So I’ve had my behmor 1600+ for a couple of years now, put through probably 20kg of beans, my wife and I prefer Italian style coffee (ristretto/short black). Bean selections have been Brazil, Indonesian, Sumatran, Ethiopian with a little Indian robusta. I’ve experimented with roasting individually pre-blend and blend then roast.
I have found the best results so far to be blend first then roast 200g P4, D. 100g doesn’t roast dark enough and 400g struggles to get up to temperature for a dark roast and I conclude the longer time makes for a bitter flavour.
so I’ve had a few spectacular roasts with a hint of chocolate coming through but mostly passable roasts. (I say passable because the bar is now up there since home roasting) and more than enough bitter tasting coffees.
I’m baffled why I don’t get consistent coffees! Even at times, the first 2 shots are good and then later in the day we might have another and they can be bitter. I’m starting to suspect my Rancilio. But as they say, “a bad carpenter always blames his tools”.
I have found the best results so far to be blend first then roast 200g P4, D. 100g doesn’t roast dark enough and 400g struggles to get up to temperature for a dark roast and I conclude the longer time makes for a bitter flavour.
so I’ve had a few spectacular roasts with a hint of chocolate coming through but mostly passable roasts. (I say passable because the bar is now up there since home roasting) and more than enough bitter tasting coffees.
I’m baffled why I don’t get consistent coffees! Even at times, the first 2 shots are good and then later in the day we might have another and they can be bitter. I’m starting to suspect my Rancilio. But as they say, “a bad carpenter always blames his tools”.


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