Hot-air roasting (fast roasting)
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German: Heißluftröstung (Schnellröstung) Also known as: Schnellröstung, Fließbettröstung, Industrieröstung
A roasting method in which coffee beans are heated by a strong stream of hot air; in industry often a fast roast lasting only a few minutes.
In hot-air roasting the coffee floats or swirls in a stream of very hot air that transfers heat quickly. Industrial plants often roast large quantities this way in just a few minutes, saving energy and time. Similar fluid-bed principles are also used in small roasting devices.
With very short roasting times the core of the bean may be less developed than the surface, and some acids and bitter compounds break down differently. Roasting time alone does not decide quality, however; what matters is its interplay with the green coffee and the roast profile.
Related terms
Bitter compoundsRoast levelRoastingDrum roasting (slow roasting)
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