The Reasons why Induction Heating Makes a lot of Sense for Coffee Roasting
Vložit
- čas přidán 4. 11. 2023
- Inventor of the all-electric Bullet coffee roaster Jonas Lillie explains why induction heating makes a lot of sense for coffee roasting.
Induction heating is the core technology of the Bullet roaster and shares many similarities with gas roasting. Especially in terms of responsiveness when you adjust the temperature. That is one very important factor in coffee roasting.
Jonas is also the CEO of Aillio.
This chapter is the first in our new Bullet Points series where we dive deep into different aspects of coffee roasting. We also discuss Aillio as a company and what you can expect from us. We look at how the roasters are made and how the technology works.
Stay tuned for more!
Follow us on instagram here: aillio
#coffeeroasting #coffee #coffeeroaster #specialtycoffee #aillio #bullet - Jak na to + styl
We love our bullet. The Bullet handles our commercial roasting at Hazard Coffee Company. We are daily roasting 1kg batches back to back all day.
I'm confused... I thought the Bullet had heating elements under the drum. I didn't think that the induction was built directly into the drum. I've had mine for 5 years and I've just learned something new.
what is under the drum is the high current coil which generates the magnetic field. This coil itself does not get hot, it only transfers the energy to the drum.
Will the AiO introduce a way for the air to also be heated while roasting?
Question on thermal cycling. I work on cars and one of the issues you see on exhaust manifolds which heat up and cool a lot is that the thermal cycling will eventually fatigue the metal, do you anticipate this to be a future concern on the bullet?
Good question. The temperatures on the drum are less than on an exhaust manifold (maximum 340 C), so I don't think this would ever become a problem. In any case, other roasters would have the same problem as they are heated to about the same temperatures.
One more question: What are your thoughts on "soaking"? Is it effective on the Bullet and do you recommend it on more delicate or natural processed coffees?