Hey guys,
I picked up my Behmor the other day and have tried out a few roasts and have been extremely happy with how the beans have turned out, CS9 or 10s Id say (that said I havent tasted any as yet - going to leave them a few more days). Ive settled on roasting 300g at a time (to end up with ~250g roasted) and have been using 1lb, P2, C as my settings. The ambient temp has varied quite a bit in Sydney the past fews days (resulting in some variances in roasting time) but generally Im reaching 1C after 12:30min and 2C around 7:00min after that (I do open the door slightly ajar once 1C hits).
Do those times sound about right?
Also, another newbie question: when you guys talk about 1st crack, how do you measure it? a) The very 1st crack b) When there is a number of cracks in a cluster c) Right towards the of the popping? My times above are with b)...
So related to my newbie question, when the manual speaks about stopping no more than 10s into 2C, is it 10s into a), b) or c)?
Thanks all,
Pete
I picked up my Behmor the other day and have tried out a few roasts and have been extremely happy with how the beans have turned out, CS9 or 10s Id say (that said I havent tasted any as yet - going to leave them a few more days). Ive settled on roasting 300g at a time (to end up with ~250g roasted) and have been using 1lb, P2, C as my settings. The ambient temp has varied quite a bit in Sydney the past fews days (resulting in some variances in roasting time) but generally Im reaching 1C after 12:30min and 2C around 7:00min after that (I do open the door slightly ajar once 1C hits).
Do those times sound about right?
Also, another newbie question: when you guys talk about 1st crack, how do you measure it? a) The very 1st crack b) When there is a number of cracks in a cluster c) Right towards the of the popping? My times above are with b)...
So related to my newbie question, when the manual speaks about stopping no more than 10s into 2C, is it 10s into a), b) or c)?
Thanks all,
Pete

Take good notes of your times and techniques and then it will be easier to compare roasts and develop the techniques that result in coffee you like.
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