Hi guys,
I have roasted in the behmor about 15 times with a number of beans. I started using P1, and now find that I get better results on the slower profiles. I use the roast monitor software but I had trouble with the long steel probe interacting with the casing of the roaster and giving random temperatures. so now I use the wire probe which shows great variations in temperature, but is consistent roast to roast. I'm starting to feel as though air temps above 215 result in beans getting too hot and divots forming. Generally, I seem to be roasting through FC, to seconds into SC or up to SC. I'm currently roasting 500g on 1 pound, I feel that the more beans the more even the temperature during the roast.
Results have always been bloody good however - coffee that is way better than any cafe or supermarket, great flavour profile, but I'm struggling to get even roast depths, dark roasts, and no divots. I know some of you may say it's what's in the cup that matters, but honestly when I go to my fave cafe and they roast in house, and their beans are far more consistent and darker with better flavour development, I think I need to get better at this.
So... I'm calling out to my fellow Behmor buddies! Regardless of bean, how does the Behmor work, and what is the best base starting point, and what quantities work best?
PS it's been two weeks so I'll be out the back with roaster/vacuum/multimeter/laptop tomorrow! Can't wait. On the bill will be Ethiopia Gambella, Colombia Supremo, and Tanzania!
Phew!
I have roasted in the behmor about 15 times with a number of beans. I started using P1, and now find that I get better results on the slower profiles. I use the roast monitor software but I had trouble with the long steel probe interacting with the casing of the roaster and giving random temperatures. so now I use the wire probe which shows great variations in temperature, but is consistent roast to roast. I'm starting to feel as though air temps above 215 result in beans getting too hot and divots forming. Generally, I seem to be roasting through FC, to seconds into SC or up to SC. I'm currently roasting 500g on 1 pound, I feel that the more beans the more even the temperature during the roast.
Results have always been bloody good however - coffee that is way better than any cafe or supermarket, great flavour profile, but I'm struggling to get even roast depths, dark roasts, and no divots. I know some of you may say it's what's in the cup that matters, but honestly when I go to my fave cafe and they roast in house, and their beans are far more consistent and darker with better flavour development, I think I need to get better at this.
So... I'm calling out to my fellow Behmor buddies! Regardless of bean, how does the Behmor work, and what is the best base starting point, and what quantities work best?
PS it's been two weeks so I'll be out the back with roaster/vacuum/multimeter/laptop tomorrow! Can't wait. On the bill will be Ethiopia Gambella, Colombia Supremo, and Tanzania!
Phew!


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