Around 13% of coffee in the world is roasted with the hot air method that Oregon Coffee Roaster uses. The Sivetz hot air roaster allows each bean to develop its naturally distinctive flavor without the smoke and tar contamination that occurs in many roasters. You will gain confidence as you try new coffees and note the subtle differences, especially when you keep returning for more!
Few people realize that the manner of roasting has a great deal of influence on the taste of the final roasted beans. For example, due to their high operating temperatures (over 800 degrees F), rotary steel cylinder roasters which are traditional in the trade, cause scorching of the beans and oil to release. This oil can coat all the beans and smoke from burning chaff fumigates the beans, giving them a harsh, biting, and (in dark roast) a burnt taste which is “dirty.”