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Thread: Corretto for Dummies

  1. #1
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    Corretto for Dummies

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hey everyone!* I really appreciate this site.* Ive been somewhat of a stalker until now, but I desperately need help.* Ive already modified my BM to run consistently (of course after my first try quit right at 1st Crack).* Then on my second try, everything was looking good but the first crack didnt come until 24 minutes or so.* And I started experiencing smoke and a "burning smell."* So thinking that 1st Crack was over I pulled it early.* *:-/

    Obviously, this resulted in a terrible roast!* The green beans that hadnt cracked were actually darker than the ones that had cracked.* *Im pretty sure thats supposed to be the case now, but when youre 25 min in and you see it dark already I didnt want a burnt roast.* Also my HG was on high the whole time.

    So heres where you guys can help!* Whats the approximate times that the Corretto method should be for 1st Crack, 2nd Crack etc?* AND layout the whole process in dummy terms (Ive read quite a bit, but it would probably be good for new roasters).

    Thanks!

  2. #2
    Senior Member coffeechris's Avatar
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    Re: Corretto for Dummies

    Hi Beardman,

    Like you i am still relatively new to using a Corretto. But after quite a few goes now i have a a better understanding of it. Have you got a top on your bread maker while you roast? i say this as i have tried both methods with and without a top and must say i get alot more consistent results with a top on the bread maker. My main quesion to you is what type of heat gun are you using? is a 2000 w heat gun? Does the heat gun have variable speeds from 50-600 degrees on it?

    To answer your question about first crack as alot of people seem to be saying in this forum there is no right or wrong as long as we get the result we want at the end. However i believe in a corretto first crack should be in the vicinity of 7-11 mins. However dont take my word on that. There are a lot of people on here with endless information.

    Good luck and happy roasting :)

    Chris :)

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    Re: Corretto for Dummies

    I have been using a Corretto for over 2 years with great success.
    I use a single loaf Breville with approx 2/3 of the top covered, allows chaff to exit and retains heat very well.
    My heat gun is a Bosch, variable fan speed and temp control which allows quick adjustment if things start to heat up too much.
    I roast 725 grams of green in a batch, use a digital multi meter with temp probe, available from Andy (indispensable in my opinion) first crack happens for me at around 200c plus or minus a couple of degrees and at about 14 minutes.
    I stop my roast at between 220 and 230c depending on how dark I want it. :)

  4. #4
    Senior Member sidewayss's Avatar
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    Re: Corretto for Dummies

    Gidday Beardman,

    First things first and i will ask a few questions to understand more about your system and technique.
    Please post pics of your set-up and roasted bean results. This would help immensely.

    These factors will influence the outcome of the effort put in...

    Size/weight of batch of green beans used. This will affect the time/result of your roast.
    You will find in time there will be an optimum sized batch for your system.

    Too small a batch will result in uneven roast/and tipping, with a less than optimum cup quality.

    Too big a batch will result in a roast that takes too long, which may result in a "baked" or at least a bland flavour, less than ideal.

    Every roasting machine has an optimum size. It takes time and experimentation to get the right one, but with our help, we can speed up this process for you.

    With corettos, generally we would look at anywhere between 13 min. and 20 min. total roast time.

    First crack in a range from 10-14 min.
    Second crack from 13-20min.

    1. How heavy is your batch of greens before you roast?

    2. What is the wattage of your heatgun?

    3. What height do you have your heatgun? Can your heatgun be adjusted for different heights in relation to the beans/breadmaker?

    Again, pics would help us to determine what advice we can give you.
    A pic that shows your coretto and the height of your heatgun from the breadmaker.
    Another pic that shows the final roast results.

    Gary at G

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    Re: Corretto for Dummies

    Thanks everyone! Im about to try it again with the top on this time. I dont have a scale to see how much.

    Quote Originally Posted by 435954554751494343300 link=1325783819/3#3 date=1325823249

    1. How heavy is your batch of greens before you roast?

    2. What is the wattage of your heatgun?

    3. What height do you have your heatgun? Can your heatgun be adjusted for different heights in relation to the beans/breadmaker?
    1. The past two roasts were approx 1lb each. I had 2 lbs from Sweet Marias and I did half each time.

    2. Heres the heat gun. One of my friends who roasts as well told me to make sure that it got to at least 1000F. And this one does. (1200W)

    3. Last time the distance was from the corner of the BM, which is probably about 3 in from the beans. I dont currently have anything to adjust it. I saw videos online of ppl doing it that way and it was fine. This time Im going through the top. About the same distance, but wont have heat escaping.

