Hi Pete. I never really soak at all with the Kaleido. For a large bat size I use a high charged temperature if the Coffee can handle it and I’m usually 85-95% power right from the beginning. I find myself getting to dry end around 5 1/2 minutes.

I forgot to mention that I don’t think I would be able to get a good light roast with 850 g on the Kaleido M10. I don’t think there’s enough power to pull it off without potential roasting defects

I see what you mean. Trends are easy to see. I didn’t see any way to smooth the ROR in Roastime.

Thanks for your comment and for watching. Not all of my roasts are beautifully executed. Some are complete disasters and I try to look at those as learning experiences. I'm able to hit the milesone's in my roasting plan because I have roasted close to 200 roasts on this M10 machine. I am very familiar with the necessary charge temperature and weight require to run a roast like that. When I roast a new coffee, I try and use a similar type of coffee variety, density, and process as a reference. Then I will roast that plan and tween as necessary. I think your question about "how to correlate information and determine the milestones" is really good. I kind of addressed this in the video. Because I wanted a light roast and the tasting notes seemed to be on the delicate side (meaning they might not work with a darker roast) , i determine my total roast time and the drop temp. I determine the middle phase time based on several things including how focused I want the acidity to be. I don't have a better way to express this AND it is my opinion, not a rule. I have a range of time I generally stick with for the middle phase. I like roasts that have 3 - 4 1/2 minutes in the browning phase. This can vary if I am using an air roaster or really small batches. But generally for batches of 400-1k I am in that range. For that particular coffee being roasted, the notes will change from the light bright notes to more darker muted notes in that span of time. I could roast the same coffee with a 3 minute middle phase and a 1 minute 15 second development and another with a 4 minute middle phase and a 1 minute 15 second development and the coffee will have different tasting notes. So, depending on the notes I want I will manipulate the time in that phase. The browning phase is the same but different. I use the development phase to tame down acidity. The longer the development, the less acidity and definition in the notes and the more roasty it will be. I don't know if any of that makes sense but that is my thought process. Because I am familiar with the roaster and coffee I have a pretty good idea of my charge temp, drop temp need to be and from there i figure all the other parameters like total roast time and then the browning phase time. Oh, one more thing. I've been using a general approach for development time based on roast level. The lighter the roast the shorter the development time. Light Roasts about 1 minute or as long as 1 1/2 minutes depending on the bean Medium Roasts about 1 1/2 - 2 minutes depending on the bean Darker roasts about 2 - 3 minutes depending on the bean

Hello Anselmo. This roaster is used by many micro roastery cafe and others who sell at farmers markets. At full capacity, the roaster will take a little longer to complete a roast. At best, you could complete about 4 roasts per hour which would be about 4 kilos of green coffee / 3.5 kilos of roasted coffee. If you are doing light roasts then it would be more like 2.5 kilos per hour because you will need to use smaller batch size for light roast. I would reach out to Ingo at Roast Rebels. He is an Aillio distributor in Europe. His youtube channel is www.youtube.com/@CoffeeRoasting

Thanks Adrian. I'm glad my videos have been helpful. What roaster are you considering? Just curious.

@@VirtualCoffeeLab I was initially thinking of getting the Gene Cafe or kaleido m6 but now I think I might invest in the Aillio Bullet because I would like to make enough for friends and family. Any recommendations on a first roaster that's enough to eventually get into small farmers markets?

Larry, don't compare my temps with yours. If 382 is your fc temp on your roaster, then for a roast like this, consider dropping your coffee within 3-5 degrees. If your ror is low enough as you enter FC then you should be able to do that and finish out your roast with a little over 1 minute of development

@@VirtualCoffeeLab That sounds like a plan. I will definitely reduce my ror going into FC. Thanks Mike

Hi Levon. Thanks for being a subscriber and watching. I'm glad my videos are helpful!

Hi Bill. I believe I am using the default settings that come with the M10 artisan config. I took a quick look at my Config > Curves > Filters and smooth curves is set to 5. ET and BT smoothing is set to 6.

Cool. Let me know how it turns out.

They're not all like that Edward. Occasionally it all goes wrong. This was a delicious coffee. The artisan predictor that appears for dry and fc is a moving target. As your ror declines the time should get longer. Are your actual event times much different than what artisan says?

Thanks Shane. Making a roasting plan first has really helped me roast better!

Hello Tuan. Thanks for watching and your encouraging words. I believe I am using the default settings that come with the M10 artisan config. I took a quick look at my Config > Curves > Filters and smooth curves is set to 5. ET and BT smoothing is set to 6.

