An introduction to our new in house roasting tech...
When coffee beans are being roasted there will always be the undesirable emission of by-products like smoke, smell and dust. This is part of the roasting process. Traditionally coffee roasters had high energy consuming afterburners to eliminate the undesirable emission by essentially burning the exhaust at very high temperatures.
At our new café roaster we have decided to install the latest technology in emissions reduction with minimal energy being consumed, we have installed a ESP (electrostatic precipitior) which absorbs over 95% of the smoke, odor and fine dust the ESP trapps in these particles and can be disposed of in the right manner.
This is better for the environment, reduces our carbon footprint. Our goal for 2021 is packaging reduction.