By Kai Nakamura · Production roaster & equipment editor · Updated 2026-09-17
How to Transition Roast Profiles From Aillio Bullet to Loring S15
Transitioning roast profiles from an Aillio Bullet R1 V2 (1 kg induction) to a Loring S15 Kestrel (15 kg gas recirculation) is not a direct copy-paste operation — heat transfer rates, drum RPM, and airflow curves differ by an order of magnitude.
We document the scaling methodology used by Onyx Coffee Lab during their 2024 production migration, anchored on development time ratio (DTR) and rate-of-rise (RoR) targets rather than absolute time-temperature paths.
Procedure
Step 1: Export Bullet baseline profiles
From RoastWorld or Artisan, export .alog or CSV for top 5 SKUs by volume. Record DTR, development time, end temperature, and total roast time. Tag green lot density and moisture — Loring charge weight varies ±8% for same volume.
Step 2: Map heat transfer equivalents
Bullet induction delivers faster early RoR; Loring recirculation gas is slower to peak. Rule of thumb from Loring training docs (2025): reduce first-phase RoR target by 35% when scaling 1→15 kg. Adjust charge temperature down 20 °C initially.
Step 3: Establish S15 charge and airflow baseline
Start at 50% drum capacity (7.5 kg). Set Loring default airflow to manufacturer baseline for green density class. Log first crack time — target ±15 s of scaled Bullet equivalent after three iterations.
Step 4: Iterate development phase
Match DTR within ±1.5 percentage points before chasing end temperature. Loring afterburner settings affect ET curve — hold afterburner constant during calibration.
Step 5: Lock profile and enable automation
Save verified curve in Smart Roast as SKU template. Run cupping panel blind against Bullet baseline — ≥ 4/6 panellists must prefer or tie before production lock.