To get even, quality roasts, you want to be sure the green coffee is rotating in the roast chamber! This quick video demonstrates how…
Overloading the Popper roast chamber will mean the coffee on the bottom will scorch and burn, while the coffee on top will be under-roasted.
To find the best batch size for you, you can test the rotation visually over the first 30 seconds of roast time. Here are examples of insufficient agitation, and very good agitation. Once you find the best batch size, weigh out your coffee on a gram scale for every roast! It’s the way to get consistent results.
Ideally, in an air roaster you will see coffee not only rotate, but also “bubble up” from top to bottom as the coffee loses mass, initially in the form of water content.
And by the way, this applies to all other air poppers and roasters that use centrifugal air movement.
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