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  • Coretto - first time

    I had my first coffee roast tonight in a coretto. It was progressing really well following design by coffee's roast profile. But my BM ended just before FC with E:08... Anyone know wat that is? E:01 is apparently overheating.

    Was a covered coretto with Bosch heat gun. Finished by. Hand and seemed to end ok - colour similar to some campos beans I have.

  • #2
    Originally posted by Budgiesmuggler View Post
    I had my first coffee roast tonight in a coretto. It was progressing really well following design by coffee's roast profile. But my BM ended just before FC with E:08... Anyone know wat that is? E:01 is apparently overheating.

    Was a covered coretto with Bosch heat gun. Finished by. Hand and seemed to end ok - colour similar to some campos beans I have.

    Have done some googling and apparently that error message is another overheating message. Time to pull the bm apart.

    Anyway it is great fun and I was able to recreate design by coffees roast profile until the bm died. I didn't warn the wife about chaff so now she thinks it's "messy"!!

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    • #3
      When you locate the temperature sensor, don't disconect it.
      Some BMs won't operate if you do.
      They just give you a different error message.
      Just move it as far from the breadpan as you can.

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      • #4
        Great to hear you're underway
        Second the above - I originally dealt with the sensor issue by disconecting it from the BM inner skin, wrapping it with lot of electrical tape for insulation, then tucking it as far back under the control pad as possible. Insulating the pan with a fire blanket can help too, by keeping the heat out of the cavity.

        But interested to know - how did you finish by hand in a covered pan when the mixing stopped!?

        And yes - it is a messy affair - my garage often looks like it has a sawdust floor fromone of those American cowboy bars!
        Matt

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        • #5
          I took the cover off to finish by hand and kept roasting in the pan. FYI the roast profile was spot on for ambient temp until the BM cut out.

          Thanks for the tips re moving the sensor.

          I was also surprised to see the beans jump from the own during the cracks!!

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          • #6
            Yeah - they get a hustle along under heat!
            Glad the profile was useful - there will always be some tweaking required according to taste or origin, but I always come back to that basic profile as my baseline starting point

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            • #7
              Originally posted by DesigningByCoffee View Post
              Yeah - they get a hustle along under heat!
              Glad the profile was useful - there will always be some tweaking required according to taste or origin, but I always come back to that basic profile as my baseline starting point


              I got the bm sorted by moving the heat sensors - they looked like what someone else had previously posted which made it simple

              I tried to follow a Dbc profile again but the beans (Brazilian) ended up a little lighter than normal (only did 250g so wondering if I need a bigger batch size). Also roasted the Ethiopian, but thermocoole died at the start do this roast so was signs sound only. Ethiopian a bit inconsistent but seams normal based on reviews of the bean

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              • #8
                Glad moving the sensor was an improvement
                Each bean will be different. I find that my baseline (if you're using the 350g one) profile works really well for Ethiopians and some blends. For beans like centrals or southerns as a SO I would normally add 2-3° to the drop temp - that will get them to a similar colour as the africans at the lower temp. But in the end, see how each one goes in the cup - because final colour is not as important as how you get there IMHO!

                Cheers Matt

                And yes - Eth are often pretty blotchy but yummy beans

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                • #9
                  Originally posted by DesigningByCoffee View Post
                  Glad moving the sensor was an improvement
                  Each bean will be different. I find that my baseline (if you're using the 350g one) profile works really well for Ethiopians and some blends. For beans like centrals or southerns as a SO I would normally add 2-3° to the drop temp - that will get them to a similar colour as the africans at the lower temp. But in the end, see how each one goes in the cup - because final colour is not as important as how you get there IMHO!

                  Cheers Matt

                  And yes - Eth are often pretty blotchy but yummy beans

                  Just tried another roast but I moved my probe as first position coped a beating from the paddle. This time it went through the side and right in the bean mass.


                  My first roast tonight was well over done and came out black and oily when I pulled at 220.

                  I tried again and this time pulled at 190 and the colour looks much better, around cs8-9.


                  Im wondering ring why though my pull times are much lower then what I'm hearing on here, even with the probe in the beanmass?


                  Do first and second crack sound different? How do I tell them apart? (Apart from timing

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                  • #10
                    Morning
                    1C & 2C do sound the same if you take 2C far enough, but there are some very light "breaking matchstick" cracks that lead up to rolling 2C (which sounds like 1C if you ever get that far!).
                    Sometimes, if your ramp is really fast, or you don't back off just before 1C, 1C & 2C can just roll together. That might account for your black batch - if these merged, and then you were sitting around waiting for 2C…
                    I tend to back off 50°ish on the gun just before 1C - and get a very definite gap between 1C & 2C. Rolling 1C finishes at 210°, first snaps of 2C starts about 223°… which is about when I drop.

                    As to your measured temps - this can have to do with dead mixing spots in the bean mass. Depends on the shape of the pan, bean mass, shape of the paddle etc. Your options probably are
                    a) move the probe up higher in the bean mass (I had to do this when I doubled my batch size, dropping measured temps 10°) This will get it closer to the surface, maybe giving a more 'average' reading
                    b) Write down what temp that 1C starts proper (increasing of pops - not just one random one - some come on early if they are small/broken beans). 2C normally occurs around 20° higher than this. ie my 1C - 200° like clockwork, 2C 223°. Back off your temp slightly 5° sooner than this 1C temp - see what happens.
                    Lots of trial and error!

                    Cheers Matt

                    BTW are you logging your profile on the computer at this stage?

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                    • #11
                      Thx for the thread. Really good info. . Found a roast master 5kg roaster at work, and getting used to it. When I look at other temp profiles they seem so consistent. Guess I just need more practice.

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                      • #12
                        Wow! What a find!
                        Did you find it in the store next to the photocopy paper?

                        Matt

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