Hi All,
I have a dozen roasts under my belt now with my Behmor and have just received my order from Sundays sale so have some questions…
So far I have been using P2 and P4 and am happy with the results - YMMV as you guys have more experience than me but hey, you gotta start somewhere right?
I like a dark roast so have been stopping the roasts about 5 seconds into 2C for my Peru Ceja de Selva estate, Colombian Supremo and Ethiopian Limmu (these are in the order of my liking to date).
If you were me, what would you choose to roast next and would you use the same P2 profile and weight Ive been using or would you keep experimenting? Have you roasted any of these in the Behmor and can offer any tips?
Here’s what I got: Java Ijen Sundried, Yemen Al-Hajj Boaan, Costa Rica Cafétalera Herbazu and Java Kalistat.
Thanks in advance,
Marc
I have a dozen roasts under my belt now with my Behmor and have just received my order from Sundays sale so have some questions…
So far I have been using P2 and P4 and am happy with the results - YMMV as you guys have more experience than me but hey, you gotta start somewhere right?
I like a dark roast so have been stopping the roasts about 5 seconds into 2C for my Peru Ceja de Selva estate, Colombian Supremo and Ethiopian Limmu (these are in the order of my liking to date).
If you were me, what would you choose to roast next and would you use the same P2 profile and weight Ive been using or would you keep experimenting? Have you roasted any of these in the Behmor and can offer any tips?
Here’s what I got: Java Ijen Sundried, Yemen Al-Hajj Boaan, Costa Rica Cafétalera Herbazu and Java Kalistat.
Thanks in advance,
Marc


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