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.
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Approaching an anaerobic process coffee is always an adventure. Alliterative antics aside, this coffee has a lot in store for the roaster in terms of flavor and adjusting to different roasting styles. Going into the experience, I took a word of advice from Doris, who had roasted it before me with great results.
I approached these 500 grams of coffee with a charge a little closer to my old style, at 428F. I still hit it with plenty heat at the outset, with P9 power and F2 fan until turning point. Keeping along this path of gradually reducing heat and increasing airflow, I hit P7 at 3:55 / 312F, keeping the fan at F3 until 6:05 / 354F. My rate of change did flatten out at this point, but no matter as I was trying to work my way slowly to crack and go for a longer time in the roaster, as Doris had suggested. I hit P6 just before first crack, and F5 immediately afterward. This coffee wanted to keep on cooking, and I decided to drop at 9:12 / 399F and unfortunately (in looks only) a mere 11% post-crack development time. The coffee still looked rather light coming out of the roaster, but I’ll chalk that up to processing style.
In the cup, this coffee was an absolute fruit beast. Zippy dehydrated raspberry, Meyer lemon, and the red (cherry? watermelon? Red flavor!) hard candy flavor that natural Bali coffees are known for. I’m not sure if this is still a thing, but the red dipped cones from Dairy Queen come to mind. There’s a lot going on here, but it still reminded me of hot afternoons at Seniman Coffee Studio, with its colorful array of tropical fruits on the counter.
This coffee will be delectable no matter how it’s brewed. I am really looking forward to seeing it as an espresso at the Crown, but I’ll be satisfied (or, pleased as punch, perhaps) to have it as a drip coffee for now.
