World of Coffee, Vienna 2012
Published May 17, 2012 | 
As these words are being written, we are packing our beautiful machines for shipping to Vienna.
We will be exhibiting at the World of Coffee event, in Vienna; the event is 13-15 June. This time we will be at two places:
At our booth, K8, we will be exhibiting the following: Solar automatic shop roaster, Avirnaki smoke elimination system, Six-Grinder, a brand new version of our 2 Kg artisan manual roaster – Torrefattore – and, last but definitely not least, our new Ghibli R15 wood-fired commercial roaster. You can see a short video of this new wonder here.
We will also participate in the roasting workshops that are part of the event with our 2 Kg Torrefattore and our latest Ghibli R15 commercial roaster model, equipped with the unique Thermodynamic drum.
Coffee-Tech at World of Coffee Maastricht 2011
Published June 20, 2011 | We will be attending at World of Coffee Maastricht 2011 22-24 June.
Visit us at Stand Number: D80
We will have the following products at our booth: Solar Automated coffee roaster, Avirnaki smoke elimination system and a new version of the 2Kg manual Torrefattore roaster. Additionally we will have an updated and much enhanced version of the Ghibli 15Kg. commercial coffee roaster with our new roasting management software.
Thermal Research – New Roasting Drums
Published March 13, 2011 | Coffee tech engineering is proud to present the latest developments in our Drum Thermal Behavior Research Project on roasting drums.
During the last years we have been conducting an extensive R&D project in which we have been investigating the impact of material, shape, volume and motion on the performances of the roasting drums we feature in our various machines.
The outcome of that project is three distinctive types of drums offered for the Ghibli line, aimed to realize three different goals with a distinctive edge for each purpose.
Coffee-Tech Engineering’s Standard Drum
Our standard drum is built using solid mild steel, 3 mm thick. This drum is used in our Ghibli R-15 roaster, with 5 mm thick steel for larger models up to 90Kg batch machine.
The drum was designed on 3D animation software and welded with crossing agitation blades for perfecting key features such as smooth motion, heat conduction, chaff evacuation and cooling.
Both material and configuration were thoroughly studied for obtaining high conduction roasting, allowing wide aromatic spectrum and high level of sugar to develop during roasting. This drum is expected to produce superb roasts in most roasting styles, including blends roasted for espresso.
There are two variants of back plates for this type drum:
Perimeter Air Passage Holes Back Plate:
This plate causes air to work at the contact points of the drum surface and the beans. The result is milder and finer heat conduction and enhanced heat distribution.
Centered Air Passage Holes Back Plate:
This plate restricts the amount of air flow, increases its velocity and enhances convection inside the drum. This will perform well in machines equipped with drum blower speed controller.
Coffee-Tech Engineering’s Infrared Drum
This drum is 4 mm thick, made of two separate layer of perforated mild steel.
The perforated drum utilizes infrared radiation for roasting. The radiation is produced by the flame which is positioned horizontally, parallel and underneath the drum. This drum is indifferent to the type of rare plate as air flows through the drum walls and around.
The perforated drum produces stronger taste and higher rate of caramelization in sugars. This much desired outcome occurs without running the risk of producing roasts with burnt marks on the surface of the beans as it may happen while using solid drums. Using this drum may prove favorable for filter coffee roasters or those who seek to obtain intense tastes for their espresso roasts.
Coffee-Tech Engineering’s Thermodynamic Drum
This drum is 5 mm thick in total, made by 2 different layers of mild steel and a third layer of 99.9% copper in located between both layers.
This drum has the best thermal absorption and conduction characters; the copper layer evenly distributes the heat all around and conveys it to the perforated, rough surface “in drum beans contact layer”. This structure allows better conduction and better beans agitation (anti sliding). The 2mm gauge between the copper and the beans allows mild heat conduction by air, rather than by direct contact.
This drum allows higher temperature roasting, faster process and excels in batch uniformity. It will suit anyone who wishes to roast blended or non sorted coffee, or just for those who wish to get the best as it is the most promising configuration of all.
This drum works best with Perimeter Air Passage Holes Back Plate.
Coffee Blending Theory
Published February 13, 2011 | We divide blends to three parts, with each part to have a unique role:
- 1/3 Base – neutral character, contains coffee origins with low aromatic spectrum, emphasizing physical virtues combined with Arabica grown at a relative low altitude characterized by subtle tastes.
- 1/3 Compound – Coffee origins from Central America, characterized with high density, mild vitality with the ability to hold all components together and round the edges.
- 1/3 Flavor – this is the part which determines the character of the blend. Unlike base and compound, it has no technical role. Rather, it sets the degree of complexity and the unique signature of the blend.
We sometimes play around making blast of tastes blends which feel contradicting one another at first taste and then combine and complete each other to a complete and round aftertaste.
