AIR Roasted Coffee
What is Air Roasted Coffee? Have you had coffee leave you with a sour stomach and an unpleasant, jittery feeling throughout your body? Or one that tastes burnt and bitter? We usually attribute these characteristics to a particular style of coffee roast or brand of coffee. Maybe it’s neither. In many cases it’s the roasting equipment causing the undesirable flavors. You might stumble onto this realization by having a cup of extraordinary coffee, as we did, ask what made it so, and discover – Air Roasted Coffee!
With Air Roasted Coffee you taste the coffee not the roaster. It’s the air that roasts the coffee not the surface of the roaster. So the coffee has a very clean taste that is intensely aromatic, minus the acids and bitter tars that are produced by conventional roasters. This roasting method was championed by Michael Sivetz, Chemical Engineer and Coffee Industry Consultant. He wrote the first scientific treatise on coffee, Coffee Technology. Disappointed with the state of roasting manufacturing, he developed and manufactured the first practical commercial air roaster: the Sivetz Fluid-Bed Roaster.
Most drum roasters today introduce hot air into their roast chamber, then the beans tumble and touch the hot surfaces to roast, like clothing in a clothes dryer. The Sivetz system levitates the beans on a fluidized bed of hot air, keeping the beans moving and not scorching on hot surfaces. The sole use of hot air greatly increases the rate of heat transference to the beans, creating a cleaner, more aromatic roast free of bitter tasting tars. Sivetz sold hundreds of these roasters all around the world, and many have been inspired to create their own air roaster based on his design.
In the entire world, only 1% of all the coffee beans picked and harvested get the privilege of being air roasted. That’s it. We’re proud to be one of the only coffee companies in the world to produce air roasted coffee. Because after all, it tastes the best.
Nearly all of the other of coffee in the world is drum roasted. But roasting a bean the right way can make all the difference when it comes to the flavor of your coffee. Proper roasting won’t turn average beans into amazing beans (you have to pick the perfect bean for roasting first!). What proper roasting will do is bring out the best in quality beans. And air roasting brings out a bean’s best qualities.
The AIR Roasting process
The air roasting process we use at Okyrie Royale works like this:
- Suspend the beans by roasting them on a bed of 680 degree hot air called the fluid bed (the fluid bed is a vortex inside of the roasting chamber. The vortex allows each individual bean to be roasted evenly and to perfection.)
- When the coffee beans pop and crack during air roasting, a skin on the beans called the chaff is blown away from the beans and into a separate chamber (this is important because if the chaff stayed on, it would burn and smoke, giving the coffee a somewhat bitter, smoky flavor that would mask the natural flavor of the specific bean)
- The heat of air roasting is evenly distributed throughout the entire batch of coffee beans
- Once the desired roast level is reached, digital controls cut off the heat source and trigger a cooling process