After about 4 months of using a popcorn popper doing 4 batches in a row of 100g each and trying to work out how to get better control over the process I decided to go down the corretto path.
Setup consists of Panasonic sd-206 BM, Bosch PHG630DCE HG, Andys datalogging DMM, desk fan, hairdrier & 2 aluminium cake trays.
Started out by cutting about 5mm off BM paddle to stop beans jamming.Noticed the heater kept coming on in tests even though I was on dough cycle only so pulled the element out which in turn made it easier to position the probe for temperature measurements.
Had already tested the BM for paddle rotation and it was intermittent for about 2 mins and then constant (so I thought).
Loaded beans and had a dry run of a couple of minutes to work out how to use the software.
OK lets go...
Turn on heat 600*... looks like the chart is rising a bit too fast (24*/m) so turn heat down to 550... looking good...then the paddle stops...sh!t...get wooden spoon & start stirring... after 1 minute I restart the machine and dont have a problem with this again... play around with probe which causes a big jump in logged temp... reach 1st crack after about 13mins 185*... turn down heat but have to play around a bit, I was aiming for 3*/min but probably averaged about 6*/min, 440* seemed OK... 2nd crack at 17.5mins... went about 30secs after this then decided to dump (which took a lot longer than I anticipated) so who knows how long they were still cooking for :-/...into cake trays and hairdryer cooled for a couple of minutes.
The result...I was stoked!!!
This was so much fun I would recommend it to anyone.
I would like to thank Coretto and all the posters who have contributed to this style of roasting
Sorry if it sounds like I am rambling on but I just had to tell someone
;D

Setup consists of Panasonic sd-206 BM, Bosch PHG630DCE HG, Andys datalogging DMM, desk fan, hairdrier & 2 aluminium cake trays.
Started out by cutting about 5mm off BM paddle to stop beans jamming.Noticed the heater kept coming on in tests even though I was on dough cycle only so pulled the element out which in turn made it easier to position the probe for temperature measurements.
Had already tested the BM for paddle rotation and it was intermittent for about 2 mins and then constant (so I thought).
Loaded beans and had a dry run of a couple of minutes to work out how to use the software.
OK lets go...
Turn on heat 600*... looks like the chart is rising a bit too fast (24*/m) so turn heat down to 550... looking good...then the paddle stops...sh!t...get wooden spoon & start stirring... after 1 minute I restart the machine and dont have a problem with this again... play around with probe which causes a big jump in logged temp... reach 1st crack after about 13mins 185*... turn down heat but have to play around a bit, I was aiming for 3*/min but probably averaged about 6*/min, 440* seemed OK... 2nd crack at 17.5mins... went about 30secs after this then decided to dump (which took a lot longer than I anticipated) so who knows how long they were still cooking for :-/...into cake trays and hairdryer cooled for a couple of minutes.
The result...I was stoked!!!
This was so much fun I would recommend it to anyone.
I would like to thank Coretto and all the posters who have contributed to this style of roasting
Sorry if it sounds like I am rambling on but I just had to tell someone
;D


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