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Thread: Change in corretto technique

  1. #1
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    Change in corretto technique

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Just today i decided to put a lid on my correto as i have seen other CSrs do and blow me down - i had sooo much more control over my roast, cracks were alot more audible and even and profile was just so smooth. So glad i tried it this way. I suppose i was initially hesitant because i knew i was not going to be able to visually see the beans. But the roast monitor software and data logger ended up being all the visual feedback i needed.
    Just one queary though, what have others found in regards to droping the beans in cold compared to droping in at 200C?
    I ask because previously, without lid, i would get tipping if i did a 200C drop, so i stuck with the cold start.
    I tried 2 roasts today with the 200C drop, down to 80C, and then the usual 15Cper/min ramp, first crack @10.30, 3C per/min ramp to SC@15.30 and results looked promising.
    Will have to wait see how they taste.

    Cheers,

  2. #2
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    Re: Change in corretto technique

    did you use the original lid from the BM or build something?

    how does chaff exit?

    The original lid on mine has a window right in the top, but i was concerned about the blowback effect of hot air on my heat gun if i just put the heat gun in there.

    post a picture for us if you can :) I have been contemplating a lid...

    Leeham

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    Re: Change in corretto technique

    Good on ya mate!, what i did, before i defected to the KKTO, was for larger roasts (700gm) id place a house brick or two on top of the bm, to keep some of the heat in, it gave me 3 advantages, 1. profile control was a heap easier to manage. 2. enabled me to hit FC under 12 mins and 3. Wind wasnt such a worry.
    In 200 odd roasts i only toyed with the hot drop in once or twice, both times resulted in tipping, and besides i was getting an easy 15C/min ramp to FC anyway so for me it wasnt necessary.......if anyone goes with the brick idea.....it worked well, it held heat very well being a brick......but be careful when moving it off to dump, as i said, it holds heat REALLY well! ::)

    Best of luck with future roasts!

    Keep us posted!

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    Re: Change in corretto technique

    did you use the original lid from the BM or build something?
    I used the original lid, just took the glass out of the centre and then put some aluminimum flashing around the edge so the plastic top did not melt.
    how does chaff exit?
    Chaff exits through the centre hole easily, some of the chaff goes down the side of the bread tin also, this does not seem to be a problem as yet because i do not use the pre heat (so no chaff fires).

    Also the grate at the back of the bread maker lid acts like a chimney (breveille ultimate bakers oven)

    I will try and post some photos, but i seem to have misplaced my cameras computer cable...Doh!!

    Whats the science behind the hot drop?!

  5. #5
    Senior Member GregJW's Avatar
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    Re: Change in corretto technique

    Hey there, Marnass.

    Over the past 12 months, I have been covering about three quarters of the top of the breadmaker with alfoil and doing a very gentle preheat. Together with getting a good quality Makita variable temp heatgun (instead of the Aldi 2-speed), this has been getting great results.

    The main difference covering the pan has made for me has been the obvious greater heat retention and therefore lower temp blast from the heatgun. This has virtually eliminated my previous tipping issues. (A 200C drop may be too high - might scorch the beans, try about 100C.)

  6. #6
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    Re: Change in corretto technique

    The main difference covering the pan has made for me has been the obvious greater heat retention and therefore lower temp blast from the heatgun. This has virtually eliminated my previous tipping issues. (A 200C drop may be too high - might scorch the beans, try about 100C.)
    Yes this is true, will give the lower temp a go.

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    Re: Change in corretto technique

    This is one of my posts from an earlier forum ......

    "Its quite strange how we all measure and start our roasts differently......
    Hes my latest method , probably done 25-30 roasts like this.

    430-460 g Beans in a BB270 , Sq bin
    Warm the BM to about 100* then allow to cool, start BM & add beans at 35-40* and temp continues to drop to about 30*
    HG is turned on @ 260* fan/2.... HG sitting up high & warming slowly. At 50* I place 3/4 timber cover on BM when temp hits 60* I call that 2 min on my roasting sheet and then start a 15*/min all the way to 190*@11min, then steady to first crack @ 200-202 @ 12 min + .....

