AIR ROASTING IS BETTER
We use an original small-batch Sivetz roaster, invented by the founder of air roasting, Michael Sivtez. Drum roasters tumble the beans against the scalding hot metal interior, often burning the chaff (outer husk of the bean), causing it to sometimes smoke and leave a bitterness from the burnt husk.
Air roasters, like our Sivetz, use hot air continuously pushing through creating a vortex, or a "fluidized bed", giving an even roast to each bean.
LESS CHAFF THAN DRUM ROASTING
Traditional drum roasters can have a variance from one batch to the next, while air roasters are not only more consistent, but leave substantially less chaff. The chaff is the protective outer husk of the bean. It's that paper-like flake you seen in your grounds. Chaff distorts the flavor of the bean which can change with each batch. This is why air roasted beans are smoother, less acidic, and less bitter.