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Roasting - between 1C & 2C

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  • #16
    Re: Roasting - between 1C & 2C

    1/2 P2 B vs 1/2 P3 C
    A couple of roast monitor graphs overlaid for comparison
    1/2 P2 B is the one that ramps up faster and higher.
    The slower ramp up is 1/2 P3 C, as you can see this did start with a warm roaster.
    This is not true bean temp, bead is on left hand side of the drum and in line with the drum edge facing the elements. It does give an indication of the different profiles. Very similar from 10 to 12min
    If I was using the Corretto I would be aiming for something closer to the P3 ramp up

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    • #17
      Re: Roasting - between 1C & 2C

      Nice charts Beanz.... [smiley=thumbsup.gif] 8-)

      Yep, from those traces it is easy to see why the P2 may cause the odd problem. That droop, although not in the bean mass, may result in a stall between 1st and 2nd which is not conducive to getting the best out of the beans.

      Sticking with P3 and sometimes using P4, I have found it much easier to get consistent results (in the cup) and that is the aim after all.....

      Mal.

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      • #18
        Re: Roasting - between 1C & 2C

        Hi Ive had my Behmor for about 12 months and for the best part of that I used a P2 C setting. I live in Cairns and the high humidity, rain plays havoc with my roasting results. The results in the cup, cant complain, but once my roast hit first crack, it was a hit and miss situation. Now I have changed to P4 C setting and feel I have a lot more control and achieving much better result. More a CS 8 TO CS9 and in particular a much more even roast. My experience at roasting is limited in comparison to others that reply to this forum, but at best whats in the cup not too many complaints. sb

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        • #19
          Re: Roasting - between 1C & 2C

          Ill give P3/P4 a go in a few weeks on my KJM style blends. I kind of suspect that every Behmor is different. Would be interesting to get two machines, on the same day, in the same location, with the same bean mass, and run them side by side and see if they perform the same. I suspect they wouldnt, so this may be why some people find better results with different roast profiles.

          I personally have tried P3 early on in my adventures and it was a failure (not in the cup, but in my ability to control the roast).

          My standard roast size is around 315g-325g depending on bean. I find 350 is just too much.

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          • #20
            Re: Roasting - between 1C & 2C

            I suspect you are right about different machines behaving differently, and also the impact of weather. I also live in the humid tropics and to date I have been roasting 200g on P2, B, 1lb and hitting 1C at 10-11mins and 2C at 15mins, i take them straight out and cool quickly with a big pedastal fan with the beans in a colander. I aim for room temp in under 4 mins which is what the boffins recommend.

            I tried 300g or PNG Wanghi today, P3, B, 1lb and it took 15 mins to hit C1, and it switched to cool at 21mins just before 2C. Theoretically far too long to 1C but I will compare the 2 roasts later in the week.

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            • #21
              Re: Roasting - between 1C & 2C

              Originally posted by 2D32302A33263130275F0 link=1300457535/18#18 date=1301048970
              Ill give P3/P4 a go in a few weeks on my KJM style blends.
              So as usual "in a few weeks" became "Tonight".

              I just roasted 305g green of Java Ijen Sundried on the 1P P3 C profile. It didnt hit 1st crack until around 17 minutes, and flowed straight from the end of 1st crack into the start of second crack at around 21 minutes.

              This was compared to the 1P P2 C profile hitting 1C at around 12 minutes for a bean mass of 320g, and 2nd crack at around 16 minutes.

              Another spectacular P3 failure >

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              • #22
                Re: Roasting - between 1C & 2C

                Dont know if youve ever noted any of my roasting data from "Whats in my Roaster this week?" at all mate, but when using P3/P4 its not a set and forget deal, its interactive and requires input from the operator. I guess if youre not into that sort of thing, the gentler profiles might not do it for you....

                Horses for courses...

                Mal.

