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And No, You are Not Going to “Blow Away” your Coffee’s Flavors Airflow in coffee roasting has always been somewhat misunderstood. Many newer roasters worry they will “push out” flavors if they turn the fan on too high, while others underplay its importance altogether. The reality is much more practical: airflow is primarily about creating a clean, stable roasting environment. Let’s break this down across 5 important areas. Why You Need Airflow When Roasting Coffee The roasting drum is an…

When coffee is being roasted, it loses moisture, increases in temperature, changes color, and starts chemical reactions that create the magical flavor developments (until you decide to rapidly cool the beans & stop most of those reactions) – All of this is driven by the energy applied onto the coffee beans in the form of “heat”. So, it is safe to say that if you master heat transfer, you’ve already mastered coffee roasting at its essential core. During the process,…

When it comes to starting (or expanding) a coffee roasting operation, one of the first and most important decisions you’ll face is selecting the right roasting machine. Beyond brand, fuel source, or tech features, *capacity*—the size of coffee batches a roaster can handle—is a foundational choice that can shape your workflow, flexibility, and business growth. In this article, we’ll break down why roasting machines come in different capacities, look at the most common sizes available today for specialty coffee roasters,…