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My First Behmor Roast

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  • rgrosz
    replied
    Re: My First Behmor Roast

    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 :-[

    Leave a comment:


  • Andy
    replied
    Re: My First Behmor Roast

    Good post Rick.

    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.

    Leave a comment:


  • rgrosz
    replied
    Re: My First Behmor Roast

    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"

    Leave a comment:


  • Dimal
    replied
    Re: My First Behmor Roast

    Welcome Linton.... [smiley=thumbsup.gif]

    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.

    Hope some of this is helpful....

    Mal.

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  • Linton
    replied
    Re: My First Behmor Roast

    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

    Leave a comment:


  • rival81
    replied
    Re: My First Behmor Roast

    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.

    Leave a comment:


  • Coopers
    replied
    Re: My First Behmor Roast

    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

    Leave a comment:


  • JJJ
    replied
    Re: My First Behmor Roast

    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:



    Leave a comment:


  • phrostyboi
    replied
    Re: My First Behmor Roast

    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...

    Leave a comment:


  • Thundergod
    replied
    Re: My First Behmor Roast

    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.

    Leave a comment:


  • JJJ
    replied
    Re: My First Behmor Roast

    Thanks guys, youre all wonderfully helpful and encouraging which helps enormously.

    Originally posted by 5875717D701C0 link=1285107800/6#6 date=1285131506
    I guess the main thing you need to do, is to keep good records of each batch you roast (including your cupping impressions) so that you can hone-in on a profile for each bean that really does it for you.

    Congratulations mate.... Smiley
    Thanks, Mal.
    Ive got a little exercise book where ive written down all the relevant details of each roast, and also a separate book with my tasting notes (which are pretty rudimentary compared to most here given my palate hasnt reached the level it needs to cup satisfactorily).

    Originally posted by 6E756A7D70242D1C0 link=1285107800/7#7 date=1285143331
    Try hitting first crack around 11:00 and then pull around 14 - 15 mins depending on the origin (well before second crack).
    Thanks for the tip.
    Its nice to read others views on what a rough ideal timeline is.
    Gives me something to work towards as i learn how to tweak aspects of my roast to manipulate my roasting times.

    Originally posted by 6E756A7D70242D1C0 link=1285107800/7#7 date=1285143331
    Let taste be your guide Smiley
    Best advice ever.
    We do get caught up in the procedural aspect of coffee at times, often forgetting that taste is everything.

    My problem is that palate isnt developed enough to differentiate between the flavour characteristics of say, a CS8 from a CS9.
    I just know what tastes good.  ;D

    The easy stuff isnt an issue (ie. bitter, sour, the body, the aroma), but getting deeper into the notes and subtle flavours underneath is much more difficult for me.
    I can taste them, i just cant put my finger on what im tasting and certainly not well enough to describe it.

    Originally posted by 6F6E797B2C6E1C0 link=1285107800/8#8 date=1285152846
    I highly reccomend logging each of your roasts using Behmor Thing http://www.behmorthing.com/.I have it running on the laptop and bring it up to the kitchen every time I roast.I almost exclusively use the P2 profile and by using Behmor Thing you can check out the power profile so you can time the 1st crack to coincide with the 70% power drop.
    I downloaded BehmorThing a month or so back but didnt go much further with it.
    Ill have another look at it prior to this weekends roasts and see what i think of it.

    Originally posted by 6F6E797B2C6E1C0 link=1285107800/8#8 date=1285152846
    My Go To method for each bean is 225g using the 1lb P2 A profile which should mean you experience first crack between 10-11 min with 2nd crack being a bit more variable.Has seemed to work well for me on each of the beans in the start pack at least.
    1lb P2 A? Ive not seen that setup much before.
    I went with 1/2lb, P2, B because in my research here quite a few mentioned it as their base option, but as i said earlier, that profile forced me to add time to even get through 1C so a change is definitely required.

    Originally posted by 6F6E797B2C6E1C0 link=1285107800/8#8 date=1285152846
    Im not sure what your particular tastes are, but of the beans youve roasted Ive really enjoyed the Peru and Ethiopian the most.The Ugandan was a bit bland and the the Brazil was just a bit meh (technical analysis I know).the Peru roasted to 2C I really like as a good everyday drink and Ive been experimenting with blending it with the Ethiopian roasted a bit lighter (1st crack, CS7ish) at a 60/40 ratio.  
    The world of blending is something i cant wait to try, although all the opportunities make it daunting.
    Ive tried the four roasts now, all on day 5, and my favourite was definitely the Harrar, although thats probably no surprise because it has always been one of my favourite SOs when buying browns from Andy or having a SO in a cafe.

    I actually quite like the Brazil Pulped Naturals.
    I know theyre better suited to a blend base and they lack the depth of flavour but they gave me my best pour, my best body and a solid, if unspectacular drink.
    Ill definitely buy some when its next in stock because i can see it being my blend base of choice.