    In other words ...... I may well take 3+ min to reach my initial 60* even though I call it 2min..... but it has been achieved with gentle heat and slower fan speed and the HG not too close to the bean mass.
    After that point I will manage temp increases as I see fit , though I try not to be too aggressive with the HG till I have passed 120*....... All this time keeping the BM 3/4 covered with timber.

    At first crack I will lower temp , and 2min into first crack I will remove timber cover to monitor steady ramp to SC.
    Mostly I hit first crack @ 12-20 and SC @17-30 to 18 min

    My results of late have bean (sic) very good..."

    Happy Roasting
    hotshod
    Back to top

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    Re: Change in corretto technique

    I use a house brick too and find it very effective. One thing I learned the hard way was, dont use a piece of pine..... While I was standing there admiring my roast, I was wondering what that weird smell was... Soon learned that it was the sap coming out of the pine and dripping into the bread machine. THe heat caused it and I ended up having to chuck out a whole heap of beans. ::)

  9. #9
    Senior Member Dennis's Avatar
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    Re: Change in corretto technique

    Glad you chucked it out.

    Most pine is treated with some very toxic chemicals.


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    Re: Change in corretto technique


    Hi mum2three

    Quote Originally Posted by 3F273F60263A203737520 link=1264329461/7#7 date=1265662512
    Soon learned that it was the sap coming out of the pine and dripping into the bread machine.
    This week I did EXACTLY the same as you , new lid made from 19mm pine ....... comforting to know Im not the only one out there .... doh


  11. #11
    Mal Dimal's Avatar
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    Re: Change in corretto technique

    Quote Originally Posted by 6463787F6463680C0 link=1264329461/9#9 date=1265677814
    Quote Originally Posted by 3F273F60263A203737520 link=1264329461/7#7 date=1265662512
    Soon learned that it was the sap coming out of the pine and dripping into the bread machine.
    This week I did EXACTLY the same as you , new lid made from 19mm pine ....... comforting to know Im not the only one out there .... doh
    Cant beat old hardwood fence palings for this sort of thing... Theyre so old and weathered that theres nothing nasty left to ruin or poison your beans.... ;)

    Mal.

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    Re: Change in corretto technique

    I use an old laimingtin tin. Cut approx 50mm hole in the middle and a slot 10mm x 80mm on the side for chaff. Lid sits upsidedown and a couple of wooden slats keep it from sliding. works a treat. Usual batch size in my breville big loaf is 630g. (5 batches per bag).

  13. #13
    Senior Member Philby1981's Avatar
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    Re: Change in corretto technique

    I tried covering my last few roasts using a glass saucepan lid and ceramic tile. Found it strange that I found it harder to get the temp past 180oC. Had the heat gun up pretty high and a little closer to the beans but had to move it back due to beans burning a tad. Not sure if my TC or MM was playing up but when I remover the lid the temps went up with ease. I assumed the heat would retain and let me back the heat gun setting off a little. I thaught maybe I was reducing hot air circulation by having the lid thus not getting the hot air passing through beans as much?
    It did the opposite of what I expected.
    Has anyone else found this?
    Phill

  14. #14
    Senior Member Yelta's Avatar
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    Re: Change in corretto technique

    Ive cut a piece of Hardiplank to size, and cut a hole in it that my heat gun nozzle sits in, the H/plank covers approx half of the top of my bread maker, the h/gun blower expels most of the chaff through the area thats not covered, I roast in my shed.
    The whole job took me less than 10 mins, cheap simple and easy solution and gives excellent control over my roasts.
    Oh and of course the H/plank does not burn. :)

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    Re: Change in corretto technique

