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Roasting in a Behmor - Rough guide

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  • Roasting in a Behmor - Rough guide

    Hey guys.

    Still getting my head around the different types of beans (hard / soft) and their origins ... but, would this be a reasonable ball park indication of the programs to use on the Behmor (a friend told me this):

    P1-2.. all centrals, Peruvian and Colombians
    P3... Brazilians, Africans, SE Asians, Malabar, Jamaican Blue Mtn and Yauco Selecto
    P4.. Kona and other low grown island coffees

    Thanks,

    Andrew

  • #2
    I don't know about others but I use P2 for all my roasts, my bad?

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    • #3
      Originally posted by smokey View Post
      I don't know about others but I use P2 for all my roasts, my bad?
      I usually start with P2 if it's a new bean and likely to be hard. If I get cratering or scorched beans then I back off to P3/5.

      If P2 is working for all your beans though, why change? ;-)

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      • #4
        Originally posted by fruity View Post
        If P2 is working for all your beans though, why change? ;-)
        Um.....to see if you can get a better result?
        Of course, it depends on what "all my roasts" actually means, in terms of the beans........... ;- )

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        • #5
          Originally posted by chokkidog View Post
          Um.....to see if you can get a better result?
          Of course, it depends on what "all my roasts" actually means, in terms of the beans........... ;- )
          I see what you're saying, but "if it ain't broke..."

          Who knows - it might already be a perfect roast. Can't improve on that! ;-)

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