ROASTER DESIGN
Designed
to disrupt.
Is coffee roasting an art or a science?
We say it’s both — a carefully cultivated blend of instinct and intellect, chemical reactions and creativity. Each approach relies on innovation to push us toward progress. We believe that includes coffee roasting.
At Air-Motion Roasters, we’ve dared to play with a better way to roast our beans.
We wondered: Could we create a superior product by combining the magic of both conduction and convection?
Could we harness natural elements like air and gravity to bring out the best in our beans?
There was only one way to find out.
It takes courage and curiosity to tackle tradition.
Air-Motion Roasters is the result.
GET TO KNOW HOW WE FLOW
Our Design
Elements
IMMEDIATE HEAT RESPONSE
Roast Chamber
The roast chamber consists of a precision cone-shaped stainless steel tube with a perforated base.
Hot air enters at the base, centrally lifting or spouting all the beans. As the controlled air flow dissipates, the beans cascade down the chamber walls and recycle down to the hot air lifting point.
This allows you full control over the roast’s conduction and convection balance, managed by the temperature controller and sensing probes (thermocouples) built into the roast chamber.
CLEAN BEAN MACHINE
Cyclone Extraction System
Initial dust, smoky air, and chaff given off during the roasting process are immediately extracted, diluted with excess air, and passed on to the powerful cyclone unit.
With extremely high efficiency, the solids are separated from the air and collected in a removable container, periodically emptied as needed. The cyclone fan then discharges the treated air to the atmosphere.
When you’ve identified your roast is complete and the heat is switched off, you have the option to apply a fine mist of water onto the top of the roast chamber to cool it and prevent continued roasting.
DATA TRACKING
Touchscreen Interface
The touch-screen interface charts five graphs in real time:
- Element temperature
- Bean temperature
- Bean Rate-of-Rise (RoR)
- Blower speed
- Element control
It also records First Crack, development time, percentage of the roast time, and the total time of the roast.
Internal roast profile data logging capability.
CONTROL CENTRAL
Work Station
Includes control dials, adjustable LED work light, mesh dust extractor, and bean retainer lid.
A COOL FINISH
Cooling Tray
When ready, the beans are dropped through an exit chute into the cooling tray with agitator arms churning over a perforated bed to reach ambient temperature.
