There’s a lot of mysticism around coffee roasting, but in the end it couldn’t be simpler. Take a bunch of beans, heat them up evenly, and stop before they get burned. The rest is details.
And the same goes for coffee roasters. The most primitive roasting technique involves stirring the beans in a pan or wok to keep them from scorching on the bottom. This works great, but it doesn’t scale. Industrial drum roasters heat a rotating drum with ridges on the inside like a cement mixer to keep the beans in constant motion while they pass over a gas …read more
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