Can You Taste the Difference Between Conduction and Convection?
Guest Essay by Sergio Trujillo Desnudo Coffee – Austin, Texas Roasted on an SRM15 The question of conduction versus convection in coffee roasting comes up often, but it is rarely explored through long-term, hands-on experience across multiple roasting platforms. This essay was written by Sergio Trujillo of Desnudo Coffee, who has roasted commercially on drum, […]
The Advantages of Convection in Coffee Roasting
Why Airflow, Energy Transfer, and Uniformity Matter More Than Ever Introduction Convection roasting has become one of the most important topics in specialty coffee, especially as more roasters seek cleaner flavor, greater consistency, and more precise control of heat transfer. Unlike conduction-dominant machines that rely on hot metal surfaces, convection systems use moving hot air […]
IT/BT Profiling: what is it, and what are the advantages?
Are you looking to improve roast consistency and repeatability? One of the most significant upgrades we made when redesigning the SRM15 was the ability to modulate the gas and fan speed. This opened the door to A) roasting different batch sizes, and B) creating multi-step recipes to profile a certain bean. In this article we […]
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“Best of Chicago 2019” Recognition for Bridgeport Coffee
Congratulations to Bridgeport Coffee! Read the article here: Chicago Tribune Article