Results 1 to 14 of 14

Thread: Corretto roasting weight and time profiles

  1. #1
    Senior Member brokenvase's Avatar
    Join Date
    Aug 2012
    Location
    Chapel Hill, QLD
    Posts
    273

    Corretto roasting weight and time profiles

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Apologies if this has been asked before in other threads. Too many to wade through. I just need some basic stats.

    I roast with an open cover. Not ready to move to closed yet. Question is: can I go to 600g (500g roasted) with an open cover?

    Has anyone done it? What's the max you can go in terms of weight? What's a good base profile in terms of timing? How long til FC and then til SC?

    I'm asking cos I've achieved consistency with 300g(250g yield) but would love to speed things up. I need around 750g a week...

    Thanks!

  2. #2
    Senior Member Yelta's Avatar
    Join Date
    Jun 2009
    Location
    Moonta SA.
    Posts
    6,886
    I use a Breville single loaf bread maker semi closed, Bosch 630 heat gun, DMM bought from Andy.
    I successfully roast 725g in one batch every seven or 8 days.
    Re your questions,
    "can I go to 600g (500g roasted) with an open cover?" perhaps, give it a try.
    "What's a good base profile in terms of timing? How long til FC and then til SC?" depends on your set up and heat gun settings.

  3. #3
    Senior Member brokenvase's Avatar
    Join Date
    Aug 2012
    Location
    Chapel Hill, QLD
    Posts
    273

    Corretto roasting weight and time profiles

    So for a standard roast of 300g raw, I have moderate my heat to make sure FC is hit by 11-13mins and depending on the blend/SO stop and taken off to cool at 15-18mins

    Is this too slow? I'm also wondering the difference between slow and fast roasting. I read somewhere the people finish a roast before 12mins. Does that mean FC at 8-9mins and off at 11-12mins on or right after SC? I think I tried this and didn't really know the difference. Maybe my palate is still not that developed yet... :/

  4. #4
    Member
    Join Date
    Mar 2010
    Posts
    83
    I roast with an open corretto and my standard roast is 600g green but I have successfully roasted 800g green. FC around 13 minutes and SC around 18 minutes. I am about to start roasting with a closed corretto system and will stick to a 600g green load each roast.

  5. #5
    Junior Member
    Join Date
    Jul 2012
    Location
    Sydney, Australia, Australia
    Posts
    14
    I have successfully roasted 700g on numerous occasions in a breville bbm100 with Ozito heat gun in a closed corretto setting (I cover my coretto by using an aluminium tray). It can be done but you need to keep a close eye on the heat to avoid tipping and scorching. A thermocouple with roasting software helps immensely.

  6. #6
    Senior Member Yelta's Avatar
    Join Date
    Jun 2009
    Location
    Moonta SA.
    Posts
    6,886
    Quote Originally Posted by beanhunt View Post
    I have successfully roasted 700g on numerous occasions in a breville bbm100 with Ozito heat gun in a closed corretto setting (I cover my coretto by using an aluminium tray). It can be done but you need to keep a close eye on the heat to avoid tipping and scorching. A thermocouple with roasting software helps immensely.
    See my post #2, have been roasting 725g weekly for years with never a hint of tipping or scorching.

  7. #7
    Sleep is overrated Thundergod's Avatar
    Join Date
    Jul 2006
    Location
    Sydney
    Posts
    10,496
    When I had my corretto I started with 300g roasts but soon moved up to 600g.
    My setup was always open; I found I had more control that way as I was able to quickly slow a roast with cooling airflow from my chaff fan.

    I did once push it to its limit of 700g but only the once.

  8. #8
    Senior Member NakiChap's Avatar
    Join Date
    Apr 2011
    Location
    Perth , WA , Australia
    Posts
    352
    I roast 550g of greens in my corretto ,I used to stir the beans with a wooden spoon as the mass expands towards the end of the roast,but know i have modified the paddle with an extention so I dont have to stir and can do a bigger load if I want.

  9. #9
    Senior Member brokenvase's Avatar
    Join Date
    Aug 2012
    Location
    Chapel Hill, QLD
    Posts
    273

    Corretto roasting weight and time profiles

    Quote Originally Posted by beanhunt View Post
    I have successfully roasted 700g on numerous occasions in a breville bbm100 with Ozito heat gun in a closed corretto setting (I cover my coretto by using an aluminium tray). It can be done but you need to keep a close eye on the heat to avoid tipping and scorching. A thermocouple with roasting software helps immensely.
    Would be nice to see some photos. I just got the free closed breadmaker from the pay it forward side. Modded closed. I now need to figure out how to drill hole for thermocouple and set up for closed. I have mixed feelings about this :/ I guess I got used to my open setup.

