STiR coffee and tea magazine

38 STiR coffee and tea / Issue 4, 2018 (August / September) C By Annelise Kelly ommercial roasting equipment is not only a significant investment for anyone in the business, it's the central tool for the craft. When your livelihood depends on roasting hundreds or thousands of pounds of coffee to exacting standards, properly maintaining your roaster is essential. By cleaning your equipment correctly, you ensure a consistent product; resist premature wear; minimize costly downtime; and reduce the risk of fire. STiR talked to three experts for their perspectives on why it's crucial to practice a regular and frequent cleaning protocol for the benefit of the beans, the machines, and the bottom line. Rob Hoos is director of coffee at Nossa Familia Coffee in Portland, Oregon, and former chair of the education committee of the Specialty Coffee Associa- tion (SCA). Michael Whitley is president of Alliance Service Network, which provides roaster installation and maintenance services in North America including Alaska and Hawaii. He founded the business in 2010 after eight years as general manager at Died- rich Roasters. Paul Thornton spent three decades at Coffee Bean International where he managed roasting and buying. Two years ago, he launched Thornton Family Coffee Roasters in Beaverton, Oregon, where he is director of coffee. Thornton spent the last decade serving SCA as president, board member, and chairman of the board. Maintaining quality A roasting profile depends on the dynamic interplay between heat and airflow. Consistent product depends on consistent roasting times and consistent temperatures, says Hoos. Whitley elaborates, "You're using different heat mediums to roast the coffee. Con- vective heat, which is hot air; radiant heat, which comes both from the burner and from the product as it begins to absorb the temperature; and conductive heat, from the Keep It Clean Regular and frequent cleaning protocols are critical

• Cover