Fluid bed Roasting
Fluid-bed Roasting – Sivetz Type – Profiling the roast
In the 1960’s Michael Sivetz a Chemical engineer, who worked in the Polyurethane
industry invented Fluid-bed roasting. If one knows a bit about the History of the
Roaster one would know they were built in a church. If one had spoken to Michael
one would know how seriously he took this industry and how much work, he did to
design these incredible machines. If one read his book one would know he was a
Genius. One would also know that he loved coffee with a black heart.
Fluid-bed roasting is the process whereby superheated air is blown into a specifically
designed chamber, to roast coffee. Basically, hot air does all the work. More on his
later.
This invention saw quick uptake as it offered some serious advantages in an
immature / unrefined industry. Fluid-bed roasting was much more productive, this
equipment was simpler to use and had fewer moving parts, which also made it
simpler to maintain.
Fluid-bed roasting saw a massive uptake in the 70’s into the early 80’s. I joined the
industry the late 90’s in its flavoured, syrupy adolescence, by this time, the Fluid-bed
roasting process was falling out of favour as the speciality coffee industry grew and
this roasting process remained unrefined. Its clear advantage in design, cost and
capacity did not speak to the enormous focus on quality and the roasting process
(managing ROR -Rate of Rise and profile roasting) Not enough smaller roasters
were introduced to the technology and almost none of “these” smaller roasters had
the inhouse capacity to modify and modulate the Fluid-bed roasting process. Most of
the talent entering the speciality industry was only exposed to the Drum roasting
process and most of these spent all their time and effort developing their skillset on a
Drum Roaster. Competitors drove each other to improve the equipment used. This
part of industry saw an enormous improvement in the control of the roasting process.
Drum roasters moved from single fan, single flame units to multi-fan, multi-flame
units with airflow control and profiling systems. In this time very little to no
improvement was done to the Sivetz type Fluid-bed roaster. Drum manufacturers
simply ignored the technology. It became apparent that fluid-bed roasting could
deliver a good product, but it could not be refined or managed to deliver something
truly special.
This is worth relooking. A well modified Sivetz Type Roaster can produce amazing
coffees. Somethings one can do with a Sivetz simply can’t be done on a Drum
Roaster. A good technical background and an understanding of the roasting process
can overcome or work around the inherent design challenges. Just like a drum
roaster a Sivetz can be modified and “tamed”.
The clear difference between the two roasting methods is the method of heat
application. Drum Roasters use conductive heat (from the steel drum), radiative heat
(from the drum, end plate and steel agitators) and convective heat (from the hot air
being sucked through the drum from the burners) Fluid-bed roasters only use
convective heat – the only component being heated is the air passing through the
specially designed chamber, this super-heated air then heats the beans and
because of the force of the movement keeps the beans agitated in a “fluid state”.
NB – It is important to note that about 60% of the heat in a drum roaster is
convective, depending on the roaster. So, to a very limited degree all roasters are Air
Roasters…
The Fluid-bed Sivetz type roaster was the first to really attempt to managed and
focus this convective energy. It has only one moving part, a ferro-bronze high-speed
high-temperature fan.
What really has happened in the roasting fraternity is that we have associated
convection with average roasting results. A lot of smaller fluid-bed roasters, in
particular “home” roasters, are just plain bad roasters as they can’t transfer enough
heat via the air to the beans or they simply can’t move the coffee fast enough. This
has nothing to do with the technology. It is simply a failure to apply adequate design
to the system.
Fluid-bed Roasters may not be every roasters favourite, but one can’t argue that
they can produce awesome coffee.
The Problems
All Fluid-bed roasters use the flow of air to both agitate and heat the coffee beans.
This air flow must carry enough energy to lift and agitate these beans. If this is not
the case, you will create all sorts of havoc in the roasting chamber. This air must also
have enough heat to transfer to the beans and constantly raise this temperature. If
there isn’t enough of a differential in the temperature of the air and the temperature
of the beans you will not have a good rate of rise nor will one have any room to
managed this.
At some point, the difference between the air and bean temperature could become
so small that the rate of rise could be close to zero. At this point your roast has
stalled and you are no longer roasting coffee.
The variables one can use to manage the roasting process are; the temperature of
the air going into the chamber, the speed of the air and the amount of backpressure
in the system. All three of these are incredibly entwined and change as one or the
other changes. A fluid-bed roaster uses upward of 5 times of pressure in the system
compared to a drum roaster.
There are challenges due to the high pressures one is dealing with. The first problem
would be leaks, if the system has a leak, this would affect airflow and back pressure
which would affect the roasting process in a few ways.
Depending on where a leak in the system is, it would create smoke and reduce back
pressure, or it would be dissipating heat and pressure before the roasting chamber.
One cannot roast coffee in a Smokey environment. The loss of energy in the roasting
process due to a leak would clearly affect the product.
Controlling the roasting process
The biggest factor leading to poor results in any roaster is poor control.
If you want to profile roast coffee in a fluid-bed roaster one needs to be able to
control the variables. An adjustable butterfly valve on the exhaust system, speed
control on the fan motor and an adjustable flame through orifice size or adjustable
gas pressure allows one control of these variables. Even being able to control one of
these factors would improve control of the roasting process as these components
are so entwined.
(Thermodynamics 101 - Heat is not temperature. Temperature is how hot something
is and is measured in Celsius. Heat is how much energy is being added and is
measured in Calories.)
The amount of heat available to a batch of coffee depends on the speed and
temperature of the air flowing over the coffee.
As speed increases less heat is imparted to the air and as the flow of air is reduced
more heat is imparted to the air. Too little air and the beans stall - Havoc. Too much
air and the beans pass through the chamber into the chaff collector - Havoc.
As the same time, when flame size is increased more heat is available to the air
passing over the flame and as this flame is reduced less so. A flame too big could be
troublesome as there are inherent problems with the coffee “tipping” as the coffee is
roasted too fast and metal distorting with too much energy. A flame that isn’t big
enough would simply be snuffed by the air passing over it.
Back pressure can be used to finesse these two variables. In that a little adjustment
on this pressure would slow the air sufficiently to affect the available heat without
affecting the airflow enormously.
If one can control something one can measure it. Drill holes for temperature probes
measure the inlet air temperature measure the exhaust temperature, measure the
speed of the fan. Measure your gas pressure. Keep these probes clean.
Mismeasurement can cause some anxiety in the roasting process…
Measuring the bean temperature and the air temperature during the roast (every 30
seconds) lets one work out the rate of rise etc.
Once you have this, one can adjust all the variables to bring the roast under “control”
ensuring that the starting point, mid-point and end points are the same. Once the
roaster has been tamed one can play and finesse the variables with much the same
control as a profiling system on a profile roaster.
Simply adjusting the speed of the air by as little as 3% can make a 5 degree C
difference to the air temperature (depending on the setup), without stalling the roast
or the beans. This type of control is where true profile roasting starts.
The fun really starts when one starts playing with big flat beans, Peaberry’s, and
Long berry Harrah. It is amazing how these coffees are so different in a Sivetz type
Fluid-bed roaster.
In trying to make this article interesting, it might have become a little technical – light
reading for coffee tech-heads (My wife says nerd).
I learnt my trade on a Sivetz and have spent 20 years roasting on many versions of
the roaster. I have modified and played with these machines. I was lucky enough to
build a business that could afford my mistakes and happy enough to keep playing. I
have also worked on drum roasters from a basic single burner, through multi-burner,
multi-fan and profile roasters. I am still learning.
https://coffeetechniciansguild.org/blog/2018/4/10/fluid-bed-roasting-the-path-less-taken
Author Michael Bayer