A clear overview of why convection roasting delivers cleaner flavor, higher consistency, faster batch turnaround, and greater efficiency for modern coffee roasters.

Most recipe systems currently offered (air and drum) are based on burner % or time, neither of which accurately measures the actual conditions inside the roast chamber. Our recipe system is based on IT/BT profiling: changes throughout the roast are being made to the Inlet Temp (IT) based on targets being reached by the Bean Temp (BT).

Operating 7 days a week for most of the year, this machine has produced well over 2 million pounds of beans! When asked about blower motors needing replacing, Tyler Hansen responded “We never even had to replace the motors…just refurbished them.”

Michael Sivetz was one of the first to publicly point out the exploitation of farmers and the negative impacts brought about through coffee commoditization.