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Behmor Plus - Roasting Approaches

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  • #31
    Well, P1 and P2 are identical at the start. At the moment I use 400 P2 B to start (just because), switch to 75% with 8 minutes to go, back off to 50% at first crack, and after a minute or so then to 25%. Haven't tried 25% power at first crack as it is usually pretty cold when I'm roasting and don't want to tempt fate. At this time of year I roast 380-390g of green beans on that profile.

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    • #32
      I like the sound of that too Barry O.
      Very similar profile result with some more momentum for the 380-390 starting weight.

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      • #33
        First of all thanks for these suggestions, this really is after sales support on steroids.

        My original reason for slowing the Brazils down to P5 was inspired by this thread : http://coffeesnobs.com.au/home-roast...al-behmor.html. I was having some tipping issues with some Brazilian beans, and easily detectable bitterness, every roast.

        However I've never slowed the stretch down to P2-manual before, so I'm really looking forward to trying this out.

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        • #34
          Originally posted by pyrmontboy200 View Post

          Bunkmil: do you find you get any tipping on those roasts with the faster ramps ? The reason I slow the Brazils down so much in the Behmor is I find they are prone to tip. Ethiopians not so much.
          I got some tipping when I pre-heated until B325. I think it's just too hot to start the roast. I've had better results in the B200-B250 range. I still charge the drum without stopping the roaster because I find that there is less lost of heat that way.

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          • #35
            Originally posted by Barry O'Speedwagon View Post
            Well, P1 and P2 are identical at the start. At the moment I use 400 P2 B to start (just because), switch to 75% with 8 minutes to go, back off to 50% at first crack, and after a minute or so then to 25%. Haven't tried 25% power at first crack as it is usually pretty cold when I'm roasting and don't want to tempt fate. At this time of year I roast 380-390g of green beans on that profile.
            trying this profile now Barry. At final roast phase at 25% do you go to SC or still predict it and cool before it?

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            • #36
              Should have added: at 25% I didn't hit SC at all (stopped at 25min). Roasting Colombian.

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              • #37
                I wrote a little above in post #15 about my experience with tapering off heat on approach to FC, as promoted by Barry O. Gotta say I haven't had a lot of luck with it. I find the beans need full bore on approach to FC, or I get a significantly extended time to FC. A lot of variables, and everyone's setup/environment/beans are different but your experience is mirroring mine, you haven't built up enough momentum to push over the line into SC in any reasonable timeframe.

                Maybe keep it simple and use the approach in #28 above ? And maybe hit P2 when the beans are starting to pop consistently....let me know how you go.

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                • #38
                  Originally posted by mikeandkel View Post
                  trying this profile now Barry. At final roast phase at 25% do you go to SC or still predict it and cool before it?
                  Sorry for the delay...have been away.

                  I try to predict SC, but it doesn't matter so much if you get caught short

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                  • #39
                    Originally posted by mikeandkel View Post
                    Should have added: at 25% I didn't hit SC at all (stopped at 25min). Roasting Colombian.
                    I've baked some Colombian using much more aggressive profiles, but haven't (knowingly) failed to get to SC when I've used this approach (note I haven't tried the Colombian on this profile). When are you defining FC? At the time of the early adopters? Or when you hear a couple together? I go for the 2nd. Could be a function of the fact that I'm using 380-390g loads too. If in doubt, just drop to 50% and leave it there and see how you go.

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                    • #40
                      Just for further info. Did a roast today, using the profile above. Took particular note of timing of power changes and what was going on in the roaster.

                      Beans: 390g of Tanzania K.
                      Ambient Temp: approx 16 degrees.
                      Initial Setting: 400 P2 B (so the timer starts counting down from 20:00)

                      At 12:00 remaining - switch to 75% power (P4 button)

                      At 5:21 remaining - clear first crack
                      At 5:01 remaining - switch power to 50%, rolling FC approaching.
                      At 4:01 remaining - switch power to 25%, FC has been rolling along.
                      At 1:40 remaining - hit cool, a few snaps of SC

                      Now, one thing you'll notice is that second crack would normally start at about 2:10 remaining (i.e. 3 mins 10 seconds after FC), but is about 30-40 secs late. The beans look great, probably CS10 and very evenly roasted.

