Thanks for the tip mtee. Will have to think about another method of mounting. Thanks again. PS, just did another roast just then with the Brazil natural pulp. I am enjoying this weekend very much ;D
Saoye,Originally Posted by 32202E3824410 link=1210948224/141#141 date=1334158788
Looking good, but Id like to offer a word of warning about your heat gun mounting method.
I was using the same HG and was also supporting it by the plastic shroud around the nozzle. (see my pics in a few different comments above)
All went well for a few roasts, then one day there was smoke and smell from the shroud melting. What had happened was; the shroud softened after prolonged use, then as it softened, the weight of the HG caused contact between the steel nozzle and plastic shroud.
Id expect the pressure from your clamps might make this even more likely to happen.
Ive since replaced the HG and now support it from the handle.
Thanks for the tip mtee. Will have to think about another method of mounting. Thanks again. PS, just did another roast just then with the Brazil natural pulp. I am enjoying this weekend very much ;D
I just use a pair of pliers like these and grab the very top of the pan, you can loosen, lift and dump without repositioning them.Originally Posted by 10020C1A06630 link=1210948224/148#148 date=1334935827
Why dont you clamp the handle instead?Originally Posted by 4D5F51475B3E0 link=1210948224/151#151 date=1334989042
Nice looking roasts BTW! [smiley=thumbsup.gif]
Might look into the clamp for the pan. Thanks artman. If I clamp the handle Ill have to position the bm further away and currently its standing on the base of an iron umbrella stand so its all a little wobbly once you move further to the edge. Im looking into a trolly of some kind for a more permanent set up which is mobile as well. :)
Ok, went and got myself a nice trolley from an auction for cheap and modified it to suit a neat corretto set up. Here is the result. Took your advise on clamping the handle artman. Thanks.
Great set up you there Saoye! And nice photography too :)
Originally Posted by 3F38333C33393B3C3429355D0 link=1210948224/156#156 date=1337217448
Thanks benandfaith. Its working well for me. :)
Joining the Corretto club :)
GhettoRoast v1.1, (1.0 was mostly the same but had a smaller fan)
- Tiffany TS-018S Breadmaker (now modded to be free running, easy enough to do, just need to bridge the Collector and Emitter of Q18 (if you dont understand that, find somebody who does)).
- El Cheapo Ozito Heatgun (already had that), mounted on (patent pending) photographic tripod and cable-tie stand.
- Standard issue bucket-exhaust-fan-and-sieve bean cooler (though I need to find a flat sieve I think, too much effort cooling small batches in the hemispherical one Ive got currently)
- Digital thermometer (Jaycar), using a bead type TC inserted into a hole in bottom corner of the pan (the casing on this BM is a bit of a pain for mounting a probe type and this way I dont have to worry about breaking the TC because I forgot to pull it out before removing the pan)
- Dead tree for temperature logging (this will change soonish)
And yes, thats my mobile phone Im using for timing (couldnt find my shot timer).
Might be replacing the BM some time, I think it *might* be capable of handling 500g but Im somewhat doubtful.
Heres a video of how I do my roasts.* Off on the right hand side is my fan blowing which you dont see in the video but its there.* You also dont see the data logger and laptop which I have on the right hand side, probably shouldve showed the profile while I was doing the roast but I was concentrating on the 300g roast and didnt want to fumble with the camera too much.
PNG A 450g roasted to CS9 very happy with the turn out.
OK, I finally managed to build a Corretto and I'm very happy with the result. (She is now called "iCorretto 4s")
It's made out of 2nd hand bread maker (can't remember the brand) I picked up for $11 off auction and just a bit of modifications including PID.
It is amazing that the first crack always occurs at 199 or 200 degrees. I'm still experimenting and currently set the PID at 204 degrees.
It works great and now almost a hands free operation. I just need to keep an eye on the beans and turn it off.
Oh, I got some green beans from BeanBay as well. (my son loves the Coco)
Had my first go a Corretto roasting yesterday. Had a heap of fun setting it up and doing it. We only just moved into our new house so it was pretty cramped in the garage as it started raining and I couldn't do it outside. We had guests come later that day and commented on the roasty smell when they entered the house. I had a laugh
Definitely have to modify a lot of it as i didn't hear 1st crack until 21.30mins and I had a little trouble hearing 2nd crack so I just stopped the roast. Only bad thing with the breadmaker is that you can't resume a 'dough' cycle. Once you stop, you can't restart it, it just errors.
