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Need advice to decide between Probatone 12 & Buhler 20
Hi all!

I have spent the last few weeks to decide which roaster to upgrade.

Currently I have a 5kg classic drum roaster.

I have two options: Probatone 12 or Buhler Roastmaster 20. From what I understand, those two roasters have different method/style; Probat (Drum Roaster - Semi Hot Air) & Buhler 20 (Drum Roaster - Full Hot Air).

What is the main differences in terms of roasting style & outcome between both roasters? I have no experience on full hot air roaster.

- I focus on roasting commercial to low grade coffee, with only few medium-sized clients who are in specialty coffee.
- My current output is 900kg to 1,200kg monthly.
- I have roasted with few brand of roasters in the past: Toper, Joper, Probat, Giesen, Fuji Royal, Yang Chia (But not Buhler)

Hopefully you guys can help me to decide which roaster suit my needs? Thank you in advance!

Edited by crotzky on 11/03/2019 3:40 AM
Before pulling the trigger I would suggest sampling the coffee at a shop using a Loring if you aren't able to find one using a Buhler. The Loring is very similar in that it is fully convective heat and recirculates a % of the exhaust. The Probatone 12 will give you similar results to what you've gotten from the machines you listed in your post. I noticed you've used a Joper which should be half way in between the Buhler and Probatone as it's design (from what I remember) utilizes a power burner and does not apply closely coupled flame to drum.


In examining features of the Probatone, it appears to also have a premix power burner as the Joper.
Edited by allenb on 11/03/2019 5:54 PM
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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