Coffee Roasting Goes Green with 80 Percent Energy Efficiency

| 10/18/2012 4:12:12 PM

Organic and fairly traded, shade grown and locally sourced— the list of factors to consider as we peruse the coffee aisle at the grocery store can be lengthy. But how many of us have thought aboutEnergy efficient coffee the pollution and energy consumption contributed once those exotic beans have left their home country and reached the roaster? 

“The dirty secret of the coffee roasting business is that coffee roasting is a dirty business,” says Duncan Elcombe, Sales Director for Loring Smart Roaster, a company pioneering super-efficient coffee roasting. “When coffee beans are roasted they go through a series of endothermic (absorbing heat) and exothermic (emitting heat) stages. Eventually they start to emit large amounts of smoke and volatile compounds. In some parts of the country this smoke can just be pumped into the atmosphere.” 

This is not to mention the enormous energy consumption conventional coffee roasters use — more than one million Btu per hour during roasting. To prevent toxic smoke from entering the atmosphere, responsible roasting companies send smoke through a series of afterburners, using even more energy. Roasting technology like this has not changed for over 100 years, making it, according to Elcombe, “one of the last Dickensian, industrial revolution technologies still in widespread use."

Andrew Oakes, owner of Fresh Roasted Coffee LLC, adopted the new technology early on and explains his reason: “Conventional roasters use afterburners to eliminate the smoke produced during roasting. Afterburners can consume up to 400 percent more fuel than the roaster itself.” 

Loring Smart Roaster

So, as the sun pops up each morning, what is the eco-conscious coffee drinker to do? 

The answer may be to seek out coffee roasting companies utilizing super-efficient technology. Loring Smart Roaster is the first of its kind, able to “reduce energy consumption and greenhouse gas emissions by up to 80 percent, making them the most ecologically friendly roasters on the planet,” Oakes says. 

Dennis Garber
10/21/2012 6:20:50 PM

Best flavor is from beans roasted less than two weeks prior to consumption. To do this, it is not a bad idea to do your own roasting, which is pretty simple. I have no idea how this impacts the atmosphere, though. I've used a hot-air popcorn popper occasionally, which works OK, and it doesn't seem to put off much in the way of smoke or other things. Maybe the large commercial roasters roast too hot? Too fast? Large batches create more smoke? It would be interesting to know more specifics.....

Penny Margoles
10/19/2012 8:45:52 PM

Their coffee is wonderful - a GREAT place to get coffee in our little town!

Terese Roberts
10/19/2012 3:54:25 PM

I had no idea... had not even given thought to what actually goes into roasting my morning java. I find this article interesting, informative, and certainly thought provoking. Kudos to the writer/researcher who brought this bean roasting reality to the forefront. I love this magazine!

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