Breadmaker - Ronson breadmaker $17 off eBay
Heatgun - $20 Aldi special with 2 heat settings (dropped to lower heat after first crack)
Beans - Yergacheffe natural
Roast time - 26mins
Here's some quick pics. Instagram style!
Welcome to the club! Looks like you've got all the bits & pieces you need - now just need some trial & error to nail the technique. That roast does sound a little long - from your pic, I'd suggest removing the scraper attachment then rigging up a way to point the gun downwards into the front right corner (even a few coathangers) - as most of the heat would be going across the pan currently. Also a bit of al-foil over the top (with a gap in the opposite corner for the chaff to vent) can also help to retain heat and speed up the roast.
But keep tasting the results - and work towards a repeatable roast technique you enjoy drink the results of!
Thank you for the suggestions Matt,
I'll definitely be taking some of those on board. Hopefully I'll get sometime this weekend.
This first roast was just to get a feel for it, I already have a fair idea what I want to do with modifications.
That being said, I tried the roast today through the aeropress after giving it a few days, and modestly speaking, it wasn't too bad. A little on the rich side of things, but it had an interesting chocolate flavour with that yeracheffe acidity added to it (not as much as I would like though). I reckon with a few more tweaks I can get a pretty decent roast that wouldn't cup too bad. See how I go though, I'm taking it to my local roaster to hear his thoughts. He might disagree... haha
I just picked up a starter pack from Andy yesterday so I'll have a few beans to play around with.
I have been meaning to put together a corretto for a couple of years now but never got around to it until this week.
here are some photos: http://imgur.com/a/7g65r#0
the bread machine is an Oster from goodwill that was 25 bucks and has a mostly continuously agitating dough cycle. the heat gun is an Ace hardware non-electronic simple model and was 20 bucks. the thing the heat gun is attached to is (I believe) a piece of photography equipment that I found at a flea market for 10 bucks. so 55 bucks plus another 25 for a few pounds of beans and valve bags.
got a few different 1LB bags of green from http://www.sweetmarias.com which happens to be across town from me so I picked up in person. they are super nice people!
the detail shots are of a kenya gaturiri peaberry which ended up with lotsa defects after roasting, presumably due to the small beans and the somewhat aggressive agitator in the bread machine.
for cooling I used a colander that was set on top of a window mount fan that was laid flat. Need to improve on this design but it worked
next step is to get a thermocouple and build a PID with an arduino and some relays so that I can model the temperature profile ahead of time on a computer. It would be awesome to record the temperature curve for each variety I roast and post the data online so it can be discussed and forked by other roasters. I also have dreams of a fully mechanized bean loading and unloading/cooling process, as well as a pourover robot that I can set up next to my bed and use as an alarm clock of sorts.
all the notes from my research in this forum on the corretto are here: https://gist.github.com/4108551
one thing I learned that I didn't see in the forum (though I might have missed it) is that if you try to cover the top of the bread machine as much as possible then chaff is mostly taken care of automatically due to the interior design of bread machine chambers. so what happen is the chaff just kinda magically collects underneath the bread pan. I used a shop vac to quickly clean up the chaff after it cooled down. the chaff that did escape was blown out a window by a fan I had propped up next to the corretto.
today I did my first roast with the corretto setup I got from coffeechris (thanks!)
1st batch: 150gms, 350C on the heat gun, lid off - baked with 1st crack at maybe 20 minutes
2nd batch: 125gms, 500C on the heat gun, lid on - too hot, 1st crack at 8 minutes, and with a slight overroasted taste at 11 minutes (couldn't hear 2nd crack though).
3rd batch: 250gms, 450C, lid on: just right - 1st crack at 11 minutes, taken off at 16 with 1st crack done and 2nd crack not yet started. looks good, but will not taste for several days.