    Originally posted by 5D7278651C0 link=1285107800/13#13 date=1285169023
    Stunning effort.

    In fact they all look great, even the under done Ugandan as that becomes the "dont cool that early" yardstick for future roasts.Try it, but lemon-sour-grassy is likely to be the flavour descriptors on that one.
    Thanks, Andy.
    It certainly is good to see the results of an underdone roast for future reference, not to mention building up some intelligence on the Masaba bean.
    Im really looking forward to giving it another go on the weekend with a longer roast time.

    As for the flavours of the underdone Masaba, youre spot on with that grassy taste.
    Upon grinding it was weird to see the odd light fleck and tamping was a real problem (why under roasted beans are more resistant to a tamp, i dont know) but i actually got a decent enough pour.
    Im still going to try it out each day (even giving it to the better half today) and see if it improves.

    EDIT: Just did a shot of the Masaba and the tamp issue disappeared and whilst the grassy taste was still there, the coffee improved substantially since yesterday and actually tastes quite good.
    The better half really enjoyed it, which surprised me.
    I now REALLY cant wait to roast the Masaba a bit darker this weekend.

    Originally posted by 5D7278651C0 link=1285107800/13#13 date=1285169023
    Yeah, low ambient temp at night in Melbourne this time of year will do that.The roaster is drawing-in air so the colder it is, the slower the roast.

    Adjusting the amount of beans will help find your sweet-spot too.For the same ambient temperature taking 10% out of the green weight will speed everything along too.
    Ah, thanks Andy.
    I thought the ambient temperature might be an issue given it was frigging freezing but wasnt sure how best to counter it (be it upping the time, the weight setting or simply using less beans) so your advice is invaluable.

    Originally posted by 5D7278651C0 link=1285107800/13#13 date=1285169023
    Yep, consistent is good, now make one change at a time and see what the impact is.

    Most of all enjoy the learning and the journey to better coffee!
    Im going to do the same beans this weekend again, but do them during the day when its a little warmer so hopefully i dont need to add time.

    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.

    Leave a comment:


  • Andy
    replied
    Re: My First Behmor Roast

    Originally posted by 292929630 link=1285107800/0#0 date=1285107800
    my first roast ever.
    Stunning effort.

    In fact they all look great, even the under done Ugandan as that becomes the "dont cool that early" yardstick for future roasts. Try it, but lemon-sour-grassy is likely to be the flavour descriptors on that one.

    Originally posted by 292929630 link=1285107800/4#4 date=1285108511
    All in all i was pretty happy with how my initial roasts went, although im still trying to get my head around why i needed to add time to every single roast on the P2, B option.
    Could it be the ambient temperature given i did the roasts at night, in my garage?
    Yeah, low ambient temp at night in Melbourne this time of year will do that. The roaster is drawing-in air so the colder it is, the slower the roast.

    Adjusting the amount of beans will help find your sweet-spot too. For the same ambient temperature taking 10% out of the green weight will speed everything along too.

    These are things that you can tweek over time to suit the environment, the bean and your own taste which is why you should keep a record of what you did.

    Originally posted by 292929630 link=1285107800/1#1 date=1285108043
    I decided to keep the same settings for each of my first roasts so there was at least some consistency there.
    Yep, consistent is good, now make one change at a time and see what the impact is.

    Most of all enjoy the learning and the journey to better coffee!

    8-)

    Leave a comment:


  • gbatterley
    replied
    Re: My First Behmor Roast

    I like my beans roasted so the coffee tastes nice...

    I know everyone has their individual tastes but at the moment I am happy to be guided by other peoples who are more experienced.

    Ive found that with a lot of things in life being guided by more experienced people is a good place to kick off and discover your own tastes. I am nowhere near as hung up on the 30 seconds/30ml thing as I was at the start of my espresso making but I found it a really useful rule of thumb while I was learning.
    When I make curry now I know how much of a particular spice to add to get a particular flavour but when I first started making curry...well you get the picture.

    Leave a comment:


  • cksyd
    replied
    Re: My First Behmor Roast

    Originally posted by 575251444455425C5549300 link=1285107800/9#9 date=1285153136
    Do you hit cool at start of second crack or try and time it before then?

    Enjoying the advice.

    How do you like your beans roasted? We are all that little bit different and also have different methodology for cooling.

    That last bit will change when each of us hit cool down so therefore you need more info to make any decision.

    Leave a comment:


  • Daveze
    replied
    Re: My First Behmor Roast

    Find yourself a copy of BehmorThing, its really quite a useful tool for the Behmor. I think Andy questioned whether its profiles match the Aussie version of the beast but its still really useful for keeping track of your bean stock, past roasts and allows you to easily see past roasts to help with consistency/tweaking.

    Edit: Darn, way too slow...

    Leave a comment:

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