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Frequently asked questions
Studying new trends in the coffee industry, together with looking for that edge and point of difference, that would make one’s coffee unique, “Convection” or “Air-Roasting” was definitely the answer and the route we chose.
What Is The Difference Between Conduction and Convection Heat in Coffee Roasting?
‘Conductive’ heat transfer occurs between two objects that are directly touching each other, for instance in traditional drum roasting the coffee bean comes into contact with a heated drum. The concern with this type of roasting is that if the drum is too hot the coffee beans might scorch or burn giving the bean an ashy or bitter tarry flavour.
In Air-Roasting, the roasting process focuses mainly on ‘Convective’ heat transfer by hot air being forced via blowers or fans to transfer heat to the coffee bean while suspending the beans on a bed of hot air. This process allows heat to penetrate the bean without scorching or burning the outside of the bean providing for a more even roast, resulting in enhanced flavours, well balanced and a smoother taste.
When I buy my Air-Motion Artisan Coffee Roaster, will I get any training?
At Air-Motion Roasters we do not only manufacture coffee roasting machines but offer our customers a wide range of support and services from full training on the Air-Motion Artisans Coffee Roaster, the understanding of the different nuances of Air-Roasting, the supply of extra equipment needed in the setting up of a coffee roastery, different financing options, to offering expertise and advice on attaining the best green coffee beans for your business.