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