I'm sorry, but I'm having trouble understanding what you are trying to say here. Let me just say, then, that generally speaking: The Aillio Bullet R1 can roast 1000 grams. Although you might be able to roast up to 1200 grams, I would not recommend roasting above 1000 grams. Maxing out a roaster limits what you are able to do to control your roast profile and you will also greatly affect the airflow through the drum -- which will also affect your roast profile. There are videos I've made in which I roast as low as 50 grams of coffee because I am attempting to see if I can do consistent sample roasts that are as small as that. This is because I have been seeing more green bean sample roasts that were only as small as 50 grams -- which is probably a result of the popularity of the Ikawa. What I will say about very small roasts is similar to what I say about very large roasts: You will have a lot of difficulty controlling your profile -- especially with a roaster that was made before they made available the IBTS. So if you can help it, I wouldn't recommend roasting batches of only 50 grams. Ideally, you should find a batch size that is ideal for your production needs so you can just roast that amount again and again. This will help make your roasts consistent from batch to batch. I hope that this answers your question.
I just got my own Aillio coffee roaster and I have a venting system that looks like yours. Smoke is leaking through and I was wondering if you used something else besides the tape to seal the gaps in the vents. Thanks,
I've actual got a bit of piping that I re-shaped roughly into a rectangular shape that's sticking up through the vent by about two inches above the roaster. That's most likely letting the smoke get a bit of a head start up the vent before continuing to head outside. Also, I try to have my fan up to at least four or five around the time you start seeing smoke coming out. That might give it a bit of momentum to head out. Another thing that might help is having your vent go straight up as much as possible before making any bends. If this were a full-size roaster, I'd never do the venting job that I've done with this 1 kg roaster. The less turns the exhaust has to make on its way out, the easier it's going to be for it. The high-temperature tape I use to seal it is there just for good measure, but honestly I don't have it sealed up right now and I have absolutely no problems with it. I hope that helps. If you have any questions just feel free to ask!
Ruben, again me. You usually start temp for 500 grams at 160nto 180? I did some batches starting at 200, 220 to see difference. Bad roast. Don't like tthem. I will continue start at 160 to 180 following yours videos. Is when I have been having better results.
I think that sounds about right. I usually don't start a roast at 200C unless it's pretty close to being max capacity. I'm guessing that the roasts at higher charge temperatures would have tasted underdeveloped -- i.e., a bit green.
Well, it really depends upon your resources and what your intentions are. If you're just looking to get your feet wet and you're just roasting for yourself, close family, and close friends -- maybe a $400 Behmor is what you want. You can get a feel for how much you love coffee and coffee roasting while deciding how serious you are about moving on to the next step. From there, you could decide to move up to a $1600 Hottop or a $1400 Quest M3. (I think the Behmor has a higher capacity. The Quest M3 seems pretty small and basic -- not much as far as electronics.) Speaking for myself, I can comfortably roast 500 grams of coffee on the Aillio, yielding around 425-430 grams per roast. That's about 21 cups of coffee per batch (at 20 grams per brew). If I normally drink three cups of coffee a day, I've gone through that roast in seven days -- and that's if I'm just brewing for myself! My wife usually has a cup or two a day. So for me, it's not unreasonable for me to do at least one roast per week for myself and my family alone. Given that I want to continue doing what I've done for a living, getting a 1 kg Aillio at $3000 was a no-brainer. It's tough to know what your needs are; but maybe this will point you in the right direction, at least. If you've got any further questions, don't hesitate to ask! Cheers!
to be perfectly honest, if you want to try it with almost no investment, get an air pop popcorn popper, a scale ($25-30 on amazon) a timer, a thermometer and hopefully you have a shop vac and a 5 gallon bucket from lowes/hd/wm and metal collander or screen (last 3 are for cooling, I probably cooled in like 30 seconds, kinda psycho about rapid cooling. overkill) and you're literally done except for the green beans (sweetmarias.com) I loved doing it but it was a time suck, you have to love doing it, you certainly wouldn't do it as a money saver unless you suck at math bc your time is worth something too. The smell of roasting was simply sublime (to me at least) and knowing I roasted it when I drank it added another dimension to it. But the popper would yield maybe 50-60g per batch and I would try to yield maybe a pound per session (my wife at the time would take it intravenously if she could) so that would be like 8-10 rounds. Kinda grueling after awhile. My time's worth something, the local guy I was getting green beans from went out of business (torch coffee) I had a young son, blah blah blah.
