Thanks Yelta, Naki and Matt, I really appreciate the advice and feedback.
I have lots and lots of old beans to practice on, I will get this nailed, unfortunately i'm yet to set up a dedicated roast station or have an area to roast in so it's a matter of setting everything up each time I want to roast and out on the back deck, I think if it was all set up ready to go and i knew I wasn't annoying the neighbour I would be at it a lot more.
It will be nice to get into the zone you guy's are in and have the confidence in your roasting techniques but that only comes with experience, I need to get some roasts under my belt, The Good, The Bad, the Ugly.
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Hi Darren
Don't give up! It's great you've got lots of old beans to practice on
While my basic profile (very similar to Naki's above in many ways) follows the same basic 50° steps at similar temps, I adjust these, plus the starting temp, up and and down depending on ambient temperatures, which make a massive difference. As I can be roasting anywhere between -5° and 35°, these adjustments are absolutely crucial!
Rule of thumb is for me that for ever 5° rise/fall in ambient, I raise/lower the gun temp 10°. If you don't, even a rise in ambient of 5° can stretch out the roast out by 2-3mins all up.
So, I'd try roasting at similar times of day (say after dinner this week when temps look like they'll be pretty stable), finding a 'gun temp ramp' that gives you good times, then adjusting them up and down as the days get hotter/cooler. Once you've got the DMM and probe set up, I always check the ambient temp first, then work out which ramp I need
And remember - don't judge a roast by its profile! Keep trying them all (even if you then throw them out
- you'll learn a lot through this process and may even be surprised by your first 'dud' roast that eclipses all others!
Cheers Matt
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Originally posted by Banjo View PostI spoke too soon about my even roasts, the last two roasts yesterday were my worst, one went into SC and some beans had divots showing. I know I have to find my own way but following Matt's profile has at least got me roasting and given me something to follow whilst getting used to the whole process but as he has noted in one of his threads what works for him doesn't necessarily work for people on the coast. Last roast yesterday I dropped my gun temps minus 30 on his 30 degree ambient profile, still getting to FC too early. I still feel the threads you guys have been bouncing idea's off one another has really fast tracked it for me even though I had a hiccup yesterday, more from my part not understanding temp versus fan speed on this 660 so I have to do some of my own research to see what the inlet temps are doing, I think I read somewhere that lower fan speed may in fact increase inlet temps.
I will be happier when I get the loaf tin wrapped and the lid made so I can take some variables out of the whole process.
The head dropped a bit yesterday, rest day today so I dust myself off and have another crack hopefully tomorrow.
cheers
Darren
Hi Darren,
With my corretto I make a number of heat adjustments through the roast,
I am roasting 650g of greens in a covered corretto and Bosch 630 heat gun
These are the approx settings that work for most of my roasts
Time - bean temp - heat gun temp
1 - 50 - 450
4 - 100 - 500
9 - 160 - 600
12 - 195 - 450 first crack
17 - 212 - 450 just at first snaps of second ,I finish around here, usually somewhere between 16-17min mark.
Good luck with your roasting , it sounds like your well on the way with your set up
.
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Morning Darren,Originally posted by Banjo View PostI spoke too soon about my even roasts, the last two roasts yesterday were my worst, one went into SC and some beans had divots showing. I know I have to find my own way but following Matt's profile has at least got me roasting and given me something to follow whilst getting used to the whole process but as he has noted in one of his threads what works for him doesn't necessarily work for people on the coast. Last roast yesterday I dropped my gun temps minus 30 on his 30 degree ambient profile, still getting to FC too early. I still feel the threads you guys have been bouncing idea's off one another has really fast tracked it for me even though I had a hiccup yesterday, more from my part not understanding temp versus fan speed on this 660 so I have to do some of my own research to see what the inlet temps are doing, I think I read somewhere that lower fan speed may in fact increase inlet temps.
I will be happier when I get the loaf tin wrapped and the lid made so I can take some variables out of the whole process.
The head dropped a bit yesterday, rest day today so I dust myself off and have another crack hopefully tomorrow.
cheers
Darren
With my Coretto I've found temp changes of less than 50 degrees don't slow the roast quickly enough, i.e. if I reach FC at 500c and things are moving a bit quickly I drop the temp to 450 and usually finish the roast at that setting, my fan always runs on medium.
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I spoke too soon about my even roasts, the last two roasts yesterday were my worst, one went into SC and some beans had divots showing. I know I have to find my own way but following Matt's profile has at least got me roasting and given me something to follow whilst getting used to the whole process but as he has noted in one of his threads what works for him doesn't necessarily work for people on the coast. Last roast yesterday I dropped my gun temps minus 30 on his 30 degree ambient profile, still getting to FC too early. I still feel the threads you guys have been bouncing idea's off one another has really fast tracked it for me even though I had a hiccup yesterday, more from my part not understanding temp versus fan speed on this 660 so I have to do some of my own research to see what the inlet temps are doing, I think I read somewhere that lower fan speed may in fact increase inlet temps.
I will be happier when I get the loaf tin wrapped and the lid made so I can take some variables out of the whole process.
