Maximising AROMA of the coffee during roasting

During the Roasting process on the BR1200 Roaster, we have over 30 parameters that we can adjust to provide the optimum Roasting Curve for your coffee. Once we have developed your unique roasting profile it is stored in our roasting computer and can automatically be repeated time after time.
We strive to make sure that a developed coffee has been roasted in such a way that it doesn’t display any undesirable savoury “organic” flavours (stem, corn, grass, peanut shell, capsaicin, wheat etc.) and its structure has been broken down enough for water to be able to enter and dissolve its flavours (soluble).
One of the methods we use to maximise the aroma of the coffee is to adjust the flow of fresh air coming into the roaster as opposed to the recycled hot air.
We begin the start of every roast with 100% FRESH AIR for the first minute or two. This allows for any unwanted particles to be burned off and extracted from the roaster.
We then begin to utilise 100% RECYCLED AIR until we achieve the first colour change. This not only provides efficiencies in heating and better control it also allows us to circulate back into the roaster all the fantastic aromas that are developing through the roast cycle.
As we drive towards the first crack, in which the bean doubles in size, becomes a light brown colour, and experiences a weight loss of approximately 5%, we now want to eliminate any poor aromas that the beans are emitting. Around 175°C the bean becomes exothermic (giving off heat) this means that the beans are heating themselves. We therefore move towards 100% FRESH AIR as part of the process. The transition from 100% RECYCLED AIR to 100% FRESH AIR through the roasting curve will depend on a number of factors and is unique to each roast profile.
OUTCOME : the perfectly developed bean.

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