Roasting methods: conduction and convection

Hi, I’m Andrea from “Le Piantagioni del Caffè” and in this video I will explain the different roasting methods.

Roasting is the process of heat transfer to the coffee bean which can happen by
conduction or convection.

In the first case, the heat, the flame, is in direct contact with the drum of the roaster which holds the coffee to be roasted (it is the same as a pan on fire).
This method gives the brewed coffee a greater aroma.
Meanwhile, the convection cooks the coffee bean through hot air as if it were a ventilated oven.
This process gives the coffee a greater body in the cup.