The culture of better coffee
Roasting knowledge, product stories and considered ideas for people who care about every cup.
Hot-air coffee roasters use convection to heat and circulate the beans. Learn how their lower thermal mass can affect responsiveness, Rate of Rise, turning points, and roast control compared with traditional drum roasters.
Traditional drum roasters transfer heat through convection, conduction, and radiation. Learn how stored heat and thermal inertia affect burner response,...
Discover how chemical engineer Michael Sivetz helped develop the modern fluid-bed coffee roaster, transforming an industrial hot-air principle into a...
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Explore the coffee knowledge hub
Master roast curves, heat, airflow, first crack and repeatable home roasting.
LatestWhen Did Coffee Roasting Become “All About the Profile”? →Clear, useful introductions to specialty coffee, flavor and freshness.
ExploreView this knowledge channel →Explore coffee countries, regions, farms and the flavors of place.
ExploreView this knowledge channel →A growing guide to Gesha, Bourbon, Typica, SL28 and beyond.
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ExploreView this knowledge channel →Practical brewing knowledge that connects every roast to the final cup.
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Experiments, original data and the science behind coffee flavor.
LatestDrum vs. Hot-Air Roasters: Convection in Hot-Air Roasting →
The people, history, culture and unexpected stories behind coffee.
LatestHow Did Hot-Air Coffee Roasting Begin? →Coffee travel, lifestyle, tests, interactive ideas and shared rituals.
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