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MicroRoasters PILOT V5.0 now comes with more enhanced auxiliary features to assist coffee roasters to be in total control in all aspect of coffee roasting.

 
CHARGE PID

A good end begins with a good start. Having a consistent charge temperature time and again results in greater roast consistency. PILOT™ uses the proportional-integrative-derivative PID control methodology to achieve desired temperature quickly with minimal temperature oscillation. 

The charge temperature PID controller readily responds to any roasters, seasons and environment  through the auto-optimised tuning.

 

Great for a back to back batch roasting.

CONTIGUOUS

Manual adjustment to heat or airflow always made in "stepped" change. On the other hand, a contiguous or smooth change is only possible with the help of technology where it is humanly impractical to achieve.

Contiguous change offers better control in heat and airflow management where abrupt thermal changes to roasters are minimised. 

 

All past roasts with stepped control profiles can be easily transformed into contiguous ones with the Control Profiler.

NEGATIVE ROR

Being able to show negative rate of rise for exhaust temperature certainly provides an important "window into the future". During roast progression, a negative ET RoR approaching the Zero Axis (ie upward trend) can indicate a similar rise in BT RoR at a later time. 

This is advantageous in that it allows roasters to make necessary heat and airflow adjustments based on the visual cue.

AUTO TRACK

Great roasts can be reproduced easily and consistently with the help of the auto tracking system. It is as simple as calling up a favourite profile and instruct PILOT™ to track verbatim.

It also allows roasters to tweak a proven profile by over riding auto track at any phase in a roast progression and re-engage auto track if and when so desired.

Lots of flexibility and empowerment.

FIRST CRACK & DROP

PILOT introduces a predictive marker where it indicates the probable onset of first crack for a given first crack temperature specific to bean origin.

 

For roast completion predictive marker, it displays vital information of end temperature, development duration and development ratio in relation to the onset of first crack.

ENTHALPY & MOISTURE

Allows roasters to gauge the moisture build up inside a roast chamber and the amount of enthalpy energy resulting from moist heated air.

 

Useful in managing heat and airflow especially during the Maillard and caramelisation stage.

PROFILE SHIFT

If and when a roast lags or leads a plan profile, all heat and fan control quickly become "out-dated" unless the plan heat and fan controls are adjusted to align with the lag or lead. Mentally assessing and readjusting out-dated plan profile on the fly can be quite challenging.

PILOT has both manual and auto shift feature which make the plan controls relevant up to the end of roasts in such events.

AUTO DROP

PILOT can be easily integrated to work with any existing drop chute electric or pneumatic actuators.

It has auto detection if beans are manually dropped at the end of roast.

AUTO DISCHARGE

PILOT can be easily integrated to work with any existing discharge chute electric or pneumatic actuators.

It has discharge detection if beans are manually discharged at the start of roast.

 
 
   N              Drop Actuator - NA
   A              Required - Exisiting
   W             Required - New
   N              Charge Actuator - NA
   A              Required - Exisiting
   W             Required - New
   1              1 to 5 Kg
   2              6 to 15 Kg
   3              Above 15 Kg
   G              Gas Drum Roaster
   E              Electric Drum Roaster
   A              Gas Air Roaster
   B              Electric Air Roaster
   N              Not required
   P              Charge PID
   H0            Not required
   H1            Max temp* 120°C/248°F
   H2            Max temp* 140°C/284°F
   H3            Max temp* 180°C/356°F
   2              2 Channels
   3              3 Channels
   4              4 Channels
   J             J Type Thermocouple
   K             K Type Thermocouple
   P             PT100 Thermocouple
   N              Not required
   C              Cooling Bin Control
   N              Not required
   D              Drum Speed Control
   N              Not required
   F              Fan Speed Control   
   N              Not required
   H              Heat Control  
 

What is moisture logging or psychrometry?

Psychrometry is the science of study of various air and water vapor mixture properties, method of controlling its temperature and moisture content or humidity and its effect.

Why would one use psychrometric monitoring in coffee or cacao roasting?

Monitoring of vapor level development throughout the roasting phases provides a more complete picture of what occurs within a roasting chamber. The psychrometric data complements the other equally useful information such as bean and air temperature and the rate of rise.

 

With this feature, airflow control is not merely a mechanism with which roasters draw out chaff, gases and impart convection heat but also as a means by which roasters can manage airflow (and heat) effectively and decisively based on how much vapor is being generated and how much vapor to retain at various roasting phases. Furthermore moisture conducts heat better than air which can change the amount of heat required.

 

Vapor or moisture management is vital in all aspect of food preparation and flavor development. The monitoring and control of its level during Maillard and caramelization phases would determine the flavor outcome. For instance since Maillard reaction produces water and having a high level of moist environment inhibits the reaction and likewise a low level of moist environment speeds up the reaction. 

 

Vapor or moisture is the product of organic reactions and when properly understood and controlled would yield predictable and favorable results. In addition to that, the combustion of natural gas or propane in a roaster also produces vapor or moisture as a by-product and contributes to the total vapor concentration. Electric roasters however do not exhibit similar process characteristic.

Why does the app monitor mixing ratio and not relative humidity?

While the app records relative humidity (RH) readings, it is not used as a psychrometric monitoring parameter. Monitoring RH would be an erroneous way to monitor vapor concentration simply because RH is a ratio of moisture content to the maximum moisture content for a given temperature. When the temperature rises as roast progresses and if vapor concentration remains constant, RH will reduce nonetheless. Therefore RH is not suitable as an indicator in vapor concentration measurement.

What is the psychrometry hardware?

The hardware is a humidity sensor and has Bluetooth connectivity and measures psychrometric parameters such as relative humidity, temperature, absolute humidity and mixing ratio. The app will monitor either in absolute humidity or mixing ratio. 

Why is the psychrometric measurement taken at the exhaust side of a cyclone chaff?

Most humidity sensors operate within these ranges (120°C (248°F)  to 180°C (356°F)) and hence it is not possible to directly measure the vapor concentration in a roasting chamber where the chamber temperature falls above these ranges. Psychrometric data is measured at the cyclone chaff exhaust as it provides cleaner chaff-free air and other reason being that the exhaust temperature is within these operational ranges.

 

Typically option H1 with maximum exhaust temperature of 120°C (248°F) suits roasters upto 3kg (6.6lb).

Can the psychrometric probe be added to my logging solution later?

Yes, it is an option which can be added later.

Can the psychrometric probe be used for air roasting?

Yes, it can and even more importantly in the cases where air roasting recycles its exhaust heat and moisture.

How does the psychrometric data help in the understanding coffee development during the Maillard and caramelization process?

Maillard requires presence of water and heat. Excessive water will slow down the process and vice versa. On the other hand caramelization removes water and occurs predominantly at higher temperature. By being able to monitor both the vapor or moisture presence and temperature, roasters can make effective control over heat and airflow management.