It is my honor that the Magic Air 300 Magic Wind Roaster is used as a teaching model for reading the SCA Baker Certification Course (5.7-5.12) of the Time Coffee Institute. From classroom theory to practical implementation, it accompanies students to dismantle the baking logic and consolidate their professional foundation!
Why did you choose Magic Air 300 as a teaching machine?
With the advantages of professional-level hardware + precise temperature control + intelligent data, students can build scientific baking awareness from the source, making technical learning more efficient and professional.
Precise temperature control allows novices to get started steadily
Float-type all-electric design, 360° high-temperature air flow evenly turns coffee beans, the App synchronizes the baking curve in real time, visualizes temperature, wind speed, and time parameters, records and mixes formulas with one click, and it is super worry-free in teaching reproduction.
Clear logic, suitable for certification teaching
Through the visual baking cabin, the entire process of visual teaching is realized, so that students can intuitively observe the changes of coffee beans from raw beans to cooked beans.
From raw bean dehydration, Mailard reaction to one-burst development, the entire process is traceable and adjusted to perfectly match the SCA teaching system and help students establish standardized baking thinking.
Professional performance, balancing portable and efficient
The baking volume of 300g meets the practical practice of the course + flavor exploration; the body is small and does not occupy an area, making it easy to adapt to the studio/classroom.
