The taste of coffee is varied and much of this difference is owed
to the roasting process. Bean varieties do play a role but not as large
as roasting. Two main methods are used today, fluid bed roasting and
drum roasting.
The methods directly impact flavor with one
producing a slightly acidic taste and the other resulting in a full
bodied more 'coffee flavor'. Let's look at how the two work.
Fluid bed roasting
Fluid
bed roasters, also called air roasters, use convection to 'cook' the
beans. Rather than direct heat, hot air permeates the interior to roast
them. The longer the process is performed, the beans produce a heavier
flavor. Much depends on temperature since beans should not be burnt,
just roasted.
The term 'fluid' bed roaster would lead one to
assume that water is involved in the process. This isn't true and fluid
here refers to how fluidly the beans are allowed to move. As they're
placed inside the roasting chamber, they float on a bed of air and are
subjected to the same temperature simultaneously. This increases
consistency and it's rare to find beans roasted in a fluid bed roaster
with unequal roasts.
Most fluid bed roasters are easy to operate
though some training is required. They work faster too, taking only 6 to
10 minutes to roast a batch of green coffee beans. This speed comes in
handy as customers don't need to wait long when placing an order.
Drum roasting
Drum
roasting produces a flavor that's strong. When roasted at higher
temperatures and for a longer time, a burnt taste is produced. Like
fluid bed roasting, convection is used to roast beans but so is
conduction or the application of direct heat. The drum also adds to the
heat as it is warmed.
Drum roasted coffee beans have a flavor that
tends to linger in the palate long after the beverage is consumed. Many
people prefer this especially those favoring strong coffee.
Unlike
fluid bed roasters, drum roasters need more operation training. This is
why they aren't typically purchased for light use. What does fall in
their favor according to proponents is durability as they don't need
very high speed fans like fluid bed roasters. Air flow is also
controllable even if consistency is reduced.
The two techniques
given here are what commercial roasters follow. Homeowners usually favor
pan roasting as there's no need for expensive equipment and no real
training. Not many roast their own coffee because it takes time and
needs precision. However, coffee aficionados who prefer freshness above
all else do away with commercial roasting. Using a cast iron pan, a food
thermometer and a timer, small batches of beans are roasted so that
they can be consumed fast and retain freshness.
If consumers
decide to get either fluid bed or drum roasters, there are some
questions that need answering. Manufacturers will make their products
out to be the best so it's important to know what to look for.
When buying fluid bed roasters
•
Ease of cleaning the machine, range of functions, how noisy it is, how
evenly it roasts and warranty period should be found out.
When buying drum roasters
• Range of functions, durability and warranty, how much does it smoke and how hot does the drum get are key questions to ask.
Are you searching for the best coffee roasting company? Check out this website for more information.
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