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?
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