fluid-bed roasters
the original fluid-bed air roaster, oregon-built.
corvallis, usafounded 1970visit sivetz coffee
Sivetz Coffee has been building fluid-bed roasters in Corvallis, Oregon since 1970. founded by Michael Sivetz, the company pioneered the use of pure convective heat transfer for coffee roasting, a significant departure from traditional drum methods. their machines use hot air to suspend and roast beans in a fluidized bed, which allows for faster heat transfer and more uniform development. the result is a cleaner roast with less smoke and chaff management compared to drums. Sivetz roasters are known for longevity: machines from the 1980s are still in active production with readily available parts. the current lineup centers on the SRM15, though they've produced various capacities over the decades. the manual controls give experienced roasters direct command over inlet air temperature and airflow with immediate response. these are purpose-built machines for roasters who want the specific cup profile that convection roasting delivers and don't mind the learning curve that comes with a completely different heat application method. best suited for operations that value consistency, low maintenance, and the distinct flavor characteristics of air-roasted coffee.
fluid-bed roasters use hot air to suspend and agitate beans, while drums tumble beans over a heated surface. the convective heat transfer in a Sivetz is faster and more direct, which typically cuts roast times by 30 to 50 percent compared to drums. you get more uniform heat penetration and less risk of scorching or tipping. the trade-off is less conductive heat, which some roasters associate with body development. flavor profiles lean cleaner and brighter. airflow and temperature are your main variables, so profile building requires different intuition than drum roasting.
yes, one of the practical advantages of Sivetz machines is parts availability. many components are standard industrial parts that can be sourced through suppliers like Grainger, which keeps maintenance straightforward even for older machines. the stainless steel construction is durable and repairable. Sivetz machines from the 1980s and 1990s are still running in production environments, which speaks to both build quality and the ease of keeping them operational over decades. this makes buying used Sivetz roasters less risky than with some other manufacturers.
roasters who are specifically interested in the cup profile that convection roasting produces, or those expanding capacity and want to diversify their roast methods. the manual control system requires hands-on attention and experience to dial in profiles, so these aren't ideal for someone looking for heavy automation or a gentle learning curve. if you value longevity, low maintenance, and the ability to repair or modify your equipment over time, Sivetz makes sense. also suited for operations with limited ventilation or smoke management infrastructure, since fluid-bed roasting produces less smoke than drum roasting.
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