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HYBRID COFFEE ROASTING TECHNOLOGY

HOW IT WORKS?

HYBRID COFFEE ROASTING TECHNOLOGY

In conduction, less heated objects come in contact with hotter ones. In coffee roasting, this means beans roasting by touching hot metal inside the drum. This develops flavor, additional body, and sweetness in roasted coffee. However, with too much conduction, heat may damage the beans and spoil the taste.

In convection, heat is transferred with the movement and mixing of fluid or gas. The state and nature of this fluid or gas is vital. The flow from a heat source makes convection a gentle, effective method of transferring heat to produce clean, bright, and acidic flavors in your coffee cup. Yet, the method might lack strength, force too much convection and dry out roasted beans.

For the first time in the history of roasting, Typhoon HYBRID roasters have been developed to switch these types of heat transfer at will. Features like the fan trio, the dismantlable gas distribution grid, and the agitation blades allow adjustable levels of each methodology while roasting coffee. Even in smaller models, like the Typhoon 5 kg and Typhoon 2.5 kg, this feature is incorporated with dismantlable gas distribution grids.

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Typhoon coffee roaster!
By pressing this button,
you automatically allow us to collect your data