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Originally posted by 68574E47517D70220 link=1300240063/16#16 date=1301397074
Let the graphs tell the story, there is no difference between 1/2 P3 A + 2 minutes and 1/2 P3 C profiles
Originally posted by 68574E47517D70220 link=1300240063/16#16 date=1301397074
Let the graphs tell the story, there is no difference between 1/2 P3 A + 2 minutes and 1/2 P3 C profiles
Im curious, whats the logging device producing these graphs?
Personal roasting experiences: Seems to be less critical to roast full size (1 lb ) than the smaller settings. Initially I was doing the 1/4 setting on the basis of doing lots of small roasts, but results varied a lot. Last one was a 1 lb p5 D+ to max (25minutes) and that turned out well (Rwanda Musasa)
HI Banjo,
Yup, I am. I did muck around a bit with the other programs but found using the P2 profile the most consistent for me. Rather than changing profiles, I have been changing the weight of the roasts. Like fine tuning anything else I wanted to have a set starting point and then only make the smallest of changes so I started with the weight (and it seems most other Behmor uses have done too) and then moved on to controlling the temp by opening the door at various stages, so far so good...
hey Muscles
Are you using this profile for all beans ?
I know from experience we all have to find our own way, when i first got my Behmor i followed a fellow CSers notes on my first roast and it went horribly horribly wrong
Ive just started to roast again but all my beans are old, pushing 3 years.
My preferred method with the behmor to date is like this:
340-350gm batches
Roast with 1lb, P2, C
First crack with most beans with 8:30 rem.
Open door and jam behmor brush in there so its open about 2cm- leave in there until 2nd crack
2nd crack averages out with 1-2mins rem.
Open door all the way, remove chaff collector and empty it, then put back on open door, not back inside behmor
Let 30-45 seconds pass after 2nd crack before hitting cool and taking a step back
So far this has produced some great roasts with nice, dark beans without any traces of oil
Thanks for all your feedback and input, Im not at the end of my journey but am now REALLY enjoying the ride!!
I got about 2kgs of nicaragua maragogype from last crop. As maragogype varietals beans are of enourmous size, roast profile should be superslow.
Got one batch of 400gr with P4,slightly opening (with brush) door when started to browning around 3 before start of 1C, than at start of 1st crack door were opened to 1/3 and pulled out some 30" after ending 1c.
beans were rested a week which should be enough for plunger. Result has been a flat cup of coffee with some sparkles of fruitiness when chilled out. I was expecting a bit more from this.
Any suggestion about roasting these beans?
For Winter roasting, all you will probably need to do to maintain consistency, is to do a warm-up before roasting proper and then go for it. The radiant heating nature of the Behmor is probably less affected by ambient conditions than most other types of roasting, so your profiles shouldnt be too different. Well see I guess, as our temps are starting to fall off pretty quickly here in Warwick too now....
Ive been fiddling around with profiles more and more the last couple of weeks, roasting for someone at work now as well
Ive taken a liking to 1lb, P5 setting D (300g batch size) with an extra 45 seconds added, similar idea to what youre doing Mal
Get to first crack, crack the door open to the first stop, then after a couple of minutes close it and jam with the brush in the corner
Getting really nice results and very easy to predict the roast due to the more gentle nature of P5
Currently im getting about 3 mins betwee first crack and second crack, it will be interesting to see what happens on some of the colder nights in winter....
Originally posted by 2C25162A283B27202A2C3B26490 link=1300240063/35#35 date=1303117462
1 thing more:
I have noticed your weight losses roasting somewhere around start of 2C are 15-16% whilst mine roasting medium-light are 16-17% and entering slightly to 2C up to 18%???
As well as environmental factors playing their part, there will be slight differences in manufacturing of each roaster, batch size variations and sometimes quite significant differences in ones local electrical supply voltage.
Rather than copy verbatim what someone else has discovered works for them, its always a much better idea to do what you have done and discover what works for you. Thats all Ive ever done and am very happy with the end results. Even though the method is quite different to yours its the quality of the brew in the cup that counts and it sounds like your brews are pretty darn good..... 8-)
Originally posted by 5E73777B761A0 link=1300240063/34#34 date=1303113531
Excellent stuff el c.... [smiley=thumbsup.gif]
Certainly goes to show how important experimentation is, with your own particular setup in your location. The dividends are definitely worth the trouble....
Happy roasting ;D 8-)
Mal.
the only mistery remains how my roast progresses much quicker than yours even with larger batch volumes as average enviroment temp. is around 10-15C while yours are (as I remember well) 25C+
1 thing more:
I have noticed your weight losses roasting somewhere around start of 2C are 15-16% whilst mine roasting medium-light are 16-17% and entering slightly to 2C up to 18%???
Certainly goes to show how important experimentation is, with your own particular setup in your location. The dividends are definitely worth the trouble....
Originally posted by 1D30343835590 link=1300240063/10#10 date=1301321083
Once you get a handle on timing during Rolling 1st_crack, as to when to crack open the door, its possible to delay the onset of 2nd-Crack by as much 6 minutes with a batch size of 350g. Its a very simple measure to employ but allows one to enjoy far greater control over the closing stages of the roast - When its really important....
Ive done several roastings of several type of beans - centrals,PNG,tanzania,brazil trying to extend time between craks and I found the following. Batches were of 400grams each.
P3 is too agreesive for hard beans (suits for SHB) and it goes better with P4.
As I roast as the darkest as till the halfway between cracs (C+ or 60-63 of agtron) I opened the door with brush holding the door when beans were starting browning and left opened till end. But results were quite the same as before without opening the door. Some 10" per minute it did extend the roast.
So I changed "the formula" and have opened the door at same time,but at time of starting 1C I did open the door even more to 1/3 and results were super.
Have tried to roast one batch of Huenango till the very start of 2C and it passed almost 6 from the start of 1C which I take ideal.
Improvements were huge. Im drinking the best ever made cup of Tarazzu from french which I was taking superboring in the past.
Originally posted by 51586B5755465A5D5751465B340 link=1300240063/30#30 date=1301778112
Reply #30 - Apr 3rd, 2011 at 7:01am could someone who uses a thermocouple into it post a temp. development (dropping ratio) after cooling had been started?
I always dump the beans into a cooler after approx 1-2 min into the cool cycle. There are graphs showing the temp drop but these were without beans see Reply #15 in the following link
http://coffeesnobs.com.au/YaBB.pl?num=1300457535/new
Just did 2 batches this morning of 470g on P3C (21.30 roast time). 1st batch was Ethiopia Ghimbi hitting 1C at 4min rem and rolling 2C with 1min rem. 2nd batch was Zambia peaberry which hit a lacklustre 1C but didnt really roll and kept on with the occasional pops until beginning of 2C at 1.30 rem. Obviously I havent tried it yet, but Im never really happy with the resulting espresso of peaberry in the cup.
I roast 470g batches to yield 3x250g bags and am generally happy with results on other beans.
Anyone have hints to get peaberry rolling in 1C?
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