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  1. #1651
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Behmor setup... check.

    Profitec fired up... check.

    Grinder hopper full of beans... check.

    Delicious long black made with PNG Mt Ambra A... check.

    Ethiopia Yirgacheffe Aricha Gr3 Natural greenies... check.

    Muse's Origin of Symmetry album playing in the background... check.

    ........ I think it's roasting day.....
    Question is - where do you make breakfast?

  2. #1652
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Question is - where do you make breakfast?
    Hahaha! ...... what's that?

    Usually the Behmor is in a cupboard, but behind where I'm taking the photo there's another where bench brekky is made. The very corner is the only real dedicated 'coffee corner'

  3. #1653
    Senior Member magnafunk's Avatar
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    I reckon you might need another grinder

  4. #1654
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by magnafunk View Post
    I reckon you might need another grinder
    You know what I think you might be right... 3 just doesn't cut it anymore XD

  5. #1655
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    2 roasts today, Aceh and Yirg.

    Aceh load 210c, cool 214c, 14.08%:



    Yirgacheffe, load 210c, cool 206c, 12.5% pour over roast):

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  6. #1656
    Mal Dimal's Avatar
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    India El.Hills 'AA', Indo.Aceh 'DLT', Guat.Jacaltenango SHB and Eth.Sidamo Guji

    Blend Details...
    PNG Mt.Ambra 'A'... 400g
    Indonesia Aceh Danau Laut Tawar... 350g
    Roasted Weight... 637g
    Moisture Loss... 15.06%
    Just loving the brews from the previous batch. So rich, fruity and sweet; great combo...

    This batch, I'm trying the Aceh Danau and Guatamala Jacaltenango in place of my usual standbys for this blend. Will be great I believe.
    Usual profile as per recent batches, and stopped at ~220C before 2nd-Crack got started. Wonderful aromas emanating from the bean cooler again, forecasting lots of promise in the cup in a few days time.

    Blend details with Profile and Post-Roast photos attached below.

    Mal.

    Blend Details...
    India El.Hills 'AA'... 350g
    Indonesia Aceh Danau Laut Tawar... 150g
    Guatamala Jacaltenango SHB... 150g
    Ethiopia Sidamo Guji... 100g
    Roasted Weight... 636g
    Moisture Loss... 15.2%
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  7. #1657
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Just loving the brews from the previous batch. So rich, fruity and sweet; great combo...

    This batch, I'm trying the Aceh Danau and Guatamala Jacaltenango in place of my usual standbys for this blend. Will be great I believe.
    Usual profile as per recent batches, and stopped at ~220C before 2nd-Crack got started. Wonderful aromas emanating from the bean cooler again, forecasting lots of promise in the cup in a few days time.

    Blend details with Profile and Post-Roast photos attached below.

    Mal.

    Blend Details...
    India El.Hills 'AA'... 350g
    Indonesia Aceh Danau Laut Tawar... 150g
    Guatamala Jacaltenango SHB... 150g
    Ethiopia Sidamo Guji... 100g
    Roasted Weight... 636g
    Moisture Loss... 15.2%
    Ahh they look and sound amazing... in terms of rolling first crack, was your roast dropped when this just begun or post-rolling? Just wondering your preference for roasting for filter brews as I'm going to really try roasting more of these hopefully and honing in on it a bit

  8. #1658
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    Whats in my coffee roaster this week

    Mal, I notice you often extend the time from around 140 to 160c, ie. reduce the ROR in this portion, is there something happening flavour wise in this zone that youíre looking for or is it something to do with the roasting equipment?
    Last edited by Janus; 1 Week Ago at 04:59 PM.

  9. #1659
    Mal Dimal's Avatar
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    G'day Simon...

    If you take a look at the Profile mate, you will get a better idea.
    With roasting for filter/manual type brews, I've just been stopping the roast before the onset of 2nd-Crack, which in my case, has been around a bean mass temperature of 220C, about 2.5-3.0 degrees C before 2nd-Crack snaps can first be heard.

    This may not translate directly to your roaster though, so you will probably have to experiment a bit...

    Mal.

  10. #1660
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    Mal, I notice you often extend the time from around 140 to 160c, ie. reduce the ROR in this portion, is there something happening flavour wise in this zone that you’re looking for or is it something to do with the roasting equipment?
    G'day Janus...

    No, it's not a machine characteristic mate , rather a deliberate attempt to enhance the Maillard Reaction segment of the profile. Helps to ensure that full flavour development happens at this stage of the roast.

    Mal.
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  11. #1661
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    G'day Simon...

