I use a behmor #1) I roasted 200g /174g( post wt ) of Peruvian 1/2 lb setting P2 A ( +++ ) start; ( - - ) wanted to control 1C. having issue with rolling into 2C. nice 1C..slowly increasing in speed. pulled roastl with 5-6 sec left. Rolling cracks of 1C @ beginning of cooling cycle. Very light brown, mottled in appearance, darker than tan, but not darker medium brown. crease open, chaff, crease edges identifiable. #2) roast using same Peruvian 200g/168g ( post wt ) 1/2 lb setting P2 A (+++) start; ( --) after start 1C with 2 min 20 sec, soft initial cracks. taken until cracks lessen in intensity, almost quiet. Pulled roast with 1-2 sec remaining. Quiet on initial cooling, then cracks again..End of 1C or Beginning of 2C? Medium brown, no mottling, soft coffee aroma.Crease open, visible chaff,some rounding at edges of crease but no puffing at edges of crease. Does anyone have experience with this bean reaching C+ and FC? Any and all info/advise will be greatly appreciated Monica 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
Not with this particular bean, but i've been having success as of late with this roasting model on various beans: 1# P2B (subtract to 2min before start), then add all the time back once you've hit start. With this profile i've been hitting 1st Crack in 9-12min depending on bean with 12ounces. And i've had a long pause between cracks, 5-10 min! depending on bean. I get in the (bad) habit of finding a profile, getting used to it, and sticking with it. I had been with P3C for a long time now and am glad i'm once again venturing out to other profiles. I've had some great cups from this profile...Kenyan, Yemen, Guat, Brazil, etc... Michael Brown b'ham, AL <Snip> Windows 7: I wanted simpler, now it's simpler. I'm a rock star.