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Updated~~My Breadmaker and headgun coffee roaster(有多圖)
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sugilun - Tony



註冊時間: 2008-07-03
文章: 142
來自: Australia

發表發表於: 星期三 十二月 03, 2008 6:38 am    文章主題: 引言回覆

如果12分鐘去到2nd crack會唔會太快呢?
我個heat gun一開就係600度,所以放低d就會炒快d.所以冇大火同細火.咁想問點炒先好呢?
想問條curve有咩問題?
我覺得1st crack太遲~~唔知係唔係呢?
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shing
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註冊時間: 2006-03-01
文章: 1100

發表發表於: 星期三 十二月 03, 2008 9:18 am    文章主題: 引言回覆

我都覺得條curve 1st crack 太遲, 試下用十二分鐘火力炒, 當去到1st crack 中溫度保持慢慢上升, 三至四分鐘後到2nd crack, 效果同你條curve 差不多, 想增加body, 不過我呢條甜好多.
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sugilun - Tony



註冊時間: 2008-07-03
文章: 142
來自: Australia

發表發表於: 星期三 十二月 03, 2008 11:38 am    文章主題: 引言回覆

thx~~shing兄
OK我下次試下

- 有幾個問題,想問如果1st太遲,對炒出黎既豆有咩影響?係唔係會冇咁甜?

- 可唔可以講一講炒豆既過程?i mean d reaction我唔係好識~~

- 你姐係suggest我下次成個炒豆過程要係12mins完成,1st crack aiming係8-9分鐘 right?想問炒咁快會唔會有tipping出現?

tony.


sugilun - Tony 在 星期三 十二月 03, 2008 12:24 pm 作了第 1 次修改
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sugilun - Tony



註冊時間: 2008-07-03
文章: 142
來自: Australia

發表發表於: 星期三 十二月 03, 2008 12:18 pm    文章主題: 引言回覆

vodkangump 寫到:
sugilun - Tony 寫到:
I'm glad u like this setting. I can't take all the credits as I'm not the one who invent it. But I'm happy to share the information from Australia to Hong Kong coffee fans. Thx to "Corretto" - the one who invent this roasting method.

如果你可以等下,我今個weekend會整個trier.咁你就唔洗練聽聲練得咁苦辛啦~~~ Very Happy

cool bean我會將d豆放係個筲箕再用fan係咁吹.


I look forwards to your new test.

I used fan and screen to cool ~80g bean from popper before and it took about 4 min to room temp. Recently I try to use vacuum cleaner to cool ~200g from Corretto, and it takes 2 min only, pretty effective. Perhaps you may try try.


hey VG,

個trier唔work啊~~我用左隻spoon做trier.但攞上黎咩都聽唔到. 我諗下仲有咩方發.


tony.
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vodkangump



註冊時間: 2008-05-14
文章: 287

發表發表於: 星期一 十二月 08, 2008 1:39 pm    文章主題: 引言回覆

sugilun - Tony 寫到:
vodkangump 寫到:
sugilun - Tony 寫到:
I'm glad u like this setting. I can't take all the credits as I'm not the one who invent it. But I'm happy to share the information from Australia to Hong Kong coffee fans. Thx to "Corretto" - the one who invent this roasting method.

如果你可以等下,我今個weekend會整個trier.咁你就唔洗練聽聲練得咁苦辛啦~~~ Very Happy

cool bean我會將d豆放係個筲箕再用fan係咁吹.


I look forwards to your new test.