    If you take a look at the Profile mate, you will get a better idea.
    With roasting for filter/manual type brews, I've just been stopping the roast before the onset of 2nd-Crack, which in my case, has been around a bean mass temperature of 220C, about 2.5-3.0 degrees C before 2nd-Crack snaps can first be heard.

    This may not translate directly to your roaster though, so you will probably have to experiment a bit...

    Mal.
    Ah ok cheers, yeah unfortunately I don't use the software or understand that very well, all I can see is the gradient rising of temp and when first crack occurs, but interesting that you stop it not long before SC. On my Behmor that tends to definitely be too dark for filter and much more suited for espresso, didn't realise it varied so much between equipment, fascinating! Thanks Mal, aaaaand:

    *Inspired and running over to Behmor to roast*

    Hehe
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  12. #1662
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    Whats in my coffee roaster this week

    Thanks Mal. Comparing mine, I spend on average about half the time in this temperature zone, might play around a little one night, do a few roasts of the same beans and see how the flavours develop depending on the time spent in that temperature range.

    Iím not sure if using air to slow the temp rise will have a different effect to timing a reduction in the heater setting to get the same ROR result...?
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  13. #1663
    Senior Member simonsk8r's Avatar
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    Did a cheeky little 114g roast with the Ethiopia Sidamo Ardi Naturals, ended it 20s into Rolling FC, something which I've neeever done before, I've always ended filter roasts just after end of FC. I'd say the end colour is CS 5 or 6, have never taken it that light haha, and 13.16% weight loss. No idea how it'll taste.

    Let the excitement begin!!!


    (Non-flash/flash)
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  14. #1664
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    I have been roasting that light for the last three batches simon. I think Iíve read they are called cinnamon roasts but being a newbie roaster I canít say for sure. It was a little bland the first few days but had improved greatly after about a week. Today I even mixed it with a medium roast of the same blend and used it for a long black and a flat white. It wasnít bad at all and not as acidic as I would have expected.
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  15. #1665
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by empty123 View Post
    I have been roasting that light for the last three batches simon. I think Iíve read they are called cinnamon roasts but being a newbie roaster I canít say for sure. It was a little bland the first few days but had improved greatly after about a week. Today I even mixed it with a medium roast of the same blend and used it for a long black and a flat white. It wasnít bad at all and not as acidic as I would have expected.
    Ah nice, yeah to be honest I've never been able to produce really stunning filter roasts, I think perhaps the whole time I may have just been taking them too dark. It's amazing when you get an idea stuck in your head that prevents you from considering other options haha. Always just had it in me that filter roasts 'had' to be taken past the end of first crack. Bizarro!

    And I love experimentation like that, given me ideas!!

  16. #1666
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    I’m not sure if using air to slow the temp rise will have a different effect to timing a reduction in the heater setting to get the same ROR result...?
    I have no idea I'm sorry, as I roast with a cobbled together Corretto which, although capable of excellent roast outcomes, doesn't allow me the same levels of flexibility that your drum roaster confers.
    Would be interesting to try doing it both ways and then decide which works best...

    Mal.
    Last edited by Dimal; 1 Week Ago at 12:16 PM.

  17. #1667
    Mal Dimal's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Always just had it in me that filter roasts 'had' to be taken past the end of first crack. Bizarro!
    Really, what a lot of home roasters seem to forget, is that the profile ahead of 1st-Crack is just as, and maybe more important, than the profile past 1st-Crack. I tend to play around more with this portion of the profile than post 1st-Crack.

    Mal.
    Last edited by Dimal; 1 Week Ago at 03:20 PM.

  18. #1668
    Member woodhouse's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Ah nice, yeah to be honest I've never been able to produce really stunning filter roasts, I think perhaps the whole time I may have just been taking them too dark. It's amazing when you get an idea stuck in your head that prevents you from considering other options haha. Always just had it in me that filter roasts 'had' to be taken past the end of first crack. Bizarro!

    And I love experimentation like that, given me ideas!!
    my filter roasts were dark and ashy until i started externally cooling. now i throw open the door, aim a pedestal in, and to hell with the chaff. even cracking open the door helps heaps. now my roasts taste more like the filter roasts i buy from roasteries - fruit-forward, with none of the roasty ash.

  19. #1669
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by woodhouse View Post
    my filter roasts were dark and ashy until i started externally cooling. now i throw open the door, aim a pedestal in, and to hell with the chaff. even cracking open the door helps heaps. now my roasts taste more like the filter roasts i buy from roasteries - fruit-forward, with none of the roasty ash.
    Ah nice, yeah I always crack the door as soon as rolling first crack occurs (for all roasts, but it becomes more important for espresso roasts). At what point do you crack the door woodhouse?

