70% Less bean defects IN ROASTED COFFEE
Charring, tipping, craters, scorching of bean surface and crease have become common and imminent in coffee roasting. But should a roaster master put up with those? We don’t think so. Any minor bean defect can greatly influence taste and purity of coffee in a cup. That’s why we strived to avoid a direct application of heat to a coffee bean and inconsistency in roasting since prolonged bean contact with the heated metal during traditional drum roasting causes multiple bean defects.
How is roasting happening in Typhoon roasters? Imagine a coffee bean in a state of complete levitation, with the air coming all over its surface and heat being applied to all its sides consistently. The heat then goes to the center of a coffee bean which in sum creates the principle of fluid-bed roasting.