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Thread: Corretto advice needed

  1. #1
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    Corretto advice needed

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Im just setting up for my first attempt at this. Ive got a second-
    hand Breville bread machine which does a 25-minute uninterrupted
    dough cycle agitation, and a Ryobi heat-gun which has done a
    sterling job for me till now, using the old hand-stirring in mixing
    bowl method. And Ive bought a perfect clamp-stand which will hold
    the heat-gun at just about any height I need, above the mixing-bowl.
    Can an experienced corretto user advise how
    far above the beans the nozzle of the heat-gun should be set? By hand,
    with rapid agitation, I hold it only about half an inch above the
    beans, but this might be too much in the breadmaking bin enclosure.
    So far the cost has been pretty minimal -- $30 for the machine, $11 for the clamp and
    $10 for a small desk-fan from Ebay which should arrive tomorrow. Cant wait to
    give it a try!

  2. #2
    Sleep is overrated Thundergod's Avatar
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    Re: Corretto advice needed

    I start mine about 3" above the rim of the pan with a 600g batch.
    The pan would be about 1/2 full on start up.

    I havenr measured but at a guess the nozzle would be about 7" above the surface of the beans.

    This is without the lid of the BM on.

    A smaller batch is trickier because of the heat blowing back on the gun.
    If you try for the same starting distance it doesnt work the same.

  3. #3
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    Re: Corretto advice needed

    Hey Anthony welcome to the wonderful world of the Corretto.
    Unfortunately, there are a number of variables which will effect how far the heat gun is set above the beans, like ambient temp, type of bean, how much heat the gun is pumping out, size of bread pan and how many beans you are roasting etc.

    I usually roast 300gms of beans with a Ryobi gun and the bread pan is more vertical than horizontal. For this setup, I usually have the tip of the gun about 2-4cms above the top edge of the BM. I have a little strip of metal attached to the back of the BM with cm markings measuring distance above the top edge of the BM and I align the front edge of the metal tip with whatever height I want the HG to be at. Not essential of course but it makes it easy for me when making notes about the roast and when adjusting the HG to get a longer roast after FC.

    Hope this helps.

  4. #4
    Senior Member
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    Re: Corretto advice needed

    Hi Anthony.

    We put the tip of the HG (without any attachments) on the same level as the top of the bread pan, plus or minus a centimeter or two (depending on amount of beans, hardness of beans, ambient temp etc.). But really, you should just jump in there as soon as you can and try a roast! Thats the best way to learn how your Corretto is going to work best.

    As a general rule, we aim for:
    - beans the colour of raw (shelled) peanuts at about 5-6 minutes; and/or
    - beans the colour of cinnamon sticks at about 8-9 minutes.

    This generally gives us first crack around 10-12 minutes. We then raise the HG between 1-3cm (depends mostly on amount of beans; more beans = more thermal mass = raise HG by more) to get to second crack 4-6 minutes later.

    Our observations are that the behaviour of the Corretto changes quite a bit with bean load. 300g batches are easy to control, 600g is harder (especially slowing it down after first crack).

    Hope that helps.
    Cheers,
    Stuart.

  5. #5
    Mal Dimal's Avatar
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    Re: Corretto advice needed

    Gday Anthony.....

    This is where a DMM with Temperature facility really comes in handy. Even if you cant spring for one of the Thermologging types just yet, there are a number of quite cheap units available from Dick Smiths and Jaycar, etc that work quite well and well suited for allowing you to establish benchmarks for your particular setup. Most use a K Type T/couple and built-in cold junction compensation within the Meter and are capable of being used on temperatures well in excess of typical roasting temperatures.

    Have seen them for sale at prices from $25-30, so worth considering... :)

    Mal.

  6. #6
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    Re: Corretto advice needed

    Thanks for all the advice -- first go seemed to work just perfectly -- used the five-minute slow-agitation part of the dough cycle to just gently warm the beans on the heat guns lowest setting, then ramped it up when the full agitation kicked in.
    Roast seems perfect but proper test comes tomorrow when we use for the first time.
    Great cost-effectiveness; heres total breakdown
    Ebay bread machine $45 including postage
    Ebay desk fan, $10.60 inc. postage
    power board $6
    Ebay Ryobi heat-gun, $18
    Total cost a tad under $80.
    Pic attached of the side-verandah setup.....
    Cheers and thanks all


  7. #7
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    Re: Corretto advice needed

    GDay Anthony,

    Have fun roasting all the different beans! Dont forget to have a metal collander or sieve for cooling the beans afterwards.

    You have the heating side sorted though, I see you have a pile of kindling by the side in case the heat guns gives up the ghost ;)

    Cheers

  8. #8
    Senior Member
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    Re: Corretto advice needed

    Just a thought too, you may want to put the fan on the other side of the heat gun, as this will blow the chaff away from the inlet of the gun, rather than at it.

    Cheers

  9. #9
    cremakid
    Guest

    Re: Corretto advice needed

    You have the heating side sorted though, I see you have a pile of kindling by the side in case the heat guns gives up the ghost
    * ;D ;D Good one Philmac! Nothing like a good old woodfired roast.

  10. #10
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    Re: Corretto advice needed

    The blazing kindling is in fact to warm the correttos operator while checking the roast -- it gets close to zero in the Blue Mountains this time of year.....

  11. #11
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    Re: Corretto advice needed

    Behmor Coffee Roaster
    Hi Anthony,

    I just thought of something that might be helpful for you (and any other Corretto beginners).

    My mate made this video and put it on You Tube: http://www.youtube.com/watch?v=P6oCpi8FJN8

    Its a timelapse of a roast we did which follows the "ideal" recommended times for FC and SC pretty closely. It has a timelapse of a watch superimposed on it to show you the times. FYI - we got FC @ 11min, and SC @ 16min. We stopped taking the timelapse at SC and filmed the dump and cool separately (see: http://www.youtube.com/watch?v=7vp8uDws0-8)

    Hope thats helpful.
    Cheers,
    Stuart.



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