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Gauging roast depth - CS membership cards??

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  • eltoro
    replied
    Ended up doing my first roast yesterday and I was very pleased with the results.

    Although I don't have the card to tell the roast level I'm guessing the beans came out somewhere around CS8-CS9.

    I used 250g of Ceja de Selva with the 1/2lb P2 B setting on the Behmor. I'm not really sure I reached second crack, it seemed to me that I was still in rolling first crack when the Behmor entered the cooling cycle. In any case I am happy with the results for a first time roast.

    I've posted the results below.



    Leave a comment:


  • ssoberon
    replied
    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

    Leave a comment:


  • PLMS
    replied
    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

    Leave a comment:


  • eltoro
    replied
    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

    Leave a comment:


  • PLMS
    replied
    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

    Leave a comment:


  • emmatt99
    replied
    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

    Leave a comment:


  • PLMS
    replied
    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

    Leave a comment:


  • Yelta
    replied
    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)

    Leave a comment:


  • Pete39
    replied
    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

    Leave a comment:


  • raidi8
    replied
    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.

    Leave a comment:


  • PLMS
    replied
    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

    Leave a comment:


  • Yelta
    replied
    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.

    Leave a comment:


  • dabbler
    replied
    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.

    Leave a comment:


  • LionelHutz
    replied
    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!

    Leave a comment:


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


    Java "Search engines are your friends!" phile

    Leave a comment:

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