3 Colombia coffee roast profiles on Aillio Bullet

Profile 1: Bright and Sweet Light Roast

Objective: Highlight the sweetness and bright acidity typical of Colombian coffee.

  • Batch Size: 500g
  • Roasting Type: Light Roast

Steps:

  1. Preheat the Aillio Bullet V2 to 400°F (204°C).
  2. Start the roast and charge the beans at 400°F.
  3. 1 minute in: Increase the temperature to 410°F (210°C).
  4. 3 minutes in: Raise the temperature to 420°F (216°C) to promote sweetness.
  5. 5 minutes in: Adjust the temperature to 430°F (221°C).
  6. First Crack: Expect this around 8-9 minutes; allow the roast to continue for a minute after the first crack.
  7. Finish the roast at around 10 minutes, cooling immediately once you reach the desired brightness.

Profile 2: Balanced Medium Roast

Objective: Achieve a balanced profile that showcases the smooth, nutty, and caramel flavors associated with Colombian coffee.

  • Batch Size: 500g
  • Roasting Type: Medium Roast

Steps:

  1. Preheat the Aillio Bullet V2 to 410°F (210°C).
  2. Start the roast and charge at 410°F.
  3. 2 minutes in: Increase the temperature to 430°F (221°C).
  4. 4 minutes in: Raise the temperature to 440°F (228°C) for a warm caramel flavor.
  5. 6 minutes in: Aim for 450°F (232°C) to build body and richness.
  6. First Crack: Watch for this to occur around 8-9 minutes and adjust temperature to 465°F (240°C), allowing a slight development.
  7. Finish the roast at around 10-11 minutes, then cool immediately.

Profile 3: Rich and Bold Medium-Dark Roast

Objective: Enhance the rich, chocolatey notes of Colombian coffee while retaining some natural sweetness.

  • Batch Size: 500g
  • Roasting Type: Medium-Dark Roast

Steps:

  1. Preheat the Aillio Bullet V2 to 440°F (227°C).
  2. Start the roast and charge at 440°F.
  3. 1 minute in: Increase the temperature to 460°F (238°C).
  4. 3 minutes in: Bring temperature to 475°F (246°C) for a deeper caramelization.
  5. 5 minutes in: Maintain at 480°F (249°C) to develop a richer profile.
  6. First Crack: Expect this around 8 minutes; if desired, let it develop into light second crack for added richness.
  7. Post-Crack: Monitor closely; finish the roast around 10-12 minutes, cooling immediately to stop the process.

Additional Tips:

  • Profile Adjustments: Feel free to adjust temperatures and times depending on your specific taste preferences, the roast level you aim to achieve, and individual Colombian bean characteristics.
  • Testing: Ensure to conduct cupping tests after the cooling phase—allow the coffee to rest for at least 24 hours to develop the flavors for tasting.
  • Record Keeping: Keep notes of each roast—including temperature, time, and sensory notes—to help refine your profiles over time.
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