We don’t chase trends—we follow the science. Inspired by chemical engineer Michael Sivetz, we roast our coffee with air, not scorching metal.
Why? Because air preserves what matters: the bean’s origin, clarity, and complex flavor. It's not just roasting—it’s respect. This is where tradition meets thoughtful innovation, right here in Minnesota.
Peak flavor, Without the wait
Our air roasting method reaches full development in under 10 minutes. That means less exposure to degrading heat and more vibrant notes in your cup.
Shorter roast time means brighter acidity, more nuanced complexity, and zero baked or flat notes. It’s the difference between flavor that just exists and flavor that sings.
Every profile we dial in is tuned to respect the bean’s natural rhythm—not force it. Because when you roast with precision, you don’t have to choose between speed and soul. You get both.
Zero Bitterness. Ever.
With air roasting, the chaff—the bean’s outer layer—is lifted and removed before it burns.
That means no scorched flavors, no acrid aftertaste, and absolutely no bitterness. Just clean, honest coffee that loves your palate as much as your pour-over does.
Efficient by Design
We roast using a precision-controlled fluid bed system that blends electric and gas heat.
Why both? Because flavor demands flexibility. Electric provides clean, responsive heat—ideal for delicate stages like drying and Maillard development. Gas gives us power when we need it, without overcomplicating the roast curve. Together, they create an efficient, low-waste system that lets us hit the exact profile every time.
The impact? Lower emissions, zero unnecessary energy use, and none of the carbon-heavy footprint that older drum systems carry. It's a modern method designed for both flavor integrity and environmental accountability.
Science Over Scorch
Michael Sivetz didn’t just invent air roasting—he corrected what drum roasting got wrong. Uneven heat, burned chaff, smoky aftertaste? Gone. His method separates the chaff mid-roast, keeping bitterness out and purity in.
At Ember, we carry that science-forward legacy forward—preserving the coffee’s chemistry and its soul. This isn’t about nostalgia. It’s about better coffee, every time.
The Future Is Fluid
Fluid-bed roasting (also called air roasting) uses a bed of hot air to levitate and roast the coffee beans in motion. There are no metal drums or scorched surfaces—just superheated air flowing from below, creating a “fluid” state where the beans float and roast evenly. It’s like a hot-air popcorn popper, but built for precision, not snacks.
The benefits?
- Faster, cleaner roasts
- No contact burns or smoke taint
- Chaff is lifted and removed mid-roast
- The flavor stays true to the bean’s origin
This is the system Michael Sivetz pioneered—and the one Ember perfected in Minnesota.
Minnesota-Made. Globally Loved.
From our hometown in Minnesota, we carry Sivetz’s torch forward—roasting with clarity, character, and care. Every batch reflects our belief that great coffee starts with origin but ends with intention.
Community Favorites
Blog posts
View all
