I've had my Behmor now for about two or three months and have done 15
roasts. Weird how that works, you start roasting your own coffee and
you end up going through a lot more coffee than you were before, lol.
Anyway, I pretty much totally screwed up the first two or three roasts,
but then kind of figured out what I was doing and have actually had a
couple of roasts that were spectacular (at least in my opinion anyway,
and that's the only one I really care about, lol).
But, I still can't say I know what I'm doing yet. And I find it
interesting how different beans respond to different profiles on the
Behmor. One of my best roasts was a Brasil Poco Fundo Co-op done on a
P5 profile just up to the point of 2nd crack. The coffee out of that
roast was just spectacular, fruity, bright, easily as good as any
pre-roasted Kona coffee I've ever had.
I'd seen people on this list raving about the Ethiopia Organic Yerga
Cheffe and decided to try some of that out, because I also really like
the Ethiopia Horse Harar. So I got some, tried roasting it on P5, and
it came out really uneven, and mostly too dark. The coffee from that
roast was drinkable, barely, but not at all what I was hoping for.
Fortunately I had ordered two pounds of it, so this morning, I tried
again on the second pound. This time, I used a P2 profile, and again it
seemed like the first crack was really uneven, but the end result was a
much more even roast. I think this is because P2 roars up to 100% power
for the first 60% of the roast time, then drops down to about 70% for
the next 30% of the roast, and finishes off at 100% for the last 10%.
In any case, I killed it with about 2 minutes left on the clock, so I
probably didn't get that last 100% burst. But I think that profile
really evened out the roast a lot better than P5 (which slowly ramps up
the power over the whole roast) did.
And the coffee out of this second roast was great. First cup was
toe-curlingly good. I can't wait to see how it does with a little rest.
Anyway, it's interesting the way different beans react to different
roast profiles. Does anyone have a concise explanation as to why this
is so? Or maybe a list of profiles to use for different beans that
they've developed? I am slowly developing my own, but it would be nice
to be able to guess a little better which profile to use with a bean
I've never roasted before.
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