namelessone wrote:It's not directly related but I see a lot of roasters using Lorings claiming that it's more environmentally friendly. I wonder if anyone has done the math and found this to be case?
I'm sure Loring could share objective measurements, but it's pretty clearly established that their design greatly reduces NOX, and thus, is more environmentally friendly in that regard, and in addition, the fact that they don't need a massive afterburner running, means more environmentally friendly usage since you're using less fossil fuels/resources to begin with.
namelessone wrote:I don't think a drum roaster, which is basically a glorified stove uses so significant amount of fuel for this to make a difference? Furthermore, I haven't seen any correlation with quality of the offering from a roaster vs what roasting machine they use. What's your thoughts on this?
You're right, they don't until you're roasting at commercial capacity and the air quality resource board and other state/local regulatory bodies require you to burn a crap ton more natural gas via an afterburner, in order to reduce the production of NOX. Some areas have these regulations in place for roasters above 5-10 pounds. The local inspector told my friends who own AndyTown Coffee Roasters here in SF, back when they opened, that they could shut them down simply on an odor complain alone. They started on a Probat LE5 and were afraid of compliance issues, in light of a hipster new restaurant in SF that got shut down just over odor complaints around the same time. That restaurant was solely focused on expensive bacon.
Separately, on the lower O2 and "moister" plus positive drum pressure environment that the Loring claims, there was some old discussions here, notes from myself from a meeting with Mark Ludwig (founder of Loring), John Laird (early proponent of the Loring and an excellent roaster) etc that try to describe it all. The claims were lower Agtron delta levels between ground and whole beans because they were roasted "more evenly"/ less darkening or roasting on just the surface, which also yielded more mass ultimately, than a traditional drum roaster.
You can read a bit more about one of these discussions here
and see where I pulled my own foot out of my mouth, mid-thread, because the link to Loring that used to describe the phenomena above was on the second page, not the first that was linked. It's now gone entirely.