New to the Aillio Bullet, just bought it a weeks ago secondhand.
I have been roasting for a while on smaller home made roasters, more handomatic but I have quite an idea of what I like in the coffee.
So I roasted about 10kg’s on the bullet till now. It is a v1 r2 with the IBTS serial no 1409 so quite early. I started with smaller batches like 600 gr and went up to 1.2kg.
I got some replies back from the guy I bought the roaster from, he says my curves are too flat.
Can someone explain me a bit about the theory? I tried to read and watch some movies but it is not getting clear enough to me.
So what happens if FC will be earlier or later? What happens if I slow down after FC or speed up the roast?
What do you guys think about my graphs?
I used to roast on small mesh drums in a rotating oven with electric heaters below, called rotisery oven (my rotisery) I adjusted them a bit with adjustable thermostats and extra insulation. I used to roast well into FC about 9 minutes 250c and then remove the heat after 11 minutes, end roast around 13min.
This way of roasting gave quite good and consistent results and was happy with it.
So now I bought the bullet and still need to properly taste the coffee since the roasts are still too fresh. But hoping to get some insides about how I am doing?
We would suggest that you avoid charging any batch size larger than 1kg. Charging up to 1.2kg may result in inaccuracy, and more importantly, wear down the parts, such as the IBTS Lens and Chaff Filter, way faster than they should.
Thanks for the info. The recipes for 1.2 kg you saw on Roast.World might be the ones for the R2 Pro, as they can roast up to 1.2 kg.
While it’s possible to roast up to 1.2 kg on the R1V2, it wears out the parts more often than usual, so you will have to keep up with the maintenance to avoid damaging the electronics, which is why we generally don’t recommend doing so.
Based on the provided roasts, the Bullet should be working fine at the moment. We’re not sure what “too flat” means, but the crossover between the IBTS Temp and Bean Temp seems to be in the correct range, and the IBTS First Crack Temp is within tolerance.
For your information, you should anticipate the first crack at IBTS Temp 195 °C - 205 °C. While the crossover varies in batch sizes, it should not be below 185 °C.
I’m curious, did you give the roaster a good clean recently especially the lens for the IBTS and the bean temp prob? While you reached FC around the temp that made sense for your batch size and you used a high charge temp, it is a bit weird that it took you 11 mins to get to FC. On my 1 kg batches with same charge temp as you, I reach FC at between the 9 and 9.5 mins mark.
Search this forum for CoffeeMind’s course link (it is free course for Bullet users - I assume it is still free) and take that course if you haven’t already.
Thanks for the quick reply Kevin!
The ibts sensor lens was cleaned recently yes.
I know when it is dirty when fc comes around 190.
I think the ambient temperature in my garage is causing the late FC, the beans are also stored there. So the air temp is low as well as the initial bean temp. We had temperatures around zero.
In another topic I saw someone mentioning that his beans where spoiled because of the low ambient temp. But how to know?
Thanks for pointing out the course, I have been looking around for something like faq or explanation but couldn’t find it.
Will try again. Thanks!
a training course is worth even $100. the amount of coffee it can save you over time. how many batches of experimentation does it shortcut? with a roasted 1lbs (453g) costing $10, some educational material, be it a book or video, can greatly reduce the amount of waste, and make sure experimentation is more of what you may want instead of more unknowns.
My only surprise is your preheat temp. I start with a much lower temp in my R1, fwiw.
I have great luck with roast profiles that follow the saddle pattern like yours. A lot of roasters here look for the constant downward slope pattern. In the end, sample your beans and see what works for you!
Yea a low ambient temp like that will affect your roast times even with a long pre-heating time (e.g. 30 mins) and if your beans are also equally “cold” it will drop the temp in the drum drastically even with the max pre-heat time you have. That drop explains what I see in your graph with the sharp drop.
If that CoffeeMind course for Bullet roasting is $30 it’s worth it.
There’s a code in the thread about it that lets you register for free. I just used it about a week ago, and it still works. I believe it was “bullet-customer-virtual”
The takeaway that really made me think was Munchow’s thesis that it doesn’t make sense to focus on things that don’t make a perceivable difference in the cup, and where there’s isn’t a direct, objectively quantifiable, and reproducible connection to a primary input.
I’ve been in and around the coffee business for a few decades, and there is so much folklore and so may anecdotes and opinions presented as facts. It’s quite helpful to dial down the noise.
Thanks a lot gents for all the replies, will check out that course in due time.
I have roasted 70kg’s till now with the bullet and sold a large amount of them kg’s to family and friends, everyone is enthusiastic about the beans roast and taste so I am happy with that.
But of course always trying to improve and curious if I am doing it according “the book”.
I started off with full city roasts around 218 degr C on the ibts.
But in time I reduced that till about 212,thats 220 on the bean probe.
Made some lighter roasts as well for a friend and myself, stopped that around 206 ibts. I like it even better.
But for most full auto coffee machines the full city seems better.
Cool cool… Just as an example an concept of that course… End bean temperature does not = how light or dark roasted your finished product is. You can get the same final color (medium roast, agtron 75 for example) by finishing at a lower temp but having a longer development time, or ending at a higher temp but shorter development time… All good things to think about. Final Color is 80% of your flavor.
