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Thread: Preferred temperature for corretto roasting?

  1. #1
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    Preferred temperature for corretto roasting?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    My new cooking temperature probe arrived from the States today so Im planning to go relatively scientific in experimenting with heatgun height etc.
    As a beginning, could someone advise what theyve found to be the desirable heat to aim at for corretto roasting? I guess were talking a few minutes into the roast ... conditions will change of course depending on ambient temperature and the type of blend, but your advice will give me something to aim at. At present I have the heatgun maybe 2 or 3 cm above the level of the bread bin -- about 7 cm above the beans.
    My second roast (done Tuesday) is a step ahead in quality from the first, due, I think, to a slight increase in heatgun elevation, but Id like to get to a good level of consistency.
    Thanks

  2. #2
    Sleep is overrated Thundergod's Avatar
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    Re: Preferred temperature for corretto roasting?

    At the risk of being shot down in flames.....

    My staple roast is PNG Kimel.
    My thermometer indicates First Crack around 183C degrees give or take.

    So I aim for that at the 10 minute mark.

    This means I aim for 65C at 1 minute with a 13 degree increment per minute.
    That reaches 182 degrees right on 10 minutes.

    Second Crack is generally around 203C.
    I aim to reach that at 16 minutes but not less than 14.

    I hope you dont think HG height ill be set and forget, because its not.
    You will have to keep adjusting as you watch the roast.

    Your starting point sounds fine but there are a lot of variables:
    Heat gun temp
    Ambient temp
    Breadpan shape
    Airflow (fan to cool HG and disperse chaff)

    Consistancy will come with practise.
    You will learn what works for your setup and fine tune accordingly.

  3. #3
    Senior Member Stan's Avatar
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    Re: Preferred temperature for corretto roasting?

    I agree with TG - I found the temperature is a guide as it will vary depending 1. on the depth you have the probe in the bean mass 2. The beans you are using 3. weight of beans in the BM 4. The ambient temperature on the day and other variables I havent remembered *:). *

    The colour and sound of the beans is one of the main indicators for me. *I look to have first crack between 10 and 12 minutes and then adjust the heat ( by raising or lowering the HG or by changing the temperature it is operating at) to slow down the roast to extend the time to second crack. *The colour of the bean is then an indicator as to when I stop the roast - you must also remember the roast continues until you have cooled the beans. *Each different origin bean will also vary the time and temperatures of the roast. *It is a learning experience as you taste the beans in the cup and work out which is the best roast profile for each different bean that suits your particular taste. *With my corretto I find that *First crack can be from 185 to 195C and second about 203 to 205C. *With the different beans I have found some variation - I have kept the depth of the thermocouple consistent and the weight of beans consistent. * I find to maintain a reasonable temperature ramp you need to constantly monitor the variations and adjust the height/temperature of the heat gun,

    I am fairly new to roasting in a corretto but I really enjoy watching the colour and aromas change and the different flavours you can get with different roast profiles. *Some I have liked - some I have thrown out - but I am learning and getting closer to getting what I want almost every time I roast. *Keep notes on the profile so that when you taste the Coffee, if you like it - using the notes you can repeat the roast reasonably accurately. *Good Luck *;)

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    Mal Dimal's Avatar
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    Re: Preferred temperature for corretto roasting?

    Great posts TG and Stan.... 8-)

    And excellent advice to get you started "Anthony", As TG referenced, his roast information is based upon some PNG Kimel so the temperatures he has indicated may be slightly different based upon the bean variety being roasted, your particular setup, the location of the t/couple bead, etc.

    Nominally, FC occurs at a bean mass temperature of between 195-205C with SC starting anywhere from 220-230C. Theres some great information to be found on roasting coffee here and although its aimed more at the professional, the milestones and benchmarks referred to hold up for pretty well any roasting method. All the best mate, and have fun..... :)

    Mal.

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    Re: Preferred temperature for corretto roasting?

    Yes, thats great info ... I didnt realise for instance that the second crack was a function of a slightly higher temperature as well as duration -- the thermometer will be a useful guide, but intuition will stay play a major role ....
    Thanks all....

  6. #6
    Sleep is overrated Thundergod's Avatar
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    Re: Preferred temperature for corretto roasting?

    You will also find that youll start to notice differences in the smoke output.
    Especially when SC is nigh.
    Comes in handy if you want to stop short of SC.

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    Re: Preferred temperature for corretto roasting?

    Quote Originally Posted by Thundergod link=1217467858/0#1 date=1217468942
    At the risk of being shot down in flames.....

    My staple roast is PNG Kimel.
    My thermometer indicates First Crack around 183C degrees give or take.

    So I aim for that at the 10 minute mark.

    This means I aim for 65C at 1 minute with a 13 degree increment per minute.
    That reaches 182 degrees right on 10 minutes.
    TG, going by this would imply that the roast graph would be almost a straight line with a constant gradient. Is that what Im supposed to be aiming for? At the moment my roast profiles are pretty much curved, steep at the start tapering off towards horizontal towards the end (graph attached - preheated corretto).


  8. #8
    Senior Member Stan's Avatar
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    Re: Preferred temperature for corretto roasting?

    From what I have experienced with my own graphs and the other graphs I have seen on this website yours looks like a normal roast profile. *TG has a lot more experience in this than myself and I will await TGs comment. *I have roasted several different bean SOs and the graph only changes as to the times of FC RFC etc etc. and when I have increased temp to speed up the warm up phase. And not to mention a couple of experimental roasts (read stuffups) ;D

  9. #9
    Sleep is overrated Thundergod's Avatar
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    Re: Preferred temperature for corretto roasting?

    Behmor Coffee Roaster
    Quote Originally Posted by NewToEspresso link=1217467858/0#6 date=1217566769
    Quote Originally Posted by Thundergod link=1217467858/0#1 date=1217468942
    At the risk of being shot down in flames.....

    My staple roast is PNG Kimel.
    My thermometer indicates First Crack around 183C degrees give or take.

    So I aim for that at the 10 minute mark.

    This means I aim for 65C at 1 minute with a 13 degree increment per minute.
    That reaches 182 degrees right on 10 minutes.
    TG, going by this would imply that the roast graph would be almost a straight line with a constant gradient. Is that what Im supposed to be aiming for? At the moment my roast profiles are pretty much curved, steep at the start tapering off towards horizontal towards the end (graph attached - preheated corretto).
    Its not a straight line, though close without kink from 0 to 1 minute.

    Using my example:
    The ramp to FC is 13C/min (from 1 - 10min).
    FC to SC is 4C/min (assuming 5 minutes).

    Heres a quickly put together graph to illustrate.

    I dont have a data logger so dont have the smooth curves of your graph.
    My numbers are from hand recorded data at 1 minute intervals, hence the straighter lines, and these numbers are theoretically spot on.
    In reality I might get 12 degrees one minute and 14 the next as I adjust the gun to keep the rise within target.





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