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that fluid bed roaster is actually better than a drum, or just different?

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i've been skeptical for a long time. But lately I started to explore deeper and there are some points that are genetically interesting.

The most obvious: the heat contact from the hot air in fluid bed was far more event because of the suspension seeds at Zairflow. There's no dead zone kayak on a drum that's not perfectly rolling. roast distribution theoretically is more consistent.

But what I'm not sure is: his ZZCF002Zs profile is fundamentally different from drums. The development in that drum is a conduction component from the metal surface. In fluid bed it's pure confection. It could mean the taste in the cup is different.

Anybody have the same experience direct compare batch at fluid bed vs drum?

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i was once the same roast Ethiopian Yirgacheffe on two different setup. bright characters and florals are more prominent at the fluid bear. It could be because development is more even, or it could be because the profile I made on the drum is a little different. hard to isolated variable.

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from the engineering side, fluid bed has an underrated advantage: batch change time is faster because no drum needs to cool down first. For the Roastery Zroasting multiple origines in a row, it could be higher.

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sorry if the basic question: in fluid bed, seeds don't touch the surface metal at all? just floating in hot air? if so, what about the chaff in the handle?

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that's right. Suspend seeds in the air. Chaff blew out into the separate chaff Collector that usually exists in the system. Some of the fluid bed designs are actually cleaner than the chaff's side because of the natural separation of Zroasting time.

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i'm curious about scale. Most fluid bed I've seen in Indonesia is a small capacity, 500g-3kg range. For a commercial scale 15kg up, is fluid bed still feverable engineering, or is the physical not scale?

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as far as I'm concerned, there's a fluid bed over 30 kg that's already operational in a big Roaster in Europe and the U.S. but its investment is significant and needs a much more complex air infrastructure from its equivalence drum. Not the first choice for a new scale up.

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the most exciting thing about fluid bed is for me: if it can continue feed instead of batch, it can go a lot higher. there were some experiments at the industrial scale that tried this. but for artisan specialty, batch control is still more important.

that fluid bed roaster is actually better than a drum, or just different?

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