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40 years on: single serve market leads to big changes

机译:40年:单一服务市场带来巨大变化

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To understand how coffee roasting and grinding machines have changed since the first issue of C&CI was published, we spoke to some of the leading manufacturers in the field, among them Probat in Germany, Lilla in Brazil, and US-based Modern Process Equipment (MPE). Looking right back to the 1970s, Rodis Ferrari, International Sales manager at Lilla, noted that prior to that time, most coffee was roasted via a process of conductive heat transfer, which meant that coffee beans were roasted by coming into contact with hot metal surface. At that time, drum roasters held sway, he explained. "That was the only available technology."
机译:为了了解自第一期C&CI发行以来咖啡烘焙和研磨机的变化,我们与该领域的一些领先制造商进行了交谈,其中包括德国的Probat,巴西的Lilla和美国的Modern Process Equipment(MPE) )。追溯到1970年代,Lilla国际销售经理Rodis Ferrari指出,在此之前,大多数咖啡是通过传导热传递的过程进行烘焙的,这意味着通过与热金属表面接触来烘焙咖啡豆。 。他解释说,当时,鼓式烘烤机占据了主导地位。 “那是唯一可用的技术。”

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