I suppose that depends upon what you're used to and what you would consider 'light.' For me, I think it's fairly light. I like roasting my own coffee as light as the bean can take -- just past the point where it loses any woodiness and sweetens up enough to temper any harshness in the acidity. I think the bean temperature was in the mid-to-high 190's Celsius -- for what it's worth. Personally, I would call it light.
@@RubesGoodBrainCoffee Years after its release, this is somehow the only video which shows the roasting process on this machine from start to finish. Thanks for taking the time to upload and sharing your roasting details.
@@jeffreyim You're very welcome! I remember back when I was shopping for my own Aillio I found it frustrating that I couldn't find any videos demonstrating what it's capable of. I needed a machine which was powerful enough to roast the profiles I wanted, and many of the videos showed profiles which were around twenty minutes long! Thanks for the feedback, Jeff!
Curious about this machine...you reference the Behmor, would you say that this unit produces a better roast in terms of flavor in the cup? Obviously the increased capacity is markedly increased. I've read others mention a 30-60 minute preheat which seems to be not too convenient. Am I correctly seeing that you have no preheat on this roast? Does it come with any preset roast profiles like a Behmor does? Thanks for the video.
Honestly, I don't know exactly what the pre-heat time for the Aillio is because for me it's never really been an issue. I always assume that for any good, solid roaster there's going to be a certain amount of pre-heat time. I can say that the colder it is, the longer the pre-heat time will be. I've never had it be an hour, however. Maybe thirty minutes at most. I usually just do the same things I used to do when I worked for large-scale commercial roasters -- set up my roasts for the day, for instance; or write out on my notes each roast I plan to do. There's lots of stuff to keep me occupied while the roaster is heating up. Usually, the Aillio tells me it's ready before I know it. As for the Behmor, I don't have first-hand experience with it and I've never tasted anything roasted on it. I've seen others roast on it in videos. I'd say there are two main things I'd worry about with it: 1) The lack of control over roast profiles beyond a basic level. It doesn't seem to me to be the sort of thing a roaster would have a lot of control over. I'm sure that experienced roasters would be able to figure out how to roast on it well enough, but it's probably nothing they'd be willing to mess with too much. 2) I would be concerned about having enough power from a Behmor to roast the more aggressive profiles I'd expect to get out of a hard-bean African. Of course, one could always reduce the batch size to make up for lack of power, but at a certain point it might just make more sense to get a roaster which has a relatively large capacity and enough power. Speaking of which: The induction burner of the Aillio is going to provide you with much more power than any Behmor would give you. I know that Behmor is coming out with a new 1 kg roaster, but it's still not utilizing induction heating. I would recommend Behmor to those who are just getting into roasting and not sure about how much money they'd want to invest into the initial set up -- $400 is a lot less to get started than $3000. In that case, a Behmor would probably be a good place to start for a curious hobbyist. If you've got a good handle on what roasting is like and whether or not you want to get seriously involved in it, the Aillio is probably a good starting point. I guess to sum it up: If you're familiar with third-wave coffee and want coffees featuring good, clean cup -- high on clarity and low on roasty, bakey flavors -- I'd have more confidence getting that out of the Aillio. As for presets, I honestly don't know if the Aillio comes with them. I know that you can hook it up to a computer and have it remember and replay roasts which you want it to try to duplicate; but frankly, I've never been sold on how useful those playback profiles are. I can't imagine them actually reproducing the skills which a good human roaster could bring to the table. If you have any more questions, feel free to ask! -- Dutch
Good evening
My aillio bullet coffee roasters is rost only 50 grams coffee if I more 50 gram it will stop any reason and how i will set up
I'm sorry, but I'm having trouble understanding what you are trying to say here. Let me just say, then, that generally speaking: The Aillio Bullet R1 can roast 1000 grams. Although you might be able to roast up to 1200 grams, I would not recommend roasting above 1000 grams. Maxing out a roaster limits what you are able to do to control your roast profile and you will also greatly affect the airflow through the drum -- which will also affect your roast profile.
