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Thread: Todays Corretto Roast - Where did I go wrong?

  1. #1
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    Todays Corretto Roast - Where did I go wrong?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi All,

    Relatively new roaster here hoping to mine the collective wisdom for some advice on where I might have gone wrong with todays roast. Ive got about 20 Corretto roasts under my belt but todays went weird.

    Today I roasted 400g of Harar Star from last months BeanBay. Everything was as per the last two batches I did. I did a slow-ish ramp to first crack over ten minutes or so, then after another seven minutes hit second crack and pulled the beans. They ended up about CS9.

    OK - so the issue is that this time there is a lot of tipping & the beans are very fragile. I dropped some on the ground and they shattered. Tipping the beans into the cooler, there was way more chaff left in the Corretto than Ive had with any bean before.

    So is this just one of those things or something I could avoid?

    Cheers
    Jeff K

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    Re: Todays Corretto Roast - Where did I go wrong?

    Hey Jeff,
    I found a simular thing happening with the Harar, uneven roast, some very slight tipping on teh lighter beans, no divots though, i tell ya though........makes no difference to what ends up in the cup, beautiful! great SO!
    Ive heard from a few that it roasts a little uneven dont panic, enjoy

  3. #3
    DM
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    Re: Todays Corretto Roast - Where did I go wrong?

    Ive roasted mocha harar (not from beanbay and not with a coretto tho) and it always produces masses of chaff, and variable colours in the beans, especially compared to the brazil which is quite tidy and very consistent across the beans. I think thats just what a harar is like :) (I also go to the effort of removing the very light and very dark beans by hand afterwards - a bit tedious).

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    Re: Todays Corretto Roast - Where did I go wrong?

    Hey Jeff,

    Im sure Mal will have more pearls of wisdom on this than I do, but I would suspect that the time between FC and SC may have been a touch too long. This may have had the effect of drying the beans out post FC too much?

    Tell me, did you try and speed up to SC after a while? Ive found in the past when I had too slow a gradient after FC, that I ended up panicking, thinking I had stalled the roast and giving it too much going in to SC, with the end result usually being that SC hit hard and fast, resulting in divots; and a fairly harsh flavour in the cup. *blah*

    Ive done about as many roasts as you, so count this as a bit of blind leading the blind.

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    Re: Todays Corretto Roast - Where did I go wrong?

    Hmmm... so this roast might be more right than the previous two?

    ACog: I was under the impression that Id want to slow the temp increase post FC, and try to keep things on a fairly shallow ramp. Maybe I need to improve my understanding of what should happen between FC and SC.

    What would be a typical gap from FC to SC?

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    Re: Todays Corretto Roast - Where did I go wrong?

    Quote Originally Posted by 4C4340404D260 link=1252833356/4#4 date=1252906815
    ACog: I was under the impression that Id want to slow the temp increase post FC, and try to keep things on a fairly shallow ramp. Maybe I need to improve my understanding of what should happen between FC and SC.
    Youre correct, you do want to slow the ramp. What I was referring to is where you might slow it too much, then, as Ive done once or twice, panicked that I might have slowed it TOO much, so you up the temp again, only to find things race in to SC and RSC quickly. On these occasions, Ive also found divots.

    Quote Originally Posted by 4C4340404D260 link=1252833356/4#4 date=1252906815
    What would be a typical gap from FC to SC? *
    As I said, Ive only got 20ish roasts down, so Im also still learning. I normally aim for 4-5 minutes between RFC and SC. I went longer than that on a batch last week and they turned out quite bitter.

    Im far from happy with my roasts yet. Many of them are ok as a latte, but espresso or filtered coffee as Im drinking a fair bit of lately, Im quite dissatisfied.

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    Re: Todays Corretto Roast - Where did I go wrong?

    Quote Originally Posted by 414E4D4D402B0 link=1252833356/4#4 date=1252906815
    What would be a typical gap from FC to SC?
    6 minutes.

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    Re: Todays Corretto Roast - Where did I go wrong?

    Ive been increasing temperature over about ten minutes to hit 200+ degrees and FC. (does that sound right?) Then Ive been keeping the temp within about 7-8 degrees of FC and just letting things run their course. Usually that gives me SC about 7-8 minutes later.

    Ill try to get to SC within six minutes and see how it goes.

    DM: Yes the roast was all over the place colour-wise. I think I read somewhere that Harar was like that but Ive also been wondering if I should revisit the Corretto and see what I can do to stir and heat the beans more evenly. It could be something as simple as changing where Im pointing the heat gun (at the corner opposite the temperature probe).

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    Mal Dimal's Avatar
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    Re: Todays Corretto Roast - Where did I go wrong?

    Quote Originally Posted by 0A0506060B600 link=1252833356/4#4 date=1252906815
    What would be a typical gap from FC to SC?
    Depends... ::)

    On whether you refer to the start or finish of First Crack(FC), and...

    If the start, do you mean when the first few snaps of FC are heard or when the "Roll" starts?

    If the finish, similarly, do you mean the last few snaps of FC or the end of Rolling FC?

    Unless you are specific about this, it can equate into quite a time difference and a subsequent impact on the final result of the roast and its flavour(s) in the cup.

    As a matter of interest, I only use the start and finish of the Roll, not the leading or lagging few snaps as these can vary by quite a bit.... ;)

    Mal.

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    Re: Todays Corretto Roast - Where did I go wrong?

    So lets say that the start of the first and second roll as, for me at least, thats a little more definite a milestone...

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    Re: Todays Corretto Roast - Where did I go wrong?

    Behmor Coffee Roaster
    My first 400g Harrar roast from BeanBay went much quicker using my standard settings for most roasts which generally take a minute+half longer.

    FC at 7:45, RFC 8:30, SC 10:30, RSC/pulled 11:00 (CS9-10, a few CS8s).

    No divots, no brittleness, but too dark as was aiming for a strong berry overtone. Instead landed up with strong Harrar flavour with very minimal berry. Will try for CS8 next time, probably pulling at 10:30.



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