Our Roaster
Why air-roasting
Most coffee is roasted in a gas drum — beans tumbling inside a metal cylinder heated by an open flame. The Air-Motion Roaster does it differently. Our beans are suspended on a precisely controlled bed of hot air, surrounded by an electric heating system that lets us shape every roast with extraordinary precision.
The difference is in the cup. Air-roasting produces a cleaner, more consistent flavour profile, with no carry-over residue between batches and far fewer impurities than traditional methods. For us, this isn't just a technical preference — it's how we keep the promise on every bag.
The AMR 12kg
Better for the planet
Traditional roasters burn hydrocarbon fuels, releasing combustion gases, volatile organic compounds, and particulate matter into the air. Our Air-Motion Roaster is fully electric — eliminating fossil-fuel combustion entirely — and capable of running on solar power off-grid.
Beyond electrification, the roaster uses an advanced extraction and cyclone system that continuously removes chaff and pollutants during the roast, then dilutes and cools exhaust air before it leaves the building. Average exhaust temperature: a remarkable 36 °C. It's a quieter, cleaner, more responsible way to make coffee — which feels like the right choice for a business built around supporting communities.
Manufacturer
Our roaster is custom hand-built by Air-Motion Roasters, a proudly South African company pioneering the air-roasting technology behind every cup we serve. CE-approved and built to UL Standards.
How it works
Air-Roasting
Beans roast on a bed of hot air rather than against a hot metal drum — cleaner heat transfer, no scorching, and no flavour residue between batches.
Fully Electric
No gas, no open flame, no fossil-fuel combustion. The roaster runs on clean electricity, with the option to be fully powered by solar and off-grid.
Real-Time Profiling
A touchscreen interface tracks every roast in real time — first crack, temperature curves, and total time — so each batch is logged and repeatable.
Open Chamber
An Open Chamber Roaster (OCR) lets our roaster see, smell, and respond to the beans in real time — a fully sensory roasting experience.
Cyclone Extraction
An over-engineered extraction system continuously removes dust, chaff, smoke and other impurities from the roast chamber, leaving only pure coffee behind.
Instant Start
Immediate heat-response means we roast on demand. No long pre-heating cycles, no wasted energy between batches.
By the numbers
Batch Size
Up to 12 kg of green beans per batch — a true commercial roasting capacity.
Batch Time
12–15 minutes per batch for a medium-to-dark roast — short enough to stay nimble, long enough to develop flavour.
Hourly Output
Roughly 48 kg per hour at full pace — enough to keep up with both retail and wholesale demand.
Daily Capacity
Up to 384 kg per day over an 8-hour roasting session, giving us the room to grow without compromising on quality.