But behind these lively flavors, the roasting process requires careful control of heat and timing to guide the beans toward proper development. This is where hot air roasters, known for their even heat transfer, become an interesting part of the conversation. In this article, we’ll explore the challenges of roasting light roast coffee and how hot air roasting can help bring out its best results.

The Challenges of Roasting Light Roast Coffee

Roasting light roast coffee typically means ending the roast shortly after the beans reach first crack, which usually occurs around a bean temperature of about 196–205°C. Because the roast stops earlier than medium or dark roast, the beans have less time to develop inside the roasting machine.

This shorter development window requires coffee roasters to carefully manage roasting variables to achieve proper development while preserving the fresh and distinctive character that makes this roast profile so appealing.

Here are some of the key challenges coffee roasters often encounter when working with light roast coffee:

1. Risk of Underdevelopment

Underdevelopment is one of the most common challenges when roasting light roast coffee. The coffee roaster needs to deliver enough heat for the beans to develop internally while avoiding excessive surface heat that could damage the exterior. If the beans do not receive sufficient heat during roasting, their internal structure may not fully develop. This can lead to flavors that taste grassy, bready, or sharply sour, often lacking balance.

2. Managing Rate of Rise (RoR)

Light roast profiles often begin with a relatively high charge temperature and a strong initial rate of rise (RoR) to move the beans efficiently through the drying phase. As the beans approach the yellowing stage (around 150-160°C), heat must be carefully adjusted to prevent excessive thermal momentum that could cause the RoR to spike too early.

Near first crack, maintaining steady heat is also important as the beans release steam and gases while internal pressure builds. If the RoR drops too quickly at this stage, the roast can potentially stall and produce baked flavors.

3. Handling Residual Heat After Roasting

When coffee beans are discharged from the roaster, the roasting process doesn’t stop right away. The beans still hold a lot of internal heat, which means they can continue cooking for a short period after leaving the drum or roasting chamber. Without a quick and effective cooling method, this residual heat can push the roast past its intended level.

4. Maintaining Batch-to-Batch Consistency

Small changes in roasting variables can affect the final flavor profile and alter the unique character of light roast coffee. To maintain batch consistency, roasters need to record key parameters such as heat input, airflow, batch size, and roasting time. If roasters don’t have proper logging tools, reproducing the same results from batch to batch can become a real challenge.

Why Hot Air Roasting Can Be Well Suited for Light Roast Coffee

Hot air roasters offer several advantages for roasting light roast coffee, particularly in how heat reaches the beans and how the beans move during the roasting process. These systems rely on convective heat transfer, where hot air flows around and through the beans. As the beans move in this stream of hot air, they receive heat more evenly. This even heat helps the beans develop more uniformly and reduces the risk of uneven roasting.

Another advantage is how quickly hot air systems respond to roasting adjustments. Because heat is delivered through moving air rather than relying heavily on the thermal mass of metal surfaces, changes in temperature or airflow take effect rapidly. The responsiveness of hot air systems can give roasters better control over the rate of rise (RoR), which may help reduce sudden spikes earlier in the roast or crashes as the beans approach first crack.

Many hot air roasters also include rapid cooling systems that use strong airflow to quickly bring down the bean temperature after discharge. This fast cooling helps stop the roasting process by reducing the remaining heat inside the beans. As a result, the roast level stays closer to what the roaster intended, while helping preserve the bright and distinctive flavors that define light roast coffee.

Berto Hot Air Roaster: Designed to Deliver the Best Light Roast Coffee

The advantages of hot air roasting for light roast coffee come together in the Berto hot air roaster. Built with BertoLogic™, the roasting machine is designed for exceptional accuracy and consistent results from the very first batch.

Berto hot air roaster offers capacities suited to different stages of roasting businesses. Berto Essential Air has a 3 kg capacity and is considered the smallest commercial hot air roaster in the world, perfect for micro roasteries or cafes with in-house roasting. The machine features a simplified control panel that lets roasters adjust roasting variables quickly and manage RoR with greater precision. It also includes Playback Assist™, which records roasting profiles to reproduce consistent batch results through software such as Artisan or Cropster. To preserve the final flavor, the machine can cool the beans in around four minutes.

