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Topic: Behmor Calculus (11 msgs / 341 lines)
1) From:
Happy New Year, everyone!
I wish you all the best.
I read with great interest everyone's recommendations for roasting profiles and also read Tom's descriptions of the growing conditions and bean types, but still haven't arrived at any kind of overlying understanding of bean variables and roast profile. (Fast ramp, slow ramp, etc.)
As an example, I had come to use P2 for the power drop, especially with Hard Bean coffees, but a lister mentioned success with P5 roasting Panama Gesha Lot 10.  I really enjoyed the result!
So, down to my question:  Has anyone uncovered an underlying rule for bean type, altitude, processing, origin, etc, in choosing Behmor profiles?  I know the bottom line is to try everything and note what works best, but at one-fifth pound roasts, drunk at a rate of one cup per day, this will take me all the way to my grave, so I seek giants on whose shoulders I might stand for a moment.
Happy Roasting,
robert yoder
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2) From:
That would be an interesting project to work on. My mathematical mind wants to fit a parametrization to the behavior of the roasts. (Of course I don't have a roaster yet, but nonetheless this would be a fun project)
Ryan M. Ward
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3) From:
"Has anyone uncovered an underlying rule..."
Not Calculus but arithmetic