Just ordered a Behmor

Cuir_Beluga

I've just got a batch on cool now. I'm still playing around with it, I haven't had a dud batch yet but I haven't yet worked out half the functions 😛. I might give your formula a go next time coffeeguy. Is that for any batch size?

LeroyC

If nothing else, roasting on auto until first crack then hitting P2 and C is worth doing. P2 drops power to 25% and for most beans this is enough to take you to the end of the roast (hitting P1 = 0% power and you need to add heat again at the end of 1C). Hitting C facilitates the 'Rosetta Stone' function which basically sets the countdown timer to an time estimated by Behmor and programmed in that will end the roast just before 2C in most cases. But do try having a go with other manual settings. You'll need to do some reading online probably to work out what you want to do for your particular roast, but in general I've found it easier than I expected.

askthecoffeeguy

Cuir Beluga wrote:

I've just got a batch on cool now. I'm still playing around with it, I haven't had a dud batch yet but I haven't yet worked out half the functions 😛. I might give your formula a go next time coffeeguy. Is that for any batch size?

that's for 400g but the same principle will work on any batch size I believe - the idea here is not to overheat the device (which will d\shut it down if you do) and to catch the first snips of second crack on a lower (than 140C) temperature scale, as its climbing back up from 120C or so after the 'temp drop' so that it progresses easily onto the cooling cycle, without still cooking the beans P

Brett_H

Brilliant advice guys! I'm still KKTOing and using olden-days Behmor once in a Blue Batak. When I eventually decide I can't live without one I'll refer back here!!

Cuir_Beluga

askthe coffeeguy wrote:

that's for 400g but the same principle will work on any batch size I believe - the idea here is not to overheat the device (which will d\shut it down if you do) and to catch the first snips of second crack on a lower (than 140C) temperature scale, as its climbing back up from 120C or so after the 'temp drop' so that it progresses easily onto the cooling cycle, without still cooking the beans P

Thanks, I'll bear that in mind next roast-a-thon 🙂.

askthecoffeeguy

How's the Behmor going ? I accidentally hit P5 instead of P1 the other day so instead of cooling down I heated the roast up! It.took me.probably 20sec to figure out what I'd done and where I was in the roasting cycle, but I managed to pull the roast just before second crack and it was just damned delicious! Goes to show.that its best not to.make too many assumptions a out how things are done, plus I'm glad I don't have to repeat the roast profile because I'm not sure I could if I tried !

Cuir_Beluga

It's going well coffeeguy, I was supposed to roast this arvo but I am too cold to move so it will have to wait. Great save, it just goes to show that good things can happen when we don't follow the rules 😃.

askthecoffeeguy

I tried to replicate the roast today not by ramping it but by doing a longer temperature drop once it hit rolling first crack to give it more development time and it's too soon to say but colour is good and even without being too dark so I guess well have to wait and see !😉

Cuir_Beluga

I'll keep everything crossed for you 🙂.

deegee

askthe coffeeguy wrote:

I tried to replicate the roast today not by ramping it but by doing a longer temperature drop once it hit rolling first crack to give it more development time and it's too soon to say but colour is good and even without being too dark so I guess well have to wait and see !

Saving the first one and ending up with a good roast was a great result, but as you have found, the problem with "serendippity" moments like that is that they can be hard to replicate. I've been there, done that, had a few similar situations - usually due to lack of concentration and/or not taking enough notes at the time. Let's hope the latest one is just as good in the cup as the first, so you will be able to repeat it at will.

Brett_H

Well said DeeGee

askthecoffeeguy

The roast is 70℅ PNG and 30℅ Mexico SO and it's a bloody ripper! Reminds me of a similar blend that I used to run with when I had the cafe - and the extra roast development time seems to have paid dividends I actually decreased the drop temp to extend the profile and it's drinking very well at the moment Watch this space !

« Previous Page