    Quote Originally Posted by 506C657D68090 link=1264329461/13#13 date=1273593129
    Ive cut a piece of Hardiplank to size, and cut a hole in it that my heat gun nozzle sits in, the H/plank covers approx half of the top of my bread maker, the h/gun blower expels most of the chaff through the area thats not covered, I roast in my shed.
    The whole job took me less than 10 mins, cheap simple and easy solution and gives excellent control over my roasts.
    Oh and of course the H/plank does not burn. :)
    Ive done a very similar thing but out of MDF and covering about 4/5ths. Seems to work pretty well and I use about 20 less heat on my heatgun

  16. #16
    Senior Member Yelta's Avatar
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    Re: Change in corretto technique

    Quote Originally Posted by 667D7462616C150 link=1264329461/14#14 date=1273611299
    Quote Originally Posted by 506C657D68090 link=1264329461/13#13 date=1273593129
    Ive cut a piece of Hardiplank to size, and cut a hole in it that my heat gun nozzle sits in, the H/plank covers approx half of the top of my bread maker, the h/gun blower expels most of the chaff through the area thats not covered, I roast in my shed.
    The whole job took me less than 10 mins, cheap simple and easy solution and gives excellent control over my roasts.
    Oh and of course the H/plank does not burn. :)
    Ive done a very similar thing but out of MDF and covering about 4/5ths. Seems to work pretty well and I use about 20 less heat on my heatgun
    Any problems with the MDF charring?

  17. #17
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    Re: Change in corretto technique

    Heres a pic of the old, inverted and modified lamington tray...




  18. #18
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    Re: Change in corretto technique

    Quote Originally Posted by 6C50594154350 link=1264329461/15#15 date=1273625220
    Quote Originally Posted by 667D7462616C150 link=1264329461/14#14 date=1273611299
    Quote Originally Posted by 506C657D68090 link=1264329461/13#13 date=1273593129
    Ive cut a piece of Hardiplank to size, and cut a hole in it that my heat gun nozzle sits in, the H/plank covers approx half of the top of my bread maker, the h/gun blower expels most of the chaff through the area thats not covered, I roast in my shed.
    The whole job took me less than 10 mins, cheap simple and easy solution and gives excellent control over my roasts.
    Oh and of course the H/plank does not burn. :)
    Ive done a very similar thing but out of MDF and covering about 4/5ths. Seems to work pretty well and I use about 20 less heat on my heatgun
    Any problems with the MDF charring?
    Not at all.
    Maybe changing colour a little bit
    I expected it to warp but that hasnt happened either

  19. #19
    Mal Dimal's Avatar
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    Re: Change in corretto technique

    Gday Shawty....

    Id be very wary of using MDF or any other treated timber or chipboard mate..... The various bonding agents used and protection agents are NOT heat resistant and can produce toxic gases and vapours when exposed to the sorts of temperatures that roasting coffee requires.

    Much better and heaps safer to go with untreated pine or hardwood, or perhaps the Lamington Tray used by "smokeydeck" above.... 8-)

    Mal.

  20. #20
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    Re: Change in corretto technique

    Quote Originally Posted by 7C51555954380 link=1264329461/18#18 date=1274249043
    Id be very wary of using MDF or any other treated timber or chipboard
    A lot of hardware stores including Bunnings will not cut chip board and in particular MDF for customers due to bonding chemicals that can cause health issues.

    Hard wood is a better way to go.

  21. #21
    Senior Member Yelta's Avatar
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    Re: Change in corretto technique

    Quote Originally Posted by 4964606C610D0 link=1264329461/18#18 date=1274249043
    Gday Shawty....

    Id be very wary of using MDF or any other treated timber or chipboard mate..... The various bonding agents used and protection agents are NOT heat resistant and can produce toxic gases and vapours when exposed to the sorts of temperatures that roasting coffee requires.

