Drum roasting (slow roasting)
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German: Trommelröstung (Langzeitröstung) Also known as: Langzeitröstung, Trommelröster, Drum Roasting
A classic roasting method in which coffee is roasted over a longer period in a heated, rotating drum.
In a drum roaster the green coffee is tumbled in a rotating metal drum and heated by contact with the hot wall and by hot air. A roast usually takes about ten to twenty minutes. The roaster can adjust temperature and airflow during the process.
The slower roast gives the beans time to develop evenly from the outside in. Smaller roasters often advertise with the term slow roasting, which however has no legal definition. After roasting, the coffee is cooled quickly.
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First crackHot-air roasting (fast roasting)Roast levelRoasting
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