Hi guys; I've gone though about a kilo and a half of Peru Ceja de Selva in my new Behmor, and I'm having a bit of trouble figuring out a strange issue I'm having.
I've tried different roast levels, from well underroasted to CS9/10, settling on about a CS9, oily sheen visible immediately after roasting, a few seconds into second crack.
With a 220g load I'm using 1/2lb, P2, C, getting 1C at a little after 7:30, right when the power should be ramping back. 2C comes 2-3 minutes later.
What I end up with are beans that don't smell particularly strongly of anything as whole bean, make the room smell fantastic when they're ground but upon closer inspection smell pungent and almost moist/dank. As they age toward a week the smell becomes stronger, but like no coffee I have bought and certainly nowhere near as strong or pleasant as whole beans.
The resulting coffee is drinkable, though nothing special, very bright/high acidity, with strong floral notes and next to no bitterness. I can actually tighten the grind to give a 60-90sec pour and still no bitterness results; the only typical over-extraction symptom is a faint ashy aftertaste. I'm finding the most flavourful shots take 50 seconds or so.
What gives? Is it not developing properly or is this the result of using a single-origin rather than a blend, or the particular bean itself? I'm completely lost here. The times are in the ballpark, the coffee looks perfect, but is just lacking in scent and flavour.
*EDIT* Or do I need to be using larger bean loads to stretch out the whole process? Or am I just expecting too much to compare the quality of a newbie's Behmor roasts with the specialty-roasted blends I've been buying?
I've tried different roast levels, from well underroasted to CS9/10, settling on about a CS9, oily sheen visible immediately after roasting, a few seconds into second crack.
With a 220g load I'm using 1/2lb, P2, C, getting 1C at a little after 7:30, right when the power should be ramping back. 2C comes 2-3 minutes later.
What I end up with are beans that don't smell particularly strongly of anything as whole bean, make the room smell fantastic when they're ground but upon closer inspection smell pungent and almost moist/dank. As they age toward a week the smell becomes stronger, but like no coffee I have bought and certainly nowhere near as strong or pleasant as whole beans.
The resulting coffee is drinkable, though nothing special, very bright/high acidity, with strong floral notes and next to no bitterness. I can actually tighten the grind to give a 60-90sec pour and still no bitterness results; the only typical over-extraction symptom is a faint ashy aftertaste. I'm finding the most flavourful shots take 50 seconds or so.
What gives? Is it not developing properly or is this the result of using a single-origin rather than a blend, or the particular bean itself? I'm completely lost here. The times are in the ballpark, the coffee looks perfect, but is just lacking in scent and flavour.
*EDIT* Or do I need to be using larger bean loads to stretch out the whole process? Or am I just expecting too much to compare the quality of a newbie's Behmor roasts with the specialty-roasted blends I've been buying?

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