I am looking at purchasing a coffee roaster in the region of 30kg per batch.
Just wondering if anyone has experience/advice in what to buy. I know I need a slow speed drum.
Direct vs indirect heat (radiation v convection heating?) drum roasters
Cast iron, mild steel or stainless steel drum?
Perforated or solid walled drum?
I have heard it said that convection roasting is the best yet some people (Amano for instance) use a direct heated ball roaster. On the subject of Ball roasters, how does the Barth Sirocco work? Is it convection? Is the ball roaster that Amano use optimal?
any help appreciated