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Topic: Yet Another Behmor Report (8 msgs / 521 lines)
1) From: Bob Hazen
This is a multi-part message in MIME format.
Well folks, it's another roast for my Behmor.  I know some of you are =
probably tired of hearing about it by now.  Still, the thing is so well =
done that I feel a need to share.  The only problem, is that =
iamdrinkingwaymorecoffeethanieverdidbefore.  Maybe I need to try some =
decaf.  This roaster should be good for Tom's business, methinks.
I just finished a half-pound roast of Java Government Estate Pancoer.  I =
did it on P2-C with no added time.  I calculated out the times for a 14 =
minute roast per Joe's profile in in the manual.  Then I started the =
roast and a stopwatch.  First crack started shortly after the transition =
from 100% to 70% (8 minutes, 24sec) on the profile and continued very =
gently until about 30 seconds before the programmed increase from 70% to =
100% at 12 minutes, 36 seconds.  The roast continued then at 100% until =
second crack began at about 13 min, 30 seconds.  I let it go for about =
10 more seconds, then hit cool.  Second crack continued for another =
minute or so.  I got a little concerned that I was getting too far into =
second, so I opened the door to hasten the cooling.  Granted this is =
sooner than recommended, and indeed I did an improptu smoke test.  I got =
a little cloud of blue smoke with the door open but hadn't been getting =
any at all up to that point.  I closed the door and there wasn't any =
further smoke.  The smoke supressor really works!
Next time, I think that using B instead of C might be the trick.  =
Although I went further into second that I aimed for, the coffee is very =
good.  Rolling second in the Behmor (perhaps drum roasters in general) =
doesn't seem to be the catastrophe that it was in the IR1.  If I had let =
the IR1 go for a minute into second, I'd have had seriously burnt beans. =
 Is is interesting that first crack is so subtle with this bean in the =
Behmor.  The same bean in the IR1 was produced a much more significant =
first crack.  For what it's worth, I have gotten no divots witht he =
Behmor either.  I almost always got divots with the IR1.  From what I've =
heard, the divots are signs of an overly fast roast.  If so, then here's =
another plus for the Behmor.
The end result of this last roast was impatience on my part.  After =
perhaps a 10 minute "rest" the aroma iin the kitchen was such that I had =
to brew a pot of it.  No way was I going to wait until tomorrow.  I was =
rewarded with one of the best direct-from-the-roaster coffees I've =
produced.  I am looking forward to it with some rest on it.
Which brings up another point.  It seems to me that roasts done in the =
Behmor take longer to rest than those from the IR1.  By that I mean that =
the Behmor roasts done so far took about 3 days to peak and have =
declined slowly.  With the IR1, the peak was at about 1 day and then the =
decline started.  It will be interesting to see if this theory pans out =
as I get more exprerience.  Anybody care to comment about rest time vs. =
drum/air roasters?
Bob

2) From: Julie Hershey Tieszen
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Bob,
Why do you think P2-B would have been better than P2-C? I used p2-B this =
morning for 1/2 lb. I added time so I could start at 14:00. But 1st =
crack did not happen until well into the 70% stage. It sounds like you =
got 1st crack happening in the right spot. I was thinking next time I =
should set it for a pound so that the 1st stage at 100% would last =
longer. Does the bean make a difference too? I was roasting the Cameroom =
Caplami Java.
I feel like I'm speaking a foreign language with all this p2, p1, crack =
stuff. 
julie

3) From: Bob Hazen
This is a multi-part message in MIME format.
Julie,
I'm guessing... er, experimenting... and still learning!  I think I want =
the temperature drop to occur just before first crack begins and go slow =
through first (at 70%) and then stop before second while still in 70% =
heat.  I'm not sure of the purpose for the 100% finish in P2.  I've also =
read that by adding the extra time either before the roast or at =
different times during the roast, you can add or subtract time to =
specific stages.  I have added time before I started the roast, but I =
haven't tried adding during the roast yet.  For now, I'm back to using =
the predefined profiles and roast times while I experiment and learn.  I =
think it's best that way to keep the variables under control and get =
repeatable results.
Bob

4) From: Dave Kvindlog
Julie,
Yes, each bean roasts differently.  Some require higher heat to get to 1st
and/or 2nd crack, some have higher moisture content, some are denser beans,
some result in only a few small cracks during 1st crack while others sound
off like a full rifle range.  Many other differences, but you should expect
each bean (or at least region) to roast differently.
I'm still learning too (aren't we all???), but this much I have learned.
Coffee speak IS a foreign language, but has rich rewards!
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
On 11/24/07, Julie Hershey Tieszen  wrote:
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5) From: Julie Hershey Tieszen
This is a multi-part message in MIME format.
Thanks Dave. I've been using the hg/db method for over a year now. I =
treated most of the beans the same....roast until 1st crack, back off =
and coast into 2nd. Using the Behmor is making me think more about the =
different types of beans. 
What about peaberries? I have several pounds of those. What profile =
would be best for those? Anybody?
Julie

6) From: Dave Kvindlog
Julie,
My experience with peaberries is that they do not reach 1st crack normally.
My experience could be off, but I've never found them to linger too much in
1st crack...just a few sound off, then silence and on to the wait for 2nd
crack. I've had to watch them for color instead.
I'd like some more experienced roasters to weigh in here.  I could use
advice with peaberries too.
I normally roast using a hot air popper.
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
On 11/24/07, Julie Hershey Tieszen  wrote:
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7) From: Julie Hershey Tieszen
This is a multi-part message in MIME format.
I've had peaberries that have had some really loud 1st cracks. I =
remember the 1st time I roasted the Congo Kivu Peaberry I couldn't =
believe how loud they were. I thought they might jump out of the =
dogbowl! My problem with peaberries is that I don't always enjoy them =
once they are roasted so I'm guessing it's a problem in how I've roasted =
them. 
The other thing I'm wondering about is what profiles would work best for =
decaf beans.
Julie

8) From: John Brown
for me using the I roast 2 i can't hear the crack anyway.  i go more by 
when the chaff comes loose and the center opens up.  then by color and smell
Dave Kvindlog wrote:
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