I'm looking to hire someone to teach/help me to find the best roast profile for the 3 types of coffee that grow on my farm in nicaragua. I live in LA, but but could go anywhere in so cal with my Behmor for a roasting lesson. Please contact me if you're in
The fluidbed seems really active at the beginning of the roast - I thought the most efficient way to transfer heat in the bean mass (at the beginning of the roast at least) is to maintain as much contact between the beans as possible while still achieving enough circulation as to avoid scorching from the perf plate?
This roaster (and other FB builds videos I've seen) also have a really high fluidized bed with seemingly very little contact with other beans relying entirely on the hot air to progress through the roast.
Not sure. I think slower movement would be necessary where heat output is limited so as to take advantage of what heat you have. Where heat is plentiful it could be that rapid movement gives better uniformity?