This paper recommends lowering the drum speed as the roast progresses and explains why.
However, most people with Aillio do the opposite and increase the drum speed with time.
Is there any foundation to increasing the speed?
Thanks for help!
As I’m only knowledgeable in fixing the Bullet and not in professional roasting, I’ll provide my thoughts from an individual perspective, so the comments below will not necessarily align with Aillio’s statement about roasting.
I’m not sure if this makes a difference, but the paper seems to imply the ‘Drum Roasters’ couple conductive heating with convective heating; that’s not the case with the Bullet.
The Bullet does not have an active convective heating method, meaning it provides most of the heating through the Near-wall region via conductive heating. Of course, the air inside the Drum will be hot during roasting, but I’m not sure how much heat will contribute to convective heating.
Best regards,
Kevin
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