I used fan and screen to cool ~80g bean from popper before and it took about 4 min to room temp. Recently I try to use vacuum cleaner to cool ~200g from Corretto, and it takes 2 min only, pretty effective. Perhaps you may try try.


hey VG,

個trier唔work啊~~我用左隻spoon做trier.但攞上黎咩都聽唔到. 我諗下仲有咩方發.

tony.


sorry
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vodkangump



註冊時間: 2008-05-14
文章: 287

發表發表於: 星期一 二月 09, 2009 3:24 am    文章主題: 引言回覆

I was quite busy too. I wish I could report some of my progress within this week Sad . BTW, I like to ask:

1/ any roasting reference book you read and recommend? I read a taiwan book published in 2008 which is fine. I also read a book from Illy which give some scientific explanation but not focus on roasting.
2/ which method of cupping you use to test you roasts?
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vodkangump



註冊時間: 2008-05-14
文章: 287

發表發表於: 星期五 二月 20, 2009 5:35 pm    文章主題: 引言回覆

My Corretto setup:



1. Heat Gun + Tripod : There are many different methods on the web to fix the heat gun, but I think this is one of the simplest. The carton paper surrounding the heat gun is used to prevent the sucking of sliver skin into the heat gun through the air inlet.



2. Bread maker – the inner basket of my bread maker is pretty big (as you can see it has double stirring blades…2nd hand, no choice). The temperature difference from the wall to the centre of the basket can be more than 10 Celsius Deg, as measured by an infrared thermometer (the black gun on the bottom left corner). The roast is luckily still kept quite even since the blade stirring is very fast and effective. Anyways, to who like to try Corretto, I would advise to buy a smaller one (unless you need to consume a lot of beans). The sliver skin will be blown everywhere by the heat gun. If you play Corretto indoor, it is a BIG headache . The infrared thermometer is not so accurate and quite affected by the measuring distance, so I plan to install a probe thermostat to gain a more systematic measurement. I note a bit of Teflon coating of my basket has been rubbed away Shocked, since the gap between the blade and the basket wall is not large enough to allow smooth movement of the bean (hey guy, the original design is to stir a liquid mixture, not beans!). To improve this, you may tailor cut the blade short or just buy a bread maker with sufficient gap.



3. DIY Cooler – A plastic bottle + iron mesh + vacuum cleaner. It is effective than a fan, cooling down a 200g within 4 min. I used high vacuum speed for early roasts in order to cool the beans as quick as possible. But it seemed too strong that my GF said that the roasts lacked aroma. I recently tried the low speed and it seems better.



4. My recent roast –250g Guatemala green bean , 12:30 2nd crack 13:20 stop, 19% weight loss, FC+. Now I can roughly distinguish the 1st crack and 2nd crack. This is an over rapid roast, and I need more control on the temp rise. After many failures (>3kg, hearing my GF usual comments 酸澀苦) , this one begins acceptable (to my GF) and I can drink the smoky taste . Still long long road~~
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vodkangump



註冊時間: 2008-05-14
文章: 287

發表發表於: 星期三 三月 11, 2009 3:51 am    文章主題: 引言回覆

Just observe that your topic title is "HEADGUN" not 'heatgun'. Shocked
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sugilun - Tony



註冊時間: 2008-07-03
文章: 142
來自: Australia

發表發表於: 星期三 三月 11, 2009 12:03 pm    文章主題: 引言回覆

唔錯. 
可以用fan去prevent chaff走入heatgun道. 咁會耐用d.仲可以吹走d chaff
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sugilun - Tony



註冊時間: 2008-07-03
文章: 142
來自: Australia

發表發表於: 星期三 三月 11, 2009 12:09 pm    文章主題: 引言回覆

shing兄: 我好耐冇炒豆. 今年炒既第一個patch. 係brazil bourbon bold. 

attach張graph比你睇,比d comment啊. 我age左7日先cup. 唔知點解今次d roast fruity左仲好飲左. 覺得fc之後,temperature control可以做好d. 今次太多上上落落.


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sugilun - Tony



註冊時間: 2008-07-03
文章: 142
來自: Australia

發表發表於: 星期三 三月 11, 2009 12:11 pm    文章主題: 引言回覆

vodkangump 寫到:
My Corretto setup:



1. Heat Gun + Tripod : There are many different methods on the web to fix the heat gun, but I think this is one of the simplest. The carton paper surrounding the heat gun is used to prevent the sucking of sliver skin into the heat gun through the air inlet.



