Post By Andy
Post By WhatEverBeansNecessary
Post By Barry O'Speedwagon
I have a Behmoor 1600+ roaster and have recently purchased some Costa Rica Dota Tarrazu Vara Blance beans. I am using 400 P2 B profile using only 310 grams of beans. I find that 400 grams takes longer than 22 minutes (added time) to get to second crack.
With the 310 grams, it gets to first rolling crack after about 15-16 minutes, and according to the documentation should take 3:10 to get to the second crack. I am finding that it takes around 5-6 minutes to get to a second crack. Amy I doing something wrong?
My roaster is several years old now but I could easily roast PNG Waghi to second crack 310g, P2 B with no extra time.
Any suggestions out there? Am I using the wrong profile for this bean?
Last edited by Coopers; 2nd February 2018 at 01:28 PM.
Couple of things.
Each bean will be different so times will vary, the documentation is a guide only.
How long has it been since you have cleaned the elements? They will get oils/scum on them which will reduce the heat output.
## Note: the Behmor elements NEVER need cleaning ##
I wouldn't recommend cleaning them, far too much chance of an oops and a broken element.
Per the manual, you do need to clean the right chamber wall (sensors are there) and it's worth removing the right side cover and the back cover to ispect and clean the fans from time to time as build-up on those will also change air flow and profiles.
Different beans, different densities, different moisture content = different roast.
That Costa is quite dense compared to the softer Wahgi so I would expect it to be longer.
Longer roasts are typically due to the above and/or a lower ambient temperature, which is more unlikely this time of year.
Try a roast on P1 until you hear first crack then adjust the temperature down with a P2 or P3 manual override. That's a good baseline starting point for most arabica beans and then you can make small changes to suit your tastes after that.
You're right Andy. I should say a cleaning cycle and a manual clean of the sensors.
Thanks for the advice. Will try the P1 profile Andy mentioned. Unsure about the manual override, could you provide further advice please. Never done it before so keen to try something different.
Manual override involves selecting a new power setting after commencing the roast. So, if you start in P1 (which goes full bore for some time), and hit 1st crack at time X, and wish to drop power to 75%, hit P4. If you wish to drop power to 50% hit P3, for 25% hit P2.
Originally Posted by Coopers
So, to follow Andy's recommendation, wait til first crack is established and hit P3 or P2. Probably try P3 first
You can download the instruction manual from the Behmor website. .
Originally Posted by Coopers
As Andy said the Costa Rica will be a harder/denser coffee than the PNG. I don’t know that actual coffee but I’m guessing it’s a SHG. If I bought that coffee my first roast would go like this:
• 250g batch
• Press - 200, P1, start
• Watch the roast and hopefully reach 1st crack somewhere around the 10min mark
• When 1st crack starts push P3, C and D
• This will reduce the element power to 50%, reset the timer and double the drum speed.
I like generally lighter roasts so I would usually stop somewhere between 30-60secs after the end of first crack. It sounds like you like to go to 2nd crack so you’d want to let the timer run down. It might just hit 2nd crack as it starts to cool or it might stop just short. Either way you’ll end up with a good result.
I find this batch size and profile the easiest to control for more dense beans and gives the best result. If you prefer to do larger batches you can do something similar using a batch between 300 and 350g on the 400/P1 profile.
Thanks Guys. Some good advice, so I will try later this week. Much appreciated.