Well, according to my wife I finally nailed a roast anyway, I'm not so sure.
I roasted a half pound of french roast blend on friday and I normally
roast it about 10-20 secs into 2c (and it's hard for me to let it go
that long). However, this time my wife came out and distracted me
right before 2c started (plus my replacement behmor seems to be
roasting much hotter/faster) and I ended up WAY overroasting it. This
was the first time I've done a solid real honest-to-God *FRENCH* roast
and the beans were black and shiny. I was going to pitch it but my
wife was all "oooooh".
So against my better judgment I roasted up a second half pound to my
normal roast level (really only about 30 seconds difference in the
time) and mixed them. She *FINALLY* approves of my homeroast and
we're going to be officially Peet's-free next week. Victory of sorts
I guess :) I think it's a good french roast, but I've personally
started liking it a little bit lighter but I'm just delighted she
As for the behmor, my original first run one started erroring out and
after Joe replaced it (zero hassles, quick as a bunny) I've had to
rework all my profiles. This new one roasts WAY faster than the old
one. Used to take 16:40 on P2 to roast a half pound of the FR blend
to a vienna level and that was consistent as a rock, every roast.
Friday it took it all the way to "black and shiny" in about 3 minutes
I also lost a half pound of brazilian formosa... power went out just
as it rolled into 1st crack and it ended up looking like a melange
roast. I tried reroasting them to squeak them up a bit but some are
tan, some are cinnamon and some are black. I saved them just in case
but I'm not expecting much out of them.
-- Gary F.
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