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Topic: Rwanda Gkongoro roasted in Behmor (4 msgs / 212 lines)
1) From: John and Emma
Hi all,
This is one bean I have not been impressed with. I bought it based on Tom's
reviews but it just hasn't done anything for me or my wife. My first attempt
was using P2 in the Behmor, my next two attempts were using P3. On my last
attempt I decided to use P4. I notice people using various different
roasters can have longer roasting times so thought that if P4 dragged out
the roast a little longer maybe this would change the outcome.  After
brewing in the VP I noticed that my last roast using P4 took away the bite
on the edges of the tongue and brought out more flavours. Just to add I
always rest my coffee at least 2 days before I start brewing and it lasts
for about 3-4 days. My wife phoned me from work and asked what coffee I had
brewed that morning (she only does this if it's something she likes). I told
her it was the Rwandan and she was surprised. She new I tried a different
profile on the last roast and said that maybe this is what we should use
more often. For now I am going to use P4 on various beans I have roasted
using other profiles just to see what the results are. Up until now I have
only used P2 and P3 for roasting. I have not used P1 because I figure it's
not much different than using my Poppery II and the strength of the Behmor
is the various profiles.
John H.
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2) From: John Mac
John-
Your first shot should be P1 regardless of the bean, it helps pin point 1st
C so you can better use P2 with it's power drop curve.
I roasted several pounds of that very bean and we loved every batch. I would
roast it a good minute after clearing 1st C and it has
a good balance of origin and some roast flavors which compliment each other
very well.
There really is no true comparison between your popcorn popper and P1 on the
Behmor. Could you pop a full pound of beans in your Poppery II ?
That's what I thought, now start pushing P1 on that B16 and live life on the
edge. :-)
Cheers
On 8/24/08, John and Emma  wrote:
<Snip>
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3) From: Rick Copple
John and Emma wrote:
<Snip>
I've not tried that specific coffee, but on the profile settings, as I 
understand it from the manual, the P1 & P2 settings are for denser beans 
(higher grown usually) while P3 is for a more medium range, and P4 & P5 
are for low grown, less dense, often island coffees. I believe it has 
something to do with the less dense the bean is, the more gradual the 
heat ramp up needs to be since air (or whatever extra is in the less 
dense beans) acts as a sort of insulator to a degree that needs to be 
more overcome.
That's one reason why I went with a P4 on the RIP coffee, because I knew 
with the parchment on it, its like wearing a coat with some air in 
between it and the bean, so even if the bean is on the more dense side, 
I figured it needed the more gradual heat up time to get the heat past 
the parchment and into the bean more efficiently. At least, that was the 
theory I worked under, and I seemed to have received good results with it.
If you have a high-grown coffee, though, P1 would be your choice. Or 
sometimes I want the faster ramp up because I believe it will bring out 
the flavors in the bean more sharply, like Harrar Horse. It all depends.
BTW, I tried something with P2 that seemed to work decently well. This 
isn't a "per bean" method but more of a generic method. So, not all 
beans my "fit" this mode. But the one I tried, it worked well on.
I put in a pound of coffee, and hit 1#, P2, B, then +++... until it 
wouldn't let me add on any more time. I counted the number of times I 
pressed it, seems like it was around 4 or 5. Then I started the roast 
and once it started going, I hit the - button the same number of times 
back down.
What this does is compress the drop time onto the very end so it is 
minimal and ensures it gets into first crack good before it hits 
(depending on the coffee, some might not make it). So it ends up being 
more like P1 but with a drop off time toward end of minimal amount, 
which should be around the time you're at C+ or FC, depending on the bean.
But I don't use P2 much. I guess on the right bean it could hit the 
sweet spot if timed right, but it is too much trouble to get it to hit 
at the right time. A good idea, but for that profile, the operator 
really needs to have control of when it drops and for how long in an 
easier way than running test on a bean on P1 to figure it out. Not sure 
what type of interface would work best and not be too complex for the 
non-home roaster out there (which is the market I recall Joe is shooting 
for with this roaster), but as is P2 is not user friendly for anyone to 
use without just getting lucky. I usually use P1 or P3, and occasionally 
when the bean calls for it, P4 & P5.
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
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4) From: John and Emma
Thanks Rick,
I was using P2 for the higher grown coffees and P3 for mid range. I haven't
bought Island coffees and don't roast espresso's so never used P4 or P5
until now. When I first got my Behmor a question I had was how do we know
what elevation the beans were grown at? For me it was a guess that most of
what is available through Tom except the Island coffees are high grown. If
it said they were SHB than I knew that P1 or P2 would be the profiles to
use. For now when I roast a bean for the first time I will use P2 or P3. The
use of P4 is for experimentation with beans that I haven't been fond of the
result s with.
I usually roast 1/2lb and when I use P2 if I set it to 1/2lb P2 B and then
after start hit +++ to max I reach 1st C right around the time the temp
drops. It hasn't been perfect but it is close. I will try your method as
well. It's fun to experiment.
John H.


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