I. Aikin Shiri
1. Zabi Koren Koren Wake: Yi hankali da tsabtace wake da ƙazanta don tabbatar da ingancin kofi na kofi, wanda ke da tasiri mai mahimmanci akan dandano na ƙarshe na kofi. Misali, waken da ba su da launi na iya shafar dandano gaba ɗaya.
2. Fahimtar Dryer: Sanin kanku da hanyar aiki, kewayon daidaita yanayin zafi, iya aiki da sauran sigogi na bushewa. Daban-daban na bushewa, irin su zafi - na'urar bushewa da bushewa, suna da ka'idodin aiki daban-daban da wasan kwaikwayo.
3. Shirya Wasu Kayan Aikin: Ana buƙatar ma'aunin zafi da sanyio don saka idanu zafin jiki yayin aikin bushewa. Hakanan ya kamata a shirya kwantena don riƙe koren wake da busasshen wake na kofi, tabbatar da cewa kwantena sun bushe kuma sun bushe.
II. Magani Kafin bushewa
Idan wake kofi ne bayan aikin wankewa, zubar da ruwa mai yawa a saman da farko don guje wa yawan ruwa da ke shiga cikin na'urar bushewa, wanda zai iya rinjayar ingancin bushewa da ingancin wake na kofi. Don rana - busassun wake kofi, idan akwai ƙura da sauran ƙazanta a saman, za a iya tsaftace su daidai.
III. Tsarin bushewa
1. Saita Zazzabi:
●A mataki na farko, saita zafin jiki na bushewa a 35-40°C. Tun da kofi a cikin takarda bai kamata a bushe shi a zafin jiki fiye da 40 ba°C, matsanancin zafin jiki na iya haifar da danshin ciki na kofi na kofi don ƙafe da sauri, yana shafar dandano.
●Yayin da bushewa ke ci gaba, sannu a hankali ƙara yawan zafin jiki zuwa kusan 45°C, amma zafin bushewar kofi na halitta bai kamata ya wuce 45 ba°C. Ya kamata a kula da iyakar iyakar zafin jiki sosai.
2. Load da Waken Coffee: Ko da yaushe yada waken kofi da aka riga aka yi wa magani a kan tire ko a cikin ganguna na bushewar. Kula da kar a tari su sosai don tabbatar da dumama iri ɗaya. Idan bushewa a cikin batches, tabbatar da cewa adadin ƙwayar kofi a cikin kowane tsari ya dace kuma ya dace da ƙarfin na'urar bushewa.
3. Fara bushewa: Fara bushewa kuma bari wake ya fara bushewa a yanayin da aka saita. Yayin aikin bushewa, kula da canjin zafin jiki a hankali don tabbatar da cewa zafin jiki ya tsaya a cikin kewayon da ya dace. Kuna iya lura da yanayin wake kofi kowane lokaci a cikin ɗan lokaci.
4. Juyawa akai-akai (ga Wasu Dryers): Idan ana amfani da ganga - nau'in bushewa, za a juya wake kofi ta atomatik yayin juyawa; amma ga wasu tire - nau'in bushewa, wake kofi yana buƙatar juyawa da hannu akai-akai, alal misali, kowane minti 15 - 20, don tabbatar da dumama iri ɗaya da guje wa zafi na gida ko bushewa mara kyau.
5. Kula da Abubuwan Danshi: Madaidaicin abun ciki na busassun kofi na kofi ya kamata ya kasance tsakanin 11% - 12%. Ana iya amfani da ƙwararriyar mitar danshi don ganowa akai-akai. Lokacin gabatowa abin da ake nufi da danshi, saka idanu sosai don hana bushewa.
IV. Bugawa - Maganin bushewa
1. Cooling: Bayan an gama bushewa, da sauri canja wurin kofi na kofi zuwa wani wuri mai iska don sanyaya. Ana iya amfani da fan don hanzarta tsarin sanyaya don guje wa ƙwayar kofi da ake ƙara zafi da sauran zafi, wanda ke shafar dandano.
2. Ajiye: Saka waken kofi da aka sanyaya a cikin akwati da aka rufe kuma adana su a wuri mai sanyi, bushe. Guji hasken rana kai tsaye da yanayin zafi mai tsayi don kiyaye sabo da ɗanɗanon wake kofi.
Lokacin aikawa: Afrilu-03-2025
