Insulated Corretto Pan - first experiences :-)

[GrahamK]

Re: Insulated Corretto Pan - first experiences :-)

Not sure if this is helpful as I dont use a Corretto, but the "divots", or "craters" as they are also known as, are reportedly "Generally due to too much heat from 1st crack to 2nd crack".

http://www.home-barista.com/home-roasting/coffee-roasting-defects-pictorial-t13587.html

There are certain beans that I roast (e.g. the PNG Waghi AA), that seem more succeptible to these than others, and to minimise that I change the ramp up to 2C to be more gentle, and that seems to work.

GrahamK

[DesigningByCoffee]

Re: Insulated Corretto Pan - first experiences :-)

are reportedly "Generally due to too much heat from 1st crack to 2nd crack".

Thanks Graham. That makes a lot of sense…
Sounds like it might have something to do with the water coming out too fast at the beginning? Would that mean than un-modded poppers would be really susceptible to this? Also that wet processed bean (ie your PNG?) might be more prone to it than sun-dried where they have lower moisture content anyway?

Matt

[Dimal]

Re: Insulated Corretto Pan - first experiences :-)

Hi guys....

2nd-Crack is related to the sudden fracturing of the cellulose bonds of the individual cells in the beans and nothing to do with moisture content as this will be long gone by the time the bean mass reaches 150deg.C.

Beans with a preponderance to the formation of divots or craters, seems to have more to do with the altitude at which the beans are grown than anything else Ive tried to correlate with the phenomenon, i.e. lower altitude beans seem more susceptible and benefit from a gentler profile, which by coincidence, also seems to benefit the flavour profile in the cup.... 8-)

Mal.

[DesigningByCoffee]

Re: Insulated Corretto Pan - first experiences :-)

Wow!
Thanks Mal! But dont know if its possible to control growing altitude in my shed! ;D

Have to find other things to ponder!

2nd-Crack is related to the sudden fracturing of the cellulose bonds of the individual cells in the beans and nothing to do with moisture

But does this mean that 2C will always be at exactly the same temp, no matter what roaster youre using :-?

Matt

[Dimal]

Re: Insulated Corretto Pan - first experiences :-)

But does this mean that 2C will always be at exactly the same temp, no matter what roaster youre using  :-?

Pretty close to it, but.... :

Only on the same roaster in the same location in identical ambient conditions, et al.....

No doubt there will some small variability due to bean density factors and what have you but it is amazingly consistent just the same,

Mal.

[DesigningByCoffee]

Re: Insulated Corretto Pan - first experiences :-)

Ahhhh the ole but!
Very interesting… thanks Mal