    Ill take pictures of my setup and post it soon. Im going to be a little more patient this time. And also get it warmed up for a few minutes before I put the beans in. Once again, thanks guys!

  6. #6
    Senior Member sidewayss's Avatar
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    Re: Corretto for Dummies

    Hello again Beardman,

    I presume you are in USA or Canada?

    Had a guess since you were using pounds system and you bought your beans from Sweet Marias.

    As well, corettos do not need a cover nor having the nozzle of the heatgun right inside the pan to be effective, so im thinking youre roasting in an environment in sub 0 degrees celcius or 32 degrees farenheit in your language at this point in time in the northern hemisphere.* :)

    Here in Australia, i can do twice that load (ie.2lb) with the same power rating heatgun at 1200 watts in 16 minutes with the nozzle pointing 1 inch into the bread pan. Ambient temperature here at 20+ degrees celcius.
    And without pre-heating.

    While were waiting for your pics,maybe even a video, try having the trajectory of the heat of the gun pointing with the direction of the beans being agitated.
    For eg. if the beans are going in a clockwise direction, point the gun so that the heat flow goes in the same direction.
    That way the flow cycle does not get interrupted/counteract.
    This will help to minimize tipping which is burning/charring at the tips of the beans.

    A cover does assist in*minimizing heat loss and a better tasting roast.
    If you still have problems getting times under 20 minutes, then perhaps its a problem with your heat gun and it is not working as it should.

    Hope that helps you. :)

    Gary at G

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    Re: Corretto for Dummies

    First of all, I would like to thank everyone for you help!* My roast went incredibly well.* Just by the questions that you guys were asking me helped me think through my whole process.* The result was about 7oz of City to City+ coffee.* Which after 2 cups, Im pretty please with.* The first cup was a little sour, which I believe was under-extraction using my aeropress.* I have to get used to different coffees now.* :)

    My wife already doesnt like my coffee obsession so the tools to get exact temps and weight are not at my current disposal (Though Im trying to get a friend to let me borrow his thermometer).* To get my batch size, I measured out 1.5 Cups of green beans.* Which yielded about a .5 lbs (8oz).* *first crack happened at 8:30 and lasted until 11:00.* I pulled the beans at 11:30 (right before 2nd Crack).* I think thats a heck of a lot better than the previous 22 minutes with the last roast that I tried.

    Here are some of the things that I believe helped:
    [olist][*]Using A Lid - I left it alone until I heard the end of first crack.* Didnt worry about sight relied on smell and hearing.[*]Separate Power for HG - I wanted to make sure that my HG was getting the most power possible.* Just in case.[*]Smaller Batch Size- While Ive heard that having a larger batch shouldnt affect things too much if anything it helps, I found that using about 8oz worked very well for me.
    [/olist]

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    Re: Corretto for Dummies

    Here are the pics.










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    Re: Corretto for Dummies

    Hi beardman, l find a thermocouple and DMM invaluable as to get the roast how you want it........otherwise your really just guessing ( which will work to a degree)

    Also as mentioned above , a variable temp HG is a great way to adjust heat, rather than lifting / lowering the gun
    Hope this helps :)

    Ken

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    Re: Corretto for Dummies

    Quote Originally Posted by 5B5543510302300 link=1325783819/8#8 date=1326838707
    Hi beardman, l find a thermocouple and DMM invaluable as to get the roast how you want it........otherwise your really just guessing ( which will work to a degree)

    Also as mentioned above , a variable temp HG is a great way to adjust heat, rather than lifting / lowering the gun
    Hope this helps :)

    Ken
    Yeah, I cant wait until I can get those! But I guess I have to take it one step at a time. My current heat gun has 2 settings 750F and 1000F. Ive seen some videos of guys taking a heat gun like mine and sending it through some sort of switch that allows them to adjust the heat more precisely. But Id rather have the thermocouple and DMM. I really dont like having exact precision, but when theres no money in the budget itll have to do. :-/

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    Re: Corretto for Dummies

    Quote Originally Posted by 524845445640585252210 link=1325783819/5#5 date=1326598985
    Hello again Beardman,

    I presume you are in USA or Canada?

    Had a guess since you were using pounds system and you bought your beans from Sweet Marias.

    As well, corettos do not need a cover nor having the nozzle of the heatgun right inside the pan to be effective, so im thinking youre roasting in an environment in sub 0 degrees celcius or 32 degrees farenheit in your language at this point in time in the northern hemisphere.* :)
    Good guesses. :) Im in the US, but actually in the southeast. It was colder than normal the first few tries, but last roast it warmed up a little. Believe it or not I actually like the measuring units that everyone else in the world uses (ie not lbs, oz etc) because its more accurate. I actually measure in mL when I brew my coffee. I also prefer C over F, and like Military time over regular. So if I had the right equipment it would have been a lot harder for you to figure out where I was from. Haha. :)

  12. #12
    Senior Member sidewayss's Avatar
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    Re: Corretto for Dummies

    Well done beardman.