Welcome to the corretto club :-)
Look like you're well underway, and starting with a polished setup from another CS'er is a great kickstart! Wish I'd started that way…
I think you'll find that a corretto setup likes 300g plus (unless they are a deeper/ square pan) which is probably why the first few batches were a bit hit n miss. I personally do 350g - some do up to 700g. I think the reason is that the extra bean mass develops its own thermal momentum, meaning you get a more even roast with less heat gun input. My input ramps from 150-400-ish - having the lid & insulating the pan helps with this too. And the results are great :-)
You'll certainly learn a lot about fine tuning the process through your tasting - so keep at it, taste every batch, write down notes (even if they are simple - like sour, burnt, tastelss etc), only adjust one variable at a time - and keep asking questions!
Enjoy the ride!
Good to see you are giving it ago, Like Matt above has said and i have emailed you as well i would be using 300 g plus. I have done smaller amounts but you will have to adjust the temp to suit. Also like Matt said keep asking questions
Just 2 questions, How long should you leave then to breath for?
I have one of those One way valve bags, can I put them in that and seal it?
Good stuff for giving it ago. Many will say leave it for 24-48 hours atleast to de gas. A lot of people also say just try it straight away. Most of the beans I roast I try soon after, the next day and everyday after that.
You can however put them in the one way valve bag which is most suitable for them...
Another Central West roaster :-)
Write lots of notes, experiment, and enjoy the journey!
Long time lurker, first time yada yada (it was going to be my first post but I had to do a couple of quick ones so I could attach the pictures : ) ) I would like to share my first Corretto experience with this thread. As a bit of background I am very new to this fresh coffee thang, being recently unimpressed with the offerings of my pod machine and only having had experience with a sub $100 ďespressoĒ machine with supermarket coffee. I decided to purchase a BES900/BCG800 package after researching on this site and others. The obvious thing that came through the research and even in the Breville manual is the need for freshly roasted coffee. I live in the outer suburbs of Melbourne where you can struggle to get a good coffee let alone a good bean.
The thought of home roasting excited/intimidated me, but after reading thread after thread about the nuances of pulling the perfect shot I thought adding home roasting to the skill set was over ambitious at best. I had vaguely heard of using popcorn makers as coffee roasters and had a Breville one at home so I thought I would investigate further. After more trawling through threads (OMG you can spend a long time on this site!) this word Corretto kept coming up, I looked it up on Wikipedia thinking it was some sort of commercial product Ė nothing, then found this thread Ė with pictures and all (most) of my questions were answered.
I then scoured Gumtree to find a BM close by (Kambrook KBM 130) and paid $20 for it (about $15 too much, given its condition), it had no manual and no amount internet searching would locate one. I bought an Ozito HG because it was the cheapest one with variable heat. The BM had very rudimentary controls and after 2 hours of observing the agitator stopping and starting I gave up and tossed it aside. Oh well, back to the popcorn maker, more searching, discussions about the Target PCM being lower wattage and at $12 I thought what the heck. The initial experience with the Target PCM produced longish roast times, no discernible first crack and a very mottled Peru Ceja de Selva Estate. I then tried the Breville PCM at 1200w and it was all over in 5 minutes! I know by adjusting factors like amounts and mods like chimneys will change outcomes but it just was not doing it for me.
So I dragged the BM from the junk pile, and having no electrical/electronic engineering knowledge or easy access to anyone who does, modifying the programming was not feasible. I thought what do I need the bread maker for? I donít need the heating element; I canít use the programming all I need is the bread pan and a working agitator. Then I had a very enjoyable time destroying the machine to see if it could make anything of it and the outcome was this.
Corretto4.jpg (261.1 KB)
This was the most useful part of the Breadmaker!
Corretto2.jpg (284.8 KB)
With the upper spindle exposed
Corretto3.jpg (236.2 KB)
Quite a small footprint, drill may need support as lateral movements cause extra noise
Corretto5.jpg (223.3 KB)
With the heat gun in position
Corretto6.jpg (245.6 KB)
Heat gun swung out of the way to facilitate dumping
The whole thing sits on the BM base chassis; I had to raise it a bit as both spindles are below the level of the chassis. I took off the top half of the electric motor to expose the upper spindle. Fortunately the drill I own had a dial on the trigger to choose a constant speed and a button to lock it in. The drill vice holding the HG is something I have had for 25 years and never used, it allows the HG to be swung out of the way for ease of dumping. The bread pan has about 6 layers of fire blanket held by S/S cable ties for insulation and initially I thought it would allow me to handle it without gloves but it still gets very hot, especially the ties. The combination of HG and drill is not as noisy as I thought it would be but does make the cracks difficult to hear.
