Could you compare the result of a MUGMA Roaster to the outcome of a drum roaster?

In short: Absolutely!

To describe it in detail, especially drum roasting is a craftsman shift where every roasting master follows his own rules and every single one believes his own style is the one and only – which is the right thing to do.

Compare apples to apples!

If roast masters speak of a gentle roast on their drum roasters, they often mention roasting times of minimum 12 minutes and roasting temperatures of 190 to 220 ° Celsius.

What they do not mention is the batch size, the way of heating, oil or gas, the origin of coffee or the desired result. Frequently an old drum roaster is praised as the original tool to roast coffee the classical way. So far this is true. A drum of metal and the air in it is heated by an oil or gas flame, which is burning with around 900 to 1500 ° Celsius. A batch of 5 to 65 kg of green coffee is filled in and is being roasted.
As much convection as possible should be reached, meaning the beans should move as much in the air as possible, to avoid the hot surface of the drum burning the coffee beans.

MUGMA use solely hot air to roast. All parameters like air temperature, roasting time, air volume and bean temperature could be chosen. In general the air-temperature is between 160 and 250 ° Celsius. When the beans have reached the chosen temperature, the roast is stopped automatically. The roasting profile could be saved, so the result is reproducible again and again – guaranteed!

We are looking forward to discuss all different sorts of coffee roasting, blending or any other topics concerning the perfect coffee with anyone who´s interested  – preferably drinking a cup of coffee! ; )