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  • Gauging roast depth - CS membership cards??

    Hey Guys,

    I'm a raw roasting newb who recently received a Behmor to begin roasting - after much research. I'm usually the DIY master but these days I'm so time poor that the Behmor just made too much sense. Thanks Andy for the speedy shipment.

    OK, so I did my first roast last night and I think the result will be useable albeit slightly on the darker side. I suspect the 240V Behmors might possibly suffer from the opposite of the 115V USA models - too much grunt! Mine pretty much went from 1C to 2C with very little gap in between and things were getting pretty dark before I managed to get it into the cooling cycle.


    So my question is this - how do you gauge the roast depth with any form of accuracy? I love the CS membership cards idea but I see they're out of stock and taking photos etc. and comparing to images off the interwebs is a vague process at best. Obviously I can do a few trial roasts at different roast depths and see how they taste but I'd really like to be able to assign a number/grading to things. Mmmmm - data, must have data...

    Will we be seeing the CS membership cards again or are they gone?

    Thanks guys, and thanks for helping me get this far!
    PL

  • #2
    http://coffeesnobs.com.au/off-topic/...tml#post487606


    Java "Search engines are your friends!" phile
    Toys! I must have new toys!!!

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    • #3
      I think the question was not "when will the cards be available" but what to do if you don't have one.

      I am in the same boat and found this page very useful: https://www.sweetmarias.com/library/...e-degree-roast. It goes through each stage and discusses the features of the bean at each stage - colour but also texture, cracking etc. It uses US terminology rather than CS levels but I'm sure you could work out how they correspond.

      You could always print out an image of the card if you have access to a colour printer, although the success of that method will depend on the reproduction of your printer.

      I'm a newbie roaster as well - I bought an iCoffee - and my first batch went too dark as well. I was caught out by how quickly beans darken after 2nd crack. If you want to pull your beans out right on 2nd crack you have to act fast! One good thing about the site above is it shows what beans look like when they are so carbonised as to be ruined, which was reassuring to me that at least I hadn't gone quite that far!

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      • #4
        While the CS cards (and other colourmetric systems) are useful for describing a roast depth, they won't pull the beans from the roaster for you.

        Don't get hung up on roast colour alone. There are other factors in play.

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        • #5
          It comes down to experience guys, get roasting, make notes, use your senses, it really isn't that difficult.

          As LH commented, things move quite quickly toward the end of a roast, I would suggest if you get caught out more than once your either a slow learner or need to focus on the job at hand.

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          • #6
            Thanks guys. I had the same experience as you LH - things went from 1C to "OMG I gotta get the heat outta this thing and fast!". But hey, I guess that's just how these things go. My first ever roast, so can't complain! I reckon going by that guide I was pretty much at "Vienna" stage.

            Next I'm gonna go the other way and shut her down in the middle of 1C just so I can explore the difference. Kinda like suspension tuning with cars and stuff - you gotta make BIG changes at first so you can gauge what's going on. Once you get a feel for things you can then start to nail down the finer detail...

            I might even try using 150g of beans instead of 113g but still use the "1/4 lb" settings to slow things down a bit in future roasts where I'm approaching 2C.

            OK. To the roaster!!

            PL

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            • #7
              Originally posted by LionelHutz View Post
              I think the question was not "when will the cards be available" but what to do if you don't have one.

              I am in the same boat and found this page very useful: https://www.sweetmarias.com/library/...e-degree-roast. It goes through each stage and discusses the features of the bean at each stage - colour but also texture, cracking etc. It uses US terminology rather than CS levels but I'm sure you could work out how they correspond.

              You could always print out an image of the card if you have access to a colour printer, although the success of that method will depend on the reproduction of your printer.

              I'm a newbie roaster as well - I bought an iCoffee - and my first batch went too dark as well. I was caught out by how quickly beans darken after 2nd crack. If you want to pull your beans out right on 2nd crack you have to act fast! One good thing about the site above is it shows what beans look like when they are so carbonised as to be ruined, which was reassuring to me that at least I hadn't gone quite that far!
              Thank you for this link. Very informative.

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              • #8
                I have a card but don't use it that much. The sm link is very useful for getting started, and with practice you'll get to know the other signs that let you know how far you've gone (smell, chaff, sounds).

                Pete

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                • #9
                  The Sweet Maria's link is a good one, lots of useful information (surprised a mod hasn't deleted it) just be mindful the temperatures they quote are Fahrenheit not Celsius, there's a big difference.
                  Here's a link to a quick and handy little temp converter Temperature Converter - Fahrenheit and Celsius (Centigrade)

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                  • #10
                    Yeah, I'd really like to rig up a meter with a thermocouple so I can monitor temperatures but at this stage I can't quite bring myself to drill holes in the shiny new Behmor. I guess it wouldn't do a lot for warrantee either!

                    Might just stick the thermocouple through the door for now...

                    Ran my first roast through the grinder last night. Couldn't wait. Even with it being roasted a bit darker than I'd like it was still friggin' awesome compared to shop bought roasted beans!

                    PL

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                    • #11
                      G'day Pete, and welcome to CS.
                      It's about time you got into the roasting instead of waiting on my slack bean delivery schedule.
                      Happy to get together for a roasting session with my Corretto setup if you want a bit of a novice tutorial.
                      I'm keen to have a look at the new Behmor too.
                      Matt

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                      • #12
                        Hey Matt,

                        Yeah, come on around on the weekend and we'll roast up a storm. Love to see your Corretto setup in action.

                        Will also show you the MX-5 turbo setup and you can help me with my excess shiraz problem.

                        PL

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                        • #13
                          Thanks for all the advice and links guys.

                          This morning I just received my Behmor I ordered from BeanBay and so I'm looking forward to attempting my first roast this weekend.

                          All the tips and the link to SM were very insightful.

                          Cheers, Steve

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                          • #14
                            Hey Steve,

                            I've now run a few batches through mine and all is going well. Some things that may/may not help you:

                            - Despite the smoke suppression efforts of the Behmor you'll still get some smoke. I use mine in the kitchen but put it under the rangehood. This works fine. All significant smoke is created in the last couple of minutes, so the rangehood is on low until then. But you sure need the max extraction setting towards the end! If in doubt do your first batch outside.

                            - Everything goes pretty slowly until you see the beans start to get some real colour, then everything moves pretty fast, so just be ready for that.

                            - when you friends hear that you bought a coffee roaster you'll get one of three reactions:

                            1) Extreme respect for being so dedicated to your hobby/addiction/obsession.
                            2) The opposite - "Pete's finally lost it!"
                            3) My favourite - people who nod politely while you explain how it all works, refraining from calling you a nutbag cos they know there's likely to be good coffee for them on the end of it!

                            Enjoy
                            Pete L

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                            • #15
                              Hi People....

                              I too am new to the Coffee Roasting world.. The Behmor 1600 was my choice of roaster.

                              I have roasted about 5 batches so far and pretty happy with each one but in saying that they have all been slightly different. I have had them taste tested by several people and have all said that it was a nice coffee.

                              So.. Im using the Peru bean from Andy and using the following settings

                              170 grams
                              1/4 setting
                              P1
                              B "9.30"
                              1C at 2.13 to go
                              2C at .40 to go

                              Is this close to the figures that others are using?

                              Also.. what other single origin beans are a great tasting bean such as the Peru?

                              Steve

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