220 volt Bullet R2 Pro model details, and some of the most frequent questions as well!
The Aillio Bullet R2 Pro is a beast, with increased power rating, batch capacity and new Flowsense function. There’s a lot of questions about this model, the AC power requirements, and proper set up for best result.
On this page we have pulled together all the specs on the machine, the questions people have about it, and some extra questions we thing you would like to ask if you were interested in the Bullet R2 Pro at Sweet Maria’s. The price is USD $4999. We also carry the 110v Aillio Bullet R2 ($3999) and the Aillio Bullet R1, V2 ($3499).
At this writing we don’t yet have the Pro cooling tray that is included in the R2 purchase price… they are shipping from Aillio in March. So we can’t address those questions yet but will add them later.
What makes the R2 models different from the R1 Aillio Bullet?
The new R2 models have the same footprint as the R1 V2 model, and from what we see, use the same chassis components. Looking at them, the main thing you see is the new control panel. The new OLED screen has multiple functions, while the control buttons maintain the same layout as the R1. Less apparent is the new Quick Clean feature… remove one screw to remove the front control panel and access the IBTS sensor for cleaning. There is greater precision to maintain roast temperature closer to the target versus the R1, and the air flow sensor (AKA FlowSense) compensates on the fly as chaffChaff is paper-like skin that comes off the coffee in the roasting process. Chaff from roasting is part of the innermost skin (the silverskin) of the coffee fruit... ...more builds up in the rear filter during roasts. That mean’s naturals and wet processWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water... ...more coffee with track closer to each other using the same roast curves. There are more power stages to play with too, 14 on the Pro and 10 on the R2, verus 9 levels on the R1. And the Pro comes with the new Pro cooling tray with the agitator arm to move the coffee while cooling.
What is the difference between the R2 and the R2 Pro model?
The R2 is available as a 110 volt version and the R2 Pro is a 220 volt only model. The Pro model is 2300 watts versus the R2 Standard 1700 watts. The 220 volt power supply is needed to deliver the oomph for 14 levels of power versus the R2s 10 levels. The Pro model has 1.2 KG (2.65 lb) capacity versus the R2 1 Kg (2.2 lb) max. The Pro model also includes the Pro cooling tray, made for larger capacity with a rotating cooling arm.
What are the power requirements of the Bullet R2 Pro?
The R2 Pro is a 220 volt-only model.
The Bullet R2 and the Bullet R1 V2 are available in 110 volt versions. It requires a 15 amp circuit or greater, but most 220v circuits are already 20 or 30 amps. It draws 2300 watts at peak settings.
We have a whole page and video dedicated to the R2 Pro plug type and what you might want to think about around electrical requirements.
How much coffee can I roast in the Bullet R2 Pro?
The maximum batch size is 1.2 Kgs, or 2.65 pounds. What this means for the Pro user (especially those doing light commercial roasting) is you can yield 2 Lbs of roasted coffee even with darker roast profiles. With 4 to 5 back to back batches per hour (you can start the next roast while the previous batch is cooling in the tray), this means up to 13 pounds per hour roasted coffee yield. The R2 and R1 V2 have a 1 kg capacity.
Also I feel it’s important to say … the Bullet R2 truly can roast 1.2 Kgs. Maybe roasters claim a batch capacity they struggle to actually attain. Not with the R2 Pro. I regularly do 2.65 Lb batches in 11 to 12 minutes roast time to City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack... ...more, using heat level up to stage 9 (ie I don’t even utilize stages 10-14).
What’s the least I can roast in the Bullet R2?
For roasting samples etc, I use 200 grams. Others have profiles for 100 grams but I feel I get better results with 200 grams (.44 pounds).
Can I use the Standard Bullet cooling tray with the Pro model?
Yes, in fact initially the R2 Pro has shipped with the standard cooling tray, and the Pro model cooling tray with mechanical agitation arm will ship later. (You get to keep that standard tray too!)
I notice that 1.2 Kg batches remain hot in the middle of the batch in the standard tray longer than the edges of the roasted coffee mass. I agitate the batch in the tray and get full cooling in under 4 minutes, which I think is great for quality.
I know the Pro tray will cool faster. (Also, for V1 users, Aillio says it will have an option to buy the Pro tray for use with R1 and R2 models, but it won’t be available until later in 2025.)
Any other notable features in the R2 models?
There is a new alert to warn when the chaff filter in the rear needs cleaning. It’s a function of the FlowSense system. Aside from that, the increased power in the R2 Pro is noticeable, allowing more dynamic approaches to roasting in terms of accelerating roast times and building curves with more peak power as needed. Also the integrated LED viewing light on the front is white and bright. It makes viewing the coffee through the glass, or in the trier much easier!
Do you have roast profiles to share for the Bullet R2 Pro?
We have some shared profiles on RoastWorld, but here are some general guidelines we have been using to get some truly amazing roast results:
Although you gave 14 heat levels with the R2 Pro and ample power to accelerate a roast, we have found we can take a more gentle approach utilizing heat levels 7 through 9 primarily. Even for full 1.2 Kg batchs (2.65 Lbs) I have been using heat level 9, and Fan Speed 2 during the warmup phases, reaching first crackFirst crack in one of two distinct heat-induced pyrolytic reactions in coffee. It is distinguished by a cracking or popping sound in the coffee, and occurs between 390... ...more from 10-11 minutes. I tend to start reducing heat before first crackAn audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible... ...more, and find I am usually entering first crack and Heat 7, reducing to 6, and getting a nice controlled crack. For City roasts I am often ending the cycle and dumping the batch at the tail end of 1st. Yep, before 1st crack has fully stopped. With this I am not getting any underroast flavors, such as grain sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more or drying finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... ...more in the cup. Generally with the Bullet I have found that ending roast a bit sooner than I think I should has produced nice results in terms of lighter roast levels. And this has been especially true with the beefed up Pro model R2.
2 Responses
I noticed that the Pro cooling tray will work with the R-1.Is this true.If so when will it be available and at what cost.
Hey Jim – We don’t have all the details on cost etc. Aillio says they will be making a kit for R1 owners to adapt and use the Pro cooling tray, but that will come later. Their first priority is shipping the Pro cooling tray to Bullet R2 Pro purchasers and that should be happening in March, Aillio has said