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  • #46
    Does anyone know what causes a bean to be unevenly roasted - in the single bean itself? Eg the ones that become darker and more roasted in the middle of the bean and less roasted on the outside?
    As in - Is it too much heat at the start, or not enough? Is it too long up to 1st crack, or not long enough? Is it not enough bean agitation, or too much? Not enough air flow? Etc etc? Something else?

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    • #47
      I wonder if the 'plumbers crack' allows heat (if its set too high) into the softer middle part of the bean, while the outer layers have a bit more structural integrity (stronger skin) that protects it more?
      Just a guess :-)
      I'd try less heat - longer roast… see what happens!

      Matt

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      • #48
        Just some info for all based on my experiences. I had practically all my roasts in my corretto having a burnt kind of overtone, to vayting degrees. Basically the same problem as Bames originally. I thought I'd solved it with placing a lid on the corretto and better temp control, but I hadn't. It did help, but not eliminate. Eventually I tried a much higher ramp up in temp, with 1C rolling around the 8-10min mark (instead of 10-12min) and removing after 12-14min. This has made a big defference and has gotten rid of the burnt tastes/overtones. The whole flavour profile now seems much more controllable. This is after many many roasts, and I can't believe I didn't try it earlier, but I kept going longer and slower - the wrong way! I don't know why, but it works and I just love the coffee I'm roasting now.

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        • #49
          Originally posted by malfi View Post
          Just some info for all based on my experiences. I had practically all my roasts in my corretto having a burnt kind of overtone, to vayting degrees. Basically the same problem as Bames originally. I thought I'd solved it with placing a lid on the corretto and better temp control, but I hadn't. It did help, but not eliminate. Eventually I tried a much higher ramp up in temp, with 1C rolling around the 8-10min mark (instead of 10-12min) and removing after 12-14min. This has made a big defference and has gotten rid of the burnt tastes/overtones. The whole flavour profile now seems much more controllable. This is after many many roasts, and I can't believe I didn't try it earlier, but I kept going longer and slower - the wrong way! I don't know why, but it works and I just love the coffee I'm roasting now.
          Well i am the complete opposite after reading some tips from more experienced coretto roasters on here, I resolved most of my tipping issues with a longer / more gentle ramp to first crack, I generally aim for the start of FC around 14 mins now. Rolling a minute later and aim to hit start of or just prior to second crack 3 - 4min later. Results are rich depth of flavour, punchy and aromatic.

          Also all coffees behave differently and sometimes slight changes have to be made during a roast, less or time / heat.

          Overall though i find that the length of time and heat applied to get to FC have to most significant impact on the end results in the cup.

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          • #50
            Originally posted by Steve82 View Post
            Well i am the complete opposite after reading some tips from more experienced coretto roasters on here, I resolved most of my tipping issues with a longer / more gentle ramp to first crack, I generally aim for the start of FC around 14 mins now. Rolling a minute later and aim to hit start of or just prior to second crack 3 - 4min later. Results are rich depth of flavour, punchy and aromatic.

            Also all coffees behave differently and sometimes slight changes have to be made during a roast, less or time / heat.

            Overall though i find that the length of time and heat applied to get to FC have to most significant impact on the end results in the cup.
            Spot on Steve.

            My process, each roast is a little different needing minor time/temp adjustments.

            725 grams green beans.
            Start roast @ room temp, HG set on 500 to 550c depending on weather.
            FC around 14 mins @ approx 200c.
            SC, when it happens.
            I usually stop my roasts @ 225 to 230c @ about 19 minutes.

            Have never had problems with burning or tipping.

            Comment


            • #51
              Hi Rumo,

              Welcome to CS!
              Your photo of the Huehuetanango in post #39 has a few clues for you.
              Photos are very inconclusive, so bear that in mind but.........
              # The colour of the beans is very typical for near the end of first crack.
              # The variation in colour suggests an incomplete 1st crack.
              # There is evidence of chaff still adhering to quite a few of the beans.
              # The outer surface of the beans is a little rough and 'crinkly'; the beans don't appear fully expanded.
              # Some of the bean's flat side appear quite flat and right angled to the sides, another sign of little expansion.
              # The centre line 'chaffy bit' has brightness and apparent volume.

              The above suggests to me that the beans have gone nowhere near 2nd crack, if anything they
              look more like a cupping roast. If you attempted making these beans into an espresso then your tasting notes confirm this.

              Other than the fact that the beans in the second photo appear more expanded, nothing meaningful, roast or flavour wise can be drawn
              from re-roasting the same beans, so I'll leave that one!

