Thanks for the video. Please do more of these 'roast along' video. Its good for us amateur who have read-up on the theories etc. but still wonder how to actually do-it. Details talk through of why change fan speed, not power for what affects etc. Something that seems elementary to the pros may be a mysteries to us getting started. I personally can learn a lot from this video. Please do more.
Hi Dutch, thank you so much for this video of a entire roast! That’s what I’m looking for to get a feeling of what’s going on in the drum an what you have to do to manage the roast. That’s again 🙏🏻
Excellent video Dutch! I have completed 11 roasts with my new R1 (V1.5) at this point and appreciate the ROR management topic. I am trying out a couple of different roast beginnings to pack as much energy into the bean that I can to carry through to a desired FC time without scorching at the start. I even played around with a soak at P0 of 1 minute on my last roast with interesting final results and a real nice ROR drop across the entire process. Unfortunately I have encountered a major setback in my roasting and coffee analysis situation. A major head cold hit me a couple of weeks ago that has completely destroyed my sense of smell and almost all taste with the exception of bitter, sour, salt and sweetness.....really a crappy situation. I have had to carry out my roasting by use of Roastime curves on my Mac and use time, temp and color to monitor the process. Although my dear wife doesn't have the best palate in regard to coffee tasting, she has become my guide as to quality of the outcome. Hopefully this medical situation will clear up soon and allow me full enjoyment of the process and, most certainly, the results. Please keep up the fine videos. They are always much appreciated here!!
Thanks, Gordon! I hope you feel better soon. It must be frustrating not to be able to rely upon your senses. Still, there are ways around it -- as you've indicated. There's a guy who started his own roastery who's completely blind. He wanted to work for somebody as a coffee roaster, but nobody would hire him -- so he started his own business. Pretty cool. Take care, and happy roasting!
Hi Dutch. I am finally feeling better after a long haul massive head cold and can finally smell all the wonderful and useful aromas of the roast process. I just completed two roasts using your video suggestions and managing the ROR within the ranges you noted. One roast was an Ethiopian Blend that I ran out to a Dev 25% for espresso and the other an Ethiopian Uraga that went to 23% for filter coffee. Both ended with awesome cupping....probably the best I have ever experienced. I am doing something slightly different by "soaking" at P0 for the first minute before going to P9 on the burner. I run 454 gr roasts....the espresso charged at 245C and the filter at 240C. Since I am using the IR sensor these numbers would be high for your machine. Again I appreciate your video experiences with roasting in general and specifically the Bulllet R1. I can't say enough about this fine machine! Hope all is going well for you in NC and thanks again for the videos..........@@RubesGoodBrainCoffee
Great video. I'm getting ready to order one of these, so I'm sure I'll be watching more of your videos - great information. I'm curious why you aren't using the software/computer to log and generate a profile. Cheers.
I just don't have a spare laptop. What I do, however, is record my temperature and rate of rise every fifteen seconds. I also note where my burner and fan speed is during the roast. I haven't watched this video in a while, so I'm not exactly sure what I do in it, but these days I adjust only downwards with few exceptions -- e.g., if I'm doing a dark roast. I also record first crack and when the roast is done. This provides me with a lot of data with minimal distractions. Towards the end of the roast, I'm more focused on my senses. They're more reliable than following a fixed profile. The profile will get you in the ballpark, but your senses will bring you home. I hope that helps. Let me know if you have any more questions. And thanks!
@@RubesGoodBrainCoffee thanks for the reply. I completely agree and hope that as I get more experienced in the process I will develop the eye, nose and ear for roasting. I also like the data side and am excited to utilize the software to learn that side of it as well. Keep up the great videos. Cheers.
I can only watch. Too expensive for me to own. I have an SR800 I use and it does a pretty good job. Always learning. Thanks for the video. Chef Jerry Irmo South Carolina USA
Hi Dutch, thanks for making these videos. I'm a new Bullet owner and have been roasting on my Behmor for years. It's certainly a learning process to make sure I get the variables right and manage ROR. Do you have the IBTS installed? Do you have an opinion on how to use that vs ROR which is based on the lagging bean temp probe? Also, I'm very curious how you decide your charge temp and initial power and fan settings. Aillio makes certain suggestions but I'm not sure those are super helpful. How high is too high for a charge temp? Or how low is too low? I'm assuming that and power at charge depend on the charge weight and the bean origin but I would super appreciate your thinking about how to arrive at these settings. Thanks so much!
