Just today i decided to put a lid on my correto as i have seen other CSrs do and blow me down - i had sooo much more control over my roast, cracks were alot more audible and even and profile was just so smooth. So glad i tried it this way. I suppose i was initially hesitant because i knew i was not going to be able to visually see the beans. But the roast monitor software and data logger ended up being all the visual feedback i needed.
Just one queary though, what have others found in regards to droping the beans in cold compared to droping in at 200C?
I ask because previously, without lid, i would get tipping if i did a 200C drop, so i stuck with the cold start.
I tried 2 roasts today with the 200C drop, down to 80C, and then the usual 15Cper/min ramp, first crack @10.30, 3C per/min ramp to SC@15.30 and results looked promising.
Will have to wait see how they taste.
Cheers,
Just one queary though, what have others found in regards to droping the beans in cold compared to droping in at 200C?
I ask because previously, without lid, i would get tipping if i did a 200C drop, so i stuck with the cold start.
I tried 2 roasts today with the 200C drop, down to 80C, and then the usual 15Cper/min ramp, first crack @10.30, 3C per/min ramp to SC@15.30 and results looked promising.
Will have to wait see how they taste.
Cheers,

I have been contemplating a lid...
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