Benefits to Sivetz Roasting
Discover the simplicity and strengths that place Sivetz in its own class of commercial coffee roasters. From full 15k capacity to direct heat control and new profiling features, explore how the SRM15 excels at achieving proper inner bean development.
IT/BT and Automated Profiling
Roasting coffee using inlet temperature (IT) rather than gas valve settings gives your coffee a much more precise roasting environment. Measuring bean temperature (BT) to determine roast progress, the SRM15’s profiling features can achieve repeatable, precise results, even allowing for fan speed profiling and fully automated roast profiling.
Precision over variability
Most production roasters on the market today provide controls for changing heat variables without directly measuring heat input. With the SRM15, roasters can profile inlet temperature (IT) to manipulate the roast curve, opening new doors for precision and repeatability. On other roasters, input temperature is not singular since the conductive heat of the drum, burner percentage, convective air flow, and radiant heat all contribute to heat changes.
The power of IT roasting
With Sivetz roasting, air inlet temperature (IT) is controlled throughout the roast, precisely steering bean temperature (BT). This hugely downplays other variables like BBP and ambient temperature. The difference is similar to comparing sous vide to a gas stove. By setting a desired temperature, the environment is accurately controlled, rather than juggling burner percentage and other variables to control temperature.
Fully automated profiling
Using automated profiling, a roaster can dial in the best profile for the coffee and achieve precise, repeatable results. These profiles can be closely replicated by other SRM15 roasters, enabling maximum roast profile consistency among multiple locations, perfect for retail chains. With the variables of BBP, ambient temperature and roaster response time largely downplayed, repeatable results can be achieved by less experienced staff once a roast is dialed in.
Built on a simple, easy to maintain model
The original Sivetz revolutionized the way coffee was roasted, inspiring many other roasters to use convective air flow as the primary heat input due to its consistency and effectiveness. Today, the SRM15 still only uses one moving part while providing new features and profiling controls, allowing the roaster to be serviced by end users.
Updates and Features
Control Panel
Artisan and Cropster compatible control panel with touchscreen interface allows full control over fan speed and modular gas intake.
Bean Deflector
Newly designed stainless steel “armadillo” bean deflector and larger bean exit chute.
Viewing Window
Larger viewing window into the roasting chamber. Heavy-duty removable aluminum window frame.
Chaff Collector
New twist/lock bucket for easy removal, a sight glass to check chaff levels, and rolling wheels in our latest redesign.
Hopper
Redesigned, removable stainless steel funnel and machined intake chute can hold a full 15k batch.
Cooling Tray
Redesigned, fully stainless steel cooling tray, with a mechanized cooling tray offered as an optional add-on.
Expert Built
Each Sivetz roaster is made by hand in Oregon using US-made high-grade stainless steel. The SRM15 is built with longevity in mind, utilizing a simple design that promotes serviceability and easy maintenance.
Sivetz in the Wild