Thanks for the video. So helpful! I'm curious about how you vented that. Did you buy the adapter based on the 3D print, then add some flexible vent tube onto it? Or did you just retrofit that on top?
Thanks! I just used a dryer vent that I placed on the back. Part of it I bent more or less into a square that fit on the back, serving as a mini smoke stack. That's just to get the smoke going in the right direction. Over that, I placed the end of the vent and used thermal tape to keep it in place. These days, Aillio is not recommending this method. They suggest putting a low-flow fan to pull the exhaust away from the roaster. That way you won't have the wind from outside blowing back into the roaster. (A fan with too much airflow would suck all of your atmospherics out of the roaster's body, so you don't want to do that.) As for me, I just put a little flap outside like you see with dryer vents. That should cut down on some of the airflow coming back in should the wind kick up. I don't have the funds, yet, to spend on a fan like the one they've suggested. My stop-gap solution has been working well for me, though. Thanks for your question! I'm hoping life slows down just enough for me to make more videos soon. There's a lot I want to communicate, because there are more things I've learned since then.
Thanks. The roaster is listed as having a capacity of 1 k.g. I've roasted amounts as small as 100 grams, but there's much less guarantee that you're going to get consistent results unless you do everything exactly the same. That's because your bean probe isn't low enough to reach the bed of beans. However, with the new infrared bean temperature sensor (IBTS) on the newer models, that might not be as much of an issue. Generally, even without the IBTS I can roast batches of 200 k.g. and get consistent results. I just try not to intervene too much in the roast. Since I recorded this video, I'm trying even harder to follow the Scott Rao method. This means as little roaster intervention as possible.
Hello, thanks for a great video. I heard from someone that one can only roast 100 times a month aillio bullet r1and that too on a higher side. Is it true? Actually I am planning to purchase it for my small size roastery. Second thing I want to know that does it provide same quality roasting as probat? And last, is there any difference in output results between induction roasting and gas roasting?
At p9 d9 and f2 fc happens at 5mins... how on earth did you stretch that out to 9mins??.. even when i lower the power to 6 i am still getting fc at 6mins (ethiopian limu beans and colombian el carmen)
9:00 if you don't know the bean, first time roasting it, then how do you know if your current ROR is "on target" or not?? Surely you have no idea, given you've never worked with that bean? How are you working out that you are still "on target"? I guess another way of asking is, how do you know what temperature first crack will happen at?
Thank you for the video. This roaster is one that I am considering. I have a question though, what is with the plastic bin in the cooling tray? It appears to be catching beans that are falling from somwhere? Can you please explain that? and.... thanks again.
You're welcome, and thanks for watching. The bin is just a little storage tub I use for both my green and roasted beans. I would often put it in the cooling tray to catch chaff or any tiny beans that might slip out. On larger roasters, such as the 25-lb. San Franciscan that I used to work on, there would be a little tray that would catch all of this for you; but on a small roaster like this, it's better to just do it as you saw in the video. These days, though, I just turn the fan up to 'F4,' if possible, and that will suck virtually all that chaff out for you with no problems whatsoever. Thanks again, Alan! -- Dutch
That was a technique which I carried over from my last place of employment. Lots of emphasis was placed on matching profiles from one roast to the next. Since then, I've delved into Rao's teachings more deeply and I'm trying to make my between-roast protocol as consistent as possible; and rather than make adjustments to maintain the profile, I'm letting the roast take its natural course as much as possible. . One of the challenges with the Aillio is that the difference between the increments on the power and fan speeds can be a lot. Whereas on the Loring you could choose between 20 and 100 percent burner power, on the Aillio you can choose between 0 and 9. Still, I try not to make more adjustments than I have to. . Ultimately, the way I was roasting in this video is not bad. It will still give you great coffees. Still, I'm constantly trying to improve and produce better coffee than before. When I find more time to produce more videos, I would like to get into what I've decided to do differently. . I hope this helps!
Hi! great video and information for us beginners! By applying P9 from the beginning, how do you avoid scorching? I am currently experimenting with some Mexico beans (washed) and was wondering about this! also, what made you decide to start at 170 for 500g? and what Drum speed would you recommend for it? Thank you!
