How Does an Air Roasting Machine Reduce Scorching and Bean Defects?
Roasters often deal with scorching, tipping, and uneven development even when profiles look correct on paper. These defects usually appear because heat touches beans in ways you can’t always control. This blog explains how an air roasting machine solves those problems by changing how heat travels, how airflow moves, and how beans react during roasting. It's here to help you rethink your roasting decisions with clear, practical explanations. Keep reading to understand why small changes in roast physics can dramatically improve consistency across every batch. How Does Airflow Change the Way Heat Reaches the Beans? One of the main questions roasting professionals consider is how airflow influences heat delivery. In an air-based system, beans remain suspended, allowing hot air to reach the entire surface area at the same time. Because the beans are not repeatedly hitting a hot metal surface, they avoid the direct-contact points that often cause tipping and local scorching. This...