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Campden BRI logo

Small–scale coffee roaster

Our small–scale roaster is ideal for evaluation of coffees, as well as training in different approaches to roasting coffee.

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Transcript

Roasting is the key process in the development of flavour and aroma for coffee products.


This small–scale roaster operates as a spouted bed roaster, mimicking industrial–scale fluidized bed equipment. Green coffee, which has little flavour or aroma, is loaded into the glass roasting chamber. It is then heated in a stream of hot air. It takes a 250 gram batch of green coffee beans, and is ideal for small–scale evaluation of coffees, as well as training in different approaches to roasting coffee. We also have a production–sized 10 kilogram batch roaster available for use in larger–scale product or process development trials.


Colour and flavour develop during the roasting process. This typically takes 4–5 minutes in a fluidized-bed roaster, although up to 10 minutes is also common.


After roasting, the beans are cooled automatically in the roaster, using a stream of cold air.


About 230 grams of roasted coffee beans are now ready for tasting and further analysis.