About our roasting management method

We use two different types of roasters depending on the weight of your order.
Orders of 180g or less are served with Fuji Royal's COFFEE DISCOVERY, and orders of 450g or more are served with Ailio Bullet. Because the heat sources are different, it is difficult to perfectly match the flavors, but we take various measures to roast them as closely as possible.

Measure 1: Environment

Because we use a farmer's home as our roasting facility, the temperature in the roasting space varies greatly depending on the season. When roasting, we aim to keep the room temperature between 20 and 28°C .
This is because the progress of roasting varies greatly depending on the room temperature.
In winter, we avoid roasting at night or early in the morning, and instead roast from noon until evening when the room temperature is high and stable.
On the other hand, except in winter, roasting between noon and evening is more susceptible to the effects of sunlight and rising outside temperatures, so we try to roast early in the morning or at night.

Solution 2: Residual heat

We make sure to preheat the roaster properly before roasting . If we don't preheat it, the heat will be transferred to the roaster during roasting, and the beans won't be properly heated. Previously, we would roast a batch of discarded beans, but there was a lot of waste, so we started preheating it properly.
COFFEE DISCOVERY takes approximately 60 minutes, and Aillio Bullet takes approximately 30 minutes.

Countermeasure 3: Logging

We have been recording all of our roasts since before we opened . For Aillio Bullet, we also record the roast weight, and when we receive inquiries from customers, we access the roasting data from the order information to check for any suspicious activity.

Solution 4: Agtron value, roast level

The roasting level varies from bean to bean, but the Agtron value is an indicator that can be used to make a quantitative judgment. The Agtron value is a numerical value obtained by measuring the color of the beans using near-infrared light. However, since the color of the beans themselves can have an effect, we do not simply say that this number represents a certain roast level, but rather we make a comprehensive judgment based on other factors .
We measure the Agtron value multiple times both as whole beans and when ground. Because we generally roast small amounts of beans, we measure the Agtron value when determining the roasting profile or if there is anything suspicious about the roasting.

The next standard for roasting is the first crack. At our store, we define the area around the first crack as a medium roast, and the area after the first crack as a high roast . In addition to this, when determining the standard profile, such as the temperature range and the time it takes to reach that temperature, we also need to understand each point.

When roasting under the same conditions and with the same variety, one of the criteria is the post-roasting weight divided by the green bean weight (also known as the loss rate). If the post-roasting weight deviates from the standard even though the beans are roasted under the same conditions, this suggests that something has gone wrong during the roasting process. Beans roasted in this way will not be shipped.

We do not use a color scale or visual color alone to determine roast level , as the visual color of the beans is easily affected by factors other than roast level.
The degree of roasting is determined by a comprehensive assessment of the bean variety, refining, heat level, time, and roasting condition.

Solution 5: Regular maintenance of your roaster

It goes without saying, but roasters undergo regular maintenance . Cleaning the exhaust passage is especially essential, as neglecting this can significantly change the roast curve.
Consumables are replaced regularly, and spare consumables are kept in stock just in case.

If the roast curve tends to be different than normal even though we are roasting in the usual environment and as usual, we will perform maintenance as needed.

Countermeasure 6: Regular profile improvement

This goes without saying, but our staff tastes the roasted beans from time to time, not only immediately after roasting, but also several months after roasting.
We are constantly researching the latest roasting information and improving our roast profiles where necessary . The most recent change we made was to precisely redefine the heat settings for the first half of the roast depending on the roast level.

To ensure customers can shop with confidence

Because we don't have a physical store, the quality of the coffee we deliver, the drinking experience, and the purchasing experience on our website are all that matters. We're not a cafe with a great atmosphere, and we don't have great latte art. It all depends on the quality of the beans and the customer experience.

For this reason, we strive to make the information about the beans we send you as accurate and easy to understand as possible, and we are constantly researching and improving how we express it. However, the definition of roasting and how people perceive flavor can vary, and the way color is expressed can vary greatly depending on the type of device and its settings. We continue to research and improve every day in order to address these issues.
If the roast level or flavor of the coffee beans you ordered is different from what you expected, please feel free to let us know. We will do our best to accommodate your request .