We placed an order for the Aillio Bullet R2pro last month and are eagerly
awaiting its arrival. Meanwhile we’ve been thinking about everything we do now and how we are going to translate it to the Aillio. For context we are a micro roaster, we’ve roasted hundreds of batches 200g at a time on a hand roaster. We use The Hive Roaster with a temperature probe. We’ve roasted all sorts of different coffee and have experimented with charge temperatures, finish temperatures, roasting times and roast curves.
It’s hard enough trying to shake the hive around in a consistent way, so it’s virtually impossible to control the speed at which the beans are moving ( drum speed) and there is no fan to increase or decrease airflow. What we’re interested in learning about and experimenting with is how these variables affect the end result of the roast. So far our most successful roasts have been at end temperatures of 420°F, between 9-10 minute roasts, with charging temperatures of 250°F
Our goal when roasting is to reach FC with lots of power, we usually start tapering off the heat after 350°F but it depends on how fast the temperature is climbing. Once we reach our FC it usually takes between 1 - 1:30min to finish the roast.
What variables seem to affect the final product the most?
What Flavors do you consider desireable?
What roast times have yielded the best flavors?
Has anyone here roasted with a hand roaster?
Is there is anything else we could share about our experience hand roasting?
Best Regards