Aillio Bullet R1 IBTS Analysis by Evan Gilman
Unless otherwise noted, we use both the roast.world site and Artisan software to document our roasts on the Bullet. You can find our roast documentation below, by searching on roast.world, or by clicking on the Artisan links below.
Generally, we have good results starting our 500g roasts with 428F preheating, P6 power, F2 fan, and d6 drum speed. Take a look at our roast profiles below, as they are constantly changing!
Much like Doris, I wanted to bring this coffee quickly through the drying stage and really bring out the floral characteristics I knew would be in this coffee. The green smelled so clean and floral, I knew I was in for a treat. This type of coffee really only comes once a year, and it gives me sentimental feelings to smell the fresh green, and to roast coffees I know are some of the best in the world. Sidama usually brings to mind sweet jasmine and orange creamsicle/julius experiences for me at its best, and that’s just what I got here.
To start off the roast, I warmed up the roaster to a 473F charge temperature. With P9 power and F2 fan, I knew this roast would be off to a good start. At peak rate of change of 38F/min, I reduced heat to P8 and increased fan to F3. Before yellowing, I reduced heat further to P7 and bided my time until 360F, where I increased air further to F4. This coffee was so well behaved, all I needed to do was lower to P6 power and increase air to F5 around first crack, and I was in good shape to continue development at an even pace. This roast was on the shorter side for me (8:25), but that’s personally what I’d suggest for a coffee with this much acid and floral expression.
I got a nice and even roast, and the smell of freshly roasted Ethiopian coffee sent a mist over my eyes. It’s a beautiful thing. In the cup, I got incredible sugars like marzipan and maple donut, but the real star of the show was the floral expression, somewhere between jasmine and honeysuckle. Add all of that to a juicy, complex orange and grape acidity, and you’ve got a complete coffee that’s leaves nothing to be wanted for. Did I mention the buttery texture? Well, it has that, too. I am planning to keep my cup full of this for as long as possible.
Truly, I don’t know if I have any opinions (within reason – please don't brew it with pond water) on how you roast or drink this coffee. When you start with something this beautiful, you’re bound to get good results. Even super darkly roasted, I see this coffee pleasing the most ardent fans of washed coffee from Ethiopia. Good vibes only!
