How to Roast Coffee with Aillio Bullet R1/R2

Why I’m writing this?

I want you to bring out the best of a bean that you buy. I hope every roaster doesn’t have to worry about their roasts anymore.
I’m sure you’ll be ranked among the top 10%-20% roasters in your area if you understand what’s shared here.

I’ve been roasting with the Aillio Bullet R1/R2 since 2017 and I feel like having to speak out what I’ve learned from my countless failures and roast defects. Yeah, like many of you, I have taken some offline/online courses, become a disciple to a coach(es), got an SCA roasting certificate, then waken up to this: why am I still making those roast defects?

I may sound cynical to you. However, if this is the consequence of telling the truth, I’d let myself be tagged. In fact, many instructors (coaches) do not seem to be teaching, they’re looking for pilgrims. In Taiwan, many of them do green bean imports at the same time.

This is why I need to make some useful contents for those who really care about the quality of their coffee, especially for small business owners, who never stop defying the world with beautiful values they defend. Some of the articles are not free and will only be shared with the direct purchasers of our cooling tray(s).

But please be assured: I have NEVER wanted to turn anyone into my believer. I want you to bring out the best of a bean that you buy. I hope every roaster doesn’t have to worry about their roasts anymore. I’m sure you’ll be ranked among the top 10%-20% roasters in your area if you understand what’s shared here.

Disclaimer: My words may be totally or partially incorrect, but they’re based on my countless failures which truly happened. Other comments and corrections are very welcomed in a constructive way.