Conductive Heat

Roasting coffee changes the physical and chemical composition of beans. You are literally playing with fire! There are different types of heat. Let’s start by having a look at conductive heating. Conductive heat transfer is straightforward: it is the transfer of heat between two objects that are directly touching. When you touch something that’s just come out of the oven and burn your hand, that’s conduction However, conductive heat transfer plays a lesser role during coffee roasting than you might think. Even in drum roasters, only about 30% of heat transfer comes from conductive heat transfer. Would you like to know how you can improve your roasts? Contact us!

Convective Heat

Convection roasters operate from a burner that supplies a warm flow of air.  This is a soft and effective way to transfer heat, which helps to get a clean and bright cup of coffee. The advantage of convection roasters is the minimal contact of grains with the surface, and the roasting itself is faster and more uniform, without defects. At voltumachine we can help you with any questions or doubts you might have about your roaster or your setup, to help you achieve the best results. 📩Contact us at