Air motion roasters
Experience pure coffee air-roasted
Have you ever had coffee that tasted burnt or bitter? Or walked away from a cup feeling unpleasant and jittery? You might chalk these characteristics up to a particular brand or style of roasting, but that’s usually not the case. In most cases, a bitter-tasting cup of coffee, or one that leaves you jittery is almost always due to the equipment that is used to roast the beans. But that’s where our Air-Roasted coffee comes in… Our pure, Air-Roasted Arabica bean coffee gives you the taste of pure coffee delight, minus the undesirable flavours. The process of air-roasting leaves our coffee tasting “clean” while producing an intensely invigorating aroma. Air-roasted coffee is unique because the air, rather than the surface of the roaster, is what roasts the beans to perfection, leaving the coffee beans without any acids or bitter tars.
The history of air-roasted coffee
Air-roasting was first invented in 1976 by Michael Sivetz, a chemical engineer and coffee industry consultant. Disappointed with roast manufacturing, he developed and manufactured the first ever commercially viable air-roaster, known as the “Sivetz Fluid-Bed Air-Roaster”. This roaster was special because it eliminated the need for radiant drum heat (a method used in traditional roasting at the time) and instead kept the beans afloat in a bed of hot air. A method that kept them moving and prevented them from being scorched on otherwise hot surfaces. This use of hot air significantly increased the rate of heat transference to the beans and optimised roasting times, creating a “cleaner” more intense aromatic roast that was free from bitter-tasting tar. The moisture in the green beans was also quickly removed, which reduced the sour-tasting acids, while the high volume of air removed dust and debris from the beans. Leaving the walls of the roaster and the coffee clean.
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why we love using
Air-Motion Roasters
Air-motion roasters are all electric, which means no fuel connection is required. Eliminating the possibility of harmful gases affecting the roasting process
Open Chamber Roasting (OCR) provides an unprecedented, interactive roasting experience
The superior Chaff Extraction Cyclone system removes chaff and other impurities during the roasting process
The Roast Profile Recording real-time tracking of roast profiles helps to simplify the analysis and improvement process
Our unrivalled Exhaust Temperature Cyclone averages temperatures around 36°C, which is below the industry standard