There are videos I've made in which I roast as low as 50 grams of coffee because I am attempting to see if I can do consistent sample roasts that are as small as that. This is because I have been seeing more green bean sample roasts that were only as small as 50 grams -- which is probably a result of the popularity of the Ikawa.
What I will say about very small roasts is similar to what I say about very large roasts: You will have a lot of difficulty controlling your profile -- especially with a roaster that was made before they made available the IBTS. So if you can help it, I wouldn't recommend roasting batches of only 50 grams.
Ideally, you should find a batch size that is ideal for your production needs so you can just roast that amount again and again. This will help make your roasts consistent from batch to batch.
I hope that this answers your question.
When using a program like ARTISAN it is easier to observe the rate of rise and the other curves
What is the minimum amount of beans you can use in a single roast?
I just got my own Aillio coffee roaster and I have a venting system that looks like yours. Smoke is leaking through and I was wondering if you used something else besides the tape to seal the gaps in the vents. Thanks,
I've actual got a bit of piping that I re-shaped roughly into a rectangular shape that's sticking up through the vent by about two inches above the roaster. That's most likely letting the smoke get a bit of a head start up the vent before continuing to head outside. Also, I try to have my fan up to at least four or five around the time you start seeing smoke coming out. That might give it a bit of momentum to head out. Another thing that might help is having your vent go straight up as much as possible before making any bends. If this were a full-size roaster, I'd never do the venting job that I've done with this 1 kg roaster. The less turns the exhaust has to make on its way out, the easier it's going to be for it. The high-temperature tape I use to seal it is there just for good measure, but honestly I don't have it sealed up right now and I have absolutely no problems with it.
I hope that helps. If you have any questions just feel free to ask!
Thanks for the video. I can't find the serial number on mine. Where is it located? Thanks
Thanks!
You'll find it when you open up the back of your roaster -- beneath the impeller fan.
@@RubesGoodBrainCoffee thank you, sir )
Looks great! Thanks for posting
Ruben, again me. You usually start temp for 500 grams at 160nto 180? I did some batches starting at 200, 220 to see difference. Bad roast. Don't like tthem. I will continue start at 160 to 180 following yours videos. Is when I have been having better results.
I think that sounds about right. I usually don't start a roast at 200C unless it's pretty close to being max capacity. I'm guessing that the roasts at higher charge temperatures would have tasted underdeveloped -- i.e., a bit green.
Were would you recomend to start for a total begginer that is highly motivated and wants to learn roasting ??
Well, it really depends upon your resources and what your intentions are. If you're just looking to get your feet wet and you're just roasting for yourself, close family, and close friends -- maybe a $400 Behmor is what you want. You can get a feel for how much you love coffee and coffee roasting while deciding how serious you are about moving on to the next step. From there, you could decide to move up to a $1600 Hottop or a $1400 Quest M3. (I think the Behmor has a higher capacity. The Quest M3 seems pretty small and basic -- not much as far as electronics.)
Speaking for myself, I can comfortably roast 500 grams of coffee on the Aillio, yielding around 425-430 grams per roast. That's about 21 cups of coffee per batch (at 20 grams per brew). If I normally drink three cups of coffee a day, I've gone through that roast in seven days -- and that's if I'm just brewing for myself! My wife usually has a cup or two a day. So for me, it's not unreasonable for me to do at least one roast per week for myself and my family alone. Given that I want to continue doing what I've done for a living, getting a 1 kg Aillio at $3000 was a no-brainer.
It's tough to know what your needs are; but maybe this will point you in the right direction, at least. If you've got any further questions, don't hesitate to ask!