Thanks for your comment! For starters, you should know that my Aillio is from before they came out with the IBTS. So if yours has one, it's going to change your charge temperatures. These days, I've been charging 600 grams at 175F, and I go to P8, F6. It's not that I'm more worried about scorching, but that when the weather is hot, I don't need as much power to make the same profiles. Also, since this video was made I'm roasting closer to the Rao method than what I used to do where I previously worked. (Being my own boss has given me the freedom to chart my own course; so after experimenting, my new protocol involves as little setting charges as possible. I hope this helps. If you have any other questions, please feel free to ask.
I keep remembering things I left out, but I think this will be the last one: Harder beans and washed beans I'm not as worried about scorching. Just have a reasonable charge temp. Softer beans grown at lower altitudes and natural or honey processed beans should be treated more gently because they will tend to scorch easier.
Currently, I'm working with another local roaster with whom I've a well-established relationship. It's helped me be able to get access to high-quality specialty coffee without forcing me to jack up my prices to the point where it's unaffordable. I'm hoping to help expand the local specialty coffee market, not directly compete with other roasters in the area; so keeping prices low enough for those who are unfamiliar with specialty coffee is a high priority for me. I have not bought from Sweet Maria's, but I would bet that their coffee is pretty good. I've watched many of their videos -- enough to be assured that they seem to know their craft as well as any. Thanks for the questions!
It actually does produce a lot of smoke. There are lots of different ways to ventilate it, however. I've adapted a clothes dryer vent and hooked it up to a window insert that originally went to an air conditioner. Others will roast with it sitting on their stove top while running the ventilation fan. I would recommend it for a small apartment as long as you're able to figure out a way to ventilate it somehow. Personally, I didn't worry about it until I actually got the roaster. I was used to roasting on one-pound sample roasters in huge warehouses, so I never experienced the amount of smoke which could accumulate in a small room. That being said, it didn't take too much for me to come up with a solution. Hope that helps! -- Roaster Dutch
@@RubesGoodBrainCoffee Oh that's a decent batch. Will definitely try your approach. From the little search I did online, some websites recommend starting out with low fan speed and taking it up if needed. I think I like your approach more. Will try it tomorrow. I'm new to the aillio coming from a behmor. World of difference. Thanks for the content you've been sharing . Super insightful stuff
@@AdnanAlsannaa Thanks! I'm hoping to maneuver my life to the point where I can make more videos soon. I feel like I've learned a lot more since my last ones. I'm trying to make as few adjustments as I can these days during the roast. As Scott Rao puts it, the more adjustments you make, the more complicated it gets; and roasters don't get more points for added difficulty. Trying to put all of this into practice, however, can be challenging. There is a learning curve which is unavoidable. I hope that helps!
Thanks for replying Ruben, I have bee roasting the 100 grams in the way you showed in other video. Beautiful flavors. But on this one I'm confused. On this one you increase sometimes the heat after first Crack. What I learned on the other one is when start getting sweet smell reduce the heat around 40% and first Crack starts.
@@aronencarnacion6159 Yes. I need to make some more videos because I've since gone further to try to follow the Rao Method than I did in this demonstration. What you're seeing in this video is closer to the way we used to roast when I was roasting at my previous employer's. Now, I try to make even less adjustments. Both methods will make you great coffee, but less interventions should produce a better cup that's easier to reproduce. (The 100 gram roast was strictly for sample roasts.)
@@RubesGoodBrainCoffee thank you again Ruben, I do have zero experience on roasting but just following that basic principle you mentioned on the 100 grams video to decrease temp a soon as start smell sweet it have been giving me excellent results. Again I just have tried all my roasting with 100 grams. My headache for now is how to jump to 500 grams or max to 750 grams on my starting point. I guess if I have more coffee beans I need to start high temp to get to those 9 min first crack and then start decreasing temp.
@@aronencarnacion6159 Yes, if you want to hit a certain temperature at a certain time, knowing the charge temperature is going to be extremely important. The only reason why I lowered the burner immediately for the sample roasts was because of the low batch size. Ultimately, you'll be able to judge best what you should do according to what you're tasting. In the end, you should know what works best for you.
