Comparison
Temperature Curve
Temperature Curve of VORTECS- PRO Compared to Other Brands’:
(Similar Batch-sized Roasters–X Brand & Y Brand)
In Temperature Zone A, the balance point on a VORTECS- PRO is comparatively lower with a shorter time, meaning the drum has a better heat-transmission rate). The balance points on X- & Y-Brands are comparatively higher than that on a VORTECS- PRO. During this temperature zone, a higher percentage of contact heat from the drum would cause more raw taste in the coffee.
In Temperature Zone B, the air-temperature on a VORTECS- PRO rises very fast, meaning it has a better convection heat effect. The air-temperature on X- & Y-brands roasters at this stage cannot go up to 200C above, meaning they rely on more contact heat from the drum to roast coffee, whch might cause more smokey bitterness and dryness in the taste.
The innovative-designed drum is efficiently great in heat-transmission, which provides more even roasting environment and the most effective convection heat. You can repeat perfect roasts and obtain perfect clean cups by using a VORTECS- PRO roaster.
Airflow
There are two ways of airflow in a VORTECS- PRO drum when it’s rolling. Such airflow forms a tornado-like force that combines with the heated air in the drum. This type of hot twisting air is the main way of heat in a VORTECS- PRO, and with such special design the roast results taste exceptionally clean and sweet, while more brightness, details of flavors, and longer aftertaste kept in your cup. What more can you ask for a “complete” cup of coffee?
X- & Y-brands’ roasters rely on mostly the contact heat instead of convection heat because their designs of structures have restrictions. The heat flows in both brands’ are somehow like a turbulence with no regulated patterns of flows, which interferes the effect of convection heat to play its game right.
Flame Type on VORTECS- PRO:
Coffee roasting is a continuous heat transmission process. Heat sources that usually take effect on coffee are contact heat, convection heat, and radiative heat. With many years of actual roasting experiences and research, in order not to damage the bean structure too much that leads to bad roasty flavor caused by improper flame type, we choose this type of flame nozzle.
The advantages of this flame nozzle are less agressive flame shape, effective heating, & flexible adjustment. When it comes to roasting specialty coffee, this type of flame nozzle is the very type you need.
