Coffee lovers, have you ever heard of air roasted coffee? If not, you’re in for a treat!
Here at We Love Coffee we are a proud independent, family-owned coffee roaster. Established in 2011, we have been paving the way for new and innovative ways to make sure no one drinks bad coffee.
From our high-quality greens getting picked to the customer tasting that juicy hit of caffeine, one of the most important parts of the process -the physical roasting- has been executed in a comparable way by all, but here we are!
We select the highest-grade speciality coffee, from different regions all around the world with exceptional reputations. Due to us selecting such a fantastic raw product it is only right that we roast the green beans in the best way possible to ensure the best final product. HTTP://sca.coffee/research/what-is-speciality-coffee
The Drum Roasting Process vs air roasting:
Traditionally a drum roaster would be used to roast coffee, but with their moving chamber and the rotation of the coffee, it can get hit against the drum meaning customers receive brokens -coffee beans that have been smashed into smaller pieces during the roasting process- which isn’t great for the coffee and can also create slight inconsistencies when put in a coffee grinder to make the espresso, as the coffee is all different sizes.
Traditional drum roasters, – especially nowadays- as all want to do what is best for this wonderful planet that we live on- are not great for the environment. Your average drum roaster will emit 450KG of CO2 per ton of coffee roasted, which is massive amounts of CO2 getting emitted into the atmosphere during the process.
Our roaster does not have a moving drum and all our speciality grade green coffee is moved round our fixed vacuum chamber by the amazing thing we all breathe AIR – and hot air at that, which carries the coffee round on a bed and lays the coffee back on itself in the chamber, due to the chambers unique shape, so none of our lovely beans are getting broken up and only ever touch air or the other beans in the chamber.
This is the most innovative way to roast coffee, allowing us to create perfect consistency, the cleanest and smoothest coffee to ever hit your taste buds and the flavour profiles, we can really dial in and bring out notes from the coffee many can’t.
As well as this, we have an after burner that helps burn off the CO2 and uses its regeneration system to use it as heat to help cut down totally on the amount of CO2 emitted into the atmosphere in some cases, it can be as little as 25% of your traditional way to roast – as well as us using local recyclable packaging to keep the wonderful coffee fresh- so we are doing what we can to be as efficient and green as possible.
.
The Air Roasting Process
The air roasting process is relatively simple and straightforward, but it is essential to understand the key factors that affect the outcome of the roast. The main factors that affect the air roasting process are temperature, time, and airflow.
One of the biggest benefits of air roasting is the preservation of the coffee’s natural flavors and aromas. Because the beans are roasted more quickly and at a lower temperature, the delicate flavors and aromas are not lost during the roasting process. Additionally, air roasting produces less smoke and chaff (the outer layer of the bean), making for a cleaner and more sustainable roasting process.
The temperature of the roast is crucial for achieving the desired flavor profile. Air roasting typically occurs at a lower temperature than drum roasting, usually between 400-450°F. The lower temperature allows for a slower roast, which preserves the coffee’s natural flavors and aromas. The time of the roast is also important, as it can affect the outcome of the flavor profile. Air roasting typically takes between 6-12 minutes, depending on the desired roast level.
Consistency in coffee is key:
In coffee, consistency is something that many strive for, as coffee is such an unpredictable product, and hates all outside elements (sunlight, oxygen, heat). The
The more technology evolves, within coffee equipment, grinders etc the main focus is always how can we make sure we get coffee at its best and at its best time and time again.
With drum roasting it can be ever so slightly harder as you are roasting to either time or temperature but have the factor of the physical drum carrying residual heat which even after a roast is done could still have a buffer point of still slightly roasting the coffee, which can make it harder to ensure perfect consistency.
Our Hot air roasting system has 7 temperature probes reading all temperatures around the chamber as well as having one to read the temperature of expelled air.
The main difference we have over any drum roaster is their carrying of residual heat – as mentioned above- by the drum that we do not have. Once the roasting process has stopped and the air is not carrying itself into the chamber, the process does stop. The way the air wraps itself round the beans allows for a much more even and consistent roast, which the allows us to find the perfect finishing point for any and all roasts carried out.
When we have a recipe and temperature to roast too, it will be finished at the desired recipe every time no matter how many roasts we have done or external factors (weather outside that can be a really hot day or cold).
We can ensure perfect consistency every time, so our customers and their customers can have the perfect cup of coffee repeatedly, all year round.
Flavour Profile of Air Roasted Coffee
Air roasted coffee is known for its unique and complex flavor profile. The coffee’s natural flavours and aromas are preserved during the roasting process, resulting in a clean, smoother and sweeter taste. The coffee typically has a higher acidity, giving it a fruity and floral taste but very well balanced. Sweet notes of chocolate, nuts, and caramel are also commonly found in air roasted coffee.
Drum roasted coffee can have the presence of smoky or burnt flavours. Because air roasting occurs at a lower temperature and for a shorter time, the beans are not exposed to the high temperatures that can cause smoky or burnt flavors.
For best results, we recommend brewing methods such as pour-over, French press, or Aeropress to complement the flavor profile of air roasted coffee. These methods allow for a more controlled extraction, highlighting the coffee’s natural flavours and aromas.
Conclusion
Air roasted coffee is a unique and flavorful experience that is different from traditional drum roasting. The air roasting process preserves the coffee’s natural flavours and aromas. This method is also more sustainable and efficient than traditional drum roasting.
We love coffee do whatever we can to make the coffee we produce the the best it ever can be. Our roasting system is an important part of the process that we care for so deeply, as it is something special that many do not do. We hope you can taste the difference and taste the passion, quality, amazing flavour and of course Hot Air Baby!
Try some of our Hot air roasted coffee –HTTP://shop.welovecoffeeltd.com