Crossland CC1 SH error thermal runaway temp fix

Crossland CC1 SH error thermal runaway temp fix

How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


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 […]


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…

Crossland CC1 SH error thermal runaway temp fix

5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]


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 […]


PRF El Salvador announces speakers and panellists

Following a call for applications in October 2022, Producer & Roaster Forum (PRF) has announced its first speakers and panellists for PRF El Salvador. The two-day forum will be held on 16 and 17 March 2023 at the Salamanca Exhibition Centre in San Salvador. The event is set to return to El Salvador after it […]


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]

Crossland CC1 SH error thermal runaway temp fix

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 […]


Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


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…


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…

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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