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SO, LET US BREAK THIS DOWN
Designed to Disrupt, or Sheer Brilliance.
Starting with a Vision to combine the Art of Coffee Roasting with the Science
that makes it work, the Sophistication in creating an Exceptional Quality in the
product it produces, but at the same time a Simplicity in it’s Application that
anyone can do it, this became, Our Mission.
Disrupters, you could say, taking on tradition and turning it on its head, converting Conduction into Convection and harnessing the magic power, that
Air-Motion Roasters possess.
It takes courage to take on tradition, but we were up for it,
and it worked.
Air-Motion Roasters, it’s all in the Design!
THE MAGIC IS IN THE DESIGN
THE ROAST CHAMBER
Things Are Heating Up
The intricate design of the Roast Chamber consists of a precision cone-shaped stainless steel tube with a perforated base.
Hot air enters into the Roast Chamber at the base, centrally lifting or spouting the coffee beans in a Vortex like manner as it movers up the Roast Chamber.
As the controlled air dissipates after it moves through the beans, the beans cascade down the Roast Chamber walls and recycle down to the hot air lifting point once again.
This process allows for full control, not only over the roast’s Conduction and Convection balance, but brings in a third element, a Radiative heat transfer as well, while all being managed by a temperature controller and sensing probes (thermocouples) built into the roast chamber, it results in the ultimate Even Roast that roasters desire.
CYCLONE EXTRACTION SYSTEM
It Sucks
Initial dust, moisture, chaff and smokey air given off during the roasting process, are immediately extracted, diluted with excess air, and passed into the powerful cyclone extraction system.
With extremely high efficiency, the solids are separated from the air and collected in a removable container and emptied as needed.
The cyclone fan then discharges the Cooled and treated air into the atmosphere.
Once again, the powerful cyclone fans are also used to cool the roasted beans in the cooling tray with efficiency, cooling the beans down in just a few minutes.
TOUCHSCREEN INTERFACE
Things Are Heating Up
The Touchscreen Interface charts five graphs in real time:
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Heater / Air Temperature
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Bean Temperature
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Bean Temperature (RoR)
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Heater Control
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Blower Fan Control
It also records First Crack information, development time, development percentage of the Total Roast Time, when First Crack has started, at what Temperature, as well as, End Temperatures and Total Time of the roast. Internal roast profile data logging capability, as well.
Control Panel
Flight Deck
Otherwise known as The Flight Deck, the Control Panel includes:
Control Dials
Roast Mode
Heater, Blower Fan
Cyclone System
Water Dousing
Adjustable LED work light
Mesh dust extractor lid
Bean Retainer lid
Provides full control over the Roast Process.
Cooling Tray
Too Cool
After Water Dousing occurs in the Roast Chamber to stall the roast and begin the cooling process, the roasted coffee beans are then dumped into a cooling tray with agitator arms to churn the beans while cool air is being sucked through them, it cools the beans down in a matter of a
few minutes.
Better For Our Planet
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The Challenge
Traditional coffee roasting processes are known to produce air pollutants, mainly particulate matter, combustion gases and volatile organic compounds (VOC’s).
Particulate matter emissions stem from the chaff (removed from the bean when roasting) together with condensation by-products.
Combustion gas emissions mainly stem from combustion of hydrocarbon-rich fuel for heat generation.
VOC emissions mainly stem from volatilisation of natural components in the beans and the reactions in the bean when roasting, as well as fuel burning.
With this in mind, it became the Mission of Air-Motion Roasters not to merely improve on traditional methods, but it became imperative to develop a technology (Air-Roasting Technology) that was more superior and moving in the direction that was also Better For Our Planet.
Our Key Consideration
We had to develop an over-engineered extraction fan and cyclone system
which would continuously remove chaff during the roasting process and then separating it from the gas stream before exhausting into the atmosphere.
We had to make the AMR Roaster all-electric instead of the conventional
combustion of hydrocarbon-rich fuel for its heat generation.
We also developed an Open Chamber Roaster™ or (OCR), creating a gap
between the roast chamber and the extraction hood, allowing ambient air to dilute and cool down the exiting heated air and gases from the roast chamber prior to being exhausted into the atmosphere.
We installed solar panels and an inverter system in our factory and can
proudly say that we are totally of the grid and fully independent with electricity supply.
We are proud of our achievements so far and continue to work on our mission to make our roasters Better For Our Planet.
View emissions testing report here.
