Hello forum readers,
I created this topic to seek advice regarding roasting with the "closed" coretto system.
My first roast went well.
Heatgun on 500deg at medium speed until first crack. Turned heat down to 420 at medium fan speed and maintained til second crack before dumping beans to cool with some chaff retained.
Result was a better tasting cup compared to a "open" system, but not a great deal better.
The urge to improve was surging in my veins.
Fast forward to the second roast. This time following roast sample guidelines as well as other snobs advice, i followed the same procedure as the first roast up until just before first crack, whereupon i cranked fan to full speed and reduced heat to 400 deg as an intelligent guess. The roast then proceeded to run away from me, as the first crack finished, it proceeded to start second crack and the roast monitor was still showing 9 degrees per minute. Not happy....
I tasted the result a few days later. It just did not have the same sweetness and character as the first roast.
I do understand that the combined effect of the lag from the heat gun taking time to adjust down the temperature combined with the heat retaining properties of a covered system, the increased fan speed and exothermic bean effects all contributed to producing the greenhouse effect.
I intend to try and rectify this and follow the same path as the roast guidelines but will be turning the heatgun further down in an effort to achieve the desired 2-3 degrees rise per minute after first crack in order to separate first and second by approx. 4-5 minutes to ensure optimum roast development.
Im still on a learning curve with this one.
So i would appreciate any help or advice from those with covered corettos to help me nail a god roast.
Does anyone have any experience to pass on to me?
Again, the suggestions was as follows, low to medium airflow from start til 8-9 minutes, then increase airflow to maximum and turn down heat.
Thing is, how much heat to reduce?
Hopefully i can pass pass on my findings to others after i nail this thing. 8-)
Gary at G
I created this topic to seek advice regarding roasting with the "closed" coretto system.
My first roast went well.
Heatgun on 500deg at medium speed until first crack. Turned heat down to 420 at medium fan speed and maintained til second crack before dumping beans to cool with some chaff retained.
Result was a better tasting cup compared to a "open" system, but not a great deal better.
The urge to improve was surging in my veins.
Fast forward to the second roast. This time following roast sample guidelines as well as other snobs advice, i followed the same procedure as the first roast up until just before first crack, whereupon i cranked fan to full speed and reduced heat to 400 deg as an intelligent guess. The roast then proceeded to run away from me, as the first crack finished, it proceeded to start second crack and the roast monitor was still showing 9 degrees per minute. Not happy....
I tasted the result a few days later. It just did not have the same sweetness and character as the first roast.
I do understand that the combined effect of the lag from the heat gun taking time to adjust down the temperature combined with the heat retaining properties of a covered system, the increased fan speed and exothermic bean effects all contributed to producing the greenhouse effect.
I intend to try and rectify this and follow the same path as the roast guidelines but will be turning the heatgun further down in an effort to achieve the desired 2-3 degrees rise per minute after first crack in order to separate first and second by approx. 4-5 minutes to ensure optimum roast development.
Im still on a learning curve with this one.
So i would appreciate any help or advice from those with covered corettos to help me nail a god roast.

Does anyone have any experience to pass on to me?
Again, the suggestions was as follows, low to medium airflow from start til 8-9 minutes, then increase airflow to maximum and turn down heat.
Thing is, how much heat to reduce?
Hopefully i can pass pass on my findings to others after i nail this thing. 8-)
Gary at G

and it took this old fella some adapting.




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