Scaling down batch sizes

Roasting on the Bullet R1
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Following a friends visit to WOC in Dubai I have been given two 100g samples of green beans. My issue is I have consistently roasted 500g batches (with the exception being the three 900g batches I used to season the drum), I have no idea how to scale down and these samples will most likely be the best quality green I’ve roasted - in short, I don’t want to make a mess of this.

The coffee samples are both from Yeman, both Anaerobic Natural processed.

To give you an idea of how I normally roast I’ve included a screenshot - this results in an extremely sweet, fruity coffee with a juicy mouthfeel and aftertaste of ‘Haribo peaches’ (Haribo the German sweet brand). I’m lucky in that my social circle includes multiple roasters and cafe owners/baristas so I get good (though not always positive) feedback as I learn.

I have read the Rob Hoos article on sample roasting 150g batches but as he’s working with the idea of samples ahead of purchasing (great when you work in a roastery, not so great when it is ‘one-and-done’) and I really want to be able to brew something tasty from these beans.

I’m hoping that someone with a lot more experienced than I am with the Bullet can offer some guidance.

Cheers.

Screenshot 2025-03-11 at 09.46.08
Screenshot 2025-03-11 at 09.46.082754×1678 457 KB

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Here’s Sweet Maria’s suggestion for 150G roasts - https://library.sweetmarias.com/sample-roasting-in-the-aillio-bullet/

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Best way would be to start by roasting 100g batches of the same beans you are currently roasting 500g batches of and familiar with while you experiment and optimise your profile for 100g batches

You will know you got there when your 100g roasts taste similar to your 500g roasts of the same bean.

Once there you should be in a better place to roast your more precious 100g samples from Dubai :blush:

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@kkrawford some helpful tips in the Sweet Marias article, cheers for the link.

@gabyritaseek.qiAO Thank you. Sometimes you miss an idea and when it’s presented to you it’s obvious. I have plenty of my regular coffees to experiment with so can now practice without fear of ruining the samples :rocket:

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