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Thread: Kind of Corretto roasting

  1. #1
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    Kind of Corretto roasting

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

    Ive recently stepped up from a popper (which is great) and have aOzito (bunnings $35) heatgun and a breville mixer - hopefully the picture attached will become visible, otherwise its a Breville wizz planetary mixer (google will show you the one).

    This has become my set up because after speaking to a friend about the corretto set up I wanted, he donated the mixer because he thinks itd give better results, and no Teflon to worry about. One thing that I think is great about this is that theres no fear that it might stop mixing after a certian period, and also that it has an electric timer built into the side of it! Thats really my favorite part, no more looking at my mobile that I use for the stopwatch.

    The thing that Im a little worried about is that Im not able to attach a temp probe into the side like I had planned for the bread machine. The reason for this is that the mixers mixer, scrapes all the way to the edge, which is ideal for bean agitation however leaves no room for a probe sticking in. I could attach the temp probe heigher in the bowl, but that would be above the bean line and not really giving a good representation of whats going on down in the beans - am I wrong?

    My question is regarding the benefit of keeping an eye on heat with the coretto roasting. I can imagine having an idea of going on is good, if not great, but can good, reliable and reproducible results happen when we dont have visibility over temperature?

    If this makes a huge difference Im going to have to look into getting a bean probe and use Andys profiling software. Ive not looked into the probe costs too much yet, I did read that one type of bean probe costs 3 x another type - anyone able to give a ballpark figure of probe costs and size? If that is going to work itll have to be quite small, not much larger than the beans (which Im guessing is the case due to its name).

    Thanks for your time, I look forward to your thoughts.

    Cheers,
    Matthew






  2. #2
    brett230873
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    Re: Kind of Corretto roasting

    This would be really interesting to see in action. Any chance of a YouTube vid???

  3. #3
    Super Moderator Javaphile's Avatar
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    Re: Kind of Corretto roasting

    Unless there is some good shielding put in place I expect that the mixer will quickly be fried as it is not designed to work in temps anywhere near approaching roasting ones.


    Java "Getting hot!" phile

  4. #4
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    Re: Kind of Corretto roasting

    My fiance would kill me if i used the Kitchen aid like that :o, all jokes aside, i think it could work, good agitation, i would imagine it would make a good shaped bowl, but yeah heat WILL be a problem, these things run hot when they are working as it is........without 500C being injected! I had a laugh good exhaust type heat shield should do the job though, might take the sleek look away thou 8-)

  5. #5
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    Re: Kind of Corretto roasting

    I also think clearance levels will be an issue. You may see a small amount of beans dwelling in the bottom middle and not being agitated enough.

    Still curious though as to the result


  6. #6
    Super Moderator Javaphile's Avatar
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    Re: Kind of Corretto roasting

    And dont forget the plastic/teflon coating on the paddle! I also suspect that proper agitation/mixing will be a problem.


    Java "Hiding his mixer from MeP" phile

  7. #7
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    Re: Kind of Corretto roasting

    Id be concerned about retaining heat as well. The good thing about bread machines is the bowl is inside a plastic outer shell, creating insulation which helps retain heat. Youll find you have to run your heat gun very hot which will scorch the beans and make them like little rocks which your grinder (and palette) will hate. Try wrapping the bowl with a fire blanket to prevent this.

  8. #8
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    Re: Kind of Corretto roasting

    There is a thread on Coffee geek that might be of some use to you.
    http://coffeegeek.com/forums/coffee/homeroast/451766

    Mods, I am not sure if this link allowed. Please remove if not ok.

  9. #9
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    Re: Kind of Corretto roasting

    I think the breadmaker works better because it is designed to get hot, however as interesting as this idea sounds, the mixer isnt designed to run at a high temperature, might cause issues?

  10. #10
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    Re: Kind of Corretto roasting

    Hi guys,

    Ive had 5 x 500g batches go though this now and it works ideally. The heat isnt an issue, if youve seen the mixer its pretty heavy duty metal. That temp for 15 mins doesnt make it miss a beat. One pretty handy feature is the built in timer on the mixer, thats more handy than youd imagine.

    The agitation is great, really even roasts - one concern from a cser was that there might be a potion of beans in the center below the beaters that doesnt move however as the bowl has a raised center and the beaters meet the bowl the whole way around, all the beans are constantly moving.

    No teflon in the bowl of beaters which is great, I was a little worries about that with the BM, not an issue here.

    One concern above is heat retention, and I thought a little about getting a fore blanket however after a couple of runs I dont think thats a worry. I dont need to drive the HG too high, the bowls stainless steel and holds a fair bit of heat. Theres been no need to crank anything and touch wood no scorched beans.

    Overall this is a pretty good way of roasting, simple to set up and nothing is being wrecked. No need to dedicate anything to coffee, all parts go back to their day jobs after each roast.

    My one beef this this, and it is a major bit of beef, is my inability to get a bean probe in there. Ive got a way to get one in however to do this I need someone with metalwork tools and a probe that is on, or will bend to, a right angle. Itd also need to be reasonably thin, to be able to take a beating by the beans and also would have to take the temp from the end 5 mm max. That seems to be a bit to much to ask, but I am working on it. Up to now its been a matter of getting to know my non linear hg settings, which did take a few goes to get used to. Last roast i got to fc @ 6.30 and sc @ 12.20 which I am pretty happy with (Sumatran Mandheling 2009 crop from BeanBay taken to CS 9/10). Now I know what settings I selected to make that (record hg changes plus mixed speed changes - I lower the speed as the beans start to fly out) fine tuning for different beans wont be a major issue. Getting the time stretch from fc to sc was tricky, my first couple of roasts hit sc in 6/7 mins and I was back to popper times which is what I was trying to get away from. Following that I had one roast bake into 20mins to get to SC 9, I thought it would be pretty bad, and it was for plunger, however I gave it a shot in the espresso lever and it was really good. Brazillian natual if anyones wondering. In the plunger, dry, dusty, baked taste. In espresso, full body, sweet, nice black. Surprising.

    Anyhoo, thats what Ive been up to.

    Cheers,
    Matthew




  11. #11
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    Re: Kind of Corretto roasting

    Behmor Coffee Roaster
    My probe is a bead type.
    Angles arent a problem because until the very end, its all wire.
    I used to attach it to the back of a wooden spoon and sit it in my roasting bowl.
    After moving to a corretto I ran it through an old telescopic radio aerial to get it into the bean mass.
    The same probe is now poking through a hole in my new KKTO.



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