Crossland CC1 SH error thermal runaway temp fix

Crossland CC1 SH error thermal runaway temp fix

Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


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 […]


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]

Crossland CC1 SH error thermal runaway temp fix

Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…

Crossland CC1 SH error thermal runaway temp fix

New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


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 […]


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]

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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