THE ORIGINAL FLUID BED
ROASTER, reimagined.
efficient, precise, and repeatable.
Now controllable.
invented here
Michael Sivetz is the inventor of fluid bed air roasting.
Dependable
Our roasters are operating globally with a decades-long track record.
heritage-built
Proudly manufactured in Oregon since 1976.
MADE to last
Designed and constructed with old school values.
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SIVETZ SRM15
FLUID BED air Roaster
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The rotating fluid bed levitates the beans on a fluidized bed of hot air, keeping the beans in motion and not scorching on hot surfaces. A steady stream of forced air rotates the mass of beans in a cyclone, and simultaneously applies controlled convective heat to the beans. Applied heat is going directly to the beans, and not to a drum.
Heated air is applied evenly to the total surface area of each moving bean, allowing for the rapid and uniform transfer of heat and full control over the roasting environment.
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CONVECTION IS KING!
Clean Beans -
The rapid movement of air in the roast chamber is very effective at separating the chaff and other debris from the beans.
Since the heat is transferred directly to the beans (not to a drum first), roast times are generally shorter than on a drum roaster.
Convection is the most controllable and measurable way to heat beans. Without a drum as a barrier to the beans, adjustments made to the convection rate have near-immediate effects on your roast profile.
Rapid airflow keeps the beans moving and uniformly roasts the beans.
The high degree of control over the convective transfer of heat leads to improved consistency and precise repeatability.
Cool Beans -
Optional water spray cools beans down quickly before exiting the roast chamber.
As Seen in Roast Magazine
keep it simple
Simple to roast. Simple to clean. Simple to maintain. 
Roast More
Roast consistent batches with shorter roast times, less downtime, and less defects.
Roast Efficiently
Convection is the fastest and most controllable way to transfer heat to beans.
Roast Consistently
With less roast defects and repeatable recipes, there is little room for driver error. 
our story
About Sivetz
Michael Sivetz spent most of his life researching and studying the entire chain of the coffee trade, and sharing what he discovered with the rest of the world through the publication of numerous books and articles on coffee quality and coffee technology. Beginning in the 1950s, his early experience as a pioneer in the field of large scale coffee processing opened his eyes to that fact that the big coffee players were more concerned with profit than quality, and that consumers were being duped into believing that their mass produced products (pre-ground coffee in a can and instant coffee) were the pinnacle of taste and aroma.
OUR Clients
Testimonials
What They’re saying…
“I am pleased that the SRM15 gives me full control over the inlet air temp and airflow. When I make adjustments, the roaster responds immediately.”
- JEREMIAH FOX
LAKE GENEVA COFFEE Roasters
“It’s quality and consistency has always been what keeps our customers coming back for more.”
- Jason Lewis
Steam dot Roasters
“The quality, engineering and features on these roasters improved enormously in this generation…”
- Walter Yeoman
Aircoffee.nz
