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. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20
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> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20
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 Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20
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.