  20. #1670
    Member woodhouse's Avatar
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    iíve only opened the door for cooling. the first time, I only cracked it, and after tasting how much cleaner and fruity the coffee was compared to my regularly-cooled filter roasts, I decided that the cooling cycle was the issue. so now I go full-bore on cooling. the yirg and the sidama Iím roasting at the moment have never tasted so floral and lemony. still got a way to go, but now I can drop when I want, instead of having to anticipate the end of the roast.

    for what itís worth, I know some people like their filter different, so hereís how I like mine: floral/fruit-forward, with as little roast characteristic as possible.
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  21. #1671
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by woodhouse View Post
    iíve only opened the door for cooling. the first time, I only cracked it, and after tasting how much cleaner and fruity the coffee was compared to my regularly-cooled filter roasts, I decided that the cooling cycle was the issue. so now I go full-bore on cooling. the yirg and the sidama Iím roasting at the moment have never tasted so floral and lemony. still got a way to go, but now I can drop when I want, instead of having to anticipate the end of the roast.

    for what itís worth, I know some people like their filter different, so hereís how I like mine: floral/fruit-forward, with as little roast characteristic as possible.
    Ahhh I see, yeah as soon as I hit cooling I do the same pretty much, open the doors fully, but in about 30 seconds I actually turn it off and pour the beans out into a sieve tray quickly, turn the cooling cycle back on, then move the beans around in front of a fan outside, cools them really quickly!

    Awesome, yeah I prefer my filter brews the same! At what point do you usually pull your filter roasts, after first crack has finished or during?
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  22. #1672
    Member woodhouse's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Ahhh I see, yeah as soon as I hit cooling I do the same pretty much, open the doors fully, but in about 30 seconds I actually turn it off and pour the beans out into a sieve tray quickly, turn the cooling cycle back on, then move the beans around in front of a fan outside, cools them really quickly!

    Awesome, yeah I prefer my filter brews the same! At what point do you usually pull your filter roasts, after first crack has finished or during?
    At the moment, Iím pulling the roasts about a minute after first crack starts, and I usually get a few last cracks as itís cooling. Roasts are coming out fruity, but a little cerealy, so my next focus is development. So Iíll start by dropping later and later, and see how that goes. I donít really want to fuss around with preheating at the moment - maybe down the track, after I get around to installing a BT probe.

  23. #1673
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by woodhouse View Post
    At the moment, Iím pulling the roasts about a minute after first crack starts, and I usually get a few last cracks as itís cooling. Roasts are coming out fruity, but a little cerealy, so my next focus is development. So Iíll start by dropping later and later, and see how that goes. I donít really want to fuss around with preheating at the moment - maybe down the track, after I get around to installing a BT probe.
    Ah yep nice, yeah I'm gonna experiment a bit more, love filter brews and have really nailed Aeropress, but V60 I've never been able to get consistent (which may not be a roast thing as much as a technique issue..).

    And yeah I only preheat the Behmor for 2 minutes without anything inside there, just chuck it on standard P2 and when 2 minutes are done I stop and put in the drum and chaff tray. Without really 100% knowing whether this has any benefits at all, but just a common practice I've seen.
    I'd love to look into getting a temp probe put in but have no idea how to go about that.. may need to do a search, I think drilling a hole into the Behmor is required isn't it hehe

  24. #1674
    Senior Member LeroyC's Avatar
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    Just roasted up another batch of this lovely Peruvian from the Cajamarca region in the north. Roasted it quite light this time to try to optimise it for filter brews.

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  25. #1675
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    I need to roast more frequently, find we run out of coffee before the next roast has had more than a day or two to rest.
    Might try the new Colombian beans tonight, pretty hard to go wrong with coffee from Colombia as far as i can tell.
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  26. #1676
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    I need to roast more frequently, find we run out of coffee before the next roast has had more than a day or two to rest.
    Might try the new Colombian beans tonight, pretty hard to go wrong with coffee from Colombia as far as i can tell.
    Haha I laugh because I always do this myself... no matter how I plan it I always run out of beans when the new roast hasn't had enough time to rest..
    If I know this is going to happen (that is.. WHEN), I've gotten into the practice of roasting up a quick batch for filter brews which haven't tended to need as much rest, so it's a nice little week or so phase of filter brews before the espresso brews are ready to go again
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  27. #1677
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    Now that Andyís figured out the issue wth my templates, I can go back and replicate the early yirgacheff roasts which I got more of the citrus notes from. Stoked.
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  28. #1678
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    Whats in my coffee roaster this week

    Colombian Volcan Galeras Special, what a lovely bean to roast. Loaded 210c, cooled at 212c. 16.8% moisture loss:


    Rati Hartmann, figured try for a filter roast to start, 210c load, 202c cool. 13.4% moisture loss. A chaff monster! Smells good while cooling.
    Last edited by Janus; 1 Week Ago at 09:54 PM.
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  29. #1679
    Life-long Learner DesigningByCoffee's Avatar
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    Had lots of great roasts through recently, but I've just done a two profile Ethiopian Sidamo Guji blend. Both 800g roasts.

