Re: First roasts with data logger
Theres a lot of good advice here and I read these forums extensively before I roasted my first batch. As far as temperature goes, it is a variable because of the different DMMs, Bread Makers, probe depths and lengths. So a comparison is only of limited value.
I started off with my temp probe deep in the mass but found that it didnt really reflect the actual 1C temp so I raised it up. Then I tried using a cover but I found that this only reduced the amount of heat needed to bring the mass up to temp and was something else I had to tinker with while roasting so I then went coverless again.
With my first roast, I set the heat gun at 500C and finished with it at 320C. The first roast was just acceptable but a comedy of errors put it past rolling 2C (I put the corretto together while the missus was at lunch and tried to get away with a stealth roast before she got home. When the first crack of 2C arrived, I realised that I didnt have an oven mitt to pull the pan out with so I raced inside and tripped over the dog. By the time I got back to the garage, rolling 2C was ending and the beans were a tad dark).
Now I start with the gun at around 300C, ramp it up to about 450C to give me a steady 10-11 degree increase and then drop it about 50 degrees to slow the ramp up to 2C. This gives me around 5 minutes between cracks and produces coffee to my preference.
It seems that your coffee roasting journey evolves as time goes on and you will end up making small procedural changes along the way. The best advice is to make sure you can replicate the successful changes so that your roasting is consistant. When alls said and done, its what ends up in the cup that matters and one mans meat may be another mans poison.
I have included the graph of my first roast (minus the accident with the dog) and latest roast just to give you an idea of how things have changed. The ramp that I use now is much more steady and it amazes me how much control you can get with a corretto set up.


Theres a lot of good advice here and I read these forums extensively before I roasted my first batch. As far as temperature goes, it is a variable because of the different DMMs, Bread Makers, probe depths and lengths. So a comparison is only of limited value.
I started off with my temp probe deep in the mass but found that it didnt really reflect the actual 1C temp so I raised it up. Then I tried using a cover but I found that this only reduced the amount of heat needed to bring the mass up to temp and was something else I had to tinker with while roasting so I then went coverless again.
With my first roast, I set the heat gun at 500C and finished with it at 320C. The first roast was just acceptable but a comedy of errors put it past rolling 2C (I put the corretto together while the missus was at lunch and tried to get away with a stealth roast before she got home. When the first crack of 2C arrived, I realised that I didnt have an oven mitt to pull the pan out with so I raced inside and tripped over the dog. By the time I got back to the garage, rolling 2C was ending and the beans were a tad dark).
Now I start with the gun at around 300C, ramp it up to about 450C to give me a steady 10-11 degree increase and then drop it about 50 degrees to slow the ramp up to 2C. This gives me around 5 minutes between cracks and produces coffee to my preference.
It seems that your coffee roasting journey evolves as time goes on and you will end up making small procedural changes along the way. The best advice is to make sure you can replicate the successful changes so that your roasting is consistant. When alls said and done, its what ends up in the cup that matters and one mans meat may be another mans poison.
I have included the graph of my first roast (minus the accident with the dog) and latest roast just to give you an idea of how things have changed. The ramp that I use now is much more steady and it amazes me how much control you can get with a corretto set up.





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