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                • #23
                  Re: Roasting - between 1C & 2C

                  Originally posted by 725F5B575A360 link=1300457535/21#21 date=1301149500
                  I guess if youre not into that sort of thing, the gentler profiles might not do it for you....
                  Nah, I watched it the whole time, but as 1st crack started to finish, and second crack started, I was like...WTF....I literally had my hand on the door ready to crack it towards the end of 1st crack, but it just kind of dragged out. Very slow to start, and then barely even took a breath before second crack started.

                  There was absolutely no time to crack the door to extend the time between. Im not saying P3 is bad - just saying maybe my behmor is different to your behmor as in a previous post.

                  I just looked through some of your comments in the Whats in my roaster thread, and still think mine isnt profiling the same as yours after that roast last night.

                  I might try with the P4 profile next time, keeping in mind what I learned from last night, and see if that works any better for me.

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                  • #24
                    Re: Roasting - between 1C & 2C

                    No worries mate....

                    Will be interesting to hear how you get on with the P4 or even P5... You never know how itll work out til you give it a go I spose...

                    Mal.

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                    • #25
                      Re: Roasting - between 1C & 2C

                      I ran a P3 this afternoon. Mixed end of bags blend weighing 350g. 1lb, P3, B.  The first crack dragged out, but there was a noticeable break (though with the bean blend that could be better or worse with a single origin).

                      I cool them in the Behmor with the door open, and dont take notes. These looked quite dark at first, but after letting them sit in the valve bag for an hour or so they smell very chocolatey.

                      Im all for consistency, so more trials are needed, but at 350g a week, it will take a while....

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                      • #26
                        Re: Roasting - between 1C & 2C

                        What sort of gap do you get between FC and SC Mal - cant seem to find it in any of your posts

                        Interested as im using P2 for most of my roasts and am needing to crack the door after FC is done with, otherwise on some beans FC runs into SC

                        What time do you start to hit FC on your roasts with the 350g batch size - thats the same batch size I use for my roasting too

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                        • #27
                          Re: Roasting - between 1C & 2C

                          Gday phrosty....

                          The posts I referred to above can be found throughout the last 2-3 pages of "Whats in my Roaster this week?"

                          Basically though, normally manage to get between 4-6 minutes depending on bean type or blend. I also crack the door open a little bit (use the handle of the supplied brush for that) once Rolling 1st-Crack is well and truly under way. If I want to pull the roast before 2nd-Crack actually starts, I just keep an eye out for the commencement of the appearance of blue-ish smoke and then hit the Cool Button and open the door completely.

                          Maybe this isnt the way the designer originally intended that the Behmor be used but it allows more control of the roast in the closing stages and that suits me fine. 8-)

                          All the best,
                          Mal.

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                          • #28
                            Re: Roasting - between 1C & 2C

                            Like to share my little experience. I found that P2 works for me better. I guess the reduction of power in later stage help in a way to moderate the coming of the 2C, giving me more time to control when to stop.
                            Tried on Brazilian beans, Chiang mai arabica beans, results are acceptable.

                            One thing I find that behmor is quite sensitive to the weight of the beans. For e.g. if you are roasting slightly more than 1/4 lb, it is better to set to 1/2 lb and monitor the timing than setting to 1/4 lb with longer time. Otherwise u may get uneven roast.

                            cheers, my 2 cents

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                            • #29
                              Re: Roasting - between 1C & 2C

                              I was prompted to try a Behmor P4 roast following some posts by Mal and found it to be an interesting profile. See graph below. Looking at the graph it could have been better to stretch it a little further but other indicators prompted me to hit cool

                              I roasted 320g on 1 P4 C++ and ended up with 263g a 17.8% reduction. I found the graph interesting. I cracked the door open just after 20min and probably should not have let it drop in temp but the roast looks good and smells good. Time will tell.

                              The blend is one I have run quite a few times with great success. It is patchy to look at but I believe this is because of the significant variation in bean size, some beans are dark but others are lighter in colour. I believe the variation adds to the overall result in the cup.

                              I have named this blend PEGI 2
                              Peru Ceja de Selva Estate 80, Guatemala Huehuetenango 64, Ethiopia Ghimbi 96, Indian Monsoon Malabar 80

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