Hey all,
So I recently bought a Behmor 1600, (like every good CS-er should!), and it has been roasting completely differently to how my mates is roasting.
With his machine, roasting 333gm at a time on P2 B, would generally get to first crack around the 10-12 minute mark, sometimes earlier, leave the door ajar after that and would avoid getting to second crack, stopping about 4 minutes after first. Sometimes would take it to 2nd crack, which would be about 30 seconds after, but the beans would always be a pretty good colour, and turn out great.
With my machine... completely different.
My first roast I had 400gm on P2 C, got to first crack at 7:30, put door ajar... and never got to 2nd crack. The first batch was really light. Thats 21:30 of roasting, not to reach 2nd crack. Following roasts of same settings / quantities, I didnt put door ajar, got to 2nd crack around 13:10 and would have to let it run about 40 seconds in to 2nd crack to get a decent colour, or else itd be really light and not nearly done enough. That was with the Peru Ceja de Selva Estate beans.
Today, did 333gm of Indian Balmaadi, P2 B, got to first crack in 5:11 (!!! super quick, no?), 1st crack finished around 7:30 so I put door ajar for a bit because 1st crack came so fast, thought I should try slow it down a bit, beans stayed super light for ages, at 14:00 closed the door again, 2nd crack came at 18:15 and I let that run for 80 seconds to get darker. Probably should have stopped it 60 seconds in, but regardless... why am I needing to let it get to 2nd crack, let alone for a minute with my machine, when with his if you let it run into 2nd crack, itll burn?
He keeps his machine in good condition, its not broken or anything, its like when I put my door ajar, nothing happens in the mean time, the beans barely change colour in the slightest. Also, why am I getting to 1st crack so much faster than his machine, when both machines are running @ 100% anyway, with similar quantities, and sometimes even the same bean?
Its not that my beans are coming out tasting bad or anything, still taste great (so long as I let them go into 2nd long enough), its just... confusing.
Any insight would be great! Both of us are scratching our heads a bit at this one. Think Id like to try a side by side roast with him in the coming weeks...
~M
So I recently bought a Behmor 1600, (like every good CS-er should!), and it has been roasting completely differently to how my mates is roasting.
With his machine, roasting 333gm at a time on P2 B, would generally get to first crack around the 10-12 minute mark, sometimes earlier, leave the door ajar after that and would avoid getting to second crack, stopping about 4 minutes after first. Sometimes would take it to 2nd crack, which would be about 30 seconds after, but the beans would always be a pretty good colour, and turn out great.
With my machine... completely different.
My first roast I had 400gm on P2 C, got to first crack at 7:30, put door ajar... and never got to 2nd crack. The first batch was really light. Thats 21:30 of roasting, not to reach 2nd crack. Following roasts of same settings / quantities, I didnt put door ajar, got to 2nd crack around 13:10 and would have to let it run about 40 seconds in to 2nd crack to get a decent colour, or else itd be really light and not nearly done enough. That was with the Peru Ceja de Selva Estate beans.
Today, did 333gm of Indian Balmaadi, P2 B, got to first crack in 5:11 (!!! super quick, no?), 1st crack finished around 7:30 so I put door ajar for a bit because 1st crack came so fast, thought I should try slow it down a bit, beans stayed super light for ages, at 14:00 closed the door again, 2nd crack came at 18:15 and I let that run for 80 seconds to get darker. Probably should have stopped it 60 seconds in, but regardless... why am I needing to let it get to 2nd crack, let alone for a minute with my machine, when with his if you let it run into 2nd crack, itll burn?
He keeps his machine in good condition, its not broken or anything, its like when I put my door ajar, nothing happens in the mean time, the beans barely change colour in the slightest. Also, why am I getting to 1st crack so much faster than his machine, when both machines are running @ 100% anyway, with similar quantities, and sometimes even the same bean?
Its not that my beans are coming out tasting bad or anything, still taste great (so long as I let them go into 2nd long enough), its just... confusing.
Any insight would be great! Both of us are scratching our heads a bit at this one. Think Id like to try a side by side roast with him in the coming weeks...
~M



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