Originally posted by Lyrebird
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Ive found the "old school" discussions around coffee roasting Environment Temps (oven temp) to be the most useful in producing well developed / minimum defect coffee.
In practice ive roasted many 1000s (over 10K) batches of coffee using popcorn machine, coretto, various small drums and KL air roaster (pimped popper).
My insulated / well pre heated (250C) solid SS gas fired drum (400g rated) with a 250g batch can roast properly developed / not baked / not scorched in 7.5 to 9 mins by treating it more like an oven but i have direct control over thermostat. The drum spins at 65 rpm and the seeds spend more time falling through the air.
I dont think 15 to 20 min coretto roasts are in any way close to a properly setup commercial spouted bed, this is pretty easy to pick in a blind cupping.
If you want to try a great fluid bed roast, where the engineer that designed the roaster actually roasts the coffee try getting hold of some Mountain Air coffee from USA, hot air roasting done really well.
In the end its just cooking, like any other seed / vegetable. Starting with a cold oven Vs hot one does different things and sous vide is different again. One only has to have experimented with different ways of cooking sweet potato to get this.
Im just a half arsed cook / coffee roaster with tonnes of experimentation under my belt, I will leave complex physics to those better qualified to discuss.



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