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  • Change in corretto technique

    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,

  • #2
    Re: Change in corretto technique

    did you use the original lid from the BM or build something?

    how does chaff exit?

    The original lid on mine has a window right in the top, but i was concerned about the blowback effect of hot air on my heat gun if i just put the heat gun in there.

    post a picture for us if you can I have been contemplating a lid...

    Leeham

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    • #3
      Re: Change in corretto technique

      Good on ya mate!, what i did, before i defected to the KKTO, was for larger roasts (700gm) id place a house brick or two on top of the bm, to keep some of the heat in, it gave me 3 advantages, 1. profile control was a heap easier to manage. 2. enabled me to hit FC under 12 mins and 3. Wind wasnt such a worry.
      In 200 odd roasts i only toyed with the hot drop in once or twice, both times resulted in tipping, and besides i was getting an easy 15C/min ramp to FC anyway so for me it wasnt necessary.......if anyone goes with the brick idea.....it worked well, it held heat very well being a brick......but be careful when moving it off to dump, as i said, it holds heat REALLY well! :

      Best of luck with future roasts!

      Keep us posted!

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      • #4
        Re: Change in corretto technique

        did you use the original lid from the BM or build something?
        I used the original lid, just took the glass out of the centre and then put some aluminimum flashing around the edge so the plastic top did not melt.
        how does chaff exit?
        Chaff exits through the centre hole easily, some of the chaff goes down the side of the bread tin also, this does not seem to be a problem as yet because i do not use the pre heat (so no chaff fires).

        Also the grate at the back of the bread maker lid acts like a chimney (breveille ultimate bakers oven)

        I will try and post some photos, but i seem to have misplaced my cameras computer cable...Doh!!

        Whats the science behind the hot drop?!

        Comment


        • #5
          Re: Change in corretto technique

          Hey there, Marnass.

          Over the past 12 months, I have been covering about three quarters of the top of the breadmaker with alfoil and doing a very gentle preheat. Together with getting a good quality Makita variable temp heatgun (instead of the Aldi 2-speed), this has been getting great results.

          The main difference covering the pan has made for me has been the obvious greater heat retention and therefore lower temp blast from the heatgun. This has virtually eliminated my previous tipping issues. (A 200C drop may be too high - might scorch the beans, try about 100C.)

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          • #6
            Re: Change in corretto technique

            The main difference covering the pan has made for me has been the obvious greater heat retention and therefore lower temp blast from the heatgun. This has virtually eliminated my previous tipping issues. (A 200C drop may be too high - might scorch the beans, try about 100C.)
            Yes this is true, will give the lower temp a go.

            Comment


            • #7
              Re: Change in corretto technique

              This is one of my posts from an earlier forum ......

              "Its quite strange how we all measure and start our roasts differently......
              Hes my latest method , probably done 25-30 roasts like this.

              430-460 g Beans in a BB270 , Sq bin
              Warm the BM to about 100* then allow to cool, start BM & add beans at 35-40* and temp continues to drop to about 30*
              HG is turned on @ 260* fan/2.... HG sitting up high & warming slowly. At 50* I place 3/4 timber cover on BM when temp hits 60* I call that 2 min on my roasting sheet and then start a 15*/min all the way to 190*@11min, then steady to first crack @ 200-202 @ 12 min + .....

              In other words ...... I may well take 3+ min to reach my initial 60* even though I call it 2min..... but it has been achieved with gentle heat and slower fan speed and the HG not too close to the bean mass.
              After that point I will manage temp increases as I see fit , though I try not to be too aggressive with the HG till I have passed 120*....... All this time keeping the BM 3/4 covered with timber.

              At first crack I will lower temp , and 2min into first crack I will remove timber cover to monitor steady ramp to SC.
              Mostly I hit first crack @ 12-20 and SC @17-30 to 18 min

              My results of late have bean (sic) very good..."

              Happy Roasting
              hotshod
              Back to top

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              • #8
                Re: Change in corretto technique

                I use a house brick too and find it very effective. One thing I learned the hard way was, dont use a piece of pine..... While I was standing there admiring my roast, I was wondering what that weird smell was... Soon learned that it was the sap coming out of the pine and dripping into the bread machine. THe heat caused it and I ended up having to chuck out a whole heap of beans. :

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                • #9
                  Re: Change in corretto technique

                  Glad you chucked it out.

                  Most pine is treated with some very toxic chemicals.

                  Comment


                  • #10
                    Re: Change in corretto technique


                    Hi mum2three

                    Originally posted by 3F273F60263A203737520 link=1264329461/7#7 date=1265662512
                    Soon learned that it was the sap coming out of the pine and dripping into the bread machine.
                    This week I did EXACTLY the same as you , new lid made from 19mm pine ....... comforting to know Im not the only one out there .... doh

                    Comment


                    • #11
                      Re: Change in corretto technique

                      Originally posted by 6463787F6463680C0 link=1264329461/9#9 date=1265677814
                      Originally posted by 3F273F60263A203737520 link=1264329461/7#7 date=1265662512
                      Soon learned that it was the sap coming out of the pine and dripping into the bread machine.
                      This week I did EXACTLY the same as you , new lid made from 19mm pine ....... comforting to know Im not the only one out there .... doh
                      Cant beat old hardwood fence palings for this sort of thing... Theyre so old and weathered that theres nothing nasty left to ruin or poison your beans....

                      Mal.

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                      • #12
                        Re: Change in corretto technique

                        I use an old laimingtin tin. Cut approx 50mm hole in the middle and a slot 10mm x 80mm on the side for chaff. Lid sits upsidedown and a couple of wooden slats keep it from sliding. works a treat. Usual batch size in my breville big loaf is 630g. (5 batches per bag).

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                        • #13
                          Re: Change in corretto technique

                          I tried covering my last few roasts using a glass saucepan lid and ceramic tile. Found it strange that I found it harder to get the temp past 180oC. Had the heat gun up pretty high and a little closer to the beans but had to move it back due to beans burning a tad. Not sure if my TC or MM was playing up but when I remover the lid the temps went up with ease. I assumed the heat would retain and let me back the heat gun setting off a little. I thaught maybe I was reducing hot air circulation by having the lid thus not getting the hot air passing through beans as much?
                          It did the opposite of what I expected.
                          Has anyone else found this?
                          Phill

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                          • #14
                            Re: Change in corretto technique

                            Ive cut a piece of Hardiplank to size, and cut a hole in it that my heat gun nozzle sits in, the H/plank covers approx half of the top of my bread maker, the h/gun blower expels most of the chaff through the area thats not covered, I roast in my shed.
                            The whole job took me less than 10 mins, cheap simple and easy solution and gives excellent control over my roasts.
                            Oh and of course the H/plank does not burn.

                            Comment


                            • #15
                              Re: Change in corretto technique

                              Originally posted by 506C657D68090 link=1264329461/13#13 date=1273593129
                              Ive cut a piece of Hardiplank to size, and cut a hole in it that my heat gun nozzle sits in, the H/plank covers approx half of the top of my bread maker, the h/gun blower expels most of the chaff through the area thats not covered, I roast in my shed.
                              The whole job took me less than 10 mins, cheap simple and easy solution and gives excellent control over my roasts.
                              Oh and of course the H/plank does not burn.
                              Ive done a very similar thing but out of MDF and covering about 4/5ths. Seems to work pretty well and I use about 20° less heat on my heatgun

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