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Brazilian Monte Carmelo - HG + BM - a few burnt

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  • Brazilian Monte Carmelo - HG + BM - a few burnt

    Hi again all.

    First bread maker. 450gram of the Monte Carmelo. Waited for the fast knead cycle and went for it with the HG set at 650 C 9 cm away from centre of bean mass at about a 30 degree angle. First crack was at about 10-11 mins and then about 30 second into the first I dropped the temp to 500C, but it seemed to be accelerating a bit fast still, so I dropped it back to about 450C and second crack came at about 20 mins - and I pulled them within 30 seconds of that. I noticed in the first part of the cycle - before first crack - that a couple of beans were getting better done than others. They seemed not to get sucked down into the blade. I tried a couple of hand stirs as well just before first crack and after (only for about 5 seconds each). I ended up with a consistent batch of beans, but I have pulled out about 6 that were charcoal - is this normal. I noticed when I did my first HG the other day by hand - about the same size - that there were no charcoals - so perhaps if you are willing to stand there and do some manual work there is better control.

    Anyone got any advice about the BM and HG settings and method that I am doing that might see no charcoal and even longer time between first and second? Do I need to drop it to say 400 degrees C. In the big stainless bowl there would be a lot more heat loss than the tight tall confines of the BM, so perhaps I need to go lower for the BM for second crack than when doing it manually.

    Cheers

  • #2
    Re: Brazilian Monte Carmelo - HG + BM - a few burn

    ..now that they have cooled there are more burnt offerings - about 30 beans now that you can squeze to ash quite readily!

    Comment


    • #3
      Re: Brazilian Monte Carmelo - HG + BM - a few burn

      ozscott...

      Well you have something which is new to the world of Corretto roasting. :

      Ive never had a burnt bean in a Corretto. I initially had a few which were far lighter- but never any darker!!!

      Is the BM only used on the dough cycle? With some brands of BM the paddle isnt close enough to the bottom of the bowl - so some beans in this area slip under the paddle (or raise the paddle if its not fixed well enough to the shaft).... these beans dont get to the surface and wont be roasted as much.... but if the element in the BM comes on (bake cycle) - being at the bottom they will get roasted more than the rest.

      I had to lower the paddle on mine (and paint GT stripes on the Corretto ) to eliminate this problem....

      You shouldnt need to touch the Corretto at all once under way - other than to lower the HG output at FC.... so the only thing I can suggest is something else is causing the uneven heating.

      Ive roasted close to 700grams - and it was perfectly even.

      Comment


      • #4
        Re: Brazilian Monte Carmelo - HG + BM - a few burn

        Originally posted by ozscott link=1180743296/0#0 date=1180743296
        Hi again all.

        First bread maker. 450gram of the Monte Carmelo. Waited for the fast knead cycle and went for it with the HG set at 650 C 9 cm away from centre of bean mass at about a 30 degree angle. First crack was at about 10-11 mins and then about 30 second into the first I dropped the temp to 500C, but it seemed to be accelerating a bit fast still, so I dropped it back to about 450C and second crack came at about 20 mins - and I pulled them within 30 seconds of that. I noticed in the first part of the cycle - before first crack - that a couple of beans were getting better done than others. They seemed not to get sucked down into the blade. I tried a couple of hand stirs as well just before first crack and after (only for about 5 seconds each). I ended up with a consistent batch of beans, but I have pulled out about 6 that were charcoal - is this normal. I noticed when I did my first HG the other day by hand - about the same size - that there were no charcoals - so perhaps if you are willing to stand there and do some manual work there is better control.

        Anyone got any advice about the BM and HG settings and method that I am doing that might see no charcoal and even longer time between first and second? Do I need to drop it to say 400 degrees C. In the big stainless bowl there would be a lot more heat loss than the tight tall confines of the BM, so perhaps I need to go lower for the BM for second crack than when doing it manually.

        Cheers
        Ozscott I would suggest that the 650C setting may be a little high. I usually roast on a 500-550 C setting with the gun fairly high. The nozzle is below the lip of the BM, but not that close. I also aim not at the centre of the BM but at one end of the bowl and I find the paddle stirs the beans through nicely.

        Comment


        • #5
          Re: Brazilian Monte Carmelo - HG + BM - a few burn

          Thanks for that JavaB and Mr Macchiato. I wait for the slow cycle to pass before getting the gun going. The BM then has a fast hook cycle and no heating for 39 mins on the one I was using - hence plenty of time to roast. It is close to the bottom so no beans get trapped. I will move the gun back an inch and lower the temp to 500 and try putting the gun at one end to see how it goes. Thanks again...will report back.

          Cheers

          Comment


          • #6
            Re: Brazilian Monte Carmelo - HG + BM - a few burn

            Ozscott,

            I aim the gun into one corner so that the air is hitting the beans half way between the centre of the paddle and the wall..... that way neither the paddle nor the wall gets heated too much - most heat going into the moving bean mass.

            Comment


            • #7
              Re: Brazilian Monte Carmelo - HG + BM - a few burn

              SUCCESS - THANKS - peru vila rica using the suggestions above - took 15 mins to first crack the another 15 mins at around 350c then ramped to 450c in the last few mins.

              Smells great and only one overcooked one and he was a midget bean.

              Cheers again.

              Comment

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