Thank you so much for this video. Please continue to make more. I just purchased my Aillio and have a lot to learn. Thank you for talking about defects and roast profile. Would love more regarding this and also discussing ROR curves. Thank you
ror-curves are "just" temperature-sensor-reading-math-curves. please always take them with a grain of salt! coffee has an bigger mass and does not correlate 100% with the sensors
4:15 I'm a bit confused here... you say you usually raise the temp at FC to prevent a crash, but didn't do it here because you did not want the roast to taste baked... But from what I understand, you have more chance of being baked if you roast longer... so wouldn't you have more chance of being baked if you turned down the heat and roasted for longer?
@@markpalmosit’s a decisive step if you decide to raise power and lower fan after FC if the plan is not going accordingly. For instance, the bean probe temp stalls instead of going up and sometimes the bean probe temp would go down due to various factors. The preheat didn’t pack enough heat and the ambient temperature came in contact with the roaster which causes a reduction in temperature. In this case, you will have to act fast by turning up the power up several notch and lower the fan to help boost the temperature up. Let’s say your target temp drop is 215c. Once it hits 214c, you can lower the power to P3 and Fan speed to 7. Once it reaches 215c! Drop the beans immediately! If you hesitate for a split second (not dropping the beans), with the lower power and strong fan speed in action. It will drop one or two Celsius! All and all, this is to fix by avoiding the potential baking of the beans!
Thanks! it's a "tonino colormeter" i made this my self with the infos fron the opensource published details. today they sell the "new version" that is also used in competition. my-tonino.com/shop/de/tonino
aillio-display - i had to remove the antiscratch-foil - so i did cover it with clingfilm it has zero scraches, after 4years ;-) macdisplay has no scratch - may be a reflexion
Thank you so much for this video. Please continue to make more. I just purchased my Aillio and have a lot to learn. Thank you for talking about defects and roast profile. Would love more regarding this and also discussing ROR curves. Thank you
ror-curves are "just" temperature-sensor-reading-math-curves.
please always take them with a grain of salt!
coffee has an bigger mass and does not correlate 100% with the sensors
Дякую за інформативне відео ! Перше смаження на кулі - і я трохи не впевнений, Ваше відео виправить ситуацію у мене !
Thank you for the beautiful vid. Very nformative, clear and to the point! Loved it
one of the best video!! thanks bro
This was very instructional.
Thanks!
cool video!
4:15 I'm a bit confused here... you say you usually raise the temp at FC to prevent a crash, but didn't do it here because you did not want the roast to taste baked... But from what I understand, you have more chance of being baked if you roast longer... so wouldn't you have more chance of being baked if you turned down the heat and roasted for longer?
P4 to P6
@@coffee3470 ah so you turned it UP? It seems you turned the heat down from p6 to p2... ?
@@markpalmosit’s a decisive step if you decide to raise power and lower fan after FC if the plan is not going accordingly. For instance, the bean probe temp stalls instead of going up and sometimes the bean probe temp would go down due to various factors. The preheat didn’t pack enough heat and the ambient temperature came in contact with the roaster which causes a reduction in temperature. In this case, you will have to act fast by turning up the power up several notch and lower the fan to help boost the temperature up. Let’s say your target temp drop is 215c. Once it hits 214c, you can lower the power to P3 and Fan speed to 7. Once it reaches 215c! Drop the beans immediately! If you hesitate for a split second (not dropping the beans), with the lower power and strong fan speed in action. It will drop one or two Celsius!
All and all, this is to fix by avoiding the potential baking of the beans!
Broken pieces / insect bites indicate a lower grade coffee. It's not a Grade 1 in that case, is it?
imho: you are right.
but, i also never found a grade1 that really was one ;-) not even from hasbean.
i wish to find one, one day.
Do you share your toast profiles on roastworld? I would love to try out some of your profiles!
No i don't
i even roast 90% pure on vision and nose.
only 10% with laptop and roastime
Excellent and informative video. Your English was perfect.
What's the sensor you use at the end to grade your coffee roast level?
Thanks!
it's a "tonino colormeter"
i made this my self with the infos fron the opensource published details.
today they sell the "new version" that is also used in competition.
my-tonino.com/shop/de/tonino
github.com/myTonino/Tonino-Hardware
github.com/myTonino/Tonino-App
what is that device you used to read the color?
tonino - first version.
it was an open source project
What happened to your display? Is that Crack?
aillio-display - i had to remove the antiscratch-foil - so i did cover it with clingfilm
it has zero scraches, after 4years ;-)
macdisplay has no scratch - may be a reflexion
What is that roasting software?
Aillio's RoasTime V3