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Topic: Behmor profile for blends? (6 msgs / 119 lines)
1) From: Gary Foster
Hi, I searched the archives and either my search-fu is weak or 
something, because I couldn't find the answer to this.  I apologize if 
this is a FAQ or something.
I just ordered some Italian Espresso blend, some decaf blend and some of 
the french roast blend from SM and was curious if anyone has a 
recommended Behmor roast profile for these?  I know french roast is an 
issue in the behmor, but I do plan on taking it to a Northern 
Italian/Vienna roast if possible.  My wife is a dedicated Peets french 
roast drinker and I'm trying to wean her off it.  The espresso blends 
will be going through my PIDded silvia, the french roast will be for my 
wife's drip pot and french press.
Right now I've been roasting 1/2 lb on the 1 lb setting and stopping the 
roast manually.  I've been using P5.  Anyone have suggestions for these 
three blends?
-- Gary F.
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2) From: Saundra ONeil
Hi - just roasted up some Italian Blend in the Behmor this morn.  i got this profile off another site and it
does get to Vienna.  i admit i have problems duplicating the roast exactly due to voltage changes.
my voltage usually starts around 120-121 and drops anywhere between 114.8 - 115.7 at it's lowest.
if your voltage is lower than mine, i would suggest starting with fewer beans.
that said, here's what i've been using:
7 1/2 oz (112 grams) beans
1/2# (yes, NOT 1#), P3, D then add +'s to max the time to 15:30 AFTER start.
the earliest i've hit 'COOL' using this profile is 1:08 remaining
this morning's roast went all the way to the end, (2nd was a crackin' at the beginning of the cool cycle)
and in my limited experience, if it's not Vienna, it's pretty darn close.
Someone else on this site (Les, i believe) has posted a guideline using the P2 profile for a variety of roasts.
IIRC, it's in the January archives.  i haven't been able to duplicate his guidelines, but my guess is it's a
voltage issue on my part.  regardless, it's very helpful for a ballpark range.
i don't have a variac, but have been using a kill-a-watt the last couple of weeks.
Good luck
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3) From: Saundra ONeil
just to clarify - the blend i'm using is the authentic SM Classic Italian
i think the link to the other profiles had "IMV" in the subject line. 
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4) From: Rich
Try P-3 and take the time to MAX after starting the roast, that should 
let you take a full pound to French with no problem.  This will give you 
23:30 of total roasting time.  I have a full pound hit the first crack 
of 1st crack at 6:30 remaining so you can definitely turn it to carbon 
with the time left.
Gary Foster wrote:
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5) From: Rich
You have a serious wiring problem if you are seeing a 5 volt drop when 
the heaters are full on.
Saundra ONeil wrote:
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6) From: Patrick R. Sklenar
Rich wrote:
I just finished a pound of a Brazil - 1#, P3, ++, D for a starting run 
time of 23:30.  What's the different between hitting the + twice before 
hitting start and after hitting start?  The bean was the "Brazil Cerrado 
Screen-Dried Moreninha Formosa" that I received as a sampler with the 
Behmor at Christmas (it was a gift from my parents).  My notes from the 
roast are:
First sounds of First Crack were heard at 17m 28s and it was rolling by 
18m 45s.  The last definite "First Crack" I heard was at 20m 10s.  I 
think I heard the first few pops of Second Crack at 21min, but then it 
was silent until 23min when I definitely heard sounds of Second Crack.  
I immediately hit COOL.  about 15 seconds later, there was a burst of 
Second Crack, almost rolling, which lasted for roughly 30 seconds before 
the cool down was sufficient to stop it.
Not quite sure if I hit Full City or got to Full City+ ... t'is 
borderline, but it looks and smells wonderful!
I still have enough Guatemalan left from last week to make a pot to take 
to work in the morning ... but I'm giving serious thought to brewing up 
a pot of this tomorrow since I've read that most Central and South 
American beans can be rested enough in as little as overnight,
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