Thursday, July 08, 2004


calling mr. sivetz

me no expert on coffee roasting technology, but this sounds just like another fluid-bed roaster to me. . .

or is there something about don chisholm's coffee roaster i'm missing? i dunno!

it's useful for coffee lovers -- even those who don't roast their own beans at home -- to understand a little about coffee roasting technology.

in general, the common wisdom is that fluid-bed roasters, such as those pioneered by coffee industry great sivetz, enhance a coffee's innate brightness. this happens because fluid-bed roasters generally roast the coffee more quickly, thus preserving more of the bean's natural sparkle.

in contrast, it is conventionally said that drum roasters enhance a coffee's body or mouthfeel and help develop the so-called "deeper" flavor notes, some of which come from the slightly smoky tastes the coffee can acquire in the drum.

in the u.s.a. at least, most pro roasters still seem to generally prefer drum roasting, altho' there are quite a few vocal & avid fluid-bed advocates out there. . .this a bitter debate, one in which frankly i lack the expertise to take a position!

posted by fortune | 9:09 AM | top | link to this | email this: | | | 0 comments