There is even more to the story !
The
unfortunate part about marketing claims vs. true development and
technical improvements is that the marketing claims focus on changing
perception rather improving the equipment. It is the easy way out which
in this case does nothing for the local air quality if someone planted
trees hundreds of kilometres away. The article cited does not mention
that it took a decade to reduce the Roastaire™
emissions to a small fraction of conventional roasters. In the process
the energy required to roast was reduced to about 1/6 of a conventional
coffee roaster.
The Roastaire™
was designed for the Café environment where people can observe the
roasting process. We refer to that as the "theatre of roasting". The
roaster is a compact unit that includes Chaff Cyclone, SmokEater™
(pollution controls), Pneumatic Bean Conveyor, and a Packaging Silo.
The roaster is approximately 6.5 feet high. The roaster is controlled
by a computer based Roast Monitor which also configures the roaster,
through the use of pneumatic valves, for the various modes in the
roasting process.
More information is given in the post "Sustainable Design Follows Function"
such as the attention given to ergonomics. An obvious example is the
placement of the Loading Hopper which is placed at counter height rather
than above the RoastMasters head. The roasted beans are quickly cooled
internally so that the smoke can be neutralized before it is vented.
The aim has been to improve and streamline the roasting session. Cooling with a sustained blast of cool air within the Roasting Chamber means that the RoastMaster does not need to compensate for the roasting that takes place between the time of the decision and the moment that the beans are lowered below their combustion point. The sum of the drum RoastMaster's reaction time, Roasting Chamber evacuation time, plus the actual time it takes to sufficiently cool the beans to stop the roasting process means that the RoastMaster must anticipate the final roast a minute or more in advance. In drum roasting the process is analogous to "duck hunting"; if the hunter aims for the duck they will miss. The hunter must shoot ahead of the duck by a distance that varies with variables such as height and speed of the duck. Similarly skill and much training is required to anticipate the time required to get the correct drum roast. The drum concept does not make it easier for the RoastMaster but that analysis will have to wait.
To help improve the efficiency of the Roastery the roasted beans are pneumatically conveyed to the packaging area where they can be weighed and placed directly in the bins.
The Packaging Hopper can be mounted to the wall or placed on a table or counter. It can be placed directly over the scale if the RoastMaster finds it more convenient.
Café owners that buy roasted beans see " FRESH Coffee! " post are simply paying for someone else's roaster without getting all the benefits.
* Horse trading is an idiom used to describe negotiations, especially where these are difficult and involve a lot of compromise.
* Horse trading is an idiom used to describe negotiations, especially where these are difficult and involve a lot of compromise.