    Is there really a huge difference? I've read that closed is better?

  10. #10
    Senior Member brokenvase's Avatar
    Join Date
    Aug 2012
    Location
    Chapel Hill, QLD
    Posts
    273

    Corretto roasting weight and time profiles

    Oh and another update: I did a 600g raw open roast. And it turned out well. Really had to bring the heatgun in as it needed a lot more heat than 300g. I'm sure the next time would be better, now that I am have a baseline to start with...

    Again, I'm now in a dilemma if I should go closed. It would mean more investment of money. To get the thermocouple. A dril, etc... :S

  11. #11
    Senior Member sidewayss's Avatar
    Join Date
    Jun 2010
    Location
    Perth, Western Australia.
    Posts
    1,434

    Photos.

    Quote Originally Posted by brokenvase View Post
    Would be nice to see some photos. I just got the free closed breadmaker from the pay it forward side. Modded closed. I now need to figure out how to drill hole for thermocouple and set up for closed. I have mixed feelings about this :/ I guess I got used to my open setup.

    Is there really a huge difference? I've read that closed is better?
    This one I did a few days back is a tad fast with first crack at 9 min and start of second crack at just on 13 minutes. Was pre-blended beans I had left over at Christmas. Still tasted great. No sugar needed for the straight espresso.

    I'd have to say it is worth a few bucks to borrow a drill and purchase a DMM with probe for a closed system and it is worth it, especially for the bottom line which is the taste of the coffee compared to an open system.



    If you dont want to go the drilling the hole and thermocouple idea, try the trial and error method, which I did initially. Guidelines of 9-13 min for 1st crack. 14-18 min for 2nd crack.
    Experiment with batch sizes.
    Square pans good for 500-600gms as optimum. If you have those big loaf rectangular pans then try for 500-800 gms.
    Take notes of the roasting details and the taste in the cup onto a diary. Using a diary is useful to compare the different ways you attempted and finding which suits you best.

    You will only get better results with each subsequent roasts by adjusting equipment settings, batch sizes, types of beans and tasting.
    Attached Images Attached Images
    Last edited by sidewayss; 6th January 2013 at 09:19 PM. Reason: Umm, forgot somethin...batch sizes :)

  12. #12
    enjoy black coffee JamesM's Avatar
    Join Date
    Nov 2008
    Location
    Perth
    Posts
    672
    I don't think having a closed unit will mean more investment. You can still slide the cover off occasionally to check your roast if you are doing it by sight/smell/sound with no DMM/logging.

    A closed unit doesn't need to be complex. I use a bathroom floor tile and just slide it on/off as needed. It's not fully closed because the tip of the HG obviously creates a gap.

    If you do go with DMM/logging, I recommend drilling from the underside of the BM, not the side. If you remove the bottom cover of your BM (unplugged of course), you will find a good spot. Somewhere about 2-3cm off the short side of the pan, making sure you aren't near the paddle. Drill right through the bottom lid, metal BM enclosure, and the pan. a size just larger than the probe for the actual pan, the rest obviously for the size of the threaded thermocouple (unit from from CS) used.

    Having the probe in the bottom means that when the roast is done, I just yank the pan out and dump it in my bean cooler. No stress of removing the thermocouple every time the roast is done. No bent probes. I will find a pic, it was very easy. It's worth it. The probe sits a few cm in to the bean mass and is accurate.

    As reported here on CS, a closed or semi closed unit will mean lesser work for the HG as it creates more of an oven/bake environment for the roast. You will have less scorching and less uneven roasts. Worth it!

    *edit found my pics on my blog. url is in my profile






  13. #13
    Senior Member
    Join Date
    Mar 2011
    Posts
    609
    That pan looks amazing clean James - do you scrub and polish it after every roast?

  14. #14
    enjoy black coffee JamesM's Avatar
    Join Date
    Nov 2008
    Location
    Perth
    Posts
    672
    Behmor Coffee Roaster
    Quote Originally Posted by Bames View Post
    That pan looks amazing clean James - do you scrub and polish it after every roast?
    it had done only one roast before the DMM was installed



Similar Threads

  1. Weight after roasting
    By Rodels in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 7
    Last Post: 7th May 2013, 09:27 PM
  2. Replies: 7
    Last Post: 29th March 2013, 10:19 PM
  3. Change time or weight to tweak a roast?
    By stevenc in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 1
    Last Post: 15th December 2010, 11:49 PM
  4. Gene Cafe - profiles based on time after start of FC
    By chartres in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 3
    Last Post: 28th June 2009, 05:27 PM
  5. Roasting Profiles
    By newBostonRoaster in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 0
    Last Post: 1st July 2006, 06:00 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •