Where convection happens:

• Hot air passing through the bean bed

• Airflow pulling moisture & chaff out

• Volatile gases circulating inside the drum

What convection does to flavor:

• Produces clean, bright flavor clarity

• More even internal bean development

• Enhances acidity and sweetness

Benefits of strong convection:

• Faster, more responsive heat adjustments

• Less risk of scorching

• More uniform batches

• Cleaner cup profiles

When convection is strongest:

• High airflow settings

• Fluid-bed (air) roasters

• Thin-drum or perforated drum roasters

• During drying and Maillard phases