My first roast was a Brazilian Pulped Natural, it was a proof of concept run so I did not do any timings. The DMM temperature readings were a bit erratic but it turned out fairly even and I am looking forward to the taste. I may go down the path of getting a Behmor 1600, but the posts I have read about trying to adjust profiles and amounts to make first crack coincide with the power down to 70% seem a little fiddly, so until (if ever) Andy gets time develop his add on kit that controls temp, drum speed, profile etc I think Iíll stick to the Corretto. So in a couple of days as I taste my first roast I will give a quiet toast to Andy, Belinda, and all the CS contributors who have started me on this lifelong journey of discovery (and frustration).
A couple of questions, does the thermocouple probe have to be sitting in the bean mass at all times, if so mine is a little high (@250g)?
I have my agitator running at about 60 rpm any thoughts if this is too fast or slow?
Nie little set up, you have there. When I first started roasting in a coretto I didn't use a lid and roasted so the beans wee exposed. Seem peels still do that, I have found having the beans somewhat cover but viewable helps the temp stay at a controllable state. You want to be able to see the beans and remove the lid quick enough when you reach the point of dumping them and cooling them. On top of that when it does come to removing them you want to be able to cool the beans down as quick as you can. This means being able to remove the beans from the bread maker into what ever cooling device you have. As for the temp probe I don't have it submerged in the beans I always have it above the beans. It takes some trial and error getting it right but its a lot of fun.
As for the agitator running at 60 rpm I don't know how fast that is. There are a few videos on line you can look at that show how fast they run. Is hard to say but you don't want it running to slow or to fast.
Been using a popper for a few weeks now, used up most of my starter pack and picked up bits and bobs along the way for a Corretto. The only thing I paid full price for was the $11 lamp, couldn't find anything "bendy" at the thrift shop. The BM (Lumina) has that annoying intermittent start up but it doesn't seem to matter much, the first few minutes are just getting up to temperature anyway - I'll see when I drink them I guess. Only real problem was one of the paddles kept stopping and I had to get it going again with a chopstick, was probably not seated well.
250g of Decaf Wows, first crack at 9:59, I think second at 13:33 and stopped at 14:34 partly because of the paddle problem, they look burnt to me compared to my other roasts but the darker popper roasts were nicer with these. BTW those "5 really long books by a boring guy in one volume" that are too heavy to pick up and read make great lamp/heatgun stands.
Inspiring stuff. I realise that I have been throwing out coffee roasting materials from my worksite - stainless commercial kitchen hoods =0)
Just wanted to say thanks to all the guys willing to share information on this forum regarding corretto roasting and setups.
I've just roasted batch 250, averaging over 650g per roast, doing two consecutive roasts per session.
It's not all for me, I roast for family as well.
My setup is a Breville bread maker (large rectangular bin), Bosch heat gun, desk fan, home made cooler and Roast Monitor with DMM. I aslo use a heat blanket for insulation (no lid).
I've had to replace the exhaust fan in the cooler as it didn't like being installed upside down. I also place a desk fan on top of the cooler as the exhaust fan struggles with the larger roast sizes.
I had plans to make a destoner and a chaff catcher using a vacuum cleaner. The chaff catcher idea came about as I was going to roast in the garden shed; however I decided to make a trolley instead. The trolley allows me to pull everything out at once with it set up.
Over the last month, first crack has started to occur about 20 degrees lower than normal (190 to 195). I need to figure out why that is.
Just finished my first batch on the corretto, bit hard to tell in the photo as the light in the shed was a bit poor, but think its about a CS-9, perhaps halfway between that and 10. Took 19 and a half minutes, and pulled the beans at 221 degrees. Looks to be very even, and will report on whats in the cup when I finally get to taste.......
