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Topic: Behmor roasting & espresso (19 msgs / 454 lines)
1) From: Greg Hollrigel
Well, my whirly pop just broke.  I was looking at the Behmor on Tom's site
based on all the previous discussions and positive feedback, and I noted for
the first time, Tom's comments about not taking roasts into 2nd crack for
more than 10-20 seconds.  Normally, on the stove top, I stop the roast
within about 5-10 seconds of second crack.  However, some espresso blends,
like Espresso Monkey and Liquid Amber, I take well into second.
Do you Behmor owners use your roasts for espresso?  Does it still get the
glowing reviews for those roasts as it does for the relatively lighter
roasts?  Basically, I just want to know how well will it deal with a variety
of roasts for espresso.
Thanks,
Greg
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2) From: Joseph Robertson
Great topic Greg,
I will be watching.
Joe
On Tue, Jul 28, 2009 at 10:41 AM, Greg Hollrigel wrote:
<Snip>
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3) From: Greg Hollrigel
Hi List:
Please feel free to disregard this topic.  After doing some more research, I
believe the answer is yes, it can handle roasts sufficient for espresso.
But ... if you want to add any tips, I'm always open to learning more.
Thanks,
Greg
On Tue, Jul 28, 2009 at 10:41 AM, Greg Hollrigel wrote:
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4) From: Rich
Depending on how much you roast there is a coast time after you hit 
cool.  For example I roast full pound batches only and the coast time 
after hitting cool is about 40 seconds.  So, if you hit cool after being 
20 seconds into 2nd you will end up with a roat that is about 60 seconds 
into 2nd crack.  If you want deep french or light charcoal the Behmor 
will do it, in pound batches.
Greg Hollrigel wrote:
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5) From: Mike Koenig
I'm not a Behmor owner, but lately, it's only by accident that I will take a
roast for espresso use beyond 10-20 seconds into 2nd crack (especially with
Tom's recent Espresso Workshop blends).  Even my roasts on Monkey blend will
only go a few seconds into 2nd crack,  which gives me more of the fruity
notes, and less bitterness. (roasting in a HotTop).
--mike
On Tue, Jul 28, 2009 at 1:41 PM, Greg Hollrigel wrote:
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6) From: Allon Stern
On Jul 28, 2009, at 1:41 PM, Greg Hollrigel wrote:
<Snip>
Not a behmor owner, but I just gotta say....
ESPRESSO IS NOT A ROAST!
okay, there, I've gotten it out.
-
allon
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7) From: Greg Hollrigel
Thanks Allon!  LoL  I was pretty careful in my choice of words not to offend
you.  I don't think I referred to espresso as a roast.  Instead, I was
saying roasts used for espresso.  But thanks for that clarification ... :-)
Greg
On Tue, Jul 28, 2009 at 3:49 PM, Allon Stern  wrote:
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8) From: Yakster
Behmor Tips:
1.  Read the manual and updates on the Behmor site.  (
www.behmor.com/manual.html).  Perform the recommended maintenance.
2.  Don't walk away from the roaster.  A roast can get away from you if you
get distracted.
3.  Forward think your roast and hit cool ahead of time as the beans will
continue to roast through the beginning of the cooling cycle.
4.  First roast a new bean using the P1 profile to determine where first
crack (C1) occurs, then you can plan a future P2 profile roast (of the same
amount of beans) so that the second leg of the roast (where the temp drop
occurs) happens at or slightly (30 seconds) before C1 so that you can extend
the time between C1 and second crack (C2) and lead to development of the
best roast flavors.
5. Look into the BehmorThing program for Windows operating systems to help
plan your roasts, manage your inventory, remind you to perform maintenance
athttp://www.extrasensory.com/BehmorThing.htm.6.  Roast the same amount of beans each time and pick a standard size.  10,
13, and to a lessor degree 16 oz are common because they're evenly divisible
into a 5# bag of coffee so you won't end up with an odd sized batch at the
end.
7. I've been culling my beans for defects pre-roast and looking for quakers
post-roast to improve the coffee flavor.  See the following sites for info
on bean defects (not Behmor specific):
   - Click Here(
   www.sweetmarias.com)
   -http://www.coffeeresearch.org/coffee/scaaclass.htm   -http://www.coffeeresearch.org/coffee/defects.htm8.  (With apologies to the American Hombrew Associaton): Relax, don't worry,">http://www.coffeeterms.com/coffee-bean-defects.htm   -http://www.coffeeresearch.org/coffee/scaaclass.htm   -http://www.coffeeresearch.org/coffee/defects.htm8.  (With apologies to the American Hombrew Associaton): Relax, don't worry,
have a home-roast.
After roasting coffee over the campfire this last weekend, I'm starting to
really appreciate tip # 8!
(This post consists of 90% recycled material)
-Chris
On Tue, Jul 28, 2009 at 12:31 PM, Greg Hollrigel wrote:
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9) From: Alchemist John
You know, I used to yell this out too.  But the fact of the matter is 
I do roast differently depending on whether I am going to do drip, FP 
or espresso.
So maybe there isn't an "espresso roast" but you can "roast for espresso".
Yes? No?
Oh, and given that, the Behmor can produce beans that can be turned 
into perfectly good espresso.
