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70% Less bean defects IN ​ROASTED​ COFFEE

We have many times compared quality of coffee beans roasted by two different methods which are the traditional drum roasting and fluid-bed Typhoon roasting. As a result, we have found out that fluid-bed roasting creates less bean defects due to absence of local overheat in the roasting area and more consistent heat apply.

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.