Howdy folks, doing some research on home roasters. It appears the options with drum roasters are where the drum is heated directly by flame for conductive heating, and/or hot air is blown into the drum for convective via an air heater (appreciate there will be some heating of the bean from the residual heat in the drum from the preheat).
My question is, does it limit the range of roast profiles/flavour/aroma possible from beans to be limited to only convective heating for instance? Looking at a Taiwanese roaster, it appears to use an electric heater to blow hot air into the drum. Just a bit unclear how this will effect the roasts?
Cheers, no doubt my question is too basic and i'm opening up a can of worms..
My question is, does it limit the range of roast profiles/flavour/aroma possible from beans to be limited to only convective heating for instance? Looking at a Taiwanese roaster, it appears to use an electric heater to blow hot air into the drum. Just a bit unclear how this will effect the roasts?
Cheers, no doubt my question is too basic and i'm opening up a can of worms..

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