Profile 1: Light and Fruity
Objective: Enhance the bright, fruity notes characteristic of Ethiopian beans.
- Batch Size: 500g
- Roasting Type: Light Roast
Steps:
- Preheat the Aillio Bullet V2 to 400°F (204°C).
- Start the roast and charge the beans at 400°F.
- 15 seconds in: Lower the temperature to 390°F (199°C) and start a slow ramp.
- 3 minutes in: Increase the temperature to 410°F (210°C) to maintain momentum.
- 5 minutes in: Dropping the temperature to 400°F (204°C) to allow for a slight slowdown.
- First Crack: Should occur around 9-10 minutes into the roast. Increase heat gently to 420°F (216°C).
- Finish the roast right after the first crack at around 10-11 minutes.
- Cool down: Stop the roast immediately and cool the beans.
Profile 2: Balanced Medium Roast
Objective: Create a balanced profile that brings out sweetness and complexity.
- Batch Size: 500g
- Roasting Type: Medium Roast
Steps:
- Preheat the Aillio Bullet V2 to 410°F (210°C).
- Start the roast and charge the beans at 410°F.
- 1 minute in: Increase temperature to 420°F (216°C).
- 3 minutes in: Bring the temperature to 440°F (226°C) and maintain a steady climb.
- 5-6 minutes in: Check for the first crack and maintain a steady temperature at 450°F (232°C).
- First Crack: Occurs around 7-8 minutes; allow it to develop slightly further.
- Post-Crack: After the first crack, monitor closely, adjusting heat until 11-12 minutes into the roast.
- Finish the roast at around 12 minutes with a cool-down phase.
Profile 3: Darker Roast with Chocolate Notes
Objective: Highlight the darker chocolate and earthy notes of Ethiopian coffee.
- Batch Size: 500g
- Roasting Type: Dark Roast
Steps:
- Preheat the Aillio Bullet V2 to 440°F (227°C).
- Start the roast and charge at 440°F.
- 1 minute in: Increase the temperature to 460°F (238°C).
- 3 minutes in: Steady at 470°F (243°C) to build intensity.
- 5 minutes in: Bring it up to 480°F (249°C) for a richer profile.
- First Crack: Should happen around 8-9 minutes; allow this to develop fully, continuing heat to 500°F (260°C).
- Post-Crack: Briefly let the roast develop through the first crack and enter the second crack, monitoring closely.
- Finish the roast at around 11-12 minutes, with cooling to stop further development.
Additional Tips:
- Tweak Variables: Feel free to adjust temperatures and times based on your roast profiles or specific Ethiopian bean characteristics.
- Monitor Your Roasts: Use the Aillio’s built-in software to visualize your roast profile and make real-time adjustments.
- Taste Testing: After each roast, allow the coffee to rest for at least 24 hours before tasting; this is essential for understanding flavor development.
Experiment with these profiles and adjust based on your preferences and the specific Ethiopian beans you’re using to achieve the best results!
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