way, ³I see a lot of PLC-based time temperature control, they call it
profile roasting. We stopped doing that about four years ago; we were on to
something called kinetic function roasting. The thing that makes that
unusual is that itıs interactive with the coffee. The roaster sort of
programs the systemıs perimeters to get the disposition in the coffee that
he wants and then the computer works interactively with the coffee to make
changes along the way to sort of accomplish a certain character of coffee. =
I
look at the coffee now because itıs so complex, like children, you have two
kids from the same family and they are completely different and coffee is
just like that. What it takes to motivate one child might be
completely different than what it takes to motivate the other, so thatıs ho=
w
we look at coffee. So we let the coffee actually be an interactive part in
the roasting process, the batch of coffee.² Currently, Staub sees the rest
of the roasting industry pursuing the ³profile² method, ³Pretty much Iım
seeing the same thing presented a lot of different ways - the profile
roasting - a lot of fancy computer screens and stuff but really no change i=
n
the technologies.²
Staub sees a great deal more advancement to come as the coffee industry and
its understanding of the roasting process continues to evolve, ³The
machinery itself hasnıt changed a lot. Weıre learning a lot about more
advance control for cooling cycles and weıre learning a lot about applying
energy to the coffee more effectively. In the future youıll see changes in
efficiency in the roasting cycle and better control for the roaster over a
lot more of the perimeters that are essential, which weıre starting to
identify. I think over the next five to ten years weıll see manufactures of
roasting equipment supplying the machines with more control as a standard
feature. It wonıt be considered an option anymore, it will be considered a
necessity. Because people learn that the more you can control, the better
job you can do.²

2) From: Justin Marquez
Now that IS interesting.
What do they measure for the "interaction" part?  Bean mass temp?  Smoke
evolution?  Smoke composition?
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Dec 9, 2007 11:40 PM, Treshell  wrote:
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