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Hi guys,
I'm a new member from the UK who has just discovered this amazing group - thanks for letting me join you.
I'm a long tiime coffee fan but have just entered the wonderful world of home roasting.
After a few weeks playing with a pocorn popper, and producing some quite drinkable roasts, I decided to bite the bullet and got a Behmor 2020SR.
I had done quite a lot of research but realised quite quickly that much of it was downright missleading as it was based on 110v Americal roasters and consisted mainly of complaints that the ****** thing wouldn't get hot enough!
My first roast was a 100g batch of Guatemala SHB which I had roasted in the popcorn popper and enjoyed drinking. I followed the advice in the manual (that might have been my first mistake) and did a P1 Auto roast - got a distinct 1st crack but then things got balistic pretty quickly. I ended up with a very even roast but the beans were very dark and, after a couple of days, very oily; I suspect it was well into 2nd crack before I ignored the manual and hit COOL. It actually tasted OK as an espresso but the roast/burnt flavour was a bit too much for someone who usually drinks medium roast. As a V60 it resembles a Starbucks Americano - not good!
My second attempt was using P2 Auto and the power drop at about 5 minutes seemed to help keep things under control and I stopped it before it got too dark. Still a bit darker than I would like, developed a little oil after a couple of days but much more drinkable.
At this point I discovered Coffee Snobs and realised that you guys are also using 240v machines which, as Andy points out in a couple of posts, are very different animals to the 110v versions.
I placed a thermocouple in the chaff tray and decided to record the A, B and Probe temperatures during my next roast. Having spent hours reading old posts in the Behmore Roasting Approaches thread I decided to try out some of your methods - although I'm not sure if the old 1600 machine is essentially the same as the new 2020SR?
Next roast was an Ethiopian washed Djimmah which I roasted using Andy's basic method; Auto P1 to 1st crack and then P2. This worked pretty well and resulted in a very even medium dark roast BUT with a tiny amount of scorching.
I tried two other 'recipes' - a) Auto P1 dropping to P4, P2 at 1st crack then P3 before COOL on the same Djimmah beans:
and b) P4 raising to P5 at end of drying, P1 at 1st crack for 30s then P2, P3 and P4 at 30s intervals. This was suggested for a Brazil natural which was the coffee I used. I actually hit COOL before going to P4 as it was getting a little dark:
Both of these roasts look pretty good to my inexperienced eye BUT........ show some scorching.
Finally...... to my plea for help!
I have read lots of seemingly conflicting information about the causes of scorching but, once again, most of it relates to commercial roasting or to the USA 110v home roasters.
The graphs show the second Djimmah roast (top) and the Brazilian Natural roast. First crack is the yellow box and the blue arrow shows when COOL was hit (also end of tan arrow)
Any suggestions as to how I can reduce the scorching would be great as my brain is overheating as much as the beans!
Mike
I'm a new member from the UK who has just discovered this amazing group - thanks for letting me join you.
I'm a long tiime coffee fan but have just entered the wonderful world of home roasting.
After a few weeks playing with a pocorn popper, and producing some quite drinkable roasts, I decided to bite the bullet and got a Behmor 2020SR.
I had done quite a lot of research but realised quite quickly that much of it was downright missleading as it was based on 110v Americal roasters and consisted mainly of complaints that the ****** thing wouldn't get hot enough!
My first roast was a 100g batch of Guatemala SHB which I had roasted in the popcorn popper and enjoyed drinking. I followed the advice in the manual (that might have been my first mistake) and did a P1 Auto roast - got a distinct 1st crack but then things got balistic pretty quickly. I ended up with a very even roast but the beans were very dark and, after a couple of days, very oily; I suspect it was well into 2nd crack before I ignored the manual and hit COOL. It actually tasted OK as an espresso but the roast/burnt flavour was a bit too much for someone who usually drinks medium roast. As a V60 it resembles a Starbucks Americano - not good!
My second attempt was using P2 Auto and the power drop at about 5 minutes seemed to help keep things under control and I stopped it before it got too dark. Still a bit darker than I would like, developed a little oil after a couple of days but much more drinkable.
At this point I discovered Coffee Snobs and realised that you guys are also using 240v machines which, as Andy points out in a couple of posts, are very different animals to the 110v versions.
I placed a thermocouple in the chaff tray and decided to record the A, B and Probe temperatures during my next roast. Having spent hours reading old posts in the Behmore Roasting Approaches thread I decided to try out some of your methods - although I'm not sure if the old 1600 machine is essentially the same as the new 2020SR?
Next roast was an Ethiopian washed Djimmah which I roasted using Andy's basic method; Auto P1 to 1st crack and then P2. This worked pretty well and resulted in a very even medium dark roast BUT with a tiny amount of scorching.
I tried two other 'recipes' - a) Auto P1 dropping to P4, P2 at 1st crack then P3 before COOL on the same Djimmah beans:
and b) P4 raising to P5 at end of drying, P1 at 1st crack for 30s then P2, P3 and P4 at 30s intervals. This was suggested for a Brazil natural which was the coffee I used. I actually hit COOL before going to P4 as it was getting a little dark:
Both of these roasts look pretty good to my inexperienced eye BUT........ show some scorching.
Finally...... to my plea for help!
I have read lots of seemingly conflicting information about the causes of scorching but, once again, most of it relates to commercial roasting or to the USA 110v home roasters.
The graphs show the second Djimmah roast (top) and the Brazilian Natural roast. First crack is the yellow box and the blue arrow shows when COOL was hit (also end of tan arrow)
Any suggestions as to how I can reduce the scorching would be great as my brain is overheating as much as the beans!
Mike
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