Hello Saed, thank you for watching and for your great question. The 20% "requirement" became popular when Scott Rao (for whom I have great respect) included this in his book "Coffee Roaster Companion". It is a great book that I highly recommend. In my "essentials" playlist I have a video that suggests you have a 20% Development Time Ratio (DTR) which I recorded several years ago. For me, that video was a perfect starting point for any new home coffee roaster. It is a solid phase percentage that will produce good roasted coffee. It is a starting point. Since then, I have realized through my own experiences that DTR is helpful but can also be misleading. I focus on time in development, not just the percentage. Not long ago, Scott Rao was asked the very same question you asked. He was asked if it was a mistake? Scott responded: " The most famous (or infamous) advice in The Coffee Roaster’s Companion is a recommendation to drop coffee at a DTR of 20%-25%. Was that a mistake? Perhaps in delivery, but not in substance. Do I roast to 20%-25% DTR? Not often. Huh? At Prodigal, for example, we use an air roaster and average lower than 12% weight loss per batch. We’ve occasionally neared 20%, but most roasts end up with much lower DTR.... " There is more to Scott's answer. I would encourage you to read this article. It is very interesting. www.scottrao.com/blog/2023/10/6/what-changed-in-coffee-over-the-past-30-years For me, I base my development time and ratio on my goal for what i want to taste in the cup. I use the development phase as a place to determine the amount of acidity i want in my cup. It isn't just time we should be looking at as we decide our roast profile. Bean color and ending temperature are huge factors. There is a lot more attached to this topic, but for now, I hope my response was helpful. What do you think?

@@VirtualCoffeeLab I like your answer very much. I noticed that for my R1 roaster, with 17%DTR I can get good results most of the time, mainly based on the color. However, in some cases, like Sumatra, it does not work well. I may need to watch for other factors, like the ending temp. Thank you for your responses to the comments. I always learned something from them.

Thanks for your encouraging comments. Charge weight is what allowed me to roast that profile. If I would have loaded up the roaster with beans, I never would have been able to get the peak ROR necessary to complete the roast in under 9 minutes. I generally roast light roasts at about 400 grams, medium roasts around 600-800 grams, and darker roasts will be 800 +. Now, that is a really general statement and there are exceptions. I could roast dark with a 400 gram roast and it would be longer than 9 minutes. I did a video about how batch size will influence a roast profile. In that video, I used the fresh roast coffee roaster and did 2 different batches with different charge weights. All other settings remained the same. The results will be different with your drum roaster than the air roaster. I would encourage you to experiment with two roasts and change the batch size by 15-20%. See the video here. kzbin.info/www/bejne/h6OxlWOCZtRredE Regarding the Ethiopian natural, I would probably use a lower charge temperature compared to the washed. So, instead of 190c, I might use 180c. I'm guessing. naturals seem to take on heat quicker than washed beans.

@@VirtualCoffeeLab Makes since. I'll give the experiment a try. Just an FYI, not sure if I'm doing something wrong but they profile on your buy me a coffee sight doesn't quite match the one in the video. The drop temps are off.

Matt, thanks for telling me about the profile. I uploaded the wrong one. Oops. I have corrected that and the correct file is now available for download. The file name should be 24-08-04_ethiopian-400g-190c-194c.alog Sorry for the confusion.

Thanks Victor! Glad you liked it :-)

The Roma is an air roaster which does not need to be pre-heated. You can start your roast from room temperature. Are you roasting using the auto mode? If your roast is too harsh, consider roasting one level lighter and see how you like that. At some point you should consider manual roasting. It opens up a whole new world and your coffee roasts will really improve. Thanks for watching and being a subscriber. Sounds like you are enjoying your Roma Pro.

@@VirtualCoffeeLab thanks, I couldn’t find any info on that. I will try it again going lighter. I tried manual roasting but the beans I had were really old and gross. 🤢 I’m taking a step back and taking your advice and taking notes and tracking temps every thirty seconds and getting a feel for it. I’m still trying to grasp roasting concepts and your videos definitely are helping. Do you have a good video or resource that gives a general overview of what you’re trying to do in each kind of roast, light, medium, dark etc. Your videos have helped me understand rise and that first crack is not an event. Hopefully I will grasp this better and know what I can and shouldn’t do roasting manual. My goal is to get sweet and note defining coffees. Thank you again for your tremendous help.

I don't have a video for each of the roast levels on the Roma Pro but have done different videos for medium and dark roasts. I think the playlist "secret sauce of coffee roasting" will help with some of the basic concepts for roasting and putting together a plan. Even more basic would be to pay attention with your senses as the coffee is roasting. Notice the color change, the size of the bean swells, the texture changes, the aroma changes, and even the sound is different as the coffee looses moisture. These are things to notice as the coffee roasts. Then, connect those changes to events like dry, first crack, and when to end the roast. The Roma Pro has GREAT visibility compared to many other coffee roasters. One thing to note. When you watch my videos, I may talk about some concepts that are "drum roaster" focused. They may not directly apply to an air roaster like the Roma Pro.

