Air Roasted Coffee

Ever eaten or smelled a green coffee bean? We do, and it doesn’t always taste or smell good enough to make you want to drink it. Roasted coffee beans are what give coffee shops and the early morning air in your kitchen its alluring aroma. The majority of industrial roasters use a sizable rotating drum to roast their beans, constantly stirring the beans to achieve even heating. However, roasting coffee with hot air is an additional, less typical method.In this post, we go through how some roasters utilise a cutting-edge air roasting technique to roast coffee more uniformly and in half the time of a conventional drum roast.

How do coffee drum roasters work?

We must review the operation of drum roasters before moving on to the topic of air roasters. Large revolving barrels called traditional drum coffee roasters use hot air to roast green coffee beans. Contrary to popular assumption, the heated air roasts the beans, not contact with the metal drum, which only plays a minor role.To prevent a bean from over-roasting on one side from increased exposure to the hot air, the drum spins. One batch of coffee usually requires 15 to 20 minutes to roast.

How do air coffee roasters work?

Compared to drum roasters, air roasters operate in a completely different manner with both benefits and drawbacks.lAir roasters roast coffee similarly to drum roasters by using hot air. Air roasters, on the other hand, float the beans over the bed of hot air that is doing the roasting rather than physically stirring the beans by turning. Naturally tumbling and spinning, the beans cook incredibly evenly as they float in the air. Air roasters roast significantly more evenly than drum roasters while requiring less work and engineering.Speed is another benefit air roasters offer over conventional barrel roasters. An air roaster might finish a batch of coffee in as little as 5-8 minutes, which is roughly half the time it takes in a conventional roaster.

A matter of taste

The chaff, or outer coating, of coffee beans breaks and peels off as they roast. Traditional drum roasters have trouble with the chaff since it can burn if it isn’t removed. Chaff burning produces a lot of smoke, which gives coffee a bitter taste.Since the chaff is significantly lighter than the coffee beans during the roast, air roasters can readily remove it. The chaff is blown upward into a collection chamber when it separates from the beans so that it won’t burn and spoil the batch.Evenness and consistency are further advantages of air roasters over drum roasters. Drum roasters have a very difficult time evenly exposing all sides of a bean that is tumbled in an air stream to hot air.

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