In essence, the beans are wrapped in a cushion of hot air that can be carefully controlled. 


  • The beans are suspended by roasting them on a bed of 360-degree hot air called the fluid bed (the fluid bed is a vortex inside of the roasting chamber. This vortex allows each individual bean to be roasted evenly)
  • When the coffee beans ‘pop’ during air roasting, a skin on the beans called the chaff is blown away from the beans and into a separate chamber (this is important because if the chaff stayed on, it would burn and smoke, giving the coffee a somewhat bitter, smoky flavour that would mask the natural profile of the specific bean)
  • The heat of air roasting is evenly distributed throughout the entire batch of coffee beans.
  • Once the desired roast level is reached, digital controls cut off the heat source and trigger a cooling process

Simply put: with air – roasting you taste the coffee, not the roaster.



Added to cart successfully!