What is Air Roasting/Fluid Bed Roasting?

Coffee is known for its refreshing, energizing appeal, yet many coffee drinkers experience side effects that may leave a negative feeling after drinking. You may associate that burnt or bitter aftertaste, jittery feeling, or nausea with specific roasts or brands that you buy. However, it is often the roasting equipment rather than the beans that is the cause of unwelcome side effects.

That’s why we air roast!

Air roasting is a method of roasting in which the beans are roasted by air rather than the surface of a roaster. This method brings out the aromatic flavors for the “cleanest” beans! No more acids or bitter tars, which you might taste when using a conventional roaster.

Hot air is used in conventional roasters, yet the beans, much like clothing in a dryer, will tumble through the chamber touching the hot surfaces of the roaster. This can result in a scorched or bitter taste when brewing the beans.

When beans are air roasted, the beans actually levitate on a fluidized bed of hot air! The beans stay in constant movement, never touching the hot surfaces of the roaster for more than a millisecond at a time.

The Air Roasting Difference

You get a consistent, high quality cup of coffee every time.

A fluid bed roaster keeps the beans in constant motion and roasts consistently and evenly each time. In a conventional roaster a large, hot steel drum is what moves the coffee beans, which tends to scorch the beans when they rest against the steel drum, and it’s very difficult to control it.

It doesn't burn the beans.

If coffee beans are exposed to a high temperature and roasted too quickly, it can scorch the beans. In a traditional roaster, beans are dropped into a heated chamber at temperatures as high as 800 degrees at times. This technique will only scorch the beans and create the burnt/bitter flavor you can get from a cup of coffee. With an air roaster, there is no "warm-up" period needed. The beans can be dropped into the chamber at room temperature and roasted slowly to bring out the flavor from the bean itself.

Chaff and debris is removed from the coffee beans.

Chaff is the final layer of the coffee cherry pulp which remains on the bean until roasting. It is a thin, flaky layer of parchment which covers the bean. As the coffee beans swell in size from water within the beans turning into steam, the chaff comes off the beans. An air roaster is designed to collect the chaff in a filter or chamber as the air exiting the roaster moves out through the vent so that and other debris doesn't end up in our cup.

Air roasted coffee is less acidic.

Air roasted coffee is less bitter and acidic while providing a smoother, richer taste. You can taste the difference in every cup. We air roast our coffee daily in small batches to ensure a smooth taste and easy digestion.

Air roasters remove all of the smoke.

When roasting coffee, a significant amount of smoke can come from the beans. In some traditional drum roasters, the smoke is trapped inside the chamber until the roast is done. As we all know, smoke has a flavor. While it can be a compliment in some cases (smoked meats), it can actually mask the floral, fruity, and chocolate flavors you can get from coffee. In an air roaster, the smoke is removed during the entire roasting period through the exhaust vents, and brings out the flavors of the coffee beans itself.

Stay Caffeinated

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