I tried a 50/50 post-roast blend of pan-roasted Peru and Mexico and made some very nice lattes with it. Certainly pulling a shorter shot helps keep the flavour together
On another note, the four roasts I did with the behmor on 11/12 turned out so-so. The Mexico, and particularly the two ethiopian beans, are covered in oils. The bags smell like a cats pissed in em. Sadly, they are grossly overdone. Im not even going to put them through my grinder. :-/
The Huehue is however very nice. Still a bit sharp after only three days rest, but already fully flavoured.
A note on the popper roasted beans - I found all of them somewhat lacking in body. They are all about CS8, had 16% weight reduction green to brown, and they all took about 6-7 minutes to roast.
I hope Ill get a grip on the Behmor before it costs me too much in burnt beans! Since todays a bit cooler Ill give it a go in the garage where I can open the door when the cooling starts.


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