Behmor Profiles for Has Bean's Coffees

[oton]

As you know, profiles are not an exact science, and one profile that can work for one person might not work for other; however I'd like to share my sucessful and unsuccessful roasts. I think that some general rules for some coffees could provide guidance for all of us.

Well, first one:

Bolivia Machacamarca 2009

Ambient Temp: 21ºC
No Behmor Pre-Heating
Weight: 1 Lb (450 gr)
Profile: 1Lb / P3 / C

First Crack
Very FC (the first pop) at: 18:50
In progress at: 19:20
End FC at: 21:10

Second Crack
Very SC: No idea. 21:10? 21:40 for sure.
I think that there was no time between the FC and SC , in fact I think when the last FC pops were occurring, first SC pops had begun at the same time. (!)

Cool
21:40
The SC pops continued until 25:13 minutes!!! So the coffee is over roasted and with some scorch marks in some beans.

Any tips guys?

[oton]

Well, this is a disaster, but dispate my shame, I'll post it:

2º Attempt

Bolivia Machacamarca 2009

Ambient Temp: 20ºC
Preheating: 1 min.
Weight: 1 Lb (450 gr)
Profile: 1Lb / P2 / B

First Crack
Very FC (the first pop) at: 18:18
In progress at: 18:35
End FC at: 20:35

Second Crack
Very SC: No idea. But SC at 20:40 for sure.
Probably no time between the FC and SC. Last FC pops were occurring while first SC pops had begun.

Cool
20:50 (SC pops continued until 23.50)

Over roasted & some scorched beans.




Could anyone tell me why I can't get time between FC and SC? Thanks.

[daveyb]

Hi Oton,
everyone has their own point of view about these matters. If I could be so bold, without criticising either you, your approach or your Behmor, but.......why not try forgetting this machines alleged ability to do a 1lb roast, and cut it down to say 250 gms and see how it goes.

[oton]

Hi Dave. Thanks for your input.

However I'd really like to do 1lb roasts (successful of course ). For 250gr. my Gene have been enough.

[daveyb]

Oton,
you asked for thoughts and I give you one. Perhaps Steve can chip in here and offer his thoughts? I am not saying that the Behmor cannot roast 1lb amounts, but I am saying the symptoms you gave are down to roasting 1lb amounts.
That sounds double dutch,,,,so, lets cast the net a bit wider. Just suppose, in amongst all the pre sales hype, a roaster gets a reputation for being able to handle a 1lb load. But, with testing and eventual release of the roaster it proves unstable when roasting that amount.then what do you do?
Your choice is to continue banging your head against the wall, and churning out 1lb lots of undrinkable coffee, or perhaps to think things through again and reduce your weight but produce a good roast. I do not own a Behmor but have several colleagues who do..and they all say the same thing which is when you learn to play with the settings, and drop your weight down then the results are fantastic.
To continue using the Behmor just because you want it to roast 1lb at a time compared to a smaller amount is a difficuklt concept for me to get my head around. I guess for me, quality will always outweigh quantity.
What do others think?

[oton]

Oton,
you asked for thoughts and I give you one.

Of course I asked; and I really appreciate your thoughts.

I have to say that before this 1lb roasts, I did 1/2 lb. roasts with similar results. I rised the dose to 1lb with the hope of slow down the time between FC and SC... But, for now, it does not work.

Cheers!

PS: A quick note about the "smoke supression" ... ROFL. My kitchen is full of smoke every time I do some roast with the behmor. (too much into SC, I know)

[sicinius]

What I do with Bolivian Machamarca.

No pre-heating. 1lb, P1

VFC after 17 minutes. Regular popping starts about 30 seconds later. I then time 1m:45s from the start of regular cracking and hit the cooling button. After a minute I ease open the door a fraction for a few seconds two or three times and then allow the cooling cycle to complete. Sometimes you can just hear second crack getting going before I hit the cooling button but the one time I waited for it, I overdid it.

This produces beans which are approximately the same colour as the ones Steve delivers and I kid myself they taste pretty much the same. My better half would soon complain of they were much off.

[ala_carte]

I'd like to share my story with the 2010 Machacamarca beans. I don't recall when first crack was though I'll say it was consistent across three batches of Machacamarca. These notes are off the top of my head as I'm not at home at present to share my log.

Essentailly I weight 250 gms and select 1lb/P3.

246V, ambient temp circa 20 C and hit cool with 3:30 showing, i.e. total roast time 14:30 (a tad too light)

246V, Ambient temp circa 20 C and hit cool with 3:07 showing, i.e. total roast time 14:53 (very good)

246V, ambient temp circa 20 C and hit cool with 2:53 showing, i.e. total roast time 15:07 (slighty overdone)

I open the door slighty a couple of times per roast (for a few seconds) to see the colour of the beans etc.

Hope this is of some help.
Neil

[Silvia]

I don't have a problem roasting 1lb, but I don't try to make it too complex. To roast 1lb of Machacamarca I tend to use P1, take it to the maximum time limit (i.e. press + until the time doesn't go up any more) then take it back down two clicks. I get first crack after about 18mins and keep it going more or less to the end of the program. Second crack is barely happening by the end, but I don't mind that. If it looks like it's getting too dark I press cool, but never more than 30 secs before the end of the heating cycle. It works every time, and I don't get uneven roasts, and usually second crack is just starting as the cooling cycle begins. That said I more often roast 1/2lb, which is even easier and probably more predictable. Doing two batches of 1/2 lb gives you two coffees to chose from during the week.