LMAO!!! 
Inspiring story! Any clues what she bases her decisions on? Is she in the tryer all the time, and really knows what smells to look for? Maybe looking for a particular smell at the very end?
1 Like
I’ll ask her next time. She’s not in the tryer excessively. Less than I am for sure… She knows what temp she’s going to finish the roast with, before she starts. Seems like how fast or slow or how long she lingers at that temp at the end for development, is the key. She looks at bean shape a bit. The wrinkles smoothing… I saw her looking more than smelling. I put all my green coffee on my garage floor. Had about 20 to choose from. I said I wanted to do a blend. Turned out at a cupping, it scored better than the rest. So did 2 of 3 standing on their own. I’ll say this. Her profiles aren’t Rao. haha. I don’t think that works on this machine as much as larger. The biggest thing I learned was patience. Go slow and don’t be afraid to go long.
3 Likes
That fits with what I’ve been experiencing. Wish I could be a fly on the wall while you’re hosting this session!
Bruce
1 Like
BRO can you please send the curves? im doing mine as car going down from a cliff, taste like ****
i dont know what i miss actually
I’m happy to share the 3 we blended that were good, or whatever you want. I just don’t know how to post or share the actual roast? They are all on Roast World @SMALLBATCHr
I understand they are working on a search function to see specific peoples roasts. That will certainly help! I know that by her knowing what temp shes finishing at, she develops/ stalls it a bit at that temp and its always been fantastic. ALL of her roasts are 14% weight loss! ITs freakish. Thats just by smell and look and temp. If nothing else, its got me thinking differently. I’ve spent the last 2 nights making a chart of all the roasts of the different beans so I can see FC temps, 2C temps, my end temps and my tasting notes, and its been super revealing. I’m compiling a profile of temps that trigger tastes. I’m super stoked. I also learned that 1/2 copper pipe and more importantly 1/2 copper unions, have the same diameter as the tryer, so I’m going to build a mechanics stethoscope tryer port gizmo so I can be spot on with my FC markers.
Funny to see them all here. I think I’m going to toss the ROR line out the window for a while. and just focus on the beans. And… I’m pretty sure the FC markers are off unfortunately. We were talking a lot and forgot to hit the buttons
2 Likes
@PapasCup thanks for the insight to your technique. Appreciate it. Can you share your curves with us? Would like to know what a good curve looks like - one that made a good cup of coffee!
IBTS (Drum Temp) is used by the Bullet to measure Preheat temp before the Bullet announces “Charge”. The f/w controls power to the drum to first reach then maintain the chosen preheat temp. When it reaches the target you’ll see Drum Temp/IBTS cycle around the chosen temp. Bean Temp is also involved in that it has to be stable at the chosen preheat temp.
Don’t look for the chosen Preheat setting to be perfect. I most often use 392°F for Preheat. IBTS usually ranges between 393°F ↔ 399°F at that set point when the Bullet decides it’s ready to roast.
Also I let the preheat cycle run very long as Bean Temp tends to continue to creep up for awhile- something on the order of 25-45 min depending on room ambient temp.
When doing back-to-back roasts, there’s a significant difference between Bean Temp readings at Charge for the initial preheat cycle compared to subsequent preheat cycles. One user here recommended doing a throw-away roast to properly stabilize the internal temp of the Bullet, then roast the good stuff in roasts #2 and up. (He had access to low quality beans from a commercial roaster for $1-$1.50/lb so it cost him $1-$2 to do that stabilization roast).
Bruce
1 Like
@bab Thanks for your informative reply. I like the idea of a stabilization roast. Makes sense to get the drum heat uniform. As well, I’m in UK and I roast in my workshop, which gets cold - I roasted three batches recently at 7degC ambient and 74% humidity, so that’ll certainly work against the drum temperature. I thought my roasts were a bit cold and will drive the heat up next time.
1 Like
Scott,
looks like Bab beat me to the response.
7C is a bit cooler than I would prefer to roast in my garage. That said, if forced to I would raise my pre-heat temps help compensate.
I, too, pay attention to what gets roasted first. I.E. the high-end stuff gets roasted last because the drum is plenty warmed up and it’s temperature is pretty solid.
I, myself have been known to ignore the ‘CHARGE’ for several minutes just to let the drum sack up more heat. Living in northern Florida, my normal pre-heats are usually around 30 minutes unless it’s very warm.
John
1 Like
@scott_anut Heating the drum is pretty easy compared to getting the other parts that need to be warmed up- the drum is the direct target of the inductive heater. It’s things like the face plate, door and even the insulated surround of the roaster that take time to stabilize. I’m with @johndupee - save the high-end stuff for a later roast.
Bruce
1 Like
I do the same thing…roasting my better or favorite coffees as the 2nd or 3rd roast. But, as a test, I did a “Playback” of a coffee from a 2nd roast as my 1st roast of the day, and didn’t really notice any difference…I think because I roast indoors, and preheat for about 24 minutes, everything is pretty warmed up.
1 Like
Great MEME of the “what if Rao’s theory is wrong” hahah I’m starting to think on this machine… it actually IS! the “flick” roasts certainly have presented the best roasts I’ve done. If I pull the heat back enough to stop that flick, the FC really stalls out bad. I definitely think ignoring the Bean probe on ROR and focusing on the IBTS only to see the “real” flick/crash is better. At least so far. I’m ignoring Rao for now.
2 Likes
Hey Tom,
I know this is a really old post. I’m a new Bullet R1 v2 owner and am having the same issue. Did you make progress? Find a solution? Did the machine just require more seasoning? It’s driving me crazy.
Thanks!
Micah
Interesting! What’s the reasoning for lowering your power to P1 as soon as you tdrop your beans into the drum fo the first minute?
It’s a method called “heat soak” - search the forums for more info. You should get a few discussion threads pop up in the results.
@blacklabs has it. Here’s a link to @quartzglen first post in the thread.
Glen introduced the method based upon his own experience as a commercial roaster. Works for me though I built everything on his early posts. When I looked at the later posts which had some roast profiles it was clear I use too much time for the soak- his roasts progress much quicker than mine. But I liked the results enough I have stuck with it for over 4 years.
Bruce
2 Likes
After all this time has passed, what is your strategy for avoiding underdeveloped roasts?