Post By DesigningByCoffee
Post By Andy
DeCaf with Behmor
Hi and may you all have a lucky cup day, if you know the winner please email me before the start. Purpose of thread is I have a slight problem roasting De Caf. Roast are pretty good but with a hint of internal scorching, just a hint. no tipping nor are they burnt black, although De Caf is a bit that way to start. My standby roast is 240gms p4 manual, p5 @6mins. till1c then p2 or p3 till cool just before second crack. Cooled in Behmor for 1 min then into cooler till room temp. (Behmor is stopped for 10 sec. then turned back to cool). As I said roasts are reasonable maybe good even but I wonder if a little internal scorching is making a difference. TIA for any thoughts. John
I haven't done decaf in my Behmor for ages, but it went well when I did. I can't even remember if I did one or two batches. I'll check and get back to your. Your approach sounds ok, although full power all the way to first crack might be a bit too much heat. What decaf are you using?
Originally Posted by chippy
I do remember that I was quite surprised to find that my decaf took about 2 weeks to come good after roasting, then it was good for 7-10days max.
Hi Leroy, thanks for your reply. I use Andy's beans, the service, choices and quality are excellent and I am lazy, why look elsewhere. Yes 100% power to first crack may be too high. my lighter roasts without the internal scorching didn't taste as good as the darker roasts with internal scorching. I have tried a few methods of roasting, fast slow,drum speed etc. Perhaps I should have asked how other snobs roast DeCaf.
Last edited by chippy; 1st November 2016 at 01:06 PM.
Reason: missing word
Andy's DecafWOW are amazing beans. I roast them with same profile I use for the majority of my beans (indo/peru/indian/columbian etc etc with a ramping heat profile to first crack) but I did find that I preferred these dropped 2-3 degrees earlier than my usual drop temp, and that even with this early drop they came out reasonably dark in colour - but packed full of flavour.
Well worth persisting!
Last edited by DesigningByCoffee; 2nd November 2016 at 12:28 PM.
Decaf is a tricky thing to roast as they start darker so the colour isn't a good guide.
As mentioned above, follow your "normal" roast profile and you should be pretty close, maybe start cooling a little earlier as a few degrees less roasting is often good for the end result.
Take lots of notes and in no time you will have the perfect Behmor recipe that suits your own tastes best.