Enabling cooling box fan during a roast


#1

When “learning” a new coffee, it is desirable to roast to various temperatures, cup each sample, and then adjust the next roast. Id like to do this by loading a batch (say 450 grams), and then cracking the dump door at three temperatures, say IBTS of 208°C, 212°C, and 216°C. Is there a way to enable to cooling box fan while the roast is going?


#2

To my knowledge, that is not possible. The cooling tray is run automatically, according to a “standard” procedure.

It seems like it would be possible to add the feature, but it would likely require both firmware changes (to make the feature possible) and software changes (to make it available). I suspect it won’t happen soon, due the amount of work required for the few folks who would use it.

I like the idea, but I see a few issues with it:

  • Once the door is opened, a few beans often end up resting in the small gap between the drum and the doorway threshold. I’m not sure you’d be able to close the door properly, after letting a few beans out.

  • Opening the door, even for a brief moment, would seem to fairly drastically change the roasting environment in the drum - especially for such a small roaster. I suspect that each successive bean drop would be less and less representative of the target roast profile.

  • If you take out a few beans and run the cooler, it would not be very long, at all, before you’d want to take out a few more (30 secs? a minute?). You won’t want to mix the beans; that would defeat the purpose. But the first set won’t be cooled, yet. I think you will find yourself having to do a very quick and complicated dance to make it all work. At that point, whether the cooling fan is running or not will be of very small consequence.

I may be missing something, but I think working the kinks out of that work flow would be quite a task. So, after thinking about this a bit, I wouldn’t expect Aillio to take it up. Seems like too much work for too little (and uncertain) a return.

Just my opinion, though.


#3

Great response. Yes, i would likely drop the next partial batch within 30 seconds, and again another 30 seconds later. I will run a test to see how many beans jam in the slot.

Thanks!


#4

You can accomplish this by pulling beans from the trier at various intervals.


#5

True. It’s probably worth a go, but the trier on a Bullet is awfully small…

I wonder how many “tries” it takes to get a cuppable sample. And, can they be extracted quickly enough to be able to claim that they are from the same point in the roast?


#6

I don’t think you can open the door and close it again with beans still inside the drum. It is not advice-able as you most likely will jam beans between the door and drum. I would use the trier.


#7

Thank you all for being cool as can be, and for the advice!


#8

Reminds me of this video, but there’s no cooling involved in the samples pulled with multiple pulls from the trier into a cup before the roast is finished.


#9

I was thinking of that video, too.

I’m not sure if I could use that technique on a Bullet, though. He takes 5 “tries” worth of coffee per sample and it looks like he’s getting about 2-3 ounces (volume) from that. I wonder how many of the Bullet’s “tries” you’d need to get that large a sample.


#10

It doesn’t seem practical does it, probably only get about 1 grams per pull. Someone needs to come up with a little auger that fits into the trier hole then we can turn on and pump out seven and a half grams of coffee for each sample.


#11

From what I remember you get about 2.2g per pull.


#12

It’s possible, I only measured one pull yesterday and the eight beans weighed 1 gram.