                      PS: I did another roast that was intended for the Brazen (and which I didn't want to quite get to 2C). It was a hard bean (Guat. Jacaltenango). It was slightly slower, and finished much lighter (CS7-8). I suspect that I would have struggled to get it to 2C using the above profile if that was my objective. Would need to leave it on higher power for longer.

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                      • #41
                        Thanks for the above. Looking forward to a cup review of these roasts....

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                        • #42
                          Keeping it simple - P1 auto + P2 manual stretch

                          Father's day weekend I determined was going to be a roasting bonanza. No less than three roasts out on my windy balcony with my ski-jacket on inhaling chaff and diacetyl, how else to spend father's day. Here are some results of mine using P2-manual in the stretch. So I've gone ahead and applied P1 heat to Brazil beans and guess what? No tipping or scorching. I can only reason that the problems I got here in the past were attributable to the roaster ET maxing too high between first and second crack. Well that's what I'm running with....

                          Roast#1:

                          Brazil Fazenda Aurea 200g
                          P1 auto 200g
                          FC start @ 9:50, A166
                          At 10:11 I hit P2 manual mode
                          roll FC @ 10:20, A173
                          end FC @ 11:20, A183

                          Cooled at 15:45, no SC in sight. A respectable roast but a little flat. Definitely too long a stretch imo. In retrospect I think I cut the power going into FC too early. One week later and I think it still needs to rest a little as quite light. The next roast of this bean I made certain to cut later:

                          Roast #2

                          Brazil Fazenda Aurea 200g
                          Same approach P1-auto til FC, then P2-manual.

                          FC: start @ 9:37, A192
                          Roll @ 10:25, A197
                          FC end @ 11:10 A204.
                          Cool @ 11:45

                          Hit P2 @ 11:00, this time a bit late ( a pendulum reaction to the roast above where I hit it too early). Just touched SC and I hit cool. Maybe 10 seconds of SC starting up. This one is a real espresso roast, I'm sitting here on my second double of the morning. Sweet cocoa and a little roasty, good reddish brown crema, what's not to like ?

                          Roast #3
                          Same approach again, P1 auto 200g, then P2-manual @ FC

                          Ethiop Yirg Koke Natural 220g

                          FC start @ 12:17, A196
                          roll @ 12:39, A198
                          FC end @ 13:55 A206

                          Hit P2@ 12:45

                          At 15:40 I hit P1-cool. One or two snaps of SC during cool.

                          I don't think I would change anything with this roast. You could get two or three of the tasting notes just by opening and smelling the bag I stored them in. They smell distinctly of apricots, it's quite incredible. Good development, cocoa with body, and fruity sweet, and in my opinion retaining varietal characteristics. You *can* have both development and origin characteristics, it doesn't have to be light and grassy!

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                          • #43
                            Tried roasting some png waghi tonight using Andy's 200g method. Never got to second crack? worried I've set the voltage wrong or something similarly stupid. Any idea's?

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                            • #44
                              I'm still finding my feet with this method but I suggest hold on longer at P1 auto before cutting to p2.

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                              • #45
                                i have a question but feel a little embarrassed to ask. I got a Behmor 1600+ for roasting and have been having a blast roasting. One thing i havent worked out is which temperature button should i be using for roast profiles. i typically use B but when i see roast profiles on here i see temperatures nearing 200 degrees, however i usually on see temps of around 140 degrees by pressing B.

                                Manual says "Read thermistors by pressingA (exhaust channel temp once exhaust fan is active mid-roast) or B (chamber wall temp)"

                                So do i use A for exhaust Fan gauge or B for Chamber wall.

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