Air plays a vital role in the roasting process with the new SAMPLE ROASTER, as any heat transfer to the coffee beans takes place in particular via convection. To this end an electrically operated hot air unit generates the energy for the roasting air, which is guided through the roasting drum.

Shovel blades circulate the coffee beans, leading them through the hot air flow. This strict separation of movement and air is the basis for anhomogeneousand reproducible bean appearance. The SAMPLE ROASTER has a batch capacity of 200g and is therefore particularly suitable for the evaluation of various green coffees, the development of recipes and the creation of blends