              Differences in roast level from the inside to the outside or one part of the bean to another
              is mostly caused by uneven moisture in the bean.
              This is either from poor processing or storage, where moisture is drawn from the inside to the outside of the bean or from
              too aggressive heat input and/or lack of agitation in the roast which causes uneven drying during the drying stage of the roast.
              Uneven drying manifests later in the roast as things start to heat up and get toasty.

              How have more recent roasts gone?
              Ask questions, enjoy the journey.

              Comment


              • #52
                Hi snobs,

                I thought id add my experience to this regarding burnt flavour on corretto roasts. What Ive found that after a certain number of roasts the oils in the pan begin to give my roasts an burnt aftertaste. While the ground coffee still smells amazing, and often the first experience when tasting the coffee is still sweet its after this that there is a burnt flavour that lingers on the palette. I probably put 2-4 kgs through the pan per week (1 pan, 2 breadmakers) and it takes a couple of months for the problem to resurface. I have previously used a scourer to try and clean the pan but its not very effective.

                Does anyone else experience this? Do other corretto roasters clean their pan? Ive had a search to try and find a thread on this with no joy. If this has been discussed could someone please point me to the thread.

                Thanks
                Nick

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                • #53
                  Hmmm...

                  Dunno Nick? Professional roasters spend a lot of time, beans and money to "season" the internal surface(s) of their roasters, so can't see how this can cause a problem. Have been using my Corretto off and on since Belinda first came up with the concept, and still use the original unwashed bread-pans (patina and all) but have never noticed the burnt taste you are referring to.

                  Do you take your batches very far into 2nd-Crack? If so, this may be allowing heavier oil build-ups to occur, especially given that you roast quite a lot (compared to me anyway) at 2-4Kgs per week. More oil may build up between roasts and contaminate subsequent batches - I'm not sure to be honest... Does your Heatgun nozzle blast into the bean mass or the side of the pan? May be something else to look at?

                  Mal.

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                  • #54
                    Hi PS, it may be worth you reading through the article by Willem Boot below, for tips on preventing roast defects. I would tend towards looking at your roast profile and change in bean rather than oil build up, unless the oil build up is somehow affecting the heat transfer in the Corretto. Unfortunately I have no practical experience with a Corretto, so not really qualified to give any corretto related advice but imagine the basics still apply:

                    http://bootcoffee.com/wordpress/wp-c...rint_May04.pdf

                    GrahamK

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                    • #55
                      Hi PS
                      Like Mal, I've been using my corretto for a while (2-3 years) and while there is plenty of discolouration, there is no oil buildup in the pan that causes any smoking or burnt-ness. Most of my roasts finish just at 2C - so there is little oil to show for it until resting at least 2 weeks post. If the beans are oily enough to transfer to the BM pan while roasting - then maybe it is well into 2C? Which might also account for any bitterness / burnt flavours…

                      Matt

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                      • #56
                        Originally posted by Primary Shapes View Post

                        I have previously used a scourer to try and clean the pan but its not very effective.

                        Does anyone else experience this? Do other corretto roasters clean their pan? Ive had a search to try and find a thread on this with no joy. If this has been discussed could someone please point me to the thread.

                        Thanks
                        Nick
                        Nick have you tried Cafetto? I found it to be most versatile and fit for a lot of uses actually.

                        Comment


                        • #57
                          Originally posted by DesigningByCoffee View Post
                          Hi PS
                          Like Mal, I've been using my corretto for a while (2-3 years) and while there is plenty of discolouration, there is no oil buildup in the pan that causes any smoking or burnt-ness. Most of my roasts finish just at 2C - so there is little oil to show for it until resting at least 2 weeks post. If the beans are oily enough to transfer to the BM pan while roasting - then maybe it is well into 2C? Which might also account for any bitterness / burnt flavours…

                          Matt
                          Been roasting in a Coretto for a similar time to you Matt, about 700 grams per week, the pan is certainly discolored but oil build up causes me no problem whatsoever.

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                          • #58
                            Just come back to toasting after about 10 months off due to moving and roaster being I storage.

                            1st couple of roasts were displaying the same issues... Tipping and darker inside the bean than outside. I just tried a roast with a faster ramp - FC at 9min as opposed to 14min. I noticed much more smoke towards SC, and so I think I pulled a little early as they look a bit splotchy. I'll have to taste and see.

                            They are more uneven than the last roast that was more drawn out, so I dunno. Maybe some more trial and error.

                            Is anyone else using the ozito variable gun?

                            Comment


                            • #59
                              Bames -

                              I had a very similar problem where my roast kept having a burnt flavour. I was roasting Sumatran and PNG varieties at the time, and only 300g batches.

                              Reading the posts, I had tried a few things but chokkidog's comment about bean moisture made me think that the high fan setting might of been drying the bean out too quickly. Reducing the fan speed on the heat gun fixed the issue for me.

                              I'm using an Ozito variable heat gun.

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