Aillio has announced the inclusion of a new infrared bean temperature sensing system (IBTS) to its Bullet R1 coffee roaster.
The roasting machine manufacturer says it is well-known that the thermometric lag of traditional bean probes creates data that is inconsistent and of limited use.
“These limitations have held back data-driven roasting for many years. Our patent-pending infrared system solves this problem. Its low-flow, high-pressure air barrier allows us to peer into the bean mass from inside the roaster, without the need for a protective germanium glass,” Aillio CEO Jonas Lillie says.
The IBTS does not experience thermometric lag because it directly senses the surface temperature of the beans.
“First crack temperatures are consistent across different batch sizes, data artifacts such as the turning point are no longer present in roast profiles, and for the first-time roasters will have accurate bean temperature readings to work with,” Jonas says.
“As far as we know, ours is the very first system in the world to allow users to profile their roasts using infrared data, and we firmly believe in our maxim: ‘Better data makes better coffee’.”
The IBTS will ship with all future Bullet R1s, but for clients who wish to upgrade, the sensor is also backwards compatible with all previous versions of the machine.
Aillio says the IBTS is a key element of the second version (V2) of the Bullet R1, which also includes a brand-new induction board to further stretch the limits of what is possible in coffee roasting.
Aillio, Jonas, and his brother Jacob will display the Aillio Bullet R1 V2 and its IBTS technology with Espresso Company Australia at stand #77 at the 2019 Melbourne International Coffee Expo from 7 to 9 February.
For more information, visit www.aillio.com
