We do things a little differently when it comes to roasting coffee.
Our approach involves using a stream of hot air to directly heat the beans while they are being agitated by paddles, rather than using a traditional flame-heated drum.
Because the heat is directed directly at the beans, it allows for precise control and quick adjustments to the roast. The result? Less burning to the surface of the bean, and a cleaner and smoother taste for your cup.
The process of cooling the coffee after roasting is critical for achieving consistent and accurate results. By using air cooling inside the roaster, it ensures that the coffee is cooled in a controlled and consistent manner.
Additionally, it also helps to prevent smoke from being emitted into the environment.
This is significant because during cooling, the coffee is still technically undergoing a roasting process and air cooling allows for more precision and control over the final product.