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Retains the Beans Flavour * No Bitter After Taste * Better Quality Controlled Roast
Simply put, the Air-Roasting process involves coffee beans being suspended and roasted on a bed of hot air.
The vortex within the roasting chamber created by the air, roasts each coffee bean at the same rate from all directions.
The Air-Roaster also removes dust, chaff and smoke from the roast chamber ensuring a clean, pure and balanced roast.
With Air-Roasted Coffee, you taste the coffee, not the roaster.
Air-Roasting also allows continuous and first-hand interaction with your coffee beans during the entire roast process using sight, sound and smell as well as to guide you through the roast from start to finish and to enhance your roasting experience altogether.
So, with a continuous stream of fresh hot air coming into the roast chamber and everything else but the roasting coffee beans being removed, the end product has a very clean taste that is intensely aromatic, together with enhanced flavour notes, minus the acids and bitter tars that are usually produced by conventional roasters, it produces an exceptional cup of coffee.
Originally developed by Michael Sivetz, the fluid bed roasting process, also known as hot air roasting, uses forced hot air to agitate and roast coffee beans. The perfectly controlled hot air flows over a tilted bed and circulates through the beans, roasting the beans uniformly. There’s no better way to achieve a roast more accurately or consistently.
During the roasting process, the green coffee beans go through two major “cracks”. At this point “chaff” is expelled from the bean as it expands, during the Air Roasting process, this chaff is blown out of the roaster into a separate chamber and is not able to burn with the coffee. Because coffee is absorbent, if this chaff were burnt within the roasting chamber as is the case in drum roasting the beans soak up this unwanted smoky flavour and present itself in the cup.
Another advantage stems from the greater efficiency in heat transference that is possible with hot air roasters. Since the air roasters reach higher temperatures in half the time of typical cylindrical roasters, the time for acidic compounds to form is greatly reduced. Air-roasting helps preserve the original flavour of the beans, while unlocking the best of the bean, meaning there is no sacrifice or a smoked roast character. Air-roasting also keeps your coffee’s flavour fresh and clean so you will always get your tasty cup 365 days a year.
What is The Difference Between Condusction and Convention Heat in Coffee Roasting?
‘Conductive’ heat transfer occurs between two objects that are directly touching each other, for instance in traditional drum roasting the coffee bean comes into contact with a heated drum. The concern with this type of roasting is that if the drum is too hot the coffee beans might scorch or burn giving the bean an ashy or bitter tarry flavour.
In Air-Roasting, the roasting process focuses mainly on ‘Convective’ heat transfer by hot air being forced via blowers or fans to transfer heat to the coffee bean while suspending the beans on a bed of hot air. This process allows heat to penetrate the bean without scorching or burning the outside of the bean providing for a more even roast, resulting in enhanced flavours, well balanced and a smoother taste.