Fair question Leo :-)
I've played around recently with a popper too, and on some cold days I got 15-20 minute roasts (though only with 50g batches!), and the results were great! Different to the corretto, but still great. But on a warm day - 5mins max and pretty ordinary IMHO (first roasts I've thrown away in a long time). Poppers can obviously be pimped with substantial electrical mods - but it was the batch size that bugged me. If I could repeat my 15min roasts - I'd still need to do 7 batches in a row for the week!
I think with a corretto you've got a mix of both - radiant/conductive heat & air-roast. An uncovered corretto would be much more 'air roasted' - so maybe these work better for shorter roasts with higher input temps (which most users seem to do looking at the profiles on this site). But I think a covered/insulated corretto is closer to a drum roaster - I certainly find with mine that you I much lower input temps, but also need longer times - lots of playing recently seems to require at least 13mins to 1C to make the results truly drinkable. And the amount of heat that the pan holds by the end is pretty amazing - lots of deep radiant energy there!
Not sure about that commercial roaster profile - but maybe if it is pre-warmed, it has a heap of additional radiant/cond mass that allows for overall shorter times? Maybe pre-warming the corretto substantailly could achieve this result too? Experiment for another day
But for the time being looks like 17-18min roasts it is!
PS just had some brews (doppio this morning & FW just then - 50/50 Guat & Yirg) from my reduced temp 'summer' profile - spectacular! :-)
Back in the zone baby!
Matt
I've played around recently with a popper too, and on some cold days I got 15-20 minute roasts (though only with 50g batches!), and the results were great! Different to the corretto, but still great. But on a warm day - 5mins max and pretty ordinary IMHO (first roasts I've thrown away in a long time). Poppers can obviously be pimped with substantial electrical mods - but it was the batch size that bugged me. If I could repeat my 15min roasts - I'd still need to do 7 batches in a row for the week!
I think with a corretto you've got a mix of both - radiant/conductive heat & air-roast. An uncovered corretto would be much more 'air roasted' - so maybe these work better for shorter roasts with higher input temps (which most users seem to do looking at the profiles on this site). But I think a covered/insulated corretto is closer to a drum roaster - I certainly find with mine that you I much lower input temps, but also need longer times - lots of playing recently seems to require at least 13mins to 1C to make the results truly drinkable. And the amount of heat that the pan holds by the end is pretty amazing - lots of deep radiant energy there!
Not sure about that commercial roaster profile - but maybe if it is pre-warmed, it has a heap of additional radiant/cond mass that allows for overall shorter times? Maybe pre-warming the corretto substantailly could achieve this result too? Experiment for another day
But for the time being looks like 17-18min roasts it is!
PS just had some brews (doppio this morning & FW just then - 50/50 Guat & Yirg) from my reduced temp 'summer' profile - spectacular! :-)
Back in the zone baby!
Matt





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