Air Roasting
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Air roasting gives us complete control of the roast, adjusting temperature, airflow, and timing in real time. With preprogrammed profiles, we consistently bring out the best in every bean, batch after batch.
Never over roasted or burnt
Full control at every stage
Consistent performance
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Air roasting maximizes flavor by eliminating the bitter and overly acidic notes found with traditional roasters. The hot air lifts the chaff away from the bean, reducing harshness and allowing the natural notes to shine through.
No burnt or bitter flavors
Zero gas contact
Smooth, bold, naturally flavorful taste
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Air roasting is electric and uses hot air instead of direct flames or gas, making it more energy efficient and lower in emissions. With no smoke or chaff buildup, it’s a cleaner process for both the roaster and the environment.
Lower emissions
Cleaner operation
Sustainable energy use
1. Green coffee is loaded into the roast chamber
Unroasted beans are placed into the roaster, just like any other system.
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2. A custom roast profile is uploaded to the control system
Each profile is designed for the specific bean and desired flavor outcome, ensuring consistent results every time.
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3. The roaster begins circulating hot air
Unlike traditional roasting, our method uses clean, electric heat for a controlled, even roast.
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4. The Roastmaster monitors and adjusts the roast in real time
With live feedback and data tracking, we can make precise changes during the roast to stay true to the intended profile.
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5. Chaff is lifted away and collected separately
In traditional roasters, chaff (the thin outer skin of the coffee bean that sheds during roasting) burns inside the roaster, creating bitterness and acidic notes. In our process, chaff is pulled into a vortex by airflow, preventing smoke and preserving the coffee’s natural flavor notes.
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6. Roasted coffee is released into a cooling tray
Once the roast is complete, beans are quickly cooled to preserve flavor and aroma
