No it doesn’t snap or anything like that. It’s like putting a plate on top of a pot… I knocked it off once after charging the beans and didn’t notice until about 3 mins into the roast 
Luckily not too much impact on the roast
I’d get in line for a bean chute plug with a little lip on it so that it doesn’t go on walkabout any time I move the roaster
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Why do you need to clean the face plate?
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Isn’t that the suggested cleanup regimen? A faceplate clean up every 10 KGs and a deep clean at 30KGs?
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I like so many things about the Bullet, but the “trier” is useless, a piece of poorly designed junk. It’s not big enough to be of any use, especially in terms of smell, and the wood handle on mine has separated from the metal piece to the point where it will no longer screw in.
I would also like to advocate for another sensor to provide some kind of data about air temp while roasting, but yeah, that trier…
When searching my roasts, I would like to see the software search my notes as well. Many times I remember perhaps something in my note but have to search thru all the roasts if I can’t remember which bean or date
Love the repurposed bowls here! 
Any details? TIA!
Ahhhh… not at all what I thought. Nicely done!
Check out my 4/14 Rose Diamond roast. I was in p9 for over 2.5 minutes when my ROR collapsed, 5.5 minutes into the roast.
This bean is on the soft side.
We should probably move the roasting component of this elsewhere but it exemplifies my momentum issue.
350g of beans @ 28c ambient, appx 85f. Modest breeze.
If you’re at P9 for 2-1/2 minutes at 85F you might want to check the IGBT temperature to see whether the roaster is limiting current. If this is the case, consider directing a fan up into the back of the induction board as illustrated and discussed in detail here, and/or roasting at a cooler ambient temperature if your situation allows it.
Thank you for the redirect.
I would like to know what I can do to increase heat transfer to the beans via convection rather than via conduction when using a bullet. Might be limited by the design but what can be done to increase heat transfer via convection within the current design?
Hello Gaby,
You can increase the conviction heat transfer by increasing the drum speed. More, by decreasing the batch size.
Thanks for the suggestions. I am already roasting on the max drum speed and my batch size is 350g. What is the smallest practical batch size that the Bullet can roast without compromising temp monitoring (temp probe no longer immersed in the beans) ?
Hello Gaby,
I see some individuals roasts with smaller batches than 350g, but I prefer to follow the manufacturer’s recommendations. As you roasting a 350g batches, with a D9 speed, I guess thats all, nothing more you can do. But there is one thing you should be aware of, for small batches, sometimes max drum speed would increase conductivity, because beans are stuck to the drum’s wall and not rotating.
I too have also been roasting with 350 g batches and am beginning to think that I need to roast larger batches to raise convective heat. I need to play with fan speeds too as I’m usually pretty low to not suck too much heat out.
Also, do you all have a lot of chaff in your beans?
Hello Brian,
Increasing the batch size will increase conductivity, conduction heat transfers from the drum and from bean to bean (higher temp to lower temp). If you consider increasing batch size, you have to increase preheat and charge temperatures. When the roasting chamber is hot enough, a high speed drum rotation will increase conviction heat transfer, because bean will be exposed more to the hot air and less conducted with the drum.
Note : Increasing fan speed, will lead to losing chamber’s heat. The fan’s cycle, sends the air flowing through shaft collector towards the fan at the back. If you noticed, there is no cap on the rear fan, thats lead into losing some of the hot air and blend what goes to the roasting chamber with air from the surrounded environment (which definitely cooler than the recycled air).
About the shaft, normally natural processed beans have more shafts than others, probably you are roasting a natural processed beans thats why there is too much shafts.