INNOVATION
1. Air Technology
At IRM, we roast with air — at five times the speed and volume than traditional air roasting technologies.
What makes our system unique is not just the power of the air, but its precise and distinctive flow path.
The hot air enters from the back of the machine and is directed to the bottom of the drum, which is fixed and perforated.
Then, following a vertical and upward path, the air passes through the coffee beans along the entire length of the drum and exits cleanly through the exhaust pipe.
This creates uniform heat distribution and exceptional roasting control — a design that cannot be found anywhere else
2. Hybrid Drum Structure
Our drum is not a simple cylinder. Only its lower part is cylindrical, while the upper section is open, featuring a hybrid, polygonal geometry.
This design prevents beans from sticking to the walls or centrifuging, ensuring free movement and optimal development.
Inside, custom stirring flaps gently agitate the beans, allowing for even exposure and refined flavor extraction.