| Air-roasted Coffee |
Website Links For Coffee |
Information AboutAir-roasted Coffee |
| CATEGORIES ABOUT AIR-ROASTED COFFEE | |
| coffee preparation | |
|
HOW AIR-ROASTING WORKS The Sivetz system's sole use of hot air greatly increases the rate of heat transference to the beans, creating a cleaner, more aromatic roast free of bitter tasting tars. Green coffee beans are loaded into a chamber with a grated screen at the bottom. A blower unit lifts the beans while the combustion chamber heats the incoming air. The air temperature coming into the roast chamber can be controlled by the roast master, ensuring the ideal roast parameters are targeted. The bean temperature is monitored by a sensor during the roast and a desired target roast temperature is set according to the type and density of the coffee being roasted. This system enables one to zero in on a precise, optimum roast. When the target temperature is achieved the combustion chamber immediately shuts off and cool air is introduced into the system. The roasted beans are cooled to room temperature in less than two minutes, locking in the volatile aromatic compounds that make up each coffee's individual character. Many air-roasting machines are accurate to one degree, consistently maintaining a precise roast. WHY AIR-ROASTING IS DIFFERENT Drum roasters roast the coffee beans in an enclosed cylinder drum heated from below. The design dates back to the early 1800s. Coffee Beans are rotated in mass at high temperatures that scorch and tar the coffee, often producing a burnt, bitter taste. Notes on the results of air-roasting, compared to other roasting approaches... FLUID-BED ROASTING MACHINES Some examples and photos of fluid-bed roasters... REFERENCES Sivetz book citations here... Patents, etc EXTERNAL LINKS Air-roasted coffee links here... noncommercial only please! Sivetz Coffee, the inventors of the modern air-roasting technique An air-roasted coffee guide including how-to's, equipment and more |
|
|