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 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 |
Great topic Greg, I will be watching. Joe On Tue, Jul 28, 2009 at 10:41 AM, Greg Hollrigel wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. 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 |
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: <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 |
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: <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 |
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: <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 |
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 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 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: <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 |
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: <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 |
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 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 |
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. 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 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> -- Ambassador for Specialty Coffee and palate reform. 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 |
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 <Snip> NEW mobile Hotmail. Optimized for YOUR phone. Click here.http://windowslive.com/Mobile?ocid T_TAGLM_WL_CS_MB_new_hotmail_072009Homeroast 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 |
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. Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/Homeroast mailing list">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/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 |
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. Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/Homeroast mailing list">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/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 |
<Snip> Allon, don't hold back; tell us how you really feel about it. :-) 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 |
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 Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.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 |
" 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? 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 |
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? Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 Découvrez les styles qui font sensation sur Yahoo! Québec Avatars.http://cf.avatars.yahoo.com/Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
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> 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 |