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Conduction occurs through direct contact of less heated objects with more heated ones. Conduction in coffee roasting takes place when roasted beans touch the hot metal inside the roaster. This develops flavor additional body and sweetness in roasted coffee. However, too much heat via conduction may damage beans and spoil the taste.

Convection is the transfer of heat due to the movement and mixing of macroscopic volumes of fluid or gas. During convection, the state and nature of the movement of fluids are very important. In the roaster, convection is created by the flow coming through a heat source. It is a gentle and effective way of transferring heat with which we get clean, bright and acidic coffee in the cup. However, it often lacks strength while too much convection will dry out roasted beans.

For the first time in the history of roasting, Typhoon HYBRID roasters have been developed to control these types of heat transfer at will. The trio of the fan, the dismantlable gas distribution grid and agitation blades will allow increasing or decreasing the correlation of convection and conduction while roasting coffee. In smaller models, Typhoon 5 kg and Typhoon 2.5 kg, this feature is incorporated by dismantlable gas distribution grids.

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