In this video I talk about different styles of drum roasters and how they use airflow differently depending on the placement of the blower in relation to the energy source. There are a number of styles that I don’t touch on, namely pure Transfer of heat through the bulk movement of a fluid. In the case of coffee roasting, we discuss convection in the context of heated air moving as a fluid through a roast chamber. roasters or even the Loring Smart Roast which is billed as a hybrid roaster but seems to me to definitely be more convection based. Anyway, here’s the video.