|IT DOESN’T BURN THE BEANS.|
If coffee beans are exposed to a high temperature and roasted too quickly, it can scorch the beans. In a traditional roaster, beans are dropped into a heated chamber at very high temperatures at times. This technique will only scorch the beans and create the burnt/bitter flavor you can get from a cup of coffee. With an air roaster, there is no “warm-up” period needed. The beans can be dropped into the chamber at room temperature and roasted slowly to bring out the flavor from the bean itself.
|CHAFF AND DEBRIS IS REMOVED FROM THE COFFEE BEANS.|
Chaff is the final layer of the coffee cherry pulp which remains on the bean until roasting. It is a thin, flaky layer of parchment which covers the bean. As the coffee beans swell in size from water within the beans turning into steam, the chaff comes off the beans. An air roaster is designed to collect the chaff in a filter or chamber as the air exiting the roaster moves out through the vent so that and other debris doesn’t end up in our cup.
|AIR ROASTED COFFEE IS LESS ACIDIC.|
Air roasted coffee is less bitter and acidic while providing a smoother, richer taste. You can taste the difference in every cup. We air roast our coffee daily in small batches to ensure a smooth taste and easy digestion.
|AIR ROASTERS REMOVE ALL OF THE SMOKE.|
When roasting coffee, a significant amount of smoke can come from the beans. In some traditional drum roasters, the smoke is trapped inside the chamber until the roast is done. As we all know, smoke has a flavor. While it can be a compliment in some cases (smoked meats), it can actually mask the floral, fruity, and chocolate flavors you can get from coffee. In an air roaster, the smoke is removed during the entire roasting period through the exhaust vents, and brings out the flavors of the coffee beans itself.