Air Roasted or Drum Roasted?
The Quick History of Hot Air Coffee Roasters
Michael Sivetz was the original founder of the fluid bed roasting method, also known as hot air roasting. Hot air roasting uses forced hot air to roast the coffee beans. With temperatures around 450 to 485 Degrees give or take…
How Does Hot Air Coffee Roasting Work?
The hot air is forced in a perfect direction over a bed and circulates within the beans. This method gives the beans an even roast and is typically pretty fast.
Another benefit comes from the larger effectiveness in heat transfer that is possible with hot air roasters. The opening stages of coffee roasting are fixated on driving dampness from the bean; this moisture content can be as much as 12% by mass.
Although this method is extremely wonderful and deserves a standing ovation, it’s not very practical for a growing company who wishes to expand. This is also why Only 1% of coffee beans in the world are air roasted.
Disadvantages of Hot Air Coffee Roasting
One major problem with any type of fluid bed heating is product loss. When the coffee beans are in a fluidized state, the particles are subjected to a turbulent state along with it. Although installing precise control mechanisms can help reduce loss, it’s still a possibility. Product loss is something you really can’t afford and for that reason, nearly all coffee roasting companies choose the drum roasting method.
Fun Drum Roaster Facts
Drum Roasters are conceivably the most cost-effective and most commonly used type. Its design is moderately humble, comprising of a rotating cylindrical drum with heat being applied either right under the drum or through the middle through a conduit. It’s solid steel build can last a lifetime and handle almost any encounters with debris.
Drum Roaster Advantages
- Higher Dry Air Temperatures
- Low Heat Loss
- Simple to Install
- High Tolerance to operating faults
- Extremely rugged with thick-walls (long lasting)
- Little wear and lower replacement part requirements