Category · 6 tools

Roasting Equipment

Roasting equipment covers the machine itself plus the small tools you reach for during a session. This category groups the roasters, the probe that reads bean temperature, the tongs that pull a sample, and the chimney that carries exhaust away from the operator.

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Roast stage

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Roasting

Drum Roaster

A horizontal rotating drum heated by gas or electricity - the most common home and commercial roaster design.

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Roasting

Fluid-Bed Roaster

A hot-air roaster that suspends beans in a stream of heated air, roasting fast and clean.

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Roasting

Sample Roaster

A small-capacity roaster built for quick evaluation batches of 50-120 g.

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Development

Roasting Tongs

Long-handled insulated tongs for pulling bean samples through the tryer port.

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Roasting

Bean Probe

The temperature sensor that reads the actual bean mass inside the drum.

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Cooling

Roaster Chimney

The exhaust ducting that carries smoke, chaff and combustion gases away from the machine.

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Other tool categories

Green Coffee & Storage

Keeping green coffee stable and dry so it roasts the same way twice.

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Temperature & Measurement

Probes, thermometers, loggers and meters that turn a roast into data.

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Cooling & Cupping

Stopping the roast quickly, then tasting what you produced.

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Cleaning & Maintenance

Chaff handling, degreasing and the routines that keep a roaster safe.

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