Evenly Roasted Makes A Difference !

We’re in high gear getting ready for the Canadian Coffee & Tea Show and we were talking today about what makes our roasting method unique. Aside from being the first company in Canada to close the loop while roasting, in order to fully appreciate what we do you first need to understand how coffee is currently being roasted.

Traditional gas-fired roasters run at a very high temperature and when the beans get loaded into the roaster they are exposed to high heat, and usually a hot metal surface. The bean actually roasts faster on the outside than the inside and that’s one of the things that clearly differentiates us is the even heating we do of the green coffee. The Roastaire is excellent in managing heat to within one degree using a PID controlled heating system. Of course the tempertaure in our roatsing chamber drops when the green initially loads, but because we use a fluidized bed method of roasting, the heating of the bean is evenly accomplished.

Once the batch comes to temperature the beans change from being endothermic (absorbing heat) to exothermic (giving off heat). The precise moment that the bean changes from endo to exothermic is called ‘pyrolysis’. This is when the beauty of carmelization starts to occur along with the development of the natural oils within the bean itself. This moment only occurs when all the conditions are right and I always call this the moment Mother Nature has decided the beans are ready…but it’s really more complicated than that, in fact, there’s a whole lot of science going on.

Anyhow…the process of great roasting relies heavily on evenly roasting the beans, and gas-fired drum roasters just don’t offer that, and in the case of standard fluidized bed roasters, well they lack the aromatic elements that a drumroaster does bring to the bean dance.

Lastly…once you’ve reached the moment that pyrolysis occurs, then you need to slow things down quickly…actually (abruptly in fact) and for those race car fans out there, traditional gas-fired drum roasters do not stop the process of pyrolysis well…I equate this to being in a F1 series car race and hoping the drum brakes work…remember to pump the pedal before you try to stop !

Ask a drumroaaster about ‘overshoot’ and they will quickly change the subject…nice day isn’t it ?