Do you know how your coffee is roasted? You may be surprised to learn that there are a few different ways to roast green coffee beans. And there are two in particular that fight for the title of “Superior Roasting Method”! Okay, so maybe there is no official title, but these two methods are without a doubt the most popular.
We were curious to learn that although these methods are competitors - both produce a very different end product. So which IS superior - Air roasted coffee or drum roasted coffee? Let’s jump right into the differences and benefits of each!
Most coffee roasting companies that you see in your community or even on the shelves at the grocery store use the drum roast method. While this is quite obviously the more popular way of roasting (especially considering that big coffee companies utilize this method) it may make you wonder, WHY?
Biggest Batch Ever!
A drum roaster tends to be the best way to get large batches of coffee roasted and bagged for purchase. When this roast method is utilized, the coffee beans sit in a heated drum while being continuously moved around with a mechanical arm to ensure proper heat distribution. The average commercial drum roaster is able to produce around 25lb of roasted coffee per batch. For the roaster this is the ideal set up, but what about the coffee drinker?
Unfortunately when a roaster is handling that much coffee at once, they may face a bit of a quality control issue. Although larger batches can be completed in one process ( producing more coffee for consumers), the bean itself may end up losing some of its uniqueness. Drum roasting tends to be less uniform as some beans may sit in one place in the drum either the surface (burning), the middle, or the top of the batch.
Air roasters on the other hand provide a bit more consistency with temperature distribution. The process in these machines is much like hot air popped popcorn vs. microwave popcorn. The roaster continuously provides a fluid movement of beans which allows for even heat distribution and less burn. Because of this process, each and every bean is basically getting the special attention it needs to taste its best as it makes its way to your cup.
No Two Beans Alike
As we have mentioned, the drum roasting method is able to yield larger batches, whereas there is more limitation when utilizing a fluid bed air roaster. There is about a 3:25 ratio when it comes to the two roasters. You do not have to be a math whiz to realize that this is a pretty big difference. However, we look again at the quality of the end product.
When dealing with small batch roasters (air roasters), it is almost impossible to ignore the quality of beans. Air roasters allow the roaster to pay special attention to each and every batch that is produced. In fact, because beans are roasted to temperature as opposed to color (drum roasting), there is actually a science behind producing an unvarying batch. Not only is there consistency in color but also in the flavor of the coffee.
The next time you grab a bag of your “go-to” coffee, see if you can tell which roasting process is used. You may be surprised! Most small batch artisan roasters will opt for the air roasting method in order to provide a superior quality bean. If you are curious about the different roasting processes and how it impacts your beans, check in with one of our Rowdy Beans roast experts today!