The Roasting of the Coffee Schreyögg

The various species are roasted separately in a rotating drum, since the optimum roasting time of the different species varies, albeit sometimes only to a small extent. The heat is transferred indirectly by contact with the externally heated drum and the air heated inside it. With a roasting time of about 15 minutes at a max. temperature of 230°C this type of drum roasting, also known as long roasting, guarantees that taste and flavours develop better. During roasting the volume of the coffee beans becomes considerably larger, but there is also a certain weight loss due to baking.