Robroaster Senior Member Joined: 2 Jan 2005 Posts: 23 Location: NJ Expertise: I love coffee
Espresso: Livia Grinder: bodum Drip: Behmor Brazen Roaster: i roast
Posted Sat Jan 5, 2013, 8:58pm Subject: New Brazen Behmor
I received my BB a couple of days ago. Using a 1:15 pre-soak at 208°, I still can't get close to the flavor from the Newco-OCS-8 that I've used for the last 5 years. I'm using the same amount of water and beans. BB suggested to grind at a course salt setting but that definitely didn't work. I went finer and that helped some, but still not a great cup. I am a about sea level. Any suggestions from other users?
tahoejoe Senior Member Joined: 9 Sep 2003 Posts: 557 Location: San Diego/ Incline Village Nv. Expertise: I live coffee
Grinder: Solis Maestro Drip: Behmor Brazen Brew System Roaster: Behmor 1600
Posted Tue Jan 8, 2013, 2:49pm Subject: Re: New Brazen Behmor
I use 202-205 depending upon the type of coffee.
African/ lighter roasts I'm 202, Centrals and FC..204/205
On 1.2L i use appx 68-70 grams
At 208 you will be delivering water to the grounds at a temp that exceeds the recommended SCAA zone or at the very least tickling the upper ends which could make for a bitter brew.
REMINDER: Never leave the roaster unattended when in use !! And remember to use our Rosetta Stone tip PART V PARAGRAPH 3.. it works !!!
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,006 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Tue Jan 8, 2013, 3:58pm Subject: Re: New Brazen Behmor
+1
My normal temp range is 203°F - 205°F and I use the lower temperature range for bringing out the sweetness of coffees from Africa. When the taste of the cup doesn't quite match up to the sweet smell of the beans, lowering the temp seems to help.
I use 50 grams for 900 ml batches and when I brew 1.2 liter pots I'll use about 68 grams of coffee.
TulsaMike Senior Member Joined: 1 Jan 2013 Posts: 4 Location: Tulsa, OK Expertise: I love coffee
Posted Wed Jan 9, 2013, 2:52pm Subject: Re: New Brazen Behmor
This advice is the opposite of what I would have expected. I would have thought that a lighter roast would need a higher temp to get more body and a darker roast would need less temp to keep it from being harsh and to try to get more sweetness out of it. Joe and Yakster, could you (or anyone else) offer some insight into what's happening?
You've offered advice on African and Centrals, lighter and darker roasts. Any other rules of thumb?
Also, I've got a Baratza Maestro Plus and I'm currently grinding on 35 (out of 40). Does this setting sound right?
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,006 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Wed Jan 9, 2013, 6:25pm Subject: Re: New Brazen Behmor
I'm afraid that I can't explain why this works, it's something that I'm learning by adjusting the temperature of the brew water and noting the differences in taste. I was surprised when I noticed an increase in sweetness when I decreased the temperature. I'd be interested to hear an explanation if anyone knows one.
Robroaster Senior Member Joined: 2 Jan 2005 Posts: 23 Location: NJ Expertise: I love coffee
Espresso: Livia Grinder: bodum Drip: Behmor Brazen Roaster: i roast
Posted Wed Jan 9, 2013, 8:44pm Subject: Re: New Brazen Behmor
I will try the lower temp. I always have used in low 200's with other brewers. The guidebook for the BB used the 208 temp. It's not bitter, just not the flavor that I expected. I did increase the pre soak and I now lowered the temp to 203. Thanks for the suggestions.
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,006 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Thu Jan 10, 2013, 2:58pm Subject: Re: New Brazen Behmor
Lowering the temperature seemed especially effective in cases where the experience in the cup did not meet with the aroma... in other words, I'd smell sweet, fruity notes from the whole or ground coffee that were difficult to pick up in the brewed coffee. When I brewed at a lower temperature, those notes were brought out in the cup. The coffee brewed at the higher temperatures wasn't especially bitter, just seemed to be missing something.
Yesterday I brewed a pot of Ethiopia Haro Sana wet processed coffee at 202°F that'd I'd roasted in the Behmor 1600 the night before. It was even better this morning when brewed at 203°F, but it's hard to tell if the improvement was due to another day of rest for these fresh beans or the change in temp.
TulsaMike Senior Member Joined: 1 Jan 2013 Posts: 4 Location: Tulsa, OK Expertise: I love coffee
Posted Thu Jan 10, 2013, 4:27pm Subject: Re: New Brazen Behmor
Very interesting, Yakster. If you get more sweetness and fruity notes with a lower temperature, what do you get with the higher temperature? More body? I just got my Brazen and I haven't brewed enough pots through it to draw any of my own conclusions.
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,006 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Thu Jan 10, 2013, 4:43pm Subject: Re: New Brazen Behmor
I didn't notice a change in body with these coffees that liked a lower temperature, just the change in flavor / sweetness. I still play around with temperatures and I'm sure I haven't brewed anywhere near the number of pots that Joe has.
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