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Originally posted by 6A6A6A200 link=1285107800/14#14 date=1285194061
My biggest problem with home roasting is that i miss your Espresso Wow
Im one who, when out, drinks both blends and SOs equally but ive really fallen in love with Espresso Wow over the last six months and really miss it already.
It was always so consistent, right from the grinder to the cup, and it actually has a long lifespan for me, being good for drinking from day 3 right through until day 25 or so without much change in flavour.
Im sure Andy will still let you buy some occasionally.
Ive found that going with P2 / C rather than P2 / B seems to play better with some beans, especially with the cold melb nights lately, gives it just that bit extra so I can avoid the last power boost at the end
ive found the peru to need extra time, then find it racing into second...
I roasted a few different beans today (Masaba, Brazil Pulped, Huehue and Sumatra Danau Toba) to see what effect, if any, the warmer weather had.
I tried a couple on the 1/2lb, P2, B setting of last week and a couple on 1/2lb, P2, C.
The higher ambient temperature definitely hastened the roasts a tad and as a result made them fit the general time guidelines of 1/2lb, P2, B roasts.
I took the Masaba about 10 seconds into 2C because i under roasted them the first time around and this time ended up with a CS10 to 11, so i guess i went a little far with them.
The other three i dumped just before 2C and ended up with a lovely CS9 on each.
Thanks for all the advice, guys, it really helped.
Im looking forward to trying the new beans i roasted as well as the different roast depths of the beans i did again this week.
Oh and along with the roasts improving, so too is my art.
This, from Thursday:
I am a newby to this forum. Recently purchased a Behmor roaster and some PNG coffee beans. Can anybody give me some hints as to how they roast this bean. I am expimenting with my first batch of beans and have some difficulty in recognising the 1st and second cracks. To dtaae tried P2 which saw the beasn a lighter brown (nowhere near expresso colour). Tried P4 and achieved a darker roast more to my liking. Also how long should beans be left before using after a roast. I would appreciate any advice from the wise ones
I post roast logs to my blog, which list temperature, time, drop temp, first crack etc. This might help you if you are starting out - mind you i am not using a behmor so your mileage may vary. I post pics as well, so that you can see the results.
I found it hard starting out as there is very little info available to give a guide as to a good roast profile to use as a starting point.
Hello fellow snobs
I have also recently purchased a Behmor and done about 15 roasts mainly using P2. I am finding most of my roasts ending on the lighter side if I hit cool after the recommended time from 1C. The coffee is tasting sour and lemony but does improve after 5 days. When I have done a darker roast it doesnt seem to take as long to come good post roast. Am I right in thinking that you miss out on the single origin flavours if roasts are too dark
Originally posted by 082D2A302B2A440 link=1285107800/20#20 date=1292411762
I am finding most of my roasts ending on the lighter side if I hit cool after the recommended time from 1C.
This will depend a lot on which Profile you select (P1-P5), the length of time (A B C or D) and the actual mass of the beans in the batch.
What may work for me with a 350g batch roasted on P5, B duration on the 1lb setting, wont necessarily transfer to someone roasting a different batch weight, using a different profile for a different duration.
I think the best thing to do is, if you like the results produced by the P2 profile, is to practice with identical batch weights (what ever suits your requirements), different roast durations and take note of when the various roast milestones occur. You will eventually identify a set of characteristic setpoints that produce the sorts of results youre striving for.
Originally posted by 082D2A302B2A440 link=1285107800/20#20 date=1292411762
When I have done a darker roast it doesnt seem to take as long to come good post roast.
In a very general, non specific sense this is true. You will also find that the peak flavour plateaux will be shorter too but this isnt a worry if you roast small batches and consume them quickly.
Originally posted by 082D2A302B2A440 link=1285107800/20#20 date=1292411762
Am I right in thinking that you miss out on the single origin flavours if roasts are too dark
Seeing as very subjective terminologies are being used here, the closer to and the further beyond 2nd-Crack you progress, the more that Roast Flavours become prominent. The trick is, is to find that sweet spot where you get everything out of the bean that youre looking and hoping for.
This is most of the fun though as when you nail it, the enjoyment is very sublime indeed. Providing you keeping good, accurate records of every roast batch, you should be able to repeat the outcome for a particular bean/blend into the future for that particular bean crop.
Originally posted by 587D7A607B7A140 link=1285107800/20#20 date=1292411762
Hello fellow snobs
I have also recently purchased a Behmor and done about 15 roasts mainly using P2. I am finding most of my roasts ending on the lighter side if I hit cool after the recommended time from 1C. The coffee is tasting sour and lemony but does improve after 5 days. When I have done a darker roast it doesnt seem to take as long to come good post roast. Am I right in thinking that you miss out on the single origin flavours if roasts are too dark
You get better results if you lengthen the time between first and second crack. To do this, you really DO need to open the door of the Behmor.
I typically roast in 12 ounce batches, and I use P3. Here is my standard routine for roasting on the Behmor, which gives me great results:
"NO extension cord, start Behmor with 1# P3 A
Add two minutes at start of program - total time of 20:00
Rolling first crack with about 4 minutes left (varies widely)
Set timer for 10 seconds - when timer goes off, open door fully
Set timer for 30 seconds - when timer goes off, close door
Set timer for 1:30 - when timer goes off, press cool to start cycle
Set timer for :50 - when timer goes off, press stop, open door fully
Remove chaff tray, remove drum, close door and press cool again
Dump beans into bean cooler, takes about 1 minute to cool fully"
Originally posted by 3326332E323B410 link=1285107800/22#22 date=1292557325
NO extension cord
Worth noting you are using the 110v model, it might be less of a problem here with the 240v roaster. I have seen very little voltage drop on good supply voltages.
Unfortunately, we in USA have poor power. Many problems with voltage dropping due to air conditioners in the summer. This slows down the roast quite a bit :-[
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