Posted Wed Mar 7, 2012, 11:45am Subject: first behmor roast - any advice?
hey guys, so in my other thread i'm complaining about bad tasting coffee and i was suggested to ask about your experiences with the behmor and i'm hoping you can help me get this right.
here is what i have written down for what i did.
Bean: Panama Carmen Estate from Absolute Coffee Company(he told me the beans were purchased through Sweet Marias) Batch Size: 1/2lb (used a scale) Profile: 1/2# P1 (ive been roasting on an Air Crazy and i prefer a brighter coffees so i was hoping this higher heat profile would be best) Start of 1st Crack: i dont remember...argh. i should have written it down. it wasnt out of the norm of what i was reading though. Time from FC to hitting cool button: 1 min 15 secs Opened the door at 1 min 35 sec into the cooling time to speed up the cooling.
i did all the roasting indoors with an ambient temp of about 70 degrees.
so i thought that this should get me solidly into the end of City and start of City+.
what ended up in the cup using a clever dripper after 24 hours was not pleasant. i couldnt really distinctly point out any specific flavors. just wasnt good.
i'm letting the beans rest right now in a foil bag with degassing valve and i'll try it again later tonight to see if got any better. it'll give me a chance to adjust my brew time too because i thought it was a bit bitter(i'll have to decrease the extraction time and maybe adjust the grind coarser).
Posted Wed Mar 7, 2012, 12:18pm Subject: Re: first behmor roast - any advice?
I have roasted a lot of the Carmen Estate 1750 from Klatch - definitely flavorful - let it rest longer - several days at least, try it again after five days - it will get better (if these are the same beans as the Klatch batch). The popper coffee is bright and ready to brew almost immediately (to me) but the Behmor roasts benefit from rest - even then the brightness will not be as pronounced since the fuller body will mask some of the acidity.
I chew coffee beans with my teeth while gargling with 195 F water to enjoy coffee. What is this "coffee brewing" device you speak of?
ocarolina Senior Member Joined: 30 Apr 2007 Posts: 59 Location: chicago suburbs Expertise: I love coffee
Espresso: Rancilio silvia 3 Grinder: baratza preciso Drip: french press - no drip Roaster: behmor / iroast2
Posted Wed Mar 7, 2012, 2:48pm Subject: Re: first behmor roast - any advice?
I have found that no matter which bean I roast (mainly espresso for me) that the 2 day rest is not enough. I like my beans at about the 4-5 day range. I only roast enough to last for a few days after that. I have tried city and full city roasts, and they also are better after 4 days or so. I use the gold bags that I got from SM with the roaster. Now I am a new Behmor roaster, but have used the Iroast2 for 4 years. I like the P3 cycle for my beans from SM.
Posted Thu Mar 8, 2012, 12:18pm Subject: Re: first behmor roast - any advice?
i tasted it again at 48 hours and it seems to be better.
i know that i should be resting longer and it's the same advice i'd give to anyone else with the exact issue i had. :P i guess sometimes u just want someone to point out and stress the obvious to you.
i wonder though if i thought it tasted better because i was mentally prepared to be underwhelmed. i wouldnt say it tasted amazing but i at least could pick up the mellow acidity and a bit more flavor this time around.
also, for my 2nd behmor roast, i went with an Ethiopian Yrgacheffe from roastmasters using the same parameters as the last batch. i let it go about 30 seconds longer after first crack. this stuff better taste better. :)
Posted Thu Mar 8, 2012, 12:48pm Subject: Re: first behmor roast - any advice?
It sounds like we are in the same boat. I'm starting to roast coffee that tastes a bit like what I was expecting. I can taste the difference of the beans of different origins and I can taste what roast levels do to them. At first I was under roasting then went right to over roasting. Now I am ten to fifteen seconds into 2c and pulling out the hot beans and putting them in a cooling vessel. My roasts are very consistent and result in acceptable brew. So far the only real good coffee has been the Kona from SM. Yum! That tells me that I need to find the right beans...
Posted Thu Mar 8, 2012, 1:35pm Subject: Re: first behmor roast - any advice?
thanks for the feedback, joe. i'm using the rosetta stone thing as best i can(2 roasts...ha). on the 1/2lb p1 profile, would you say hitting the cool button at 1:15 after first crack should put me in early city+(what i did with the panama) and 1:45 should put me towards the end of city+(ethiopia)?
i'm sorta trying to figure where i'd be depending on when i stop the roast. i know the Part5Para3 says 2:10 should take me to 2nd crack after hearing first crack for a 1/2lb batch. around what time would you say you hit city, city+, full city, full city+(for half lb or other batch sizes if u have the info)?
Posted Sat Mar 10, 2012, 7:27pm Subject: Re: first behmor roast - any advice?
i believe i found the problem.
so...i went to absolute coffee's page again and decided to copy some of the description of the coffee and plugged it into google and found that it did in fact match up to a coffee that Sweet Maria's offered. The problem?
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