Crossland CC1 SH error thermal runaway temp fix

Crossland CC1 SH error thermal runaway temp fix

U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable…


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


4 Cool Cafés to Try Out in Bologna

Bologna, the Italian city home to the world’s oldest university, is traditionally famous for its food and drink—and it has some stellar specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Annie Spratt via Unsplash Bologna is home to the oldest university in the world and is the unofficial “capital“ of the porticos […]

Crossland CC1 SH error thermal runaway temp fix

Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]


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 […]


Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]

Crossland CC1 SH error thermal runaway temp fix

Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]

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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