For larger operations, the Berto Type R Roaster is available in 8 kg, 20 kg, and 60 kg capacities. It includes advanced features such as a touchscreen control panel and PID control for monitoring and repeating roasting profiles directly from the machine. Berto Type R Roaster further features a recirculated convection system that helps maintain stable roasting conditions and minimize the impact of ambient temperature, along with a high-speed cooling system that quickly brings beans down to room temperature to lock in flavor within minutes.

Take on the challenges of roasting light roast coffee with the Berto hot air roaster. Connect with our team today and bring out the full potential of your coffee in every cup and every time!

The post Get the Best Results from Light Roast Coffee with Hot Air Roasting appeared first on Berto Coffee Roaster.

Foto di bawah adalah fasilitas produksi Berto Roaster di kota Tangerang, Jawa Barat. Di tempat inilah kami membuat mesin roaster kopi kami sejak tahun 2017. Tim kami terdiri dari insinyur yang terampil dan teknisi yang berpengalaman, ahli otomatisasi profesional, dan pakar kopi yang bekerja sama untuk membuat mesin roaster terbaik bagi bisnis Anda.

Perjalanan kami tidak dimulai dengan kopi

Berto didirikan pada tahun 1994 oleh Robert Patilaya sebagai fasilitas produksi mesin kosmetik. Beberapa tahun kemudian, selama dekade 90-an kami mulai fokus pada pembuatan mesin pengolah makanan. Kami adalah perusahaan pertama di Indonesia yang memproduksi mesin-mesin khusus seperti enrober, cooling tunnel, extruder dan fryer. Selama bertahun-tahun kami bekerja keras membuat mesin kami dan mengekspor produk kami ke berbagai negara di Asia Tenggara, Timur Tengah, Australia dan Eropa.

Kemudian kami mulai mengenal dan jatuh cinta kepada kopi. Pada tahun 2007 kami membuat mesin roasting kopi pertama kami, roaster konveksi dengan kapasitas 60 kilogram. Satu dekade berlalu sebelum kami memberanikan diri dan memutuskan untuk menggabungkan keterampilan teknis kami, pengalaman kami dalam membuat mesin, dan hasrat kuat kami terhadap kopi menjadi satu. Kami membuat komitmen untuk memindahkan seluruh bisnis kami ke dalam industri roasting biji kopi.

Setiap mesin Berto membutuhkan waktu 6 hingga 8 minggu untuk diproduksi, dari bahan baku menjadi sebuah produk akhir. Semua mesin roaster komersial kami terbuat dari bahan stainless steel yang higienis dan aman untuk bahan makanan, tahan lama, dan juga berpenampilan yang menarik. Semua mesin telah melalui standar proses manufaktur kami yang amat tinggi, kontrol kualitas yang ketat dan pengujian sebelum dikirim kepada pelanggan kami. Mesin roaster Berto hampir tidak memerlukan perawatan selain pelumasan biasa untuk sambungan. Kami juga menawarkan garansi selama dua tahun untuk semua produk Berto. Tapi ini bukan alasan utama mengapa Anda membeli produk kami.

Alasan Anda harus menggunakan produk Berto adalah fakta bahwa ketika Anda membeli mesin roaster kopi Berto, Anda mendapatkan lebih dari sekadar mesin roasting biji kopi. Anda juga mendapatkan sebuah teknologi sehingga Anda dapat bekerja lebih cerdas, bukan lebih keras. Semua mesin kami terhubung ke perangkat lunak Artisan open-source untuk proses replikasi otomatis, yang menjamin konsistensi profil roasting Anda di setiap batch. Yang perlu Anda lakukan hanyalah memasukkan biji kopi hijau ke dalam mesin dan menarik hasil akhir biji kopi setelah proses roasting kopi selesai. Teknologi replikasi profil otomatis ini benar-benar mengurangi beban pekerjaan Anda, karena produk akhir Anda akan memiliki kualitas yang konsisten terlepas dari siapa yang mengoperasikan mesin. Kami memahami bahwa bagi klien kami, konsistensi profil roasting adalah yang utama.

