This is one of the most frequently asked questions on roasting forums. Well, it cannot be done, to be honest. It’s more and more common to utilize modern sample roasting machines, of which the most popular are convective roasters.
This means the heat transfer, is significantly different comparing to drum roasters – optimal temps, curve shapes or airflow will be untransferable! Not to mention different types of probes or that a 50 or 100 gram batch absorbs energy incomparably faster and more efficiently.
It’s just good to get over it and simply start exploring the features of your sample roaster. It might require lots of trial and error, it may be time consuming, but at the end of a day you’ll be just a better professional with a broader understanding of the process!
Our Roasting Tips are brought to you by Piotr Jeżewski (88 Graines Q Grader & Sourcing Director)