The intriguing role of airflow in the coffee roasting process

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Coffee roasting machines require a certain level of airflow to operate efficiently and consistently. Some machines even allow for the regulation of the airflow, allowing the operator to increase or decrease the speed and the volume of air that is passed through the roasting drum.

At higher heat levels, more air will accelerate the heat transfer and increase the Rate Of Rise (RoR); at lower heat levels, more air will slow down the heat transfer and decrease the RoR.
More airflow can accentuate the brightness of the coffee; too much airflow can create sourness. Too little airflow will mute the acidity; with leather-like flavor notes.

The roasting airflow can be measured by installing an air pressure gauge in the  hot air return ducting of the roasting machine. Some roasting machines offer the ability to measure and control the roasting air pressure during the coffee roasting cycle.