The head dropped a bit yesterday, rest day today so I dust myself off and have another crack hopefully tomorrow.
cheers
Darren
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Just a matter of experience Banjo, a few more roasts will take care of thatOriginally posted by Banjo View PostThanks Yelta, actually I was just sitting here thinking through everything and it would of been around the 12 min mark, poor mathematics on my behalf. My roasts are coming out nice and even, very happy with that side of things. The corretto isn't fully covered, just using a baking try sitting on top and its a little windy outside so it's not perfect for replicating but pretty close, I just did another roast and I hit FC a little earlier than the previous roast.
Once I get this heatgun dialled in I will be happy.
cheers
Darren
as a matter of interest I corrected my previous post, on reflection FC for me happens at about 13 mins as well, so all good there.
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Thanks Yelta, actually I was just sitting here thinking through everything and it would of been around the 12 min mark, poor mathematics on my behalf. My roasts are coming out nice and even, very happy with that side of things. The corretto isn't fully covered, just using a baking try sitting on top and its a little windy outside so it's not perfect for replicating but pretty close, I just did another roast and I hit FC a little earlier than the previous roast.
Once I get this heatgun dialled in I will be happy.
cheers
Darren
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Nice even looking roast Banjo.Originally posted by Banjo View PostJust tried another roast using some Vintage PNG Wahgi, decided to drop gun temps 20 degree's and backed the fan speed off 2 segments, seemed to be tracking ok up to FC but lost my way after that, when I hit 210 I backed the gun off but I found the temps stalled so then I had to ramp the heat/fan speed back up to try and get it heading toward the 220's. FC was around the 13min mark, I was manually logging the temp changes but that all went to pieces once I had more than one thing to do.
I am getting some beans that are really hollowed out, is this due to the age or ? I threw them out so I don't have sample.
Got some 3 year old Peru I might try next and then get into the fresh stuff.
cheers
Darren
13 mins to FC sounds about right to me, I usually hit FC right on 200c at around 13 mins.
I start my roasts from cold with the Bosch HG set between 500 and 550c depending on the ambient temp, with the HG fan speed set to medium, I usually back the heat off by about 50c at FC and look to hit the first few snaps of SC at around 20 mins when I stop the roast.
FWIW I use a DMM to keep track of temp, however have not bothered with hooking up to a laptop for years, just something else to distract me.
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Just tried another roast using some Vintage PNG Wahgi, decided to drop gun temps 20 degree's and backed the fan speed off 2 segments, seemed to be tracking ok up to FC but lost my way after that, when I hit 210 I backed the gun off but I found the temps stalled so then I had to ramp the heat/fan speed back up to try and get it heading toward the 220's. FC was around the 13min mark, I was manually logging the temp changes but that all went to pieces once I had more than one thing to do.
I am getting some beans that are really hollowed out, is this due to the age or ? I threw them out so I don't have sample.
Got some 3 year old Peru I might try next and then get into the fresh stuff.
cheers
Darren
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Thanks Mal and thanks for your input in all the threads ive been reading, it certainly is a very enjoyable way of roasting, a few mods to go with a lid etc but with so much knowledge on Corretto threads available on CoffeeSnobs it certainly makes it easier for new builders like myself to get up too speed quickly.
cheers
Darren
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Terrific stuff Darren...
There's a heap of fun and enjoyment ahead of you mate. Don't forget to let us know how you get on...
Mal.
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hey Matt, hmmm, the beans were PNG and are circa Beanbay Oct 2008, not holding out much hope for them, basically used them for sacrificial purposes.
Darren
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Great Work Darren!
Looking good - let us know how they go in the cup
Matt
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Well when the Behmor's hit the scene I went down that path and skipped the whole Corretto journey but ive finally decided to give it a whirl with the view of increasing my roast sizes.
Ive been following DBC's (Matt) threads recently and must say the technical level of those threads with members openly sharing their tips, tricks and profiles is what has inspired me most to give this a go.
My brother had a BB280 kicking around under his sink so I took that off his hands, did the usual, pulled it apart and removed the element for the future wrapping of the loaf tin with a fire blanket, moved the temp sensor back to near the control panel wiring and drilled a 3mm hole for the temp probe.
Purchased a Bosch 660 2300W, didn't realise till I got home but it has 4 presets that can be dialled in with control over the temp/fan speed. So just a matter of hitting the P button to cycle through the presets.
I already had the CoffeeSnobs DMM.
So today I thought I would use some very old beans to get the process down before trashing any new beans, did 4 roasts and all turned out nice BUT I have a bit of work to do, just to get me started I followed one of Matt's profiles and forgot to take into consideration the higher wattage heatgun so I was getting there way too quick but I made adjustments on the third batch with the fan speed only, went a little too far, fourth roast decided to drop temps 10 degree's and fan speed by one segment, still getting there too quick so have some work to do dialling in the 13 minute FC.
Still getting my head around the software, forgot to change the file names and I think I was saving over the previous ones so I haven't got much to show unfortunately.
I must say though I am really enjoying the hands on approach, now to mount it all on a trolley instead of having the heatgun cable tied to the umbrella I was standing under.
cheers
DarrenTags: None
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