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REFERENCESThe best classic drum roasters have a double drum of two concentric layers of metal separated by a gap several millimeters wide. In a double drum, direct contact with the flame heats the outer drum, while the inner drum remains cooler. A double drum decreases conductive heat transfer and limits the risk of tipping, scorching and facing. (Henceforth, these three are referred to in this text as “bean-surface burning”). If you buy a classic drum roaster, I strongly suggest finding one that has a double drum. -by Scott Rao , The Coffee Roasters companion Book. Page 22 (Roasting Machine Design)
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DHC Coffee Roasters - Simple and affordable yet effective to roast your coffee bean
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