Hi All,
I recently purchased a Behmor & have done about 20+ roasts. I've a got a couple of friends who home roast & they got me started on the right track.
I drilled out spindle & added a thermocouple so I could plot out roast profile of which I am able to predictably repeat as required using a full manual profiles.
All is going well I'm using 300gms Brazil N/P & when finished equals 250gms. I have 2 profiles while I figure the best way to go.
1, Light roast city/city+ - Profile is 75% for 7mins then 100% until FC at 12mins. Then down to 75% & cruise through first FC which lasts 1.30mins then hit cool at 14.30mins.
2, Dark roast Full City/+ - Profile is 75% for 5mins then 100% until FC still around 12mins. Then down to 75% through good rolling FC for 1.20mins then hit cool at 14mins.
I do get the very start of SC just after I hit cool.
I leave the beans in Behmor for around a minute after hitting cool (cuts down on any smoke) then stop the machine & put them in a cooling tray. 5mins cool as a cucumber.
My question is apart from what do you guys think of the profile?
Any of the darker roasts I've done have been a pain in the butt to pull espresso with!
I am using an Astoria Lever Machine, so they have declining pressure profile. Temp is 91C & using a 14gm VST basket. 15gm dose, 30ml yield over 40sec.
Using 14gm basket as 30-35mls is the max I get from a single pull, I but don't pull twice as it can fracture the puck & I get channeling.
No matter how coarse I grind, I get a really sloppy wet puck & the shot starts out fast & then just slows down to a trickle, then a drip.
I struggle to get 30mls out of a single pull. The lever is not quite all the way up & when I remove the porta filter and I get a little water escape. So essentially I'm choking the machine.
What type of roast "defect" would cause the sloppy/silty puck. The lighter roasts in the Behmor are no problem & any darker roasts with specialty beans are fine.
I thought that maybe because darker roasts are more soluble they get sloppy & choke the machine. I don't think I've baked it & the roast is 7 days old.
I've tried coarser grinds & down dosing but nothing seems to help. Maybe a characteristic of the beans? Have only done Brasil N/P so far as saving better beans once I have a more of an idea.
I don't like throwing away $28kg yirgacheffe. Any thoughts would be appreciated?
Steve
I recently purchased a Behmor & have done about 20+ roasts. I've a got a couple of friends who home roast & they got me started on the right track.
I drilled out spindle & added a thermocouple so I could plot out roast profile of which I am able to predictably repeat as required using a full manual profiles.
All is going well I'm using 300gms Brazil N/P & when finished equals 250gms. I have 2 profiles while I figure the best way to go.
1, Light roast city/city+ - Profile is 75% for 7mins then 100% until FC at 12mins. Then down to 75% & cruise through first FC which lasts 1.30mins then hit cool at 14.30mins.
2, Dark roast Full City/+ - Profile is 75% for 5mins then 100% until FC still around 12mins. Then down to 75% through good rolling FC for 1.20mins then hit cool at 14mins.
I do get the very start of SC just after I hit cool.
I leave the beans in Behmor for around a minute after hitting cool (cuts down on any smoke) then stop the machine & put them in a cooling tray. 5mins cool as a cucumber.
My question is apart from what do you guys think of the profile?
Any of the darker roasts I've done have been a pain in the butt to pull espresso with!
I am using an Astoria Lever Machine, so they have declining pressure profile. Temp is 91C & using a 14gm VST basket. 15gm dose, 30ml yield over 40sec.
Using 14gm basket as 30-35mls is the max I get from a single pull, I but don't pull twice as it can fracture the puck & I get channeling.
No matter how coarse I grind, I get a really sloppy wet puck & the shot starts out fast & then just slows down to a trickle, then a drip.
I struggle to get 30mls out of a single pull. The lever is not quite all the way up & when I remove the porta filter and I get a little water escape. So essentially I'm choking the machine.
What type of roast "defect" would cause the sloppy/silty puck. The lighter roasts in the Behmor are no problem & any darker roasts with specialty beans are fine.
I thought that maybe because darker roasts are more soluble they get sloppy & choke the machine. I don't think I've baked it & the roast is 7 days old.
I've tried coarser grinds & down dosing but nothing seems to help. Maybe a characteristic of the beans? Have only done Brasil N/P so far as saving better beans once I have a more of an idea.
I don't like throwing away $28kg yirgacheffe. Any thoughts would be appreciated?
Steve

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