Mesin roasting Berto juga memiliki fitur-fitur pendukung lain yang dapat ditemukan di tipe D-Roaster dan R-Roaster kami:

• Detektor kebocoran gas
• Sensor tekanan rendah
• Detektor kegagalan api
• Sistem keamanan untuk mematikan mesin
• Sistem tanpa asap (hanya seri R-Roaster)
• Kontrol layar sentuh (hanya seri R-Roaster)
• 100% perpindahan panas udara panas (hanya seri R-Roaster)

Mesin Berto menyederhanakan proses roasting

Anda bisa fokus pada pekerjaan utama Anda, yaitu menyajikan kopi berkualitas tinggi untuk pelanggan Anda. Sementara kami menyediakan mesin roasting kopi yang menjamin hasil konsisten. Dengan mesin Berto Roaster, kami memastikan konsistensi roasting dan kualitas akhir biji kopi Anda. Baik apabila Anda seorang pemilik kafe ataupun perusahaan distribusi kopi berskala besar, kami yakin kami memiliki solusi yang terbaik bagi Anda. Jangan ragu untuk menghubungi kami dan menyampaikan pendapat maupun pertanyaan Anda, agar kami dapat membantu Anda untuk membawa bisnis Anda semakin maju.

The post Bagaimana Kami Membuat Mesin Roaster Kopi appeared first on Berto Coffee Roaster.

Our journey did not start with coffee.

Berto was founded in 1994 by Robert Patilaya as a manufacturer of cosmetic machineries. Some years later, during the 90s we started to focus on food machineries. We were the first company to manufacture specific machineries such as enrober, cooling tunnel, extruder and fryer in Indonesia. For many years we built our machines and exported our products to various countries in South East Asia, Middle East, Australia and Europe.

Then coffee happened on us. In 2007 we built our very first coffee roaster, the 60kg convection roaster. But it wasn’t until a decade later when we decided to merge our technical skills, our experience in building machineries and our passion for coffee into one. We made the commitment to pivot our entire business into the coffee roasting industry.

Each Berto machine takes between 6 to 8 weeks to manufacture, from raw materials to a finished product. All our coffee roasters are made from food-save stainless steel that is hygienic, durable as well as stylish. All products have gone through our high standards manufacturing process, rigorous quality control and testing before we release it to our customers. Our machines virtually need no maintenance aside from regular lubrication for the joints. We also offer two-year warranty for all products. But these aren’t the reason for buying our products.

The reason you should use our product is the fact that when you purchase a Berto coffee roaster, you are getting much more than a roasting machine. You are also getting technology so you can work smarter, not harder. All of our machines are connected to an open-source Artisan software for automated replication, which guarantees the consistency of your roast profiles on every single batch. What you actually need to do is to drop the coffee beans in and collect the roasted beans at the end of the batch. This Curve Control technology really takes the load off your work, as your end product will have a consistent quality regardless of who operates the machine. We understand that for our client, roast profile consistency is paramount.

Berto roasting machines also have other features that are prevalent in our D-Roaster and R-Roaster types:

• Gas leak detector
• Low pressure sensor
• Flame failure detector
• Safe shut down
• Smokeless system (only R-Roaster series)
• Touch screen control (only R-Roaster series)
• 100% hot air heat transfer (only R-Roaster series)

Berto machines simplifies the roasting process

So you can focus on your job: serving great coffee to your customers. With our machines we ensure the roast consistency and roast quality of your beans. Whether you are a small neighborhood café or a prominent coffee distribution company, we believe we have the solution for you. Please feel free to contact us and spill your beans (both literally and figuratively) so we can work together to take your business to the next level.

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