LESS BEAN DEFECTS CAN CREATE BETTER TASTING COFFEE!
70% LESS BEAN DEFECTS IN ROASTED COFFEE
With quality comparison of coffee beans roasted by both the traditional drum roasting and Typhoon fluid-bed roasting methods, we have discovered that fluid-bed technology creates less defects. Because of an absence of localized overheating in the roast-area and more consistent heat application, the final product consistently roasts beans better for better tasting coffee!
Charring, tipping, craters, and scorching beans’ surface and crease have become a common issue to be imminently addressed in coffee roasting. At Typhoon, however, we believe a roastmaster shouldn’t have to put up with these any longer. Any minor bean defect greatly influences the purity of a cup of coffee. So, we design and craft our machines to avoid direct heat application, and therefore the cause of multiple bean defects, and consistently contribute to a perfect taste every time.
To understand how roasting happens in Typhoon roasters, imagine a coffee bean in a state of complete levitation with hot air surrounding its surface. Heat is applied to all sides consistently before permeating to the center of the bean to fulfill the process of fluid-bed roasting.