This study reports the results of drying tests with a dryer operated b
oth with and without internal air reheating (isothermal operation and
nonisothermal operation, respectively), which provide an overview of d
ryer performance in removing moisture from coffee beans. The results s
how that ''isothermal operation'' has an advantage regarding drying sp
eed, whereas the nonisothermal process shows more advantages when the
analysis is carried out for energy consumption.