Monthly Archives: July 2013

Coffee Tasting – Why Air Roasted ?

In 1983, The Brecheisen family introduced air roasting to Arizona. After searching for the best coffee, we chose the Sivetz Roaster. The air roaster was invented in the early 1970’s

Burlap bagsby the renowned chemical engineer and coffee industry maverick, Michael Sivetz. The Sivetz Roaster is unique in its use of hot air instead of a hot surface to heat the coffee beans.  Sivetz invented and patented this method for roasting coffee which was a revolutionary way to transfer heat to roast the coffee beans. There many reasons why there are a rapidly growing number of roasters choosing the Sivitiz fluid bed method.
Traditional drum roasting uses a direct heat source for roasting. Drum Roasters roast the coffee beans in an enclosed cylinder drum heated from below. The design dates back to the early 1800’s. Coffee beans are rotated in mass at high temperatures that can scorch or tip coffee.  With the air roaster no tipping or hot spots occur because of the rapid air flow. The coffee is roasted using a “fluid bed” of hot air. The “fluid bed” meaning the beans suspended in air while roasting have little contact with the roaster wall.

Why the Air Roasting Process is Better:

• Air roasting improves the consistency the taste of the coffee. No tipping or hot spots occur because of the rapid air flow. With the beans suspended in air while roasting have little contact with the roaster wall produces a more evenly roasted bean.
• The fluid bed produces a vortCoffee Beansex inside of the roasting chamber.  The vortex allows each individual bean to be roasted evenly and to perfection.
• The heat is transferred to the bean in a consistently clean way by air.
• Chaff is blown away from the beans and into a separate chamber (this is important because if the chaff stayed on, it would burn and smoke, giving the coffee a somewhat bitter, smoky flavor that would mask the natural flavor of the bean.                                            • The air flow in the roast chamber does not allow carbonization to occur.
• The digital bean temperature accurately measures the temperature. This information is important because, the degree of roast is known at all times, as well as allowing easy settings for different degrees of roast.
• Air- roasting is known for producing a brighter, cleaner, better tasting and more aromatic coffee which makes all the difference when it comes to the flavor of your coffee.

Passport Coffee invites you to “Taste the Difference”. We have been roasting coffee for more than 30 years. Taste why roast after roast is always consistent.

If you want to learn more about our air roasting process, come see our facility for a free tour! Contact us (480) 948-1419.