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Manufacturers of Equipment,including specialized equipment for Coffee .

ASHE Industries LLC  was founded in 2005 initially to provide coffee roasting equipment to meet the needs of the coffee grower/processor and coffee roasting professional.  The partners of ASHE Industries have focused of refining the fluid bed coffee roasting process.  Subsequently other products have been developed for coffee use, inlcuding a propane versi on of the original electric roaster, hulling for parchment coffee, and more.

Designed especially for the Estate coffee farm or small processor, our 10 lb capacity roaster produces a uniform roast from light through to dark continental in times from 10 to 12 minutes per full load. 

This proven design is in daily use.  The separate cooling hopper allows for continuous roasting - roast one batch while the previous one cools.  Adjustable airflow allows the operator to vary the conditions for any size bean or desired roast color.

Capacity: From 5lbs to 10 lbs green bean Roast Time for full load: From 10 to 12 minutes Roast Cost: 5 cents per lb (@ 22c per KwH) Power Requirements: 220 volts AC, 45 amps;110 volts AC, 15 amps Installation: Well ventilated area: outdoor covered; indoor, smoke and chaff extraction required.

Designed  for "off-the-grid", our 10 lb capacity roaster produces a uniform roast from light through to dark continental in times from 10 to 12 minutes per full load. Its unique design roasts the beans with hot air, not with the propane directly, so is suitable for certified organic operations.

Capacity: From 5lbs to 10 lbs green bean

Roast Time for full load: From 10 to 12 minutes Power Requirements for Propane version: 110 volts, 13 amps for blower and cooler. Installation: Well ventilated area: outdoor covered; indoor, smoke and chaff extraction required.

Heavy Duty 18" Peeler Polisher

Include extra panels, spare parts, weed mat circles, string support eyes, irrigation kits, hoop system and various plant covers. 

The standard garden requires approximately 13 cubic feet (1/2 cu yd) of media to fill it. 

ASHE Roasters use Fluid Bed Technology.  This is a far superior form of roasting to the more traditional drum roasting,  as is supported by our customers and their customers who come back time and again for the fresh-tasting roasted coffee.  Basically, fluid bed roasting is similar to the action you would see in a hot-air popcorn popper. The beans roll over in superheated air, and the unwanted by-products of the roast (burn chaff, undersize or broken beans, etc) get expelled by the hot air draught. In addition, our roasters come with forced air cooling outside the roast drum, which allows for almost instantaneous cooling and allows for the next roast to be roast chamber while the former roast is cooling.

The major differences between ASHE fluid bed roasting and drum roasting are these:

• Drum roasters burn all the unwanted by-products of chaff and broken beans and they retain them in with the roasted beans. The smoke produced can give the beans a burnt after-taste, especially when making a dark roast coffee.  In the ASHE fluid bed roaster, these products are blown out of the system.
• The longer coffee beans are roasted, the more the flavor oils are reduced. Drum roasters can take 20 minutes to roast a 10 lb batch. ASHE coffee roasters take approximately a minute a pound to medium roast, just a few seconds longer to dark roast.
• The ASHE roaster provides a consistent temperature to all the beans in a batch. Because of the “fluid” motion formed by the hot air being pumped in, the beans rotate up and down and around in the  air flow in the roasting chamber constantly, so that each bean is roasted to exactly the same degree.  In a drum roaster, the beans are stirred with a mechanical arm which does not distribute the beans evenly in the heat, causing some beans to be over-roasted.
• The ASHE roaster comes standard with a forced air cooling system.  In most fluid bed roasters the beans are cooled in the roast chamber by means of a water spray. With the ASHE system, the beans are tipped into the cooling system as soon as the roast is completed, and cool down to a point where no further roasting is happening within seconds, and continue to cool to touchable within just a few minutes.  This give the roaster the advantage that a new batch of coffee can be roasting in the roast chamber immediately after the previous one has been tipped out, allowing for continuous roasting. The cooled coffee is removed from the cooling tray long before the next batch is ready to tip. The cooled coffee can then be immediately packed to preserve freshness.
• Fluid bed roasting is much easier to control than with a drum roaster. The operator can observe the coffee at all stages, rather than pull a sample every few seconds to see where they are.  Roasting can be done entirely and precisely by temperature, if desired, though most roast experts will want to use their eye, nose and ears as well, that is how one becomes a roast expert rather than just a roast operator. However that level of expertise is not necessary with a fluid bed roaster, the way it is with a drum roaster, just much more fun to do.