Got the 220v version with a fan blowing on the electronics.
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A couple of times a year I will get some beans from George Howell just to see how his roasts compare. I am getting better, but my taste buds need to be really āawakeā to taste some of the subtilties. (some days I can taste everything. Some days not so much)
Georgeās coffee is very expensive. Especially his Geshas.
Leaning toward the sourness but it is not a lime/lemon affair.
Of course the lighter you go the higher the water temperature and testing was done at 95āC water temperature and a bit more finer grind.
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The Wendelboe coffees are clogging my V60. Iām using the Gagne/Rao method with water at 212F. 22g coffee in (7 to 7.5 on a 1Zpresso k-plus). I use a chopstick to make a cone depression in the center, tabbed V60 filter, 77g of water for 1 minute bloom with a swirl, then 200g and swirl, then 354 g of water and another swirl. Drawdown is still slow even at a grind setting 7.5. Super sour. I turned H20 down to 205F. That eliminated a lot of the unpleasant sourness/acidity, but introduced astringency. Lower temp water should decrease viscosity, which increases the chance of overextraction or of getting astringent compounds. I suspect it was astringent compounds, because TDS was only 1.01% for the low temp brew. The high temp brews are all over 1.5% TDS.
The Gesha I had as a $12 pour over sold for $80 for an 8 oz bag. Unfortunately (or fortunately) they were out of bags that day. I did buy an 8 oz bag for $27 and another 12 oz bag for $21. Both were quite good.
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Just finished Gagneās book. Try down scaling the dose a bit. if clogs are still an issue try removing some agitation. I start removing the swirl after first main pour, then the second pour if needed after checking tds and tasting.
Damn, I just got a personal email from George about an Affogato tasting class that he is having this Saturday. And for a few minutes, I actually considered it. I love me some Affogato.
for those of you who donāt know: George Howell was the inventor of the Frappuccino and When he sold his first coffee business to Starbucks they ended up with that drink. It may have been called something else then.
Okay, It really wasnāt a personal email. If it tastes like ham, it is probably spam.
Sorry for the highjack.
Just to update the thread.
A very light roast. Itās a 900g roast too!
You need to have a fan cooling the electronics below the aillio.
How was it in the cup?
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No grassy notes and cupped deliciously.
Gonna let it cool a bit than do a proper v60.
Why is it that you need to cool the electronics ?
Youāre not getting very high temperatures here.
Is your machine 220 or 110?
220v but from testingā¦ You will have a full minute delay. Get them fans lads!
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I get warnings at one setting lower PH than @otaibimn that was used in that roast posted (for my 1kg batches), so I am in the camp to cool the electronics (I made this a habit now regardless of PH and batch size) and Iām roasting on a v110.
Where are you positioning the fan. Based on other posts I put mine in the center and to the right of the roaster (if viewed from the front) angled up at the PCB. Iām not sure it is helping given the errors Iāve gotten.
Try using the āInfoā window while roasting so that you can watch IGBT temp. You should see a change in IGBT while roasting at substantial power settings as you move the air stream away or toward the greatest heat source. That will help you figure out the best target area. Response isnāt instantaneous nor necessarily huge- at P9 perhaps no more than a change in the rate of increase.
I also read here that one user saw an improvement when they vacuumed the power board cover (and the PCB surface?) since directing air flow at the board area is likely going to carry some dust. Ought to be in this thread.
Bruce
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Thatās the way to do it.
I think you might like this, Kenyan AA Washed with a moisture level of %11.6.
Roast Level:
Link in Roast World:
Thanks for sharing this! Iām going to attempt an overlay roast in a couple weeks with an Ethiopian since I donāt have Kenyan. 
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I donāt know the answer to your question but I typically roast with the fan on 2 so it doesnāt blow all the heat out and fan on 2 is high enough to blow the chaff into the chaff collector. Michael
Hey Jonathan!
I am on the same boat as I also find it tricky to roast light on Aillio.
I have the machine for about two months so I am in the learning process still.
Right now my roasts take around 10 minutes and I am finishing at F4, a compromise between the need for convection but also removing smoke and chaff.
I also set preheat temperature rather low (170-190Ā°C). This gives me enough time in the drying phase to soak and soften the dense beans a little bit and also evaporating water before the actual roasting starts to happen.
I want my coffee to be as light and aromatic as possible without cupping those grassy and veggie flavours.
I attach two recent roast profiles which I really like.
Cheers
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