February 2, 2015

What Is Direct-Flame Coffee Roasting?/直火コーヒー焙煎とは?

This post is intended for the Japanese audience.

In Japan, direct flame coffee roasting is thought of as roasting coffee beans in a perforated drum with the gas burner underneath it, so that the beans can come in "direct" contact with the flame via the holes in the drum.
A description of direct-flame roasting can be found here. Scroll down and see under Direct-fired cylinder.
In the UK, however, direct flame coffee roasting is roasting coffee beans in a perforated drum with the gas burner inside of it.
直火焙煎の説明がここにあります。スクロールして、Direct-fired cylinderの欄を見て下さい。

Here are links to some interesting websites and videos.

From here:
My Whitmee roaster is a legacy of the era when Great Britain had few rivals anywhere in the world in building machinery that excelled in both form and function. The roaster features a perforated drum with the gas burner mounted inside – a style of roaster radically different than those built today. “Direct flame” roasters were nearly universal in Europe and the United States in the years between WWI and WWII, but went out of style because of their low fuel efficiency and the extensive training needed to operate them properly – not because their coffees didn’t taste good!

From here:
Flame roasting may take more skill and be more volatile than modern industrial roasting methods, but we believe it's worth it for the unique flavours imparted on our beans. Thankfully, generations of Thomsons customers agree.

Our direct flame roasting technique hardens the casing of the coffee beans. This allow us to achieve high roasting levels - such as our Full French Roast - whilst protecting the delicate flavours often lost via contemporary machinery.


You can see the company's Whitmee coffee roaster in action from this video.

You can see another Whitmee coffee roaster in action at another company from this video. View the video at 1:33 and after.

You can see a manual direct flame coffee roaster from video 1 and video 2.

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