The Blends
Miscela Premium Milano
Kilimanjaro origin coffee characterized by wild scents of Juniper trees, full wine-like taste when swallowed with edges of cranberries and berries appearing toward the last third of swallowing. Another component is Arabica coffee originated from Mysore, India which brings Cacao tastes and tree barks, leather and Cognac aromas that last long after coffee is sipped.
The combination of this blend is achieved with three different Robusta varietals which provide round, smooth, velvet like base with neutral tastes like wood, roots, black bread and licorice. This based in injected into the blend with the aid of Honduras Volcano and part washed Brazil Bourbon – the finest varietal of Brazil.
The result: an intensive dance of tastes and aromas occasionally appear and disappear after coffee is sipped leading to a sense of small satisfaction. A fine, round cup of coffee with nothing left for chance.
Espresso Napoli
A traditional espresso blend, full, cluttered with woody tastes ranging in degree and tone, tobacco, licorice, cognac and cacao with clean, almost menthol finish.
Two Robusta varietals serve as the base for this blend, characterized with wood bark tastes and nuts and roots aroma. Ethiopia Harrar, a wild varietal growing in the mountains provides its share for this blend – a well represented presence for the primary taste of coffee, along with Nicaragua Katuai which is responsible for the exotic remnants of taste and aroma inside the mouth.
Miscela Calabria
A feathery version of the Napoli blend: washed Robusta from India with aged Arabica used to narrow the scope of oils and aroma, semi washed Costa Rica which enhances the blend with vital weedy tastes, light scents of harvest and spices that make you want to have another one on the spot.
We’re Attending La Passion du Café
Published January 18, 2011 | Coffee-Tech Engineering to attend La Passion du Café, in Lyon France. The event will take place between January 22 and January 24.
Website: http://www.francebarista.com/
Venue: Euroexpo Lyon- Hall 10, Espace Café Show
Avirnaki – Smoke Elimination System for Clean Roasting
Published January 9, 2011 | 
Coffee Tech Engineering Ltd. introduces Avirnaki (Clean Air in Hebrew), smoke elimination system for in-store coffee roasting. The system solves known venting and odor issues while roasting in a closed space. The system allows coffee roasters avoiding the hassle involved with setting ducts and venting arrangements, and makes shop roasting simple, safe and affordable.
Avirnaki is an environmentally friendly smoke trapping system which absorbs the smoke into detachable, cleanable trapping fields. Ram Evgi, CEO of Coffee-Tech Engineering said: “Avirnaki is the successful outcome of a two year extensive R&D effort. The system converts the smoke harmful substance in the smoke to solids that are trapped in the cleanable fields, separating it from the entire flow, and letting out only purified clean air”. Avirnaki is an electrical devise and excels in its low energy consumption and simple maintenance. The system also reduces exhausted gas temperature and eliminates the need to set appropriate, costly venting arrangements which need to be periodically maintained and cleaned. A poorly maintained duct is considered to be a major fire hazard and badly affects the overall roaster’s performance. System’s maintenance is done using tap water and green cleaning solvents and is completely at end user’s level.
Avirnaki is suitable for roasting in retail stores, supermarkets, shopping malls and other venues where fresh coffee is desired. The system may fit to any shop roaster as well as with any of Coffee Tech Engineering’s advanced shop roasters – the Torrefattore 1 kg and the fully automated Solar 2k
Evgi is a big believer in the idea that quality coffee is, above all, fresh coffee that was just roasted…. Continue reading
The java jive The Jerusalem Post
Friday, December 5, 2008 — At the end of a quiet street, tucked between leafy pomelo trees dripping with fruit and a small gravel road, the ultra-modern Coffee Tech factory stands in stark contrast to the residential homes and sprawling farmland of Moshav Matzliah, near Ramle. As the noon sun beats down on the peaceful surroundings, CEO Ram Evgi emerges from the shadows of his office. Wearing a gray lab coat imprinted with the red Coffee Tech logo, he looks more like a scientist than an ingenious inventor of advanced coffee bean roasters and … Continue reading
Haim Cohen Visiting Coffee-Tech Plant
Driving TV show. Haim Cohen visiting coffee-tech plant to find out about the link between coffee, design, style of living and vintage cars.
coffee, design, style of living and Alfa Julieta Watch
What Shop Roasting Could Offer You, Cafe Europa April 2009
What shop roasting could offer you More than ever, with city streets across Europe crowded with vast number of coffee bars and coffee retailers, competing with each other at a time of widespread recession,everyone is looking for ways to survive and prosper.In this article, we\’ll be looking at how roasting your own coffee can benefit your business. We’ll also look at a wide range of roasters suitable for the small-scale roaster-machines….
Cafe-Europa-36-April-2009 (pages 29-33)
What shop roasting could offer you
Haim Cohen cooking show with Hila Alpert visiting Coffee-Tech Engineering Plant
Cooking television show.
Published January 2, 2011 |