I just completed my first "Corretto" roast. The beans were a Costa Rican (not sure of the exact variety) roasted in two batches of approximately 240g each. The first batch took a bit longer than the second (forgot to take the details :-[) but was pulled between 15 and 16 minutes (about 20secs into rolling 2nd). The second batch hit 1st crack around 6:20 and then 2nd about 12:00ish then dumped into the "Flo Mk1 Bean Cooler" (not trying to steal anyones thunder..Im aware that others have this style of cooler, but its my 1st attempt, hence the name
) and were room temp by 14 mins.
From a 476g batch of greens I finished with a 400g batch of roasted beans.
I havent got the datalogging component active yet and I also need to get the handsfree for the HG better configured (looks like a dogs breakfast atm) but at least it worked!
My temporary setup:

The end result (sorry about the photo; taken at night without a flash):

To my inexperienced nose roasting beans dont smell like coffee when the roasting process is taking place, but that familiar aroma is already starting to appear not 30 mins post roast.
Next up will be some PNG Peaberry....
) and were room temp by 14 mins.From a 476g batch of greens I finished with a 400g batch of roasted beans.
I havent got the datalogging component active yet and I also need to get the handsfree for the HG better configured (looks like a dogs breakfast atm) but at least it worked!

My temporary setup:

The end result (sorry about the photo; taken at night without a flash):

To my inexperienced nose roasting beans dont smell like coffee when the roasting process is taking place, but that familiar aroma is already starting to appear not 30 mins post roast.
Next up will be some PNG Peaberry....

I am drinking Costa Rican roasted from my Corretto at the moment as well. 2 different varieties. Look forward to your tasting notes in a few days.
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