Small batch roasting: gas vs electric?

[REDrum]

Having never done a taste comparison, could people share their taste experiences between roasting in gas vs electric (fluid bed) roasters? I'm looking into small (<3lb) bench-top shop roasters options.

Thnx

[Coffee Forum]

[DirtyDave]

Having made small roasters that utilize both gas/electric (either/or) heat sources, I can unequivocly state that electric heat is the superior
choice.
It imparts no flavor from byproducts of combustion, simple as that.
Controlling electric heat is also more precise (if you're willing to pay for the proper controller).
See youtube: coffee roaster by Dirty Dave Customs

[REDrum]

Interesting...

Any noted/significant roasting differences between fluid bed and drum process? Total newb here...

Thnx

[DirtyDave]

The most important factor in the diff is: you know what temperature the air that is cooking the beans "is", not so with a drum (or the drum skin temp).
Second, convection is a more efficient means of heat transfer, roasting the beans faster with lower heat.
In extremis: my roaster uses a max of 550 degs F and does a roast in 4 minutes (most Sivetz style roasters take longer with the same heat.)
Other advantages/disadvantages are more subjective, and up for debate.
I prefer roasting with air.

[Dan]

Might I add that today you don't have to choose. We manufacture a 2 Kg shop roaster which implements both drum and restricted fluid bed roasting.
Why not benefit from both the worlds?

[REDrum]

Might I add that today you don't have to choose. We manufacture a 2 Kg shop roaster which implements both drum and restricted fluid bed roasting.
Why not benefit from both the worlds?

And who might "we" be?

[Dan]

REDrum, you're right - forgot to mention...
"we" are Coffee-Tech Engineering.
Our roaster that I'm talking about is the SOLAR shop roaster. You're more than welcome to see it on our site.

[kanyevil]

It comes down to the question,

do you like your steak panfried or grilled?

The debate comes from preferrences rather than actual differences. I could be wrong. Enlighten me if I am.

[DirtyDave]

Too simplistic of an assumption.
TRULY fluidized bed roasting (NOT Sivetz), allows for ultra efficient heat transfer.
This results in very low temps utilized to roast the coffee in a very short time period.
Most coffee roasted today is virtually baked (not roasted).
Those who have never tried to use this technology usually dismiss this approach.
Those who have used it, stick with it.
Do you still cook with a woodstove? Do you drive a Model-T?
Technology has progressed, many coffee roasters have not.
That's their choice, is it yours?