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Topic: Help, Peru beans..roast uncertain Help (13 msgs / 237 lines)
1) From: Gail C Sorrells
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
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2) From: michael brown
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>
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3) From: Gail C Sorrells
michael brown wrote:
<Snip>
Michael thanks for the reply,
when you add back the 2min after start is your goal to lengthen the time 
from 1c to 2c? As you can see that was what I was attempting. If so, 
must the time subtracted and then added back after hitting start be the 
same amount?
Monica
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4) From: Ira
At 11:08 AM 11/23/2009, you wrote:
<Snip>
I wrote a program to help me understand how a Behmor works, if you've 
not discovered it yet and have a Windows computer, you might want to 
have a look.
Ira
www.extrasensory.com/BehmorThing.htm
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5) From: michael brown
Monica,
I tried to reply to this email from my phone but i don't think it's shown up so i'll try again from the computer..
I would strongly urge you to check out Ira's (awesome!) program.  I didn't have a full understanding of the profiles and the adding and subtracting until i checked out her program.  If you still have questions after going through her program, let us know.
To clarify, what i do is subtract enough time so that the readout is 2min before i start.  This tricks the roaster into thinking that it has to do the entire roast cycle in two minutes, thus quickening the heat-up stages and gets you to first crack quicker.  After i hit start, then i add back all the time, maxing out the time, but never end up needing that much time.  Hope this helps and have a great turkey day!
Michael Brown
b'ham, AL
<Snip>
Windows 7: It works the way you want. Learn more.http://www.microsoft.com/Windows/windows-7/default.aspx?ocidD24727::T:WLMTAGL:ON:WL:en-US:WWL_WIN_evergreen:112009v2Homeroast mailing list
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6) From: Jim Couch
Glad you clarified that cause I thought you were saying that you took 2
minutes off and then added it back on after you started.......
On Tue, Nov 24, 2009 at 10:54 AM, michael brown  wrote:
<Snip>
-- 
If Guns kill people; Does that mean that Pencils Misspell Words?
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7) From: Gail C Sorrells
michael brown wrote:
<Snip>
Michael,
Thanks for the detail on your how-to. quest: did you get the degree of 
roast  and taste that you wanted?
I've looked at Ira's BehmortThing. It is only for Windows platform, I 
use a Mac. I did a download and translation was computer garbage ;-),
Have a great turkey day yourself.
Monica
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8) From: Bob Hazen
Michael,
It seems to me that this approach would leave you with a very short duration 
in 70% power, after which the roaster goes right back up to 100% for the 
rest of the cycle.  The mid-cycle drop to 70% is characteristic of P2 and 
worth experimenting with.  My best experiences have occurred when I adjust 
that drop to 70% right before or at 2nd and maintain it for the length of 
the roast.  P2 will do that with some fiddling.  IRA's program is an 
excellent way to set up this approach.  Some time back, I created an Excel 
spreadsheet that shows the profiles graphically and facilitates setup of P2. 
This allowed me to exploit P2's characteristics.
Bob
<Snip>
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9) From: Yakster
Unfortunately, Monica is using a Mac without the ability to emulate a PC, I
believe, so BehmorThing isn't an option in her case.
I did dig up a spreadsheet I found on a coffee forum and post it on the
Sweet Maria's forum for her to use for timings, it's here:http://tinyurl.com/ygseg6b*Bob, maybe this is the spreadsheet that you wrote?  I couldn't find out who">http://www.sweetmariascoffee.com/forum/viewtopic.php?f@&t`8&p'67#p2767or http://tinyurl.com/ygseg6b*Bob, maybe this is the spreadsheet that you wrote?  I couldn't find out who
the original author of this was to give proper credit.  Let me know and I
can edit the forum post.
There's also a somewhat parallel discussion on roasting the Peru beans on
the forum here:http://www.sweetmariascoffee.com/forum/viewtopic.php?f)&td0-Chris
On Tue, Nov 24, 2009 at 9:36 AM, Bob Hazen  wrote:
<Snip>
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10) From: michael brown
very cool!
<Snip>
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11) From: Bob Hazen
Chris,
Yep, that's the one I did.  Somebody has edited it a bit since it first went 
out.  When I initially offered it to the SM list, I said folks could pass it 
around, revise it etc.  I guess it propagated.
BTW, no need to go back and give credit.  It's enough to see that somebody's 
making use of it.
Bob
<Snip>
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12) From: Yakster
Wow, what comes around and all that.
Thanks, Bob, I'm glad to see that it was offered in the spirit of free
distribution, interesting that it's made the rounds.
-Chris
On Tue, Nov 24, 2009 at 10:20 AM, Bob Hazen  wrote:
<Snip>
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13) From: Ira
At 08:54 AM 11/24/2009, you wrote:
<Snip>
Thanks for the kind words, always nice to hear people are using and 
enjoying it.
Ira (a him, not a her)
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