As can be seen from all the temp adjustments, it took me a lot more heat to get to first crack than I had anticipated, and I was lucky enough to have downloaded one of Matts templates to use so I had an idea of when I should be hitting certain temps. After first crack I tried to drop the heat, and extend the length of the roast.
Thanks to all who have assisted me in this little project, had a ball and can't wait till the next batch
Last edited by stilloutthere; 27th June 2014 at 07:47 PM.
Nice looking first roast & profile! Well done
Only have a days worth of Costa Rican La Lupa left in the hopper, so will finish that then try my roast and report back Special thanks and 'tip of the hat' go out to Mal and Matt, who both provided advice and inspiration throughout the creation of my corretto.
So my first attempt on my corretto didn't go all that well, didn't hear first or second crack.
Think I didn't have heat high enough at start, was my first roast and was going pretty much of colour alone.
May taste okay though, who knows..
Second attempt today however with the DMM and Roast Monitor looks like it went much better.
Heard first crack at around 10 minutes, dropped at first sound of second crack at 18 minutes.
Probably not the best profile but gives me somewhere to start now that I can record them
This is how my second roast (300g Colombian Volcan Galeras Supremo) turned out:
Now the wait....
Have noticed recently with my corretto that now that I'm doing bigger loads with more chaff, the flavour from the chaff that ignites on the heat gun is starting to show more. Anyone got any ideas to prevent this? I was thinking maybe hooking up a vacuum to the air vent but though this might suck to much heat away.
Just had my first espresso of the El Salvador Finca Himalaya that I home roasted 3 days ago.... And it is delicious, hints of apple and pear, bright green apple acidity, and savory notes of spices towards the finish. Will definitely keep in my rotation and look forward to seeing how varied profiles and roasting lengths affect the flavor of this bean
https://www.flickr.com/photos/132035...8/16257237504/Hi ho all.
thanks mostly to all the great info on this site I am now happily roasting / grinding / extracting away.
my first two batches were HG/DB method & then I found out how easy it was to set up a bread machine for roasting. Thanks to the Salvo's shop I now have a Breville BBM100 that is doing a great job.
The first corretto batch was with hand held HG & no thermocouple. A quick trip to Bunnings (aluminium sheet + fire blanket + new HG) and Jaycar (DMM+thermocouple) and now I'm doing it this way. Easily does 600+g, accidentally did 1kg+ pretty well too ...!
Great work dgood - and welcome to the corretto club!
Welcome to CoffeeSnobs by the way...
Excellent stuff "dgood"... Lots of fun and enjoyment ahead....
Iím guilty of being a long time lurker on CS. Many years back I bought some greens from Andy and picked up a popper. I wasnít happy with the result and the popper got relegated to the shed where it never saw the light of day again. Even worse, since then I slipped down the dark slope of Nespresso. I woke up to myself about 12 months ago when I read a few good threads here about how to get a good consistent extraction from my Saeco VV. I dusted it off and got grinding again.
I recently decided to have a crack at putting together a Corretto, although the only heatgun I had was a cheap XU1 from Funnings. I ran a couple of batches of Colombian through it, roasted real quick, like SC within about 12mins. That was with no lid or insulation on the pan and no real idea what I was doing with the gun. Really I just set it on low and let it go. Mind you they were pretty forgiving beans, they actually tasted alright.
I then got some Ethiopian Limu greens a couple of weeks ago and did a roast, now with a lid and insulation, but with still no thermocouple so no real indication of how it was going until I hit FC at about 8 mind and this rolled straight into SC. By the time I dumped the beans they were super dark and burnt. I decided I wonít be doing that again. Got myself a thermocouple from Jaycar to plug into my DMM, and grabbed the Ozito adjustable heatgun from work.
I ran a 400g batch yesterday and for the first time I not only could see what was going on in the beanmass, I had control over it also, now it really starts getting fun! I preheated the pan to 160, dropped the beans in and for the first 3 mins had trouble getting a reasonable RoR. I had a rough guide written down for the temp I was looking for each minute, working on 14 deg/min. I eventually managed to find a good temp level and hit FC right as I had estimated, at 202 and at 12:04. It was hard then to slow it down without the temp dropping, I actually saw it fall briefly to 194 but I got it back up again and hit SC at 15:00, dumping immediately after and burning my hand in the haste!
