Pattern espresso roaster maker Ikawa has launched a brand new mannequin referred to as the Pro100x.
With the identical 100-gram capability of its two-year-old predecessor within the Ikawa Professional line, the Pro100x machine features a humidity sensor that may observe moisture escaping from the beans through the roast.
Ikawa is presenting the brand new machine for the primary time this week on the SCA Expo in Portland, Oregon, at sales space #1318. (See DCN’s full 2023 Expo protection right here.)
Moisture knowledge is used because the pivotal metric within the Pro100x’s new computerized first-crack detection system. Ikawa suggests moisture is a extra exact and goal measurement than sound or different commentary, as its launch extra straight and constantly signifies a bodily change occurring on the within of the bean.
One other new characteristic on the Pro100x is the Goal Growth Mode, which permits customers to automate a roast to conclude based mostly on a set period of time after first crack.
“The Goal Growth Mode received’t regulate the RoR,” Ikawa Product Supervisor Geoff Woodley instructed Day by day Espresso Information. “It’s going to ensure the roast finishes a specified time after first crack occurs. So for instance, if you need your entire samples roasted with precisely 60 seconds of improvement time, you may pre-set that earlier than the roast and the roaster will end all roasts 60 seconds after first crack on all samples, with out person enter. So you may proceed with emails or cupping and the roaster will mark first crack and end the roast at precisely 60 seconds after, all by itself.”
As an non-obligatory extra characteristic, the moisture knowledge measured and recorded by the brand new sensor could be routinely displayed in what Ikawa calls a Moisture Launch Graph. This data could also be thought of when planning regulate warmth to modulate the speed of rise throughout manufacturing roasts. Inexperienced patrons can also use the data to match and predict how beans will behave in future roasts prior to purchasing, based on Ikawa.
An Ikawa v3 roaster in motion. Day by day Espresso Information photograph by Lily Kubota.
Additionally by observing variations in moisture efficiency by a single espresso over time, firms might achieve new perception into the situation of their inexperienced espresso stock.
“Espresso evolves because it ages, and the surroundings it’s saved in will have an effect on the moisture content material of the beans,” Woodley mentioned. “Companies can examine Ikawa Moisture Launch Graphs of arrival samples to present stock to see if the espresso has modified whereas in storage, and due to this fact if a change is required to the manufacturing roast profile.”
The Pro100x has the identical bodily dimensions and 100-gram capability as the Ikawa Pro100. Nonetheless, older Ikawa machines can’t be retrofitted with the moisture sensor and associated options.
“The Pro100x has a brand new structure and parts that aren’t suitable with earlier variations,” mentioned Woodley. “We do, nonetheless, have a trade-in program the place prospects can improve to the Pro100x and commerce of their present roaster for credit score.”
Extra new {hardware} on the Pro100x contains an upgraded dosing system, full-spectrum roast chamber illumination and a USB-C energy out jack. Ikawa doesn’t publish costs for its Professional line machines, and costs range by location.
Ikawa os accepting preorders for Pro100x machines, that are slated to start transport this June.
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Howard Bryman
Howard Bryman is the affiliate editor of Day by day Espresso Information by Roast Journal. He’s based mostly in Portland, Oregon.