2. Bread maker – the inner basket of my bread maker is pretty big (as you can see it has double stirring blades…2nd hand, no choice). The temperature difference from the wall to the centre of the basket can be more than 10 Celsius Deg, as measured by an infrared thermometer (the black gun on the bottom left corner). The roast is luckily still kept quite even since the blade stirring is very fast and effective. Anyways, to who like to try Corretto, I would advise to buy a smaller one (unless you need to consume a lot of beans). The sliver skin will be blown everywhere by the heat gun. If you play Corretto indoor, it is a BIG headache . The infrared thermometer is not so accurate and quite affected by the measuring distance, so I plan to install a probe thermostat to gain a more systematic measurement. I note a bit of Teflon coating of my basket has been rubbed away Shocked, since the gap between the blade and the basket wall is not large enough to allow smooth movement of the bean (hey guy, the original design is to stir a liquid mixture, not beans!). To improve this, you may tailor cut the blade short or just buy a bread maker with sufficient gap.



3. DIY Cooler – A plastic bottle + iron mesh + vacuum cleaner. It is effective than a fan, cooling down a 200g within 4 min. I used high vacuum speed for early roasts in order to cool the beans as quick as possible. But it seemed too strong that my GF said that the roasts lacked aroma. I recently tried the low speed and it seems better.



4. My recent roast –250g Guatemala green bean , 12:30 2nd crack 13:20 stop, 19% weight loss, FC+. Now I can roughly distinguish the 1st crack and 2nd crack. This is an over rapid roast, and I need more control on the temp rise. After many failures (>3kg, hearing my GF usual comments 酸澀苦) , this one begins acceptable (to my GF) and I can drink the smoky taste . Still long long road~~


你好鍾意你個coretto咁喎~~~我都好鍾意. 真係好好好正
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vodkangump



註冊時間: 2008-05-14
文章: 287

發表發表於: 星期三 三月 11, 2009 1:47 pm    文章主題: 引言回覆

搭咀,你會唔會preheat個爐?
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shing
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註冊時間: 2006-03-01
文章: 1100

發表發表於: 星期三 三月 11, 2009 2:34 pm    文章主題: 引言回覆

sugilun - Tony 寫到:
shing兄: 我好耐冇炒豆. 今年炒既第一個patch. 係brazil bourbon bold. 

attach張graph比你睇,比d comment啊. 我age左7日先cup. 唔知點解今次d roast fruity左仲好飲左. 覺得fc之後,temperature control可以做好d. 今次太多上上落落.


由十一分鐘到十五分鐘拖得太長, 好容易有雜味, 特別係after taste 會出現, 試下十二分鐘炒到二百零五度, 睇條曲線, heat gun 聚熱得好好.
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sugilun - Tony



註冊時間: 2008-07-03
文章: 142
來自: Australia

發表發表於: 星期四 三月 12, 2009 9:47 am    文章主題: 引言回覆

thx shing兄~~
你係唔係指我下次可以炒12min就停?姐係suggest 我12mins就好到second crack?咁想問first crack幾時開始呢? 我睇過d information,話10mins到first crack,係最ideal,唔知又係唔係呢? 定係隻隻豆都唔同呢? 
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shing
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註冊時間: 2006-03-01
文章: 1100

發表發表於: 星期四 三月 12, 2009 1:23 pm    文章主題: 引言回覆

sugilun - Tony 寫到:
thx shing兄~~
你係唔係指我下次可以炒12min就停?姐係suggest 我12mins就好到second crack?咁想問first crack幾時開始呢? 我睇過d information,話10mins到first crack,係最ideal,唔知又係唔係呢? 定係隻隻豆都唔同呢? 

好多書都話十分鐘, 如果聚熱夠, 睇你幅圖八分半到九分鐘—爆—定冇問題.
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shing 在 星期五 三月 13, 2009 2:58 am 作了第 1 次修改
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