Roasting Glossary 4 | Drying phase - Fire in the chimney

31. Drying phase [ˈdraɪɪŋ feɪz]:

• The drying phase is the initial stage in roasting where the beans lose moisture. This phase prepares the beans for further roasting stages.

32. Electrostatic filter [ɪˌlɛkˌtroʊˈstætɪk ˈfɪltər]:

• An electrostatic filter is a device that removes fine particles and waste from the air using electrostatic forces, helping to clean the air in the roasting environment.

33. End temperature [ɛnd ˈtɛmpərətʃər]:

• End temperature is the temperature of the coffee beans at the end of the roasting process, influencing the final flavor and color.

34. Endothermic [ˌɛndoʊˈθɜrmɪk]:

• Endothermic is the process where coffee beans absorb heat from the environment during roasting, leading to an increase in their temperature.

35. Evaporation [ɪˌvæpəˈreɪʃən]:

• Evaporation is the process where water in the coffee beans changes from liquid to gas during roasting, reducing the moisture content of the beans.

36. Exhaust filtration [ɪɡˈzɔst fɪlˈtreɪʃən]:

• Exhaust filtration is the process of removing particles and gases from the air after roasting, protecting the environment and improving air quality.

37. Exothermic [ˌɛksoʊˈθɜrmɪk]

• Exothermic is the process where coffee beans release heat into the environment during roasting, often occurring after the second crack.

38. Fire extinguisher [ˈfaɪər ɪkˈstɪŋɡwɪʃər]:

• A fire extinguisher is a device used to put out fires in case of emergencies. In a roasting facility, fire extinguishers are strategically placed to prevent fire hazards.

39. Fire in the chimney [ˈfaɪər ɪn ðə ˈtʃɪmni]:

• Fire in the chimney refers to a fire hazard caused by the accumulation of flammable materials in the chimney. Regular cleaning is necessary to prevent this risk.