@@VirtualCoffeeLab thanks this is very helpful

Hi Ken. I don't think so. Without seeing the coffee I couldn't say for sure. Chances are the Kona is a more earthy, chocolatey coffee that is not as much a fruit forward kind of bean.. This profile lends itself to higher density coffee to highlight acidity. It the coffee 100% kona or is it a blend. Your roasting on the fresh roast so a coffee like the one in my video will be shorter total roast time. Are you still roasting with the Razzo?

@@VirtualCoffeeLab Thanks Mike, the bean is suppose to be 100% Kona, I’ll let you know how it turns out,,,It was birthday present from a friend and yes, still using the Razzo tube with Roastmaster software,,

wonderful. I hope you enjoy your Cormorant roaster. Is it the 500 gram model that tilts to empty the roaster? Thanks for being a subscriber!

Thanks for your honest feedback about my review. I don't do many reviews because new roasters don't come along very often or they are too expensive to buy. This is a very interesting roaster with great visibility. One feature I don't like is the bean shoot. I hope they improve it to be a little bigger so the beans don't get clogged while dispensing after roasting. Other than that I think manual roasting could be pretty fun on a roaster like the Roma. I'm glad you are enjoying your roaster!

@@VirtualCoffeeLab The bean chute on mine cleared the 150g very quickly with no clogging so maybe the production one has been rejigged to cure the issue? I will try it with 300g on the next run and see what the results are like then but I have to say on first use I am loving this machines design and features. Lots of space to develop and experiment to learn the art of roasting.

That is great to hear. I'm glad you are having a great experience with the Roma.

Thanks for watching!

Hello Edward. Thanks for watching and checking in. I'm glad you like the format. By the way, do I owe you an email? I've been crazy busy lately. Roasting anything interesting lately?

@@VirtualCoffeeLab I don’t think you do. Well it’s good to be busy. I’ve taken up another hobby as well, woodworking. Just another money pit. My wife complains that all my hobbies require significant investment and take up too much room, and are heavy. I’ve got a couple of Ethiopians mostly roasted to an Agtron in the low-mid 60’s (medium) and a HueHue to a solid medium to dark (Agtron in the 50’s) for espresso. I’d really like to find a nice bean where I can tease out the distinct fruitiness flavours and I’ll probably try to aim for a lighter roast like you did in this video. I’ve also revisited my DiFluid and the app and tweaked my recipe a bit thanks to your comments.

Hobbies are a nice way to learn and express our creativity. I've scratch built radio controlled airplanes. So, some woodworking as well as getting to fly them. Let me know how your light roast goes!

Hi Bruce. The Ikawa is a sample air roaster. It roasts totally different than the Bullet. The bullet will roast a much larger capacity (up to 1 kilo) compared to the Ikawa with is a max of something like 150-200 grams. The ikawa is controlled by an app on your phone while the bullet is controlled by either the control panel on the roaster or Aillio's proprietary roasting software (roastime). These are two totally different roasters. I understand your question about the Ikawa but it doesn't make sense. The Ikawa could roast the same profile but because the density of the coffee will be from bean to bean, the end result (roast level.) will be different. I experienced this important fact while using the LINK roaster. It is similar to the Ikawa in that it is a 150 gram sample roaster. The link uses a formula to determine a profile based on bean density and varietal. The result is a profile for THAT bean. the next coffee type will likely use a different profile. Are you considering purchasing one of these two roasters? They are really different from each other. Do you want to roast manually or automatically? What are your requirements and How much coffee are you interested in roasting each week?

Thanks for watching!

Hello Christopher. I believe the chassis body footprint is the same between the two models but the heat and fan power are different. Because the sr800 phase to move and roast larger capacities of beans, the heating element and fan are more powerful.

Hi Jessica. I think the discount code ended a couple weeks ago. I’ll trim that section of the video to avoid confusion.

What power setting are you using at the charge temp?

​@@VirtualCoffeeLab I'm usually at 45-50% power at charge temp 180C. Once the beans go in I drop the power to 0-10%, before turning it up again to 80-85% at Turning point. Even with the power at 0% after charge, my TP temp is still quite high. TP happens at around 1:00 @100C. It's also worth noting that the BT reads a bit lower on my M10S. Dry End @ 140C, FC @180.

Lower your charge temp to 170c and keep your power at 80% without turning power to 0. Your roaster isn’t designed for a soak. You should see a higher ror 20-25 peak and then start to come down a little before the dry event. Manage power so ror is around 20% at dry end.

Enjoy the Roma Pro Wesley. It has the capability to roast some really good specialty coffee.