At 03:49 PM 7/28/2009, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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10) From: wanda shavis
I love the liquid amber so that is why I went with
the Hot Top the 700 one. I just was not sure
that I could get that with the bemore.  Just a
thought. It is the dream machine. I had one
problem with mine it was fixed with 24 hours
and I like the fact that you can every single
part for it, even a lost screw from hottopusa.com.
Wanda Shavis, R. T. (R)(M)
Loki vom Eichenluft, CGC, SD
Malachi vom Eichenluft, CGC, Delta Therapy Dog, SD
If you don't stand behind our troops feel free to stand in front of  
them.
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11) From: Joseph Robertson
Thanks John,
Your last sentence is the bottom line for one of the questions in this
thread. Nice to know you've been happy with your espresso roasted with the
Behmor.
Joe
On Tue, Jul 28, 2009 at 7:45 PM, Alchemist John
wrote:
<Snip>
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12) From: Robert Yoder
Hi Alchemist John,
Would you elaborate a bit?  How do you change your profiles when roasting for espresso? I usually use P2 and roast past First Crack but stop before onset of Second Crack. Does espresso do better with longer post-roast rests?
I am roasting in a Behmor, mostly for the Spin Espress Centrifuge.  Occasionally I have an urge for a good shot of espresso and have a decent machine and grinder. 
Thanks, and Happy Roasting,
robert yoder 
 
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13) From: miKe mcKoffee
 On 
<Snip>
Agreed, yes. While "Espresso" is not a roast level I too roast differently
targeted for espresso, any roast level be it City or darker. Generally
speaking a more stretched profile, both leading up to 1st and especially
through 1st and after, whether taking it to 2nd or not. For instance my USRC
espresso profiles range from 15:30 to 18:00 while non-espresso profiles
12:00 to 16:00.
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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14) From: miKe mcKoffee
 On 
<Snip>
 Does 
<Snip>
Generally speaking I say yes. Anywhere from minimum 5 days to a week or even
more ideal. I target running Delirium Blend in my grinders day 9 through 12
ideally. OTOH my D'Spro blend target hitting at ~5 days. FWIW Delirium is a
5 roast post-roast melange blend with degree of roast varying from 15F
before 2nd to one element ~30seconds into 2nd while D'Spro is pre-roast
blend ~15sec into 2nd.
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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15) From: Phil Palmintere
<Snip>
Allon,  don't hold back; tell us how you really feel about it.  :-)
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16) From: Alchemist John
Yes, that nails it down Mike.  Generally I like to roast the beans I 
use for espresso with a more extended profile than I use for drip or 
french press.  In regards to the Behmor, for non-espresso, I like P1 
or P2.  For espresso, I do P2 or P3.  In regards to P2, I will tend 
to roast slightly more for espresso as that naturally stretches the profile.
At 04:14 PM 7/30/2009, you wrote:
<Snip>
John Nanci
AlChemist at large
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17) From: raymanowen
"
a.) I am roasting in a Behmor...
b.) ESPRESSO IS NOT A ROAST!"
a,) How long before you get dizzy? You know, You probably voided the
warranty.
b.) The juxtaposition of the Bean, Roast, Age, Grind and Brew method yields
a drink that is much more complex than the drink that bounces down out of a
pop machine at the push of a button.
Pick a bean, any coffea seed will do, make it hot, bust it up, add hot
water, brew, brew, brew, decant the resulting liquid and serve hot.
The Rest of the Story takes longer than 15 minutes to tell. To the extent
that any step takes place in a filthy, previously used implement, get used
to it- It's Seasoned. The taste will grow on you.
Cheers, Mabuhay -RayO, aka Opa!
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18) From: denis bordeleau
very good response indeed. Ray
--- En date de : Sam, 1.8.09, raymanowen =
 a écrit :
De: raymanowen 
Objet: Re: [Homeroast] Behmor roasting & espresso
À: "A list to discuss home coffee roasting. There are rules for this list=
, available athttp://www.sweetmarias.com/maillistinfo.html"
Date: samedi 1 Août 2009, 22 h 02
"
a.) I am roasting in a Behmor...
b.) ESPRESSO IS NOT A ROAST!"
a,) How long before you get dizzy? You know, You probably voided the
warranty.
b.) The juxtaposition of the Bean, Roast, Age, Grind and Brew method yields
a drink that is much more complex than the drink that bounces down out of a
pop machine at the push of a button.
Pick a bean, any coffea seed will do, make it hot, bust it up, add hot
water, brew, brew, brew, decant the resulting liquid and serve hot.
The Rest of the Story takes longer than 15 minutes to tell. To the extent
that any step takes place in a filthy, previously used implement, get used
to it- It's Seasoned. The taste will grow on you.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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19) From: Dennis Parham
I too have been awakened to the Behemor profiles! Ive roasted drum and  
fluid bed ( air) and about 4 months ago picked up  a Behmor... was  
nice to roast and kind of "walk away" but I have been roasting on P5  
almost exclusively without reading much about the profiles... well I  
was looking around here on SM site and was reading the profiles and  
thought Id try a P2 and BAM! its like my old roasts! that I did by  
hand! MUCH SWEETER! much better! i was kind of getting bla on the  
Behmor and about to go back to my other methods... but it really makes  
a difference with the P2... I was thinking I was finally after 8 years  
getting "used" to coffee ... Ive been awakened from my 4 month nap of  
bla roasting! ( to my standards ) lol
Dennis Parham
On Aug 1, 2009, at 11:33 AM, Alchemist John wrote:
<Snip>
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