Hi, This question is directed at those who already have their Behmor, mine does not show up until this Friday... For those who have roasted an Ethiopian bean, specifically the current Sidamo Special Selection offering. -What batch weight? -Which Program? -Which Profile? How did it turn out? Did the beans fall through the drum? Thanks!
--Apple-Mail-8--1064005109 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed I have roasted a couple of pounds of last year Ethiopian Idido Misty Valley Sidamo bean in the behmor. Today I did 1 pound using profile P4 with a starting time of 23 minutes (program D). Before putting cage in roaster I was able to get 3.84g out of 455.97g to fall thru cage prior to inserting in roaster. Another 1.31g fell thru cage during roast. First crack came with 3 min 26 seconds left on timer and ended with about 1:00 left. I pushed cool button with 50 seconds left. Beans lost 16.3% of weight and I figure I was at City+. Hope this helps. dave On Nov 28, 2007, at 1:35 PM, Rich wrote: <Snip> --Apple-Mail-8--1064005109 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 I have roasted a couple of = pounds of last year Ethiopian Idido Misty Valley Sidamo bean in the = behmor. Today I did 1 pound using profile P4 with a starting time of 23 = minutes (program D). Before putting cage in roaster I was able to = get 3.84g out of = 455.97g to fall thru cage prior to inserting in roaster. Another 1.31g = fell thru cage during roast. First crack came with 3 min 26 seconds left = on timer and ended with about 1:00 left. I pushed cool button with 50 = seconds left. Beans lost 16.3% of weight and I figure I was at = City+.
Thanks Dave, yes this is what I am looking for. Sounds like shaking the drum first might be a very good idea. Dave Ehrenkranz wrote: <Snip>
Tuff question Rich. Nothing is ever the same!! I can tell you for a FACT that I have roasted some really tiny Columbian beans and I bet I lost 30 beans to the back of the machine and no fire was started. Roast in Peace and forget the few that drop through the drum!! You will not lose 1/2 your greens to the "little squares" in the drum... ginny ---- Rich wrote: <Snip>
Yes, methinks losing a few to the machine isn't a big deal. I don't know if any of you are single-malt whisky lovers, but I am! When whisky is aged in barrels, part of it goes away; disappears; evaporates, whatever. It vanishes. The part that goes away is called "The Angels' Share." So what should we call the beans we lose to the Behmor? The's Share? Opinions anybody? Bob
Obviously: "God's share!" After all, coffee is "the eternal black fluid!" At 12:06 AM 11/29/2007, you wrote: <Snip> "I have measured out my life with coffee spoons." ~T.S. Eliot
First off, Robert I was always taught that coffee is "Swedish Plasma." Second, I second your observation that it should be "God's share." All of us espresso nuts are trying to get god-shots, so "God's share" sounds right! Les On 11/29/07, Robert Gulley <2bopen4all> wrote: <Snip>
On Nov 29, 2007, at 12:06 AM, Bob Hazen wrote: <Snip> I wonder what a whiskey aged in a coffee-wood barrel would taste like :) Another sign I have too much blood in my caffeine-stream....time for another cuppa. (still patiently waiting for that ethiopian to rest while I sip some sumatran) - allon
Biblically G-d's share should be a tenth. That's an awful lot of my stash.Perhaps if we call it something else we can conserve. As lightening strikes the author.
I've been calling the few beans that sometimes fly out of my bread machine when it kicks into full stir speed the Gremlin Tax (kinda like the Mommy Tax bite I'll sometimes take when I give my son some cookies or the like). Gotta keep the gremlins happy, lest they mess with my set up. Kris McN
True - but biblically giving a tenth from the first fruits was an act of faith that G-d would provide throughout the rest of the harvest. I'm not sure I want to mess with that plan - some of those later bean harvests are awfully good! ;-) At 12:11 PM 11/29/2007, you wrote: <Snip> "I have measured out my life with coffee spoons." ~T.S. Eliot
At the risk of being the kind of person who corrects people for ending sentences with prepositions ("Where do you live at?"), I must point out that bourbon is not "single malt," it is "single barrel." Scotch has its single malts because it is made with barley malt, but bourbon (which does NOT have to come from Kentucky, incidentally) is made from corn (minimum 51% but usually ~75%) and MUST be aged in burnt oak barrels. Thus, "single barrel" is the designation of fine bourbons to distinguish them from blends derived from a variety of barrels. There is a parallel between single malt scotch, single barrel bourbon, and single estate coffee. Chris in Hilo At 05:46 AM 11/29/2007, you wrote: <Snip>