Coretto cover project

[sidewayss]

Re: Coretto cover project

No problems at all.

I noticed the commercial roasters have a temperature gauge to record drum temperature.
Seems consistency and accuracy is paramount when it comes to roasting large batches of coffee in a commercial environment.
Figured i can locate a wire probe halfway along the breadpan and read the ambient temp before bean drop.

Sorry im not too technical on this side of things.
Might just give it a go and then give feedback along the way on the air and bean temp findings.

Hopefully someone with commercial experience can give us some facts about their take on temp gauges on their machines.

Gary at G

[DesigningByCoffee]

Re: Coretto cover project

I noticed the commercial roasters have a temperature gauge to record drum temperature.

Mmmm, interesting :-? Maybe they have a separate element for heating the drum - hence two temp readings? One for drum ambient (or radiant) then hot air injection (inlet/exhaust temp reading?) I suppose you could/would have to juggle these types of heat in a commercial machine, esp if roasting 20kg + pe batch?
But I guess now that ive removed the BM element (to fit the insulated pan!) in my corretto, maybe ive shot myself in the foot on this front! One temp input/reading it is!
Still, Ill look forward with bated breathe to a seasoned roasters explanation - this roasting business is getting more & more like rocket science!

Matt

[Dimal]

Re: Coretto cover project

Hi Guys....

No doubt Andy or one of the other Pros will chip in with their hands-on knowledge of all of this, but this is my take on it...

Its mainly to do with the thermodynamics and the thermal inertia involved with the roaster and the load (of beans) in it. There are many commercial roaster designs but essentially, knowing (and tracing) the hot-air Temp coming into the roaster drum allows you to pre-empt the bean load temp as this is correlated against the roast batch temp - You can then manage the batch profile more predictably.

All of this has to be balanced with many other factors too of course, not the least of which is the volume of heated air throughout the roast batchs profile. Its a fairly complex juggling act and a testament to all the CS Pro Roasters abilities, of how good they are at getting this right, day in and day out. Automation helps to some degree of course, with the larger setups especially but without the knowledge of the Roast Master to properly configure the automated aspects of the process, end results would remain a matter of luck, not design.

With such a small setup, such as a Corretto or other home-roaster machinery, I dont know that there is a lot to be gained by mucking around with Air Temps as part of the feedback loop, as such. Controllable Air Temps without coupled controllable Air Flows, kind of renders the extra knowledge somewhat moot, in my opinion. Mind you, knowing what the air temps are, at various stages of the batch profile wont hurt; I just dont know what you would do with it.... :-?

Mal.

[DesigningByCoffee]

Re: Coretto cover project

With such a small setup, such as a Corretto or other home-roaster machinery, I dont know that there is a lot to be gained by mucking around with Air Temps as part of the feedback loop, as such. Controllable Air Temps without coupled controllable Air Flows, kind of renders the extra knowledge somewhat moot, in my opinion. Mind you, knowing what the air temps are, at various stages of the batch profile wont hurt; I just dont know what you would do with it....

Hi Mal
Thanks for filling the gaps in the knowledge base - that sounds pretty right - an interesting but somewhat uncontrollable variable at home in an old bread machine with the gut ripped out! But fun to bandy about, nonetheless
So what else can we measure… Im sure IR goggles could come into play somewhere :-?

[Dimal]

Re: Coretto cover project

So what else can we measure… Im sure IR goggles could come into play somewhere  :-?

LOL.... ;D ;D

You sound like a bit of a technology fiend there Matt . I prefer to keep things as simple as possible, despite my technological background.... : :P

Mal.

[DesigningByCoffee]

Re: Coretto cover project

You sound like a bit of a technology fiend there Matt

Slightly tongue in cheek
I was an Industrial Arts and Tech Drawing teacher - now graphic designer and photographer! I do like my technology - but it has to serve a purpose. Technology without measurable benefits (I despise facebook!) is simply a waste of grey matter - but maybe measuring the airflow in a BM might help in the cup? Cast iron BM pan with vortex inducing fins anyone? Twin heatguns? Now that is progress!

;D ;D

Oh, what fun!
Matt

[Dimal]

Re: Coretto cover project

;D

[sidewayss]

Re: Coretto cover project

Seriously, im trying to come up with a idea of a chaff removal system for the coretto, and that twin heatgun idea has me thinking Matt. . . :

I reckon Mal would like the idea of a chaffless floor at his roastery

Gary at G

[DesigningByCoffee]

Re: Coretto cover project

Seriously, im trying to come up with a idea of a chaff removal system for the coretto

Mmmmm, funny you should mention that! I dont have too much mess on the floor - my current exhaust port chimney (see v1 & 2) works quite well at venting most of the chaff out of the garage door into the slip stream of the house, so not too much mess. Having a smaller outlet (it was full width of the pan before) certainly ups the exit velocity
But I have noticed that since going up to 350g batches, a lot of chaff remains in the bean mass, getting pulverised at the bottom and then blocking up my bean cooler. This was never an issue with 150g batches, which had much greater airflow through the beans, but was harder to control.
My current pondering involves running an heatgun inlet pipe down the inside corner of the BM pan (with SS mesh covering the end) to direct the air to the bottom of the bean mass, hopefully lifting the chaff up from the bottom and out into the open space to be vented with the rest?
Hmmmmm… :
Matt

[Dimal]

Re: Coretto cover project

I reckon Mal would like the idea of a chaffless floor at his roastery 

What, and spoil our dogs fun of chasing airborne chaff around the place... :P

All my roasting is outside under a shed with three of the walls removed; just the Western wall remains to keep the sun at bay during the afternoon.

Ive never ever really worried about chaff, coming from a couple of years using a Popper outside - Always got covered in the stuff but the daily breeze blows it away and disperses it pretty quickly.

The puppies always expect payment at the completion of a roast session though (for all their help in chasing the chaff around), so a couple of freshly roasted beans nearly always (accidentally) fall on the shed floor as Im clearing up. :

Not just me who appreciates freshly roasted coffee around here..... ;D

Mal.

[trentski]

Re: Coretto cover project

The puppies always expect payment at the completion of a roast session though (for all their help in chasing the chaff around), so a couple of freshly roasted beans nearly always (accidentally) fall on the shed floor as Im clearing up. :

Not just me who appreciates freshly roasted coffee around here..... ;D

Mal.

My dogs are the same, the ball and chain growls though

[sidewayss]

Re: Coretto cover project

Mine is quite content sleeping as the sounds of roasting sends her to slumber land. 
I can only guess you guys have Jack Russells. . .

Im a bit pedantic when it comes to clean floors and the garage is the only place permitted for roasting.

After a session, i do a dry run, then do a vacuum after and a wipe down.

Have thought about an attachment to fit in the exhaust of the cover which is then connected to a porous bag or heat proof stocking to collect chaff.

The gotcha is being unable to visually sample the beans with the trier/spoon.

Sigh, a part of me wants to keep things simple but effective, and another part wants to tinker and think innovative.  :

Gary at G

[DesigningByCoffee]

Re: Coretto cover project

Doh!
Not a dog too! Boy this roasting caper take some commitment.
OK - give it to me straight fellas. Which type of dog will give the best blend with the Yemen?

[Randy_G.]

Re: Coretto cover project

OK - give it to me straight fellas. Which type of dog will give the best blend with the Yemen?

Thats Easy:
  Alsatian Arabica

[DesigningByCoffee]

Re: Coretto cover project

He looks about CS8-9? Quite a mottled roast… ;D