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Ur charge is at 170.. I had it at 210

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.

Thanks for your question. In many of these videos I used the seasoning green coffee I got from my old place of employment -- i.e., all sorts of different green coffees which they had lying about. So essentially these roasts are blends and the coffee beans each roast very differently. This has nothing to do with the roaster. The roaster is great and roasts quite evenly.

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.

Oh yeah -- The drum speed I always have at D9.

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.

175 Fahrenheit??? you mean celsius right? 175F is below the boiling point of water. @@RubesGoodBrainCoffee

I wouldn't worry about the lack of uniformity on the videos I've done because of one huge reason: I know that for many of those I was using seasoning green beans that were left over from when I first purchased the roaster. If I were to remake those videos, I would have used a more uniform coffee. Here's what I would suggest: Find my Instagram account. On there you will find several examples of roasts I've done on the Aillio. That way, you should be able to judge better the evenness of the roasts. Some of the coffees, such as the Ethiopia Sidamo, are natural processed coffees so they will tend to be less even from their nature; but otherwise they should be pretty even. I'm fairly certain that all of the roasts are ones that I did. The only exceptions would be ones done by a professional photographer. They tend to like darker beans. Also, the beans in a mug marked 'CAFFEINE' are just scrap beans to make a pen holder. The Instagram account is @rubescoffee. Let me know what you think, if you don't mind.

Thanks, Dutch! I so appreciate your taking the time to respond. You set my mind at ease!

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.

Honestly, since this was so long ago, I can't remember. I think, however, that I was roasting around 500 grams usually. 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.

You're welcome! I hope you'll love it.

the read is not accurate but u can learn from it for the consistent roast for this amount of beans, to. Answer that Q, it's just because there isn't enough beans pass thru the ibrs sensor for The Actual temp u can just think this 160 degrees is N+160, we just don't know the number of the N, probably if. U. Tried. Many times u will know the difference between 100g and 500g even 1kg

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.

Thank you! Believe me, it's on my to-do list. I've got lots of stuff I've been wanting to say!

​@@RubesGoodBrainCoffee Great! Hope to see it soon. Just got my Bullet last week and I'm having fun with it!

You're welcome, and thanks for watching! I've got a nice, sturdy but flexible, aluminum pipe which was designed for venting clothes dryers. This is connected to an outlet pipe which has a flap hanging down -- also aluminum and designed for a clothes dryer. They're about four inches in diameter. This is not as Aillio recommends it, but I've tried to tailor my venting system to address all of their concerns -- e.g., allowing smoke to leave the roaster without the wind outside being able to blow air back into, which would cause all sorts of havoc in your roaster's environment. The covered flap outside is hanging open just enough to allow a nice airflow and should also cut down on any breeze which might try to flow back through the exhaust. Of course, I've got thermal tape connecting these two pipes. Just don't be shy about breaking down your exhaust system periodically to give it a good cleaning. Where I used to work, we eventually ended up hiring a chimney sweep service so that we could keep up with the maintenance. Obviously, you won't be roasting that amount of coffee, but it's something that's vital to keep up with still. As with fireplaces, roasters can easily catch fire. Be prepared for what to do should you have one. For instance, what if you've reached first crack and you power shuts down? Now your beans are going exothermic and will catch fire in your drum unless you do something? Just something to think about. Thanks again, Darrin! I hope you enjoy your roaster!

@@RubesGoodBrainCoffee Thank you soo much for the taking the time giving a great detailed response. I'm thinking of placing a T off pipe off of my water heater exhaust. A few inches from where it escapes into the roof vent. Might insert a electric fan to be on the safe side. Good tip about safety. I will make sure and put an extinguisher nearby just in case.

To each his own. Willem Boot always had us monitoring these changes. I have a hard time calling anything taught by Boot as 'pointless.'

Interesting. Why is that?

@@RubesGoodBrainCoffee Just collectively there seems to be a negative vibe, what bugs me is the exhaust, can I retro fit an exhaust box. I am looking at the newest model, up until now the Ailio hasn’t been available in Australia, the other roaster I’m interested in is the Artisan e-3, do you do any fluid bed roasting?

@@Anarchsis Aillio has a couple of different suggestions on how to handle the exhaust in their manual and (I think) on their website. The suggest not closing the system unless you have a suction fan pulling air through the exhaust at a low rate of speed -- otherwise, you'll pull too much air out of your roaster and affect your profile. Frankly, I don't have an ideal set-up in which I can just install an exhaust fan in my window. Also, I can't say how necessary it is to have one. One of the things which Aillio is concerned about is wind from outside blowing back into the exhaust and interfering with the atmospheric temperature of the drum. I feel that this might be tempered by adapting an exhaust vent from a clothes dryer which has a flap at the end. There are other factors, too, which could affect your roast profiles consistency from roast to roast -- such as the temperature of your green coffee beans when you charge the roast. I remember roasting on a Loring half-bagger on days in which we're waiting for shipments of green coffee to arrive. In the middle of winter, that green has been sitting out in freezing temperatures. This is something that needs to be taken into account when charging a roaster and expecting to get a consistent roast profile. Good roasters, I believe, are those who have the experience to navigate those variables in order to produce good roasts on a regular basis. It reminds me of all the variables that a golfer would have to take into account before teeing off. I hope that helps. I'll answer the part of your comment concerning fluid bed roasters soon.

Yes, that's right. It's the V1.

Yes, it looks like the drum temp was right at 170 C.

Yes. Unlike many roaster manufacturers, Aillio has stated that when they built a 1K roaster, it's truly capable of handling 1K of coffee. I have roasted 1K in it myself and have not had any trouble matching the profiles I was aiming for. Of course, you'll want to be sure that the roaster is adequately heated before the roast. For this reason, the Aillio manual helpfully suggests pre-heat temps which you can use as a guideline for however large your batch sizes are.

Thank you so much for your prompt response Dutch 😊

@@lintanghutama You're welcome!

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.

That was the nature of this coffee. I remember now that I used coffee which was part of free coffee I originally obtained to season the drum. I used it as part of this demo, but it doesn't reflect upon the evenness of the roasting.

@@RubesGoodBrainCoffee thank you! May I sak anther question, as we roast beans we consider the balance of Bean's aromo, acidity, sweatness, and body... How's Aillio's performance at aromo? As I know Aillio is a much conductive roatser, more conductive means more sweatness and body and darker color am I right?

Thanks! You'll find it when you open up the back of your roaster -- beneath the impeller fan.

@@RubesGoodBrainCoffee thank you, sir )

Yes, it is.

Thanks! I'm hoping for things to align right so I can get into the routine of making more videos on a regular basis. Things have been a juggling act this year, as it has been for many of us out there.

Thank you so much for your feedback, dalton. And because you asked, I've worked on updating our website so that you can order from Canada! Just let me know if you have any more problems and I'll look into it. I think it will all work smoothly, however. Happy sipping!