Cheers!
to be perfectly honest, if you want to try it with almost no investment, get an air pop popcorn popper, a scale ($25-30 on amazon) a timer, a thermometer and hopefully you have a shop vac and a 5 gallon bucket from lowes/hd/wm and metal collander or screen (last 3 are for cooling, I probably cooled in like 30 seconds, kinda psycho about rapid cooling. overkill) and you're literally done except for the green beans (sweetmarias.com) I loved doing it but it was a time suck, you have to love doing it, you certainly wouldn't do it as a money saver unless you suck at math bc your time is worth something too. The smell of roasting was simply sublime (to me at least) and knowing I roasted it when I drank it added another dimension to it. But the popper would yield maybe 50-60g per batch and I would try to yield maybe a pound per session (my wife at the time would take it intravenously if she could) so that would be like 8-10 rounds. Kinda grueling after awhile. My time's worth something, the local guy I was getting green beans from went out of business (torch coffee) I had a young son, blah blah blah.
Is that a light roast ?
I suppose that depends upon what you're used to and what you would consider 'light.' For me, I think it's fairly light. I like roasting my own coffee as light as the bean can take -- just past the point where it loses any woodiness and sweetens up enough to temper any harshness in the acidity. I think the bean temperature was in the mid-to-high 190's Celsius -- for what it's worth.
Personally, I would call it light.
@@RubesGoodBrainCoffee Years after its release, this is somehow the only video which shows the roasting process on this machine from start to finish. Thanks for taking the time to upload and sharing your roasting details.
@@jeffreyim You're very welcome! I remember back when I was shopping for my own Aillio I found it frustrating that I couldn't find any videos demonstrating what it's capable of. I needed a machine which was powerful enough to roast the profiles I wanted, and many of the videos showed profiles which were around twenty minutes long!
Thanks for the feedback, Jeff!
Curious about this machine...you reference the Behmor, would you say that this unit produces a better roast in terms of flavor in the cup? Obviously the increased capacity is markedly increased. I've read others mention a 30-60 minute preheat which seems to be not too convenient. Am I correctly seeing that you have no preheat on this roast? Does it come with any preset roast profiles like a Behmor does? Thanks for the video.
Honestly, I don't know exactly what the pre-heat time for the Aillio is because for me it's never really been an issue. I always assume that for any good, solid roaster there's going to be a certain amount of pre-heat time. I can say that the colder it is, the longer the pre-heat time will be. I've never had it be an hour, however. Maybe thirty minutes at most. I usually just do the same things I used to do when I worked for large-scale commercial roasters -- set up my roasts for the day, for instance; or write out on my notes each roast I plan to do. There's lots of stuff to keep me occupied while the roaster is heating up. Usually, the Aillio tells me it's ready before I know it.
As for the Behmor, I don't have first-hand experience with it and I've never tasted anything roasted on it. I've seen others roast on it in videos. I'd say there are two main things I'd worry about with it: 1) The lack of control over roast profiles beyond a basic level. It doesn't seem to me to be the sort of thing a roaster would have a lot of control over. I'm sure that experienced roasters would be able to figure out how to roast on it well enough, but it's probably nothing they'd be willing to mess with too much. 2) I would be concerned about having enough power from a Behmor to roast the more aggressive profiles I'd expect to get out of a hard-bean African. Of course, one could always reduce the batch size to make up for lack of power, but at a certain point it might just make more sense to get a roaster which has a relatively large capacity and enough power.
Speaking of which: The induction burner of the Aillio is going to provide you with much more power than any Behmor would give you. I know that Behmor is coming out with a new 1 kg roaster, but it's still not utilizing induction heating. I would recommend Behmor to those who are just getting into roasting and not sure about how much money they'd want to invest into the initial set up -- $400 is a lot less to get started than $3000. In that case, a Behmor would probably be a good place to start for a curious hobbyist. If you've got a good handle on what roasting is like and whether or not you want to get seriously involved in it, the Aillio is probably a good starting point.
I guess to sum it up: If you're familiar with third-wave coffee and want coffees featuring good, clean cup -- high on clarity and low on roasty, bakey flavors -- I'd have more confidence getting that out of the Aillio. As for presets, I honestly don't know if the Aillio comes with them. I know that you can hook it up to a computer and have it remember and replay roasts which you want it to try to duplicate; but frankly, I've never been sold on how useful those playback profiles are. I can't imagine them actually reproducing the skills which a good human roaster could bring to the table.
If you have any more questions, feel free to ask!
-- Dutch
15 minute preheat on a V2 induction board.