    Much better and heaps safer to go with untreated pine or hardwood, or perhaps the Lamington Tray used by "smokeydeck" above.... 8-)

    Mal.
    What are your feelings on hardiplank Mal? its certainly fire proof, easy to work with, non toxic and gives off no fumes. :)

  22. #22
    Senior Member greenman's Avatar
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    Re: Change in corretto technique

    Quote Originally Posted by 617F7D79776B76777179120 link=1264329461/11#11 date=1266115290
    I use an old laimingtin tin. *Cut approx 50mm hole in the middle and a slot 10mm x 80mm on the side for chaff. *Lid sits upsidedown and a couple of wooden slats keep it from sliding. works a treat. *Usual batch size in my breville big loaf is 630g. *(5 batches per bag).
    I use the same setup and it has been working a treat, I can just see the beans through the chaff vent, I am able to control the heat easily. I did five roasts on the hop last week with no dramas!! :)

  23. #23
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    Re: Change in corretto technique

    Quote Originally Posted by 312F2D29273B26272129420 link=1264329461/11#11 date=1266115290
    Usual batch size in my breville big loaf is 630g.(5 batches per bag).
    Evening SD, are you buying your greens through CS ? reason I ask is most of their offerings are in 2.5 Kilo bags, I roast them in batches of 625 grams which works out to 4 batches per bag. :)

  24. #24
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    Re: Change in corretto technique

    Quote Originally Posted by 0E323B2336570 link=1264329461/22#22 date=1274259791
    Quote Originally Posted by 312F2D29273B26272129420 link=1264329461/11#11 date=1266115290
    Usual batch size in my breville big loaf is 630g.(5 batches per bag). *
    Evening SD, are you buying your greens through CS ? reason I ask is most of their offerings are in 2.5 Kilo bags, I roast them in batches of 625 grams which works out to 4 batches per bag. :)
    Hi JW,

    Yep 625-630. Andy provides a generous 2.5kg but yes, I did mean 4 batches per bag.

  25. #25
    Senior Member Yelta's Avatar
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    Re: Change in corretto technique

    Quote Originally Posted by 203E3C38362A37363038530 link=1264329461/23#23 date=1274261427
    Quote Originally Posted by 0E323B2336570 link=1264329461/22#22 date=1274259791
    Quote Originally Posted by 312F2D29273B26272129420 link=1264329461/11#11 date=1266115290
    Usual batch size in my breville big loaf is 630g.(5 batches per bag). *
    Evening SD, are you buying your greens through CS ? reason I ask is most of their offerings are in 2.5 Kilo bags, I roast them in batches of 625 grams which works out to 4 batches per bag. :)
    Hi JW,

    Yep 625-630. Andy provides a generous 2.5kg but yes, I did mean 4 batches per bag. *
    625 is a good size for me, lasts around 7 days, unless we have guests. :)

  26. #26
    Mal Dimal's Avatar
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    Re: Change in corretto technique

    Quote Originally Posted by 6F535A4257360 link=1264329461/20#20 date=1274258552
    What are your feelings on hardiplank Mal? its certainly fire proof, easy to work with, non toxic and gives off no fumes. :)
    Pulling my leg Jon.... ;)

    Nothing wrong with using it as a heat baffle/cover on a BM as far as I know.... heres a link to the MSDS for anyone who likes to check for themselves... http://tinyurl.com/2d9cwzz

    Mal.

  27. #27
    Senior Member Yelta's Avatar
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    Re: Change in corretto technique

    Quote Originally Posted by 0825212D204C0 link=1264329461/25#25 date=1274273725
    Pulling my leg Jon.
    Not at all Mal, the data sheet makes interesting reading, should have thought of looking it up myself.
    I suspect the mention of silicosis would scare the pants off some but when you read the whole thing the stuff seems pretty innocuous, like a lot of materials the main danger is working with it and not following OH&S guidelines. :)

  28. #28
    Senior Member Philby1981's Avatar
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    Re: Change in corretto technique

    Behmor Coffee Roaster
    Quote Originally Posted by 0B3E292B061B4C0 link=1264329461/4#4 date=1264424714
    I have been covering about three quarters of the top of the breadmaker with alfoil
    Simple, cheap and effective, Tried this and it worked a treat!! Guessing my probs with the tile I was using before was that it may have been absorbing the heat rather then reflecting it back into the pan.
    Thanks Greg *;)



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