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Hi all, I’ve recently been playing around with my first coretto setup. Sunbeam Quantam Smart Bake BM7800 bread machine and a Bosch 2 speed heat gun. I’ve done 4 roasts in total, but only the last 2 with the DMM which I’m trying to manually log every minute and is loosely held in place by a clip, neither of which is ideal.
Roast 1 - 300g Colombian (not CoffeeSnobs) – heard first crack, then got worried by smoke and pulled almost immediately – didn’t reach 2nd crack and wasn’t very nice. Perhaps CS6 or 7.
Roast 2 - 300g Ethiopian (not CoffeeSnobs) – realised my mistake with Roast 1, but wasn’t paying enough attention and went somewhere CS11 - more like CS12 if there was one. Again, not very nice.
I then got some beans and the DMM from beanbay.
Roast 3 – 300g Colombian Volcan Galeras 15 July 2014 – generally went well, and although it was consistently above the profile (Sando’s excel based one) I aimed for, I found it stalled around 175 degrees for 3 minutes, so I then jammed the heat gun right in, and got first crack, but then quickly noticed the DMM said 220 so I dumped it. Profile below. I’ve been drinking this since the day after, and am generally pretty happy.
Roast 4 – 300g Decaf WOW - 15 July 2014 - went ok, although it also seemed to stall around 175 for 2 minutes. Had quite a few problems with beans getting caught in corners, so they range from CS8, right up to past CS11. Profile below. Again, been drinking this since the day after roasting, and drinks ok, but not a patch on the brown version I’ve bought from Andy before.
Problems I’ve found so far - the bread machine has a horizontal setup (wider than tall) which seems to be causing some beans to get stuck in the corners, plus the temp probe may not be reading right. The temp probe reading jumps around all over the place – dropping 3-5 degrees then rising the same in the course of a few seconds a fair bit. Not sure if this is due to the lack of depth of beans, or the dodgy clip is allowing the probe to get knocked around a bit. It’s the 100mm stainless probe. My logging also needs some work - particularly following 1st crack
I plan on trying a bigger roast, say 400g to see if I can get better stirring, or perhaps just extending the paddle. I’ll also set the laptop up once I have the probe issue sorted.
I’d like advice on a few things if possible:
How close do people have their heat gun nozzle to the beans, and do you physically vary this much within a roast? I find even though I have a stand, I keep trying to adjust it mid roast as it isn’t near the preferred profile.
Do you think it is worth trying a bigger roast or extend the paddle, or should I just look out for a deeper, less wide BM which will hopefully solve the lack of agitation and the probe issues. I’d ideally like to be roasting around 300g due to lowish consumption levels.
Also, the crema on roast 3 and 4 is great immediately (75% crema), but drops out and looks watery within a minute or two. Is this because they haven’t rested enough- they're only 3 days old.
Thanks in advance!
John
Roast 1 - 300g Colombian (not CoffeeSnobs) – heard first crack, then got worried by smoke and pulled almost immediately – didn’t reach 2nd crack and wasn’t very nice. Perhaps CS6 or 7.
Roast 2 - 300g Ethiopian (not CoffeeSnobs) – realised my mistake with Roast 1, but wasn’t paying enough attention and went somewhere CS11 - more like CS12 if there was one. Again, not very nice.
I then got some beans and the DMM from beanbay.
Roast 3 – 300g Colombian Volcan Galeras 15 July 2014 – generally went well, and although it was consistently above the profile (Sando’s excel based one) I aimed for, I found it stalled around 175 degrees for 3 minutes, so I then jammed the heat gun right in, and got first crack, but then quickly noticed the DMM said 220 so I dumped it. Profile below. I’ve been drinking this since the day after, and am generally pretty happy.
Roast 4 – 300g Decaf WOW - 15 July 2014 - went ok, although it also seemed to stall around 175 for 2 minutes. Had quite a few problems with beans getting caught in corners, so they range from CS8, right up to past CS11. Profile below. Again, been drinking this since the day after roasting, and drinks ok, but not a patch on the brown version I’ve bought from Andy before.
Problems I’ve found so far - the bread machine has a horizontal setup (wider than tall) which seems to be causing some beans to get stuck in the corners, plus the temp probe may not be reading right. The temp probe reading jumps around all over the place – dropping 3-5 degrees then rising the same in the course of a few seconds a fair bit. Not sure if this is due to the lack of depth of beans, or the dodgy clip is allowing the probe to get knocked around a bit. It’s the 100mm stainless probe. My logging also needs some work - particularly following 1st crack
I plan on trying a bigger roast, say 400g to see if I can get better stirring, or perhaps just extending the paddle. I’ll also set the laptop up once I have the probe issue sorted.
I’d like advice on a few things if possible:
How close do people have their heat gun nozzle to the beans, and do you physically vary this much within a roast? I find even though I have a stand, I keep trying to adjust it mid roast as it isn’t near the preferred profile.
Do you think it is worth trying a bigger roast or extend the paddle, or should I just look out for a deeper, less wide BM which will hopefully solve the lack of agitation and the probe issues. I’d ideally like to be roasting around 300g due to lowish consumption levels.
Also, the crema on roast 3 and 4 is great immediately (75% crema), but drops out and looks watery within a minute or two. Is this because they haven’t rested enough- they're only 3 days old.
Thanks in advance!
John
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