Hi Frank. Great question. There are quite a few variable that won’t allow me to give you a cut and dry answer. Here are some variables. Type of roaster Bean type Batch size Process type Bean density Roast level There are other variables, but these are a few that stand out. Let me know more about the variables I mention so I can give a better answer. my upcoming video addresses your very question. It all starts with a roasting plan. I have a video in my profile series playlist that highlights the worksheet. The worksheet is available for free download at my buymeacoffee.com/virtualcoffeelab/extras

Glad you enjoyed it

Great. I'm glad it is helpful. What are you using to roast coffee?

This roaster weight 75 lbs and is not designed to be moved. Venting directly outside is recommended. I don’t think this would work well in your apartment. Another less expensive roaster with a smaller footprint that had similar feature except it is electric would be the Kaleido M2 which is a 400 gram drum roaster. See the espresso outlet website for details. They also provide great service and support

@@VirtualCoffeeLab Thanks for the reply, actually I had plan's for the Yoshan EC-500. It's around 33kg. Electric powered. Problem is I can't make holes in the wall for the exhaust. That's why I wanted to use the kitchen exhaust fan. Do these small roasters produce a lot of smoke?

the gas roaster weights about the same as the electric. It's heavy for a traditional kitchen counter. Venting issues are the same between the two. The darker you roast the more smoke there will be. You can produce a lot of smoke if you go to 2nd crack. I can roast inside with no smoke because I generally roast on the lighter side of medium. While there is a chaff collector, it isn't a filter. Chaff will escape and go out the vent (not that much but some....). The Kaleido m2 weighs less, and I believe won't blow as much chaff out the vent.

Hi Gary. Actually, I changed it twice. The first time I actually slowed it down by mistake. Then a little later I turned it back up. For traditional drum roasting, drum speed can be used to promote convective heat transfer. By increasing the drum speed, the beans are “lofted” and spend less time with conductive heat transfer (touching hot metal or beans ). The other factor is the Behmor light. Dragging the beans higher up the drum wall with a faster drum speed allows more exposure to the quartz light. At least in theory. This would help speed up the roast.

Hi Dan, I’m using a reducer from grainger www.grainger.com/product/JET-Dust-Collector-Reducer-Sleeve-48RJ24 with some mods. I used tin snips to cut slices in the 2” and so it could flare with the tapered exhaust tube. I used radiator clamps to secure

@@VirtualCoffeeLab thank you for the help.

Absolutely. How much coffee are you roasting per batch. Tell me your charge temperature, event times with temperatures and your desired roast level.

@@VirtualCoffeeLab My batch size has varied but I’ll be sticking to about 2lbs. I was using a charge temp of 340F, and that might not be high enough, but I’m still learning this machine. My desired roast is more of a Vienna Roast for the Tanzanian Peaberry, and I noticed that the BT didn’t get much over 400F and was already in second crack. I did not hear a moment between first and second crack and was shocked to see it already dark and oily when I thought I was still in first crack. I don’t have the temp readings for you. My apologies.

I would imaging your roasts last 12-14 minutes or longer with that charge temperature and batch size. Roasting 2 lbs (900 grams) I've charge my roaster as high as high as 425f/220c degrees with a drum speed of 90. This helps me get a higher initial rate of rise and a shorter total roast time than a lower charge temp of 340f/170c.

@@VirtualCoffeeLab awesome. I will try that. Thank you for your reply.

Wonderful! Glad it is helpful!

I'm trying to include both F & C in my videos. Thanks for watching!

Glad it is helpful! Thanks for watching.

Good stuff!

Thank you for sharing Jerry.

That was my experience as well. Believe it or not, it gets even better if you move into a home roaster with heat and fan control. Lots of fun and really good coffee!

@@VirtualCoffeeLab Oh my, I might NEVER leave HOME!

I still use my Behmor on smaller roast.

Nice. Thanks for the encouragement Shane. Enjoying your cooler weather?

I have not seen a 2000 drum up close so I don't know. It seems like behmor only offers one type of replacement drum found here behmor.com/product/roasting-drum-cylinderone-only-per-person/ but you might want to email them to be sure. I don't know how easy it is because I didn't do the hack and drill the hole .

Thank you for watching my video and for being a subscriber. I have posted the recipe for this Behmor roast on my Buy Me A Coffee Extras page here: buymeacoffee.com/virtualcoffeelab/e/283524. It is free to download.

Thanks for your message. I just tested the link on the buymeacoffee.com/virtualcoffeelab/e/280615 page which worked fine. When you click the link to see the profile, it takes you to Aillio's public site roastworld. If you are not logged into the site you will be asked to sign in. That is how their site works where the profile is shared. I'm sorry you had difficulty accessing the profile. The profile is of the Guatemala Huehuetenango I roasted in the video I posted here on youtube. I would like to roast more on the Bullet and hope to do so in the near future.

​@@VirtualCoffeeLablink worked from your website, not from above for my android. No worries! Thanks for all your doing and learning with us