How we roast.
NIR spectral roasting is a fundamentally different approach to coffee. The same wavelengths that heat the bean also measure its chemistry in real time.
Penetrative Heating
Near-infrared photons at 750-1500nm penetrate into the bean, heating from the inside out. No scorching. No underdevelopment. The thermal gradient is inverted compared to conventional drum roasting.
Optical Cavity
The drum interior is a reflective cavity. NIR energy bounces between the emitter, the beans, and the reflective walls until absorbed. Nearly zero energy escapes. 0.5 kWh per 3kg batch.
Three Control Axes
Spectral power (wavelength-selective NIR), humidity (independent steam injection), and airflow. Three knobs where everyone else has one. The combinatorial flavor space is orders of magnitude larger.
Real-Time Spectroscopy
A fiber-coupled spectrometer reads the beans through a sapphire window. Moisture, roast color, and chemical composition measured continuously as the roast progresses. The roaster sees what it's doing.