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Need roasting advice for Aceh Gunung Bandahara

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  • Need roasting advice for Aceh Gunung Bandahara

    Hi guys, I have been roasting with a behmor for a couple of months now and have had nothing but good results so far.

    I'm having a bit of trouble with this Indo fella though (Aceh Gunung Bandahara washed), I'm getting a strong bitterness that I want to eliminate/reduce.

    I log all my behmor roasts, and here is the latest roast profile used on this bean:

    250g into roaster with a 1:45 preheat, using 400g setting, p1 auto til 1C (@ 11:40), then 3 minutes at P2 manual, and then p3 manual til 16:30 and then hit cool.
    I wasn't able to hear second crack, but the colour of the beans were looking dark brown, i don't have that colour scale thing to give a reference but i would describe colour as a medium dark to dark roast.
    Furthermore, normally after 1c I do 30 secs of no power before re-applying the heat, I didn't do that this time. However, I did on previous roasts but still got that bitterness.

    Any advice on my roasting approach will be really appreciated.

    Thanks, Ali

  • #2
    I think you should have a play with some gentler profiles, consider a slower ramp with something like a P3 profile. Be carefull with P3 as it can tend to take off at FC as the profile will continue to heat. I would suggest P3 into FC, once you get RFC, go to manual mode and hit D for double drum speed, p1 to cut power for 20-30 seconds and then p3 to coast into SC. I generally pull my roasts just on snips of 2C for espresso with good results.

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    • #3
      ok i will give that a try and see how it goes! Thanks so much for your help!

      Also - apologies for the noobie question - but is second crack a time dependant variable or temperature dependant variable?

      I ask because I'm noticing with my brazil beans i can never hear second crack, and i've had a roast that went to 21 minutes and still couldn't hear it, is that normal?

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      • #4
        Second crack occurs when the beans get to a particular temperature. But how long this takes depends on the beans, the roast profile, the roaster, the ambient temperature.

        Are you using the same profile for the Brazilians as you describe above.

        I wouldn't drop the temperature so rapidly. Wait til first crack is well established, and drop to 75% (p4) and then 50% (P3) when rolling first crack has been definitely established (I roast bigger batches....typically wait til about 15-20 seconds after rolling first crack).

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        • #5
          For the brazilian I do: p1 auto til 1C, then 30s no heat (p1 manual), then just leave it on p2.

          I gotta say though, thinking about it now with my brazilians, because of the the reduction in power i'm hardly developing a decent rolling first crack. I'll get maybe 15-20 snaps then it'll completely die down then I just let it coast on p2 manual.

          I'll definitely try what you've said above, and get a rolling first crack developing.

          Thanks for the help and info guys, really appreciate it!

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          • #6
            Need roasting advice for Aceh Gunung Bandahara

            Hmm. I'm guessing the Aceh is a wet processed coffee, but what Brazilian are you using? If it's a typical dry processed Brazilian there'll be no comparison between the two.

            I hardly use P1 at all now, except for SHB Central Americans that need the heat. I don't have much experience with Indonesians, but from what I've read they vary quite a lot in density. I'd probably start any Indonesian I bought on P2 or 3 and go from there. I'd only use P1 if it was obvious that it wasn't getting hot enough.

            Maybe using the 400 setting isn't working either as the RoR is too slow. You could try something like 200-P2-C-start and just hit P2-C at first crack. See what it's like and make further adjustments from there. If you've got a wider variety of bean size or are getting what looks like an uneven roast then raising the drum speed just prior to or during first crack can help even things out.

            Also experiment with different preheat times. Try everything from nothing to 3min. After doing this myself I now preheat until I get a B temp reading of 70-75deg depending on what I'm roasting. This usually takes about 2min30sec depending on ambient temps.

            Finally, if you haven't already try reading the roasting approaches articles on Coffee Shrub. They're aimed at commercial roasters obviously, but they give some good general info about what to expect from the majority of coffees from a variety of origins. Good luck.

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            • #7
              Hi mate i'm using the brazil natural pulped. the profile i mentioned before is what i use for all beans and for the brazil and for the kenyan its produced decent results so far.

              Sorry, I'm still pretty new to roasting and all the terminology but can you tell me what the following means: SHB and RoR?

              in terms of roast for the indonesian its always been pretty even. I'll definitely try the profile and settings you have mentioned though!

              Also i'll look into those articles!

              Thank you so much for your help!

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              • #8
                Need roasting advice for Aceh Gunung Bandahara

                Originally posted by aliel View Post
                Hi mate i'm using the brazil natural pulped. the profile i mentioned before is what i use for all beans and for the brazil and for the kenyan its produced decent results so far.

                Sorry, I'm still pretty new to roasting and all the terminology but can you tell me what the following means: SHB and RoR?

                in terms of roast for the indonesian its always been pretty even. I'll definitely try the profile and settings you have mentioned though!

                Also i'll look into those articles!

                Thank you so much for your help!
                No worries.

                SHB = Super (or Superior) Hard Bean. It's a basic quality grade used for Central American coffees. It designates coffees with a higher density which is generally considered a favourable trait. Some Centrals can be really hard, to the point that the Behmor struggles to get hot enough fast enough to roast them successfully.

                RoR = Rate of Rise. Self explanatory really. It's the rate at which the temperature profile of a given roast is increasing.

                As far as the issue with the nasty taste you're getting with the Aceh I can't say for sure, but generally this means you've taken the roast too far. The two options for making adjustments are to simply stop the roast sooner using the same profile. This is the simplest option and could be worth a try. Personally I'd try a different profile. Try starting on P2 or P3 with a similar sort of sequence around first crack to what you already do and see what it's like. No matter what I think you'll just have to experiment a bit. Good luck.

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                • #9
                  Technically, I think it is 'Strictly Hard Bean', but same difference.

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                  • #10
                    Originally posted by Barry O'Speedwagon View Post
                    Technically, I think it is 'Strictly Hard Bean', but same difference.
                    That's right, so it is. Thanks for the reminder Barry. I've heard it called all three though.

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                    • #11
                      Not relating specifically to Behmor, but in " general " I have found this bean can take quite a bit of heat. If I roasted it like I roast a natural Brazil it would most certainly taste baked / astringent.

                      My guess is that the unpleasant bitter taste you are getting may just be from not enough heat applied and you are under developing then baking the coffee = flat, metallic, astringent - which can easily give most people a strong perception of bitterness / dryness.

                      Try roasting it like you roast any other medium density washed bean.

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                      • #12
                        Guys I roasted this bean again using the following profile:

                        250g in with P3-200g , I did't get around to recording 1C and 2C times.
                        The roast came out very, very dark with a lot of oil on the exterior.

                        I have tasted it now 2 days post roast, I know this isn't enough time to get a good grip on its taste, but any bitterness will be present at this time.

                        Good news, the bitter/astringent taste, completely gone! I'll post back with how it tastes after the coffee has rested and developed enough!

                        Thanks for the guidance so far!

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