Roast Off - Kaleido M6 - Cormorant - Aillio Bullet Coffee Roasters
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- čas přidán 15. 06. 2023
- A hot topic on home roasters. Kind of the prosumer market of home roasters. We have the Kaleido M6, Cormorant CR600, and the Aillio Bullet. Machine overviews followed by a roasting session with each!
kaleidoroasters.com/
cormorantroasters.co.uk/
aillio.com/?product=bullet-ro... - Zábava
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Like all your videos, this is invaluable. One suggestion for this series…and admittedly I’m a homer…but it would have been nice to include the Hot Top in this mix even though the capacity is half that of the Comerant. For the true home roaster, I really do think the Hot Top is the ultimate choice…it’s a drum roaster so you can extrapolate to larger roasters, the 2K+ model is set up for Artisan out of the box for logging and controlling roasts, you can knock out four 250 gram roasts back to back in an hour, it’s reasonably priced, smoke output is manageable for a home/apartment kitchen (the Bullet is not) and it’s built like a tank. The roasters featured here are scaled more for someone looking to maybe transition to commercial roasting. And most fluid bed roasters have half the capacity of the Hot Top and their profiles don’t translate very well to more traditional drum roasters (I can take a roast profile from my Hot Top, share it with my buddy who is a roaster for a local coffee shop, and he can replicate it with few tweaks on his Loring). For sure check out the Hot Top.
Thank you so much, what a helpful video
Very helpful video.These are all machines I've entertained. I think I'm going for the Cormorant. There's nothing on it I can't fix, its built by small business, and very adaptable. And I like gas heat.
A lot of even big roasters getting away from gas. The other two roasters are much smarter and just as easy to repair.
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Why would you say there is nothing else out there like the Bullet for 1KG when there is the Kaleido M10?
Get the Kaleido man tht thing is just so well done. First time roaster i pulled the trigger on the Kaleido. You kidding me im tasting the best coffee of my life roasting like a madman with the Kaleido. The chiapas from mexico and ethiopian Yourg are my favs.
Hey, first of all great video! I am considering buying an aillio bullet at the moment to learn more about roasting and eventually grow that into like a small commercial thing. One thing I've noticed is that the bullet's power setting are only in steps from 0-9 whilst on the big commercial roaster I am roasting on at work has gas from 0-100 where I could choose any setting in between (let's say 73). How does that compare? What if I have to slow down the roast after first crack in order to stay close to my desired end temp but I could only go from P1 to P0. Would you maybe say that the Kaleido is a bit more flexible when it comes to that maybe? Can you adjust your heat in smaller increments there?
Any experiences or advice? would highly appreciate it. Cheers
The kaleido roasters using Artisan, you can easily set it to whichever temperature you desire. IE 73
I'm jumping between the alio and M10. I prefer light roasted, floral and fruity coffee's. Do you feel one of these roasters performs better in this category?
Hard for me to say. I would be more biased to the M10 because its what I have used the most.
Would you happen to know of any fluid bed roasters for up to 2-3 kg?
Sonofresco and Artisan might make that big. Sonofresco has lost popularity past few years.
I just ran across this video... thank you SO much! I used to roast from home probably over 15 years ago with a HotTop USA one. What's your take on those (obviously only 250kg) for home roasts per week. I'm looking to get another roaster so I'm starting to do the research again.
In our opinion the hot top is much more limited, and much less user friendly to use. Something like the M1 or M2 can do 250g with ease per batch.
How much
Does anyone know if this is the V1 or V2 Bullet?
Think it was V2
@@EspressoOutlet thanks!
The Cormorant is nice. Not very loud. Glad I chose the Kaleido, I do not like the way the Bullet handles chaff. it's coming out the front during the roast, no bueno.
I can't drink lightly roasted coffee. I have never seen anyone do a dark roast, so the natural question is why. Are the roasters capable of darker roasts?
Yes, they can all easily do dark roasted coffee. Most of the home roasters are wanting the light to medium roast specialty coffee. The darker roasts are much easier to do.
I think thebailliondoent get hot enough. Nincant get an ror over 12°C for anything over 600g.
Theyve been roasting beans for hundreds of years without a computer. For me that takes all the skill out of it. You can accomplish the same thing with a notepad and a timer. Thats great, i get it. But unnecessary. Tech vs instincts and skill. Tech isn't always an improvement
You people
To get the same roast profiles with all the same information the software gives you would take a little more than just jotting down bean temp every 15, or 30 secs. That would give you the bean temp per 30 secs as the roast progresses, but what about the ROR (rate of roast) which declines as the bean temp increases and gives important roast info? Then there's all the gas changes and air changes which are recorded in the software graph. Jotting down bean temp is one thing, but gas changes, air changes, as well as trying to graph out ROR ?
If you get a roast you really like with a particular bean, it can be reproduced because you have all the gas and air settings recorded as well as the ROR, bean temp and environment temp.
I agree with you that technology isn't always the answer, but, sometimes it is a better way especially when you get an improved result. I think most professional roasters would agree that the software, when used properly, can improve roast results.
As someone who has been roasting for 20 yrs and has done it both ways, I much prefer the more detailed extra info I get from the software. Not only can I record many details of the roast, I can reproduce roasts pretty closely. I can also pre-plot roast graphs which is helpful. My roasts have improved with the use of the software too, so why go back?
As an old time photographer, as I read your comment I couldn't help but think back to the introduction of the digital camera. It turned everyone with a phone into a supposed "photographer".
I feel the same way about digital roasting. Sure it will help with consistency but to me, it somehow takes the "soul" out of the process. I've been delaying an upgrade from my Behmor because of this very subject. I guess I'm just an old school guy at heart.
The tech does not eplace skill. It supplements it.
@@LightZone9 I hope this doesn't come off as snobby, but roasting on a gas roaster where you're controlling the gas and air settings yourself, as the bean reacts to them, is MUCH more hands on than roasting on a Behmor. It's somewhat like the metaphor you used. It's more like digital roasting than hands on roasting with a gas drum roaster. A Behmor is a handy machine for those that want convenience, but very much mostly hands off roasting. With that machine you press a button or two to set the profile, press a button as the roast goes along etc. When I switched from a Behmor to a small gas roaster, it was like learning roasting all over again. I knew about first crack, smells etc, but had no idea how the bean reacts so much to different heat or air settings. I went from basically watching the roast, to making the bean react to my input. So it took a fair bit more skill. Software aside, it put the soul back into roasting for me. The software simply tracks what you put into the roast, it does't control the roast at all. Your skill as a roaster decides how your roasts turn out. Not the software