    Boy, that heatgun certainly is right in the pan.

    Next time you roast, try a bigger batch, about 3 cups.
    That should hopefully extend the roast to somewhere around 15-16 minutes.

    As soon as first crack arrives, switch heat to 750 F on the gun so that it serves the purpose of extending the time between first and second crack.
    Diligent monitoring is required as you dont want the beans to "bake" when the bean temperature drops rather than steadily rising.

    Try that profile and then taste the result and let us know how you liked it.

    Gary at G

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    Re: Corretto for Dummies

    Quote Originally Posted by 504A474654425A5050230 link=1325783819/11#11 date=1326909479

    Boy, that heatgun certainly is right in the pan.

    As soon as first crack arrives, switch heat to 750 F on the gun so that it serves the purpose of extending the time between first and second crack.
    Diligent monitoring is required as you dont want the beans to "bake" when the bean temperature drops rather than steadily rising.

    Try that profile and then taste the result and let us know how you liked it.
    Is the HG too close?* I just measured how far the HG actually goes into the pan, and its 1 inch into the actual pan, which is 7 inches itself.* So that would be about 2-3 inches with the beans in there.

    Im gonna try to have a thermocoupler for my next roast.* Ive seen some of the temperature profiles at Sweet Marias.* Ive heard that backing the temp down after first crack could result in the "baked" taste.* But if I understand you correctly, youre trying to allow the sugars to caramelize without getting the beans too quickly to 2nd crack?* I know that first crack happens at 400-415F and 2nd is at 440-450F.* Am I understanding you correctly?

    My current roast profile tastes pretty dang good.* The bean that I have supposedly keeps its profile consistent from City thru FC+ according to the cuppers description.* So your suggestions would probably give me more control over the roast profile right?

    I just found out that my friend is going to let me borrow his thermocoupler!* Woo hoo.* My phone has an app that will track the whole thing (Coffee Roaster - Android).* Ill try to make a line graph to show the full roast.

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    Re: Corretto for Dummies

    Quote Originally Posted by 6B4C485B4D44484776795F290 link=1325783819/12#12 date=1326914880
    The bean that I have supposedly keeps its profile consistent from City thru first crack+ according to the cuppers description.
    Sorry, I meant from City thru FC+

  15. #15
    Senior Member sidewayss's Avatar
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    Re: Corretto for Dummies

    The main thing is what works for you and its great to know you are finding better results now.* :)

    Some people are quite content keeping to the same technique and style once they find their coffees are tasting nice.

    Then there are others who want to know if there is a way to improve the end result in the cup, so they try different ways to see if they can do so.
    This is where you and I are at the moment, trying to tweak, trying to get the best out of what we have.
    Thats part of the fun of roasting and drinking coffee.* :)

    Keep in mind that things are happening before first crack too, between 150 degrees celcius and first crack.

    The thing people do is panic when first crack hits and then second crack follows straight after when they dont back down the heat.
    Then the next time they roast, they back too far down at first crack and then wonder when second crack is coming.
    After first crack, the beans have ended their exothermic reactions (ie. giving off heat energy) and are entering their endothermic (absorbing heat energy) stage, so if not enough sufficient heat is re-applied, the beans is "baking"

    My suggestion is to start backing down the heat a bit once you hear the first snaps of first crack and maintain the application of heat at that same level to let the roast cruise through to second crack at 2-4 degrees rise per minute. How much you reduce is up to you and its something you have to find out.

    Take plenty of notes. This will help you when you need to change and tweak in the future roasts.

    Even though small batches will react faster to heat changes, i find it easier to control with a 3 cup roast because though it reacts slower, it is easier to control.

    If your heatgun does not have temperature variable settings, then its basically lifting the heatgun higher and then perhaps removing the lid for easier control.

    Hope that helps and all this rattling and time on the keyboard was not in vain.* ;D

    Gary at G

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    Re: Corretto for Dummies

    Behmor Coffee Roaster
    Quote Originally Posted by 100A070614021A1010630 link=1325783819/14#14 date=1326944558
    Hope that helps and all this rattling and time on the keyboard was not in vain.*
    It definitely helps! I appreciate your time as well. I realize too that its shifted from a Corretto for Dummies to a more intermediate conversation. Im about to roast again right now. Ill let you know how the backing the heat down works. My HG does have 2 settings so Ill find the right balance AFTER I hear FC. Thanks!



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