Hi new to roasting, other than a brief brush with a popcorn machine. Just got a behmor plus, and have found it hard to get consistent advice, I guess because it's up to you to get the feel of roasting. Anyway decided to stick to manual mode as I figured I'll be heading that way eventually so may as well start now and adjust according to results. I guess would be good to get any feedback on my technique, anything i should/shouldn't be doing and advice on roasting this bean. So here is my method:
I'm doing 200g charge for now, which gives me 12mins countdown.
Straight into p5 - 100% burners with normal drum speed as I figure I want to get heat into middle of the bean.
After 4 mins I speed up the drum to double, I guess to develop more acidic/bright flavours?
I seem to be getting FC around 4mins after that, so 8mins has surpassed by that point.
At FC i press C for Rosetta Stone, I press p1 to cut the burners for 30seconds, then i go to p3 for remainder of roast, which I think gets me just on the verge of 2nd crack. I then open the door and blow a fan in while catching chaff with a mini-vac.
Sorry I don't have a picture but I'll upload it later, but pretty happy with roast, probably on the light side for espresso but I'd prefer that for SO's anyway. I have to admit I haven't tried them yet but they smell fantastic. My last batch I did was with drum at high speed for the whole roast and I think I hit cool too early and under roasted them so it came out lacking a bit of body and character but sweetness was good and good acidity.
Anyway would be good to get your thoughts, thanks in advance!
I'm doing 200g charge for now, which gives me 12mins countdown.
Straight into p5 - 100% burners with normal drum speed as I figure I want to get heat into middle of the bean.
After 4 mins I speed up the drum to double, I guess to develop more acidic/bright flavours?
I seem to be getting FC around 4mins after that, so 8mins has surpassed by that point.
At FC i press C for Rosetta Stone, I press p1 to cut the burners for 30seconds, then i go to p3 for remainder of roast, which I think gets me just on the verge of 2nd crack. I then open the door and blow a fan in while catching chaff with a mini-vac.
Sorry I don't have a picture but I'll upload it later, but pretty happy with roast, probably on the light side for espresso but I'd prefer that for SO's anyway. I have to admit I haven't tried them yet but they smell fantastic. My last batch I did was with drum at high speed for the whole roast and I think I hit cool too early and under roasted them so it came out lacking a bit of body and character but sweetness was good and good acidity.
Anyway would be good to get your thoughts, thanks in advance!
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