Announcement

Collapse
No announcement yet.

Behmor dark roasts choke machine

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    The suggestion to try a different brew method makes a lot of sense to me. I always resort to my Kalita 102 pour over when something is off with a particular batch. You can also try to intentionally let the ground coffee go stale for about 20 minutes before pulling the shot to see if the shot will behave any different.

    Comment


    • #17
      If the darker Brazil is choking it sounds like it is baked - is it a dry powdery texture? I'd try a similar roast depth in terms of colour but a faster ramp getting there. Not quite sure how I'd do that on a behmor though...
      Cheers Matt

      Comment


      • #18
        Yep even on my coarsest espresso grind setting I can feel a powdery texture. All the previous dark roasts where obviously baked but this one didn't smell or taste it, just could't pull a consistent shot.

        Re Roast: I slowed the drying stage of the roast down using 75% power for 5+mins then up to 100% untill FC & then down to 75% again. Mill City Roasters You Tube videos said it didn't matter about drying stage as no chemical reactions are occurring until after yellow. I was struggling with 100% from the start of the roast as was carrying too much momentum at the end & it just went from rolling FC straight into SC with no time in between.

        I'll start fast a finish slow & see the difference in outcome.

        Cheers Matt

        Comment


        • #19
          I wouldn't approach 1st crack with 100% power with the type of coffee you are using. I would use full power at the start of the roast and go to 75% when the afterburner kicks in and maintain until 1st crack. 30 seconds after start of 1st crack lowered to 50% until end of roast or a few snaps of 2nd crack. It is apparent that your current profile is over roasting your bean of choice.

          Comment


          • #20
            Originally posted by Barry O'Speedwagon View Post
            In my experience, the Behmor performs less well with Brazilian (and other softer) beans than others. I also have a lever machine (Quckmill Achille) with a similar group to yours, and haven't had the specific problem that you refer to, but have been less impressed with the few Brazilians I've tried relative to the dozens of others.....but that is far from a fair sample. There is a thread here somewhere in which some chap relates his struggles with the Behmor/Brazil thing....about 8-12 months ago.
            Some of the bests roasts I've had from my Behmor have been Brazilians. I'm buying good quality Brazilians and my approach is obviously different to when roasting other beans, which has turned out some awesome results.

            Comment


            • #21
              Originally posted by Stliimbe View Post
              Yep even on my coarsest espresso grind setting I can feel a powdery texture. All the previous dark roasts where obviously baked but this one didn't smell or taste it, just could't pull a consistent shot.

              Re Roast: I slowed the drying stage of the roast down using 75% power for 5+mins then up to 100% untill FC & then down to 75% again. Mill City Roasters You Tube videos said it didn't matter about drying stage as no chemical reactions are occurring until after yellow. I was struggling with 100% from the start of the roast as was carrying too much momentum at the end & it just went from rolling FC straight into SC with no time in between.

              I'll start fast a finish slow & see the difference in outcome.

              Cheers Matt
              It's hard to know for sure without knowing more about the specific coffee you're using, but if I was roasting a Brazilian NP in my Behmor I certainly wouldn't be starting fast. You can maybe start hot with a good long preheat (although it's debatable how much difference this makes), but you want a relatively low RoR. Almost all the Brazilians I've roasted, including one NP have done the best starting on P3 auto. I usually do 250g batches and switch to manual mode some time between when the fan kicks in and 1C. Generally I'm trying to intervene to avoid stalling or baking the roast so I go to 75 or 100% then ease back again before 1C so it doesn't get away from me. I usually go double drum speed just before 1C too and maintain that well into rolling 1C before dropping it back again.
              Just note that although the Mill City videos are good and delivered in a general sort of way that allows you to develop your general roasting knowledge, they are really aimed at people using commercial drum roasters. More specifically their drum roasters. The Behmor is an incredibly capable little machine, but it can't replicate a full commercial machine.

              Comment


              • #22
                Sorry all I've been crazy busy with work & home life. Ah to be young a commitment free again, those were the days!

                just clarify the thermocouple I've added doesn't go into the bean mass, but rather right in the centre of the drum just above the bean mass.

                My rate of rise measuring in the position of the Thermocouple was
                The roast that's giving me hell: @ 75% was around 10'Ç per min then plateaued at which point I'd hit 100% until FC then down to 75% for 1.30min the cool. Max temp was 201'Ç.
                Faster Start: @ 100% it was hitting 20'Ç per min until FC then down to 75% for 1.30min then cool.

                The total roast time was 3mins shorter & even though the temp got as high as 207'Ç, the roast was much lighter.

                I'll update in a day or two see how it pulls.

                Update on the dark roast, it's pulling better now at day 13 & not choking, but now is tasting a bit blah.

                Comment

                Working...
                X