    First was roasted a little slower to first crack, then slower from first crack-drop, which was dropped about 5į lighter than normal at 215į. The second was a faster and darker profile taken to 221į. The slower & lighter this morning was a super sweet, light-mid bodied berry explosion with some zing remaining. Will report on the second asap.

    Profiles and pics for those interested (you can actually see roast depth difference in the 'plumbers crack' bum fluff Ö

    20171115-SidamoGujiSlow&Light800g25amb.jpg IMG_1487 2.JPG

    20171115-Guji-Fast&Dark-25amb-800g.jpg IMG_1488 2.JPG
    Attached Images Attached Images
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  30. #1680
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    The beans look great.

    I've been loading with the temp recording around 210c, i note you're loading near 150c. Just wondered if there's something i can learn there? Also your hard and fast roast is a good 4-5 minutes longer than the time it'd take me to get to cooling, and the long roast is longer than any i've done.. lots still to learn.

    Your post is good timing, i've been looking for the citrus notes from the Yirgacheffe that i'd gotten earlier when i first started roasting it, and then the RM templates weren't loading so i'd not gotten my head around how i've treated the beans differently more recently - recently the citrus is not as present in the cup. Turns out the earlier roasts were longer roasts than what i've done recently. Will go back and try a few longer roasts with this bean now to see if i can get them back. Thanks

  31. #1681
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Janus View Post
    I've been loading with the temp recording around 210c, i note you're loading near 150c. Just wondered if there's something i can learn there? Also your hard and fast roast is a good 4-5 minutes longer than the time it'd take me to get to cooling, and the long roast is longer than any i've done.. lots still to learn.
    Hi Janus
    So much is about your roaster dynamics and trial and error. Are you using a Corretto? I can't remember…
    Around here, with the cold winters, I couldn't preheat as high as you are, so I've found a good, repeatable preheat (around 110 or so in summer up to about 140 in winter) that keep a consistent turning point. Seat of my pants, I would guess that a higher pre-heat would push the chamber/roast temperature higher faster – perhaps without giving the beans a good length of time to gently develop inside. All you can do is trial

    As to the overall length of time, these roasts are with an 800g batch. If I roast a half batch (350g or so) it is about 5 minutes faster - 17-18mins. It is just the way the beans need to roast in the larger batches – and all developed by tasting and seeing ie an 18min 750g batch was too sour and grassy - so kept stretching it out until it came good!

    Quote Originally Posted by Janus View Post
    Your post is good timing, i've been looking for the citrus notes from the Yirgacheffe that i'd gotten earlier when i first started roasting it, and then the RM templates weren't loading so i'd not gotten my head around how i've treated the beans differently more recently - recently the citrus is not as present in the cup. Turns out the earlier roasts were longer roasts than what i've done recently. Will go back and try a few longer roasts with this bean now to see if i can get them back. Thanks
    That's the way to do it. From what I've found, there is a basic development process for most beans that begins with light/thin/grassy/sour (too fast overall), moves to thick/sweet/creamy/good acidity (sweet spot) and finally to chalky/chokey/lifeless/flat – and this process can be adjusted by speeding or slowing the roast. If the longer Yirg roasts worked better – head back there and check it out!

    As a basic principle though I've found Sidamo/Harrar/some Indo's like a faster, lighter roast. Yirg,Centrals/PNG/China etc like a medium profile to just before second crack, and Brazil likes a slower more gentle roast just into second crack. Just my findings though

    Matt
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  32. #1682
    Mal Dimal's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    (you can actually see roast depth difference in the 'plumbers crack' bum fluff …
    Love your descriptor Matt...

    Lovely looking results too by the way.

    Mal.
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  33. #1683
    Member woodhouse's Avatar
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    Behmor Coffee Roaster
    so i've done a few roasts this week, mainly the sidama, though i did a couple of gambala today...playing with getting to 20% DTR (previous roasts being around 8-9% and being fruity but cerealy). long story short....i think i need a BT probe, because i think i'm getting my filter roasts too hot and they're coming out dark and tasting ashy. artman's setup looks amazing, and luckily the previous owner of my behmor drilled the drum, so no need for me to get out the power tools. figuring a bead, heatsnob, and a cheapy set of windshield wipers should do the trick.

    any of you guys use macs? what's a good compatible roasting software?

    also, does anyone else specifically roast to DTR?

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