Hi all,
Im just exploring my Behmors journey playing with times,quantity of batches,etc...
At last few batches Iwas trying to extend roasting time between 1C and 2C as much as possible closer to 6mins from start of 1C till the first pops of 2C.
The door was slightly open (hold with brush) from 1min before start of 1C till rolling 1C than door fully open till the end of rolling 1C and after that door slightly open again till the just before of 1st pops of 2C than door closed and start of cooling immediately.
Result (on french and espresso) after a 10days rest was a rather dull taste,slightly greeny and bittery with just a spark of fruittiness or sweetness.
Id say that at some time beans had been stale on non move temperature.
Beans were guatemala huehuetenango and PNG kimel.
Previously I had roasted these beans much faster without opening the door in 3mins cycle from 1C to 2C and beans were delicious at plunger but acidic at espresso shot as expected.
Does baked beans taste on that way?
Im just exploring my Behmors journey playing with times,quantity of batches,etc...
At last few batches Iwas trying to extend roasting time between 1C and 2C as much as possible closer to 6mins from start of 1C till the first pops of 2C.
The door was slightly open (hold with brush) from 1min before start of 1C till rolling 1C than door fully open till the end of rolling 1C and after that door slightly open again till the just before of 1st pops of 2C than door closed and start of cooling immediately.
Result (on french and espresso) after a 10days rest was a rather dull taste,slightly greeny and bittery with just a spark of fruittiness or sweetness.
Id say that at some time beans had been stale on non move temperature.
Beans were guatemala huehuetenango and PNG kimel.
Previously I had roasted these beans much faster without opening the door in 3mins cycle from 1C to 2C and beans were delicious at plunger but acidic at espresso shot as expected.
Does baked beans taste on that way?

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