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