Roasting profiles for Aillio Bullet R1 V2

Below you will find some profiles that our friends, die Kaffeemacher from Basel, have developed specifically for the Aillio Bullet R1 V2. You can start with these profiles and then develop them further according to your taste and for your coffee.

Aillio Bullet R1 V2 is a state-of-the-art 1kg drum roaster. The machine is powerful yet very compact. The induction heating allows for very fine adjustments, making very precise roasting profiles possible. In the Aillio Bullet, the temperature is measured by the innovative IBTS (Infrared Bean Temperature Sensor) as well as by a classic bean temperature probe. The two temperatures differ significantly, so you should always pay attention to which of the two temperatures you are looking at. The drum speed, fan and heating element can be adjusted separately in 10 steps each.

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Aillio Bullet R1 V2

Content 1 Piece

€3,590.00 *

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Roasting profiles for different bean types

Aillio Bullet filter coffee profile «balanced»

Preparation methods: Filter (e.g. V60, Chemex), Aeropress or Cold Brew
Taste: Balanced and mild with a slight complexity / acidity
Coffee beans: washed Sidamo, honey Castillo, washed Yirgacheffe, natural Yirgacheffe

Temp. IBTS	Temp. BT	Power	Fan	Drum
Start	Start	P9	F3	D9
177°C	160°C	P9	F4	D9
185°C	170°C	P5	F4	D9
199°C	190°C	P3	F6	D9
205°C	200°C	P1	F8	D9

Amount of beans: 600g
Preheating temperature: 250°C IBTS
End of roast: we recommend 208°C IBTS, 205°C BT
Roast Develompent %: (time first crack to finish / total time): 11%

Aillio Bullet Filter Coffee Profile «third wave»

Preparation methods: Filter (e.g. V60, Chemex), Aeropress or Cold Brew
Taste: pronounced acidity and complexity, sweet and fruity
Coffee beans: honey Castillo, washed Yirgacheffe, natural Yirgacheffe

Temp. IBTS	Temp. BT	Power	Fan	Drum
Start	Start	P9	F3	D9
177°C	160°C	P9	F4	D9
183°C	167°C	P5	F4	D9
198°C	190°C	P3	F6	D9
202°C	195°C	P1	F6	D9
205°C	200°C	P1	F8	D9

Amount of beans: 600g
Preheating temperature: 250°C IBTS
End of roast: we recommend 206°C IBTS, 203°C BT
Roast Develompent %: (time first crack to finish / total time): 9%

Aillio Bullet Espresso Profile «classic dark»

Preparation methods: Espresso, Bialetti, Cappuccino, Flat White
Taste: Round, balanced, light sweetness, hardly any acidity, light roasted aromas
Coffee beans: naturals from Brazil

Temp. IBTS	Temp. BT	Power	Fan	Drum
Start	Start	P7	F2	D9
97°C	92°C	P8	F2	D9
173°C	155°C	P7	F2	D9
200°C	185°C	P5	F4	D9
208°C	195°C	P4	F4	D9
215°C	204°C	P3	F4	D9

Amount of beans: 600g
Preheating temperature: 230°C IBTS
End of roast: we recommend 218°C IBTS, 209°C BT
Roast Develompent %: (time first crack to finish / total time): 23%

Aillio Bullet Espresso Profile «sweet»

Preparation methods: Espresso, café crème, fully automatic, French press, cappuccino, flat white
Taste: Full-bodied, balanced, pronounced sweetness, slight acidity
Coffee beans: naturals from Brazil, natural Catuai from Myanmar, semi-Washed from Brazil

Temp. IBTS	Temp. BT	Power	Fan	Drum
Start	Start	P9	F3	D9
165°C	160°C	P9	F4	D9
183°C	180°C	P7	F4	D9
200°C	201°C	P5	F5	D9

Amount of beans: 1kg
Preheating temperature: 250°C IBTS
End of roast: we recommend 217°C IBTS, 211°C BT
Roast Develompent %: (time first crack to finish / total time): 17%

Aillio Bullet Café Crème Profile «balanced»

Preparation methods: Café Crème, fully automatic, French Press, Cappuccino.
Taste: Full-bodied, balanced, pronounced sweetness, slight acidity
Coffee beans: semi-Washed from Brazil, Myanmar Catuai, washed Peru

Temp. IBTS	Temp. BT	Power	Fan	Drum
Start	Start	P9	F3	D9
162°C	152°C	P9	F4	D9
199°C	199°C	P7	F5	D9
205°C	207°C	P7	F6	D9
208°C	212°C	P5	F6	D9

Amount of beans: 1kg
Preheating temperature: 250°C IBTS
End of roast: we recommend 214°C IBTS, 220°C BT
Roast Develompent %: (time first crack to finish / total time): 19%

Aillio Bullet Profile «versatile»

Preparation methods: Café Crème, filter (e.g. V60), French Press, Aeropress, Bialetti
Taste: Mild and balanced yet with some complexity, slight sweetness, slight acidity
Coffee beans: washed Guatemala SHB, washed Honduras SHB, washed Sidamo

Temp. IBTS	Temp. BT	Power	Fan	Drum
Start	Start	P9	F3	D9
173°C	160°C	P9	F4	D9
200°C	193°C	P3	F4	D9
204°C	206°C	P3	F5	D9

Amount of beans: 900g
Preheating temperature: 250°C IBTS
End of roast: we recommend 207°C IBTS, 210°C BT
Roast Develompent %: (time first crack to finish / total time): 17%

Aillio Bullet Robusta / Canephora Profile

Preparation methods: Espresso, Café Crème, Bialetti
Taste: Full-bodied, no acidity, light sweetness, nutty
Coffee beans: Tanzania natural Robusta, India washed Parchment

Temp. IBTS	Temp. BT	Power	Fan	Drum
Start	Start	P9	F3	D9
158°C	140°C	P9	F4	D9
184°C	170°C	P8	F4	D9
193°C	183°C	P7	F4	D9
198°C	190°C	P6	F4	D9
203°C	197°C	P4	F6	D9
210°C	208°C	P2	F8	D9

Amount of beans: 600g
Preheating temperature: 230°C IBTS
End of roast: we recommend 217°C IBTS, 220°C BT
Roast Develompent %: (time first crack to finish / total time): 21%

Aillio Bullet Monsooned Malabar Profile

Preparation methods: Espresso, Café Crème, Bialetti.
Taste: Full-bodied, low acidity, slight sweetness
Coffee beans: India Monsooned Malabar

Temp. IBTS	Temp. BT	Power	Fan	Drum
Start	Start	P9	F2	D9
116°C	107°C	P9	F3	D9
136°C	128°C	P8	F3	D9
154°C	150°C	P7	F3	D9
172°C	170°C	P5	F4	D9
190°C	195°C	P3	F6	D9