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The majority of coffee is roasted on a large scale, but small-scale roasting has grown with the trend toward specialty shops.

Equipment

The most common roasting machines are of two basic types: drum and hot-air, although there are others including packed-bed, tangential and centrifugal roasters. Roasters can operate in either batch or continuous modes. Home roasters are also available.

The most common roasting machines are of two basic types: drum and hot-air, although there are others including packed-bed, tangential and centrifugal roasters.

Hot-air roasters force heated air through a screen or perforated plate under the coffee beans with sufficient force to lift the beans. Heat is transferred to the beans as they tumble and circulate within this fluidized bed. Some coffee roasters use names for the various degrees of roast, such as City Roast and French Roast, for the internal bean temperatures found during roasting.