Crossland CC1 SH error thermal runaway temp fix

Crossland CC1 SH error thermal runaway temp fix

10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York. BY EMILY MENESES BARISTA MAGAZINE ONLINE Cover photo by Nelson Ndongala via Unsplash Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]

Crossland CC1 SH error thermal runaway temp fix

U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…

Crossland CC1 SH error thermal runaway temp fix

Playing Leaderboard, the Arcade-Inspired Coffee Game

We sat down to try the newest version of the game—a fun opportunity to learn more about coffee while vying for cool coffee prizes.  BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti I’ve never been much into video games, except for the classic arcade games of my youth.   Growing up in the ‘80s meant […]


Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


From Malawi to Edinburgh: The MF Coffee Project

We take a trip from North Carolina to Northern Malawi to Edinburgh, exploring the roots, roasts, and impact of the MF Coffee Project. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the MF Coffee Project In the quaint village of Manchewe, Northern Malawi, a story unfolded when Cameron Mcallister made the life-altering decision to relocate […]

Crossland CC1 SH error thermal runaway temp fix

Crossland CC1 SH error thermal runaway temp fix

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Crossland CC1 SH error thermal runaway temp fix

My Crossland CC1 espresso maker has been a problem child from the very beginning. The steam boiler can't regulate its temperature and it runs away, causing SH errors (steam too hot), and burning up the thermal fuse (216°C / 420°F ), which cuts the power to the steam boiler, resulting in E2 errors (steam boiler not heated up within 3 minutes).

The first time I emailed Seattle Coffee Gear and BillC about this issue, Bill sent me a new thermal fuse (Thanks, Bill!). I replaced it, the machine chugged along for a couple more months and then burned the fuse again. By that time, Seattle Coffee Gear told me the machine was out of warranty, I would have to pay an arm and a leg for their service tech to even look at it, and it would take a few months.
Also, BillC completely stopped responding to any emails or calls. Apparently this is a one-man company, he's doing the best he can, whatever. Don't expect to get any customer service whatsoever with this machine. Don't buy this machine.

But what if you already own a CC1 and it's your only espresso machine and you want to continue to make hot lattes? What if you don't want to pay hundreds of dollars to ship the machine to Seattle and be without espresso for a few months? Well then, you're on your own.

Replacing the thermal fuse is pretty easy. This thread goes into detail about it. I replaced the fuse 5 times so far. But this time is different. Now, when I turn it on, the steam boiler runs at 100% power and never shuts off. It will immediately burn the thermal fuse unless I either turn on the water or cut the power. I checked the resistance of the temperature sensor: ~100 k-ohm at room temperature, and lower resistance when the boiler heats up. Seems to be in-spec for what I assume is a 100k thermistor. The controller seems to be receiving a valid temperature reading, but it is not cutting the power to the steam boiler for whatever reason, causing thermal runaway. Maybe some component on the control board has failed. SCG would probably replace the entire board (if parts are even available for this thing anymore).

But I want my latte right now. It makes espresso just fine. No issues with the coffee boiler, just the steam. So I came up with a temporary fix. I took the power switch out of an old printer and spliced it in to the power connection to the steam boiler. That way, when I turn on the main power to the machine, I at least have a crude way of controlling the steamer temperature. As you can see in the picture, I am using a meat thermometer to monitor the temperature of the steam boiler. When I flip the switch, the temp starts rising rapidly. At 380°F the front display throws an SH error, and at 420°F the thermal fuse burns up. So when I see 300°F I flip the switch to off and open the steam valve.

It's jury-rigged as all get-out, but it kinda works, and I'm enjoying my first warm latte in several weeks. Eventually I will cut a hole in the side of the machine to mount the switch, and add a more permanent temp sensor.

https://imgur.com/a/WJ8rUpU

submitted by /u/christophocles
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Crossland CC1 SH error thermal runaway temp fix

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Crossland CC1 SH error thermal runaway temp fix

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