crlssctt Senior Member Joined: 6 Nov 2012 Posts: 27 Location: Clarkston
Posted Tue Nov 13, 2012, 10:07pm Subject: First roast!!!!
]Not sure if this is te right forum but here it goes Brand new to roasting, I got my Behmor 1600 in the mail today, so class was especially excruciating. Anyway here it is Click Here (i616.photobucket.com)
Costa Rican SHB from the sampler that came with the toaster. Program A with 1:50 added, which took me to full C2, at which point I immediately turned the cooling cycle on Brewed it in a chemex at 1.8gms per oz I just have to say, wow! My coffee is so much...brighter, I didn't realize how much of a difference freshness made. I was shooting for something a little lighter but overall satisfied with the end result
crlssctt Senior Member Joined: 6 Nov 2012 Posts: 27 Location: Clarkston
Posted Wed Nov 14, 2012, 9:38pm Subject: Re: First roast!!!!
I know what you mean about it being a blur, I also kinda freaked and added the extra time, and that took me to a full roll C2, slight smoke... So I immediately starting to cool it. I'll be trying another batch tonight when I get home
Hit "Cool" on 6.5 minutes as I thought beans had gone past first crack and were dark brown. Haven't a clue as to what roast it was. Still learning.
Feels that it roasts way too fast. Room temp where I roast is 82F (Am in the tropics). Could that be the reason? How can I stretch my roasts out slightly to say 9-11 minutes?
Also, there is no smoke whatsoever. Any advice is much appreciated.
Hit "Cool" on 6.5 minutes as I thought beans had gone past first crack and were dark brown. Haven't a clue as to what roast it was. Still learning.
Feels that it roasts way too fast. Room temp where I roast is 82F (Am in the tropics). Could that be the reason? How can I stretch my roasts out slightly to say 9-11 minutes?
Also, there is no smoke whatsoever. Any advice is much appreciated.
I am a little impatient, so, I only rested the second batch 4 hours before grinding for the chemex this morning, so the remainder is up to 18 or so hours. Making mental notes on differences.
I can't be of any help with temperatures as my Behmor is pre programmed with the times and temperatures, I have some control. Here's how i've reasoned with it, and please, someone correct me if I'm wrong. Part of the roasting process is due to the Maillard reaction which exhibits itself when the bean absorbs enough heat that caramelization starts to occur, not only by the heat applied, but by the heat emanating from the bean itself once it reaches that point at which it can no longer absorb anymore. Think of popcorn, once enough pressure builds up, the process cannot be stopped, same happens with the roasting process. Once enough heat is absorbed, it starts starts giving off heat thus changing the chemical properties of the amino acids in the bean. So, if you're still awake, this means that in order to stretch out the roast, you need to apply less heat in the beginning prior to 1C. In your case that would mean elongating the first two steps, and shortening the third.... According to sweet maria's, 1C starts at around a bean internal temperature of 401 degrees farenheit, and finishes arouond 426, so what I would do with your roaster is reduce the time of the first step by 2 minutes, increase first step by 1 minute, and second step by 2. Of course you'll have to keep playing to find out what yields what in terms of color, aroma, and taste. What I've done is google the names of the roasts and look at the images to get an idea of the differences, here's a picture of my second vs the first batch, which I believe are city+ roast (end of 1C just before 2C) and vienna roast (into 2C)
msmi Senior Member Joined: 29 Sep 2012 Posts: 8 Location: my Expertise: Just starting
Posted Fri Nov 16, 2012, 1:22am Subject: Re: First roast!!!!
]]]I am a little impatient, so, I only rested the second batch 4 hours before grinding for the chemex this morning, so the remainder is up to 18 or so hours. Making mental notes on differences.
I can't be of any help with temperatures as my Behmor is pre programmed with the times and temperatures, I have some control. Here's how i've reasoned with it, and please, someone correct me if I'm wrong. Part of the roasting process is due to the Maillard reaction which exhibits itself when the bean absorbs enough heat that caramelization starts to occur, not only by the heat applied, but by the heat emanating from the bean itself once it reaches that point at which it can no longer absorb anymore. Think of popcorn, once enough pressure builds up, the process cannot be stopped, same happens with the roasting process. Once enough heat is absorbed, it starts starts giving off heat thus changing the chemical properties of the amino acids in the bean. So, if you're still awake, this means that in order to stretch out the roast, you need to apply less heat in the beginning prior to 1C. In your case that would mean elongating the first two steps, and shortening the third.... According to sweet maria's, 1C starts at around a bean internal temperature of 401 degrees farenheit, and finishes arouond 426, so what I would do with your roaster is reduce the time of the first step by 2 minutes, increase first step by 1 minute, and second step by 2. Of course you'll have to keep playing to find out what yields what in terms of color, aroma, and taste. What I've done is google the names of the roasts and look at the images to get an idea of the differences, here's a picture of my second vs the first batch, which I believe are city+ roast (end of 1C just before 2C) and vienna roast (into 2C)
I think you are spot on. I am going to try what you suggested tomorrow in my next roast. The iRoast2 allows 5 stages, so I may add one additional stage before reaching first crack.
Your roasts look gorgeous!! I rested my first batch for 24 hours. Very bland BUT with only half the dose I normally use, it was the most full bodied coffee I have had in years. Following the advice of the other posters and hope the flavour develops significantly in the next few days.
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