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The Kaffelogic roast chamber has ultra low thermal mass. The roast starts from ambient temperature with beans in the chamber. Hot air is blown into the chamber. Heat is transferred from the air to the beans, with only a small amount of heat being transferred to the metal of the roast chamber. Consistent roasts are achieved by returning the roast chamber to ambient temperature between batches. This ensures the ratio of heat going to beans and metal remains consistent from batch to batch.
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