Coffee air motion roasting – its in the taste!


We manufacture Air-Motion Coffee Roasters – reinventing the Coffee Roasting Industry with the latest cutting-edge Air-Roasting Technology

Are you are a coffee lover who enjoys to explore new ideas and find innovative ways of making that beautiful cup of coffee taste even better?

We absolutely love coffee and everything that goes into producing the finest quality beans, from cultivation and harvest in the lush mountains of the tropics, to air-roasting the beans to perfection before they are enjoyed in a delicious cup of coffee.

Why Air-Roasting?

Drum-roasting is the traditional way to roast coffee. We believe tradition can serve us, but we want to avoid being mired in a tradition if it makes us resistant to innovation.

The new Air-Motion Coffee Roasting technology is a first in the world, offering a highly sophisticated and interactive roasting experience for both the novice and experienced coffee roaster.

How It Started​

After roasting coffee in his own coffee roastery since 2011 and receiving accolades for having one of the best coffees around, the passion and love for coffee has set co-founder and co-owner, Julian Platt, on a mission to revolutionize the coffee roasting industry, making coffee roasting available and accessible to anyone who wants to do it.

Research & Development

Working closely with engineers on the fabrication of the roasting machine, an electrical engineer on the brains and control panel, together with Julian’s experience and study of heat transfer during the roasting process, AIR-MOTION was born, a machine that is simple yet sophisticated in its technology and the design being catapulted into the cutting edge of technologies used in the roasting of coffee today.

Air vs Drum Roasting

There are many differences between the two main types of roasters and here are a few of the main ones that led us to prefer air roasting over drum roasting.

  • The longer and hotter the beans are roasted, the more flavor escapes
A commercial drum roaster can take 15, 20 or more minutes to roast a batch of green beans. The same batch size of green beans can be roasted in 10–12 minutes in a commercial air roaster. The longer the beans are subjected to roasting temperatures, the more flavours and aromas volatilise away.
  • Air Roasters provide consistent temperatures to all of the beans in a batch

Fluid bed air roasters are called ‘fluid’ because of the fluidity of movement the beans are allowed, not because water is involved.

Hot air coffee roasters are a lot like hot air popcorn poppers. The beans float on a bed of air in the roasting chamber, allowing all of the beans to be heated to exactly the same temperature at exactly the same time. Degree of temperature directly correlates to degree of roast.

In drum roasters, the beans sit in the drum and are stirred with a mechanical arm. Depending on whether they are directly on the drum surface or in the middle or top of the batch of beans, the coffee beans reach the optimum temperature and ultimately the ‘second crack’ at different times, resulting in an inconsistent roast. Roasting can be uneven and some beans that remain in direct contact with the cylinder too long are scorched. This is a much less controlled method.

  • Drum Roasters trap and burn coffee bean chaff

In a drum roaster, much of the chaff that comes off of the roasting coffee beans remains in with the beans throughout the roast. The chaff burns and smokes, causing a burnt flavor, especially in dark roasting.

In an air roaster, the chaff rises into the cyclone and is deposited into the chaff collector as it comes off of the beans. It does not burn and damage the flavour.

  • Air Roasting is easy to control and duplicate.

Air roasting provides the roaster exact control over each batch of coffee. Beans are roasted ‘to temperature’, in hot air roasting, rather than ‘to color’, as with drum roasting. Color matching is much more subjective.

When each batch of coffee is roasted to precisely the same temperature, roasters are better able to yield coffee batches that are consistent in color, flavor, undertones and aroma. The degree of roast is known at all times and is easy to duplicate accurately. Drum roasting relies more heavily on the experience and opinion of the individual roaster. Batches are not as easy to duplicate.

These are the main reasons one would choose an air roaster over a drum roaster. The drum vs. air argument has been going on for a long time. Most consumers do not know the difference. They just know what they like and as the average person’s palette is becoming more educated, they are turning away from the traditional burnt taste of drum roasting.





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Our vision

“To revolutionize the coffee roasting industry with the Air-Motion Coffee Roaster, making it accessible to anyone through cutting edge technology, ease of use yet sophisticated in its delivery of quality.

With an Air-Motion Coffee Roaster, anyone can do it”…


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