I donít have a roast gauge card so donít know what level of roast it is but theyíre definitely lighter than my previous roasts have been. They were all too dark though in my opinion. Canít wait to try them tomorrow, and even more so canít wait to get more greens and go again!!! Wonít be long before I throw one of my arduinos at it with a TC4 and start really getting serious.
Welcome hipsi and enjoy the ride! Sounds like you’re off to a great start...
So yes they were great but I think probably a bit too far, I think the roast flavour was too overbearing for the natural flavours of the bean. I did another roast today of the same quantity aiming for something lighter, but found it to behave completely differently this time round. Granted I didn’t fiddle with the temp anywhere near as much, allowing it to settle into a smooth ramp early on rather than trying to force it to meet predetermined bean temps. As a result it was actually a bit slower to get the temp up, and by 10 mins it was at 153C so I cranked up the heat more and it hit First Crack a minute later, and at only 170C! with rolling 10sec later at 173. This took me quite by surprise I found that it after another minute (12:00) it was smoking and at 212 and looking pretty good so I dropped it there. It is a touch lighter so I’m keen to give it a try, just surprised how differently it reacted to the different ramp early on.
I then did another roast just now with 500g of beans. Again I let it find a smooth early ramp which in hindsight was probably a bit slow again. This time, FC at 190C after 15:00 and I stopped it at the end of RFC at 201C and 17:00. To be honest it actually sounded to me that it was running straight into second crack but I can’t be certain about that. What I do know though is that it is definitely a step darker than the previous roast and only very marginally lighter than my first roast. To make it the same roast as my previous I would’ve had to pull it out part way through what I thought was RFC.
I guess what I’m saying after all this is I just don’t understand how to find consistency in roast level and point of first and second crack. Is it likely because I am using a bead type thermocouple? I have just ordered a heat snob so I won’t have to ask that question soon. In all roasts I had my bread pan insulated and a lid on so no massive variable changes in that respect. Any advice or suggestions are appreciated. Thanks guys
Could anyone advise how far into the bean mass the thermocouple should protrude to get the most accurate readings? Im not sure where I should position the hole, is there a right and wrong place to drill?
Aim for about 25mm into the bean mass and about the same from the top of the green bean mass when inserted.
It's more about obtaining consistently relative readings than being perfectly accurate...
Did my first proper roast today with the new heat snob + Corretto setup and I absolutely loved it! The profile I followed was based off Design By Coffees profiles, I tried my best to copy but had a few hiccups along the way. The coffee tastes really nice to me, but I'm sure I can improve a lot from here.
Can anyone tell me where I can improve by looking at the profile below?
....also why is there little temp dips every now and then where the software records the temp? Is it something I am doing wrong?
Definitely getting there mate....
Those "dips" are data glitches that may be being caused by an electrical device in close proximity to you, switching On and Off. This will cause Electromagnetic interference that is being detected by your system. Perhaps try using your laptop on battery only, and see if that makes a difference. If it doesn't, you may have to try and identify the cause and fix it at the source - Not always easy...
Before changing anything in your profile, just see how your current batch develops over time (in the cup), keeping records of progress that you can add to your Roasting records as a means of feedback. Depending on how this goes, you can then tweak the profile a bit to try and enhance the flavour(s) that you are targeting.
What batch size was that? The only thing that I'd mention is that my baseline profile of around 21-22 mins is for a 750-800g batch. When I do a smaller batch (350g) it usually ends up around the 17-18min mark. So if that is a smaller batch and tastes a little powdery/flat and grinds really fine, dry & chokey, you'll know the cause
But we'll look forward to hearing how it tastes!
I'm still trying to get my head around all the terms used in describing all the different taste and textures, but what I got from this roast was a slightly bitter espresso, didn't really have a strong "coffee" flavour with a raw grassy taste (acidity?). I hope that makes some sense. Its not unpleasant at all, but I know it can be vastly improved. In milk it tastes amazing, its slightly sweet with little hints of chocolate.