This was so interesting, thank you for taking the time to share your thoughts. I'm a new home roaster (Huky 500), and I spent a year roasting fairly simply with a notebook graph chart and my instructions for each profile and got really tasty coffee. Did about 250Kg of beans, 500g at a time, so I felt comfortable in the process. I recently installed Artisan and am trying to dial in my profiles and understand the dang software config and the RoR and this has given me lots to think about. thanks!
Very cool! I've been wondering how RoR was first thought to be a significant factor in profile roasting. When I took classes with Willem Boot in 2008, it was never mentioned. It didn't come to my attention until late 2014. Thanks for reaching out and letting me know, Ed!
FYI Dutch....the Aillio is sure popular! SM sold all 130 available in just 17 minutes this morning. I feel like I won the lotto. This bunch of units should help add folks to your channel....I hope.
It's pretty crazy how much it's taken off. I remember something similar with the Loring. When I left Counter Culture, the person I worked for had the first Loring sold for production. I couldn't believe how much it took off. I thought something similar might happen with the Aillio, so I wanted to get one while the demand was relatively low.
Hello!! Appreciate all the videos you put out. Super useful stuff specially for new Aillio users. I have a question that might not be super related to what you're discussing here. How do you determine if you should increase the time between FC and drop or reduce it? What's an average go to time? From using the behmore, I usually stick with 1 minute after first crack. But I think the behmor keeps a lot of heat so that might add few seconds of roast time to the total roast.
Sorry -- I seem to have missed some comments. I'll try to catch up. I have some general idea of how I want to 'develop' the coffee based upon the region they're from. Once I get it in the general ballpark, I'll taste it and decide if I want to develop the coffee either more or less. When I'm finishing out a coffee and I know how I want it to taste, I don't go by time or temperature so much as I do sensory perceptions. Using profiles are good for getting me into the right area for where I want the coffee to be, but I let myself make the final judgement. That's why got the Aillio rather than the Behmor or the Hottop. I feel that roasting coffee without a tryer, while manageable, would be too frustrating for me. Thanks, Adnan!
Thanks! I do try to be cautious of the crash and the flick. There have been a couple of different ways I've handled it. I might detail them in a new vid.
@@RubesGoodBrainCoffee ...I look forward to getting your take on the issue. I hope to score an R-1 when released by SM tomorrow morning, so will probably have a lot of questions if successful. Regardless, I enjoy the way you share your long roasting experience in a clear and friendly manner. You should have been a teacher.
@@RubesGoodBrainCoffee...I just successfully ordered one of the Aillio R1 (v1.5) roasters that showed up at SM this morning and look forward to exchanging experiences and ideas once I receive the unit and get some time on it. Can't wait!
This was so interesting, thank you for taking the time to share your thoughts.
I'm a new home roaster (Huky 500), and I spent a year roasting fairly simply with a notebook graph chart and my instructions for each profile and got really tasty coffee. Did about 250Kg of beans, 500g at a time, so I felt comfortable in the process.
I recently installed Artisan and am trying to dial in my profiles and understand the dang software config and the RoR and this has given me lots to think about. thanks!
RoR turns 10 this year! I announced my RoR project in the fall of 2009, offered to Cropster 2012.
Very cool! I've been wondering how RoR was first thought to be a significant factor in profile roasting. When I took classes with Willem Boot in 2008, it was never mentioned. It didn't come to my attention until late 2014. Thanks for reaching out and letting me know, Ed!
FYI Dutch....the Aillio is sure popular! SM sold all 130 available in just 17 minutes this morning. I feel like I won the lotto. This bunch of units should help add folks to your channel....I hope.
It's pretty crazy how much it's taken off. I remember something similar with the Loring. When I left Counter Culture, the person I worked for had the first Loring sold for production. I couldn't believe how much it took off. I thought something similar might happen with the Aillio, so I wanted to get one while the demand was relatively low.
Hello!! Appreciate all the videos you put out. Super useful stuff specially for new Aillio users. I have a question that might not be super related to what you're discussing here. How do you determine if you should increase the time between FC and drop or reduce it? What's an average go to time?
From using the behmore, I usually stick with 1 minute after first crack. But I think the behmor keeps a lot of heat so that might add few seconds of roast time to the total roast.
Sorry -- I seem to have missed some comments. I'll try to catch up.
I have some general idea of how I want to 'develop' the coffee based upon the region they're from. Once I get it in the general ballpark, I'll taste it and decide if I want to develop the coffee either more or less. When I'm finishing out a coffee and I know how I want it to taste, I don't go by time or temperature so much as I do sensory perceptions. Using profiles are good for getting me into the right area for where I want the coffee to be, but I let myself make the final judgement. That's why got the Aillio rather than the Behmor or the Hottop. I feel that roasting coffee without a tryer, while manageable, would be too frustrating for me.
Thanks, Adnan!
Thanks for another fine video Dutch. Do you have any concerns with the flick and crash at FC? If so, how do you deal with it?
Thanks! I do try to be cautious of the crash and the flick. There have been a couple of different ways I've handled it. I might detail them in a new vid.
@@RubesGoodBrainCoffee ...I look forward to getting your take on the issue. I hope to score an R-1 when released by SM tomorrow morning, so will probably have a lot of questions if successful. Regardless, I enjoy the way you share your long roasting experience in a clear and friendly manner. You should have been a teacher.
Thanks! Hearing that just makes my day!
@@RubesGoodBrainCoffee...I just successfully ordered one of the Aillio R1 (v1.5) roasters that showed up at SM this morning and look forward to exchanging experiences and ideas once I receive the unit and get some time on it. Can't wait!
@@foggymtn Awesome! I remember that feeling well. Now, it's going to be like waiting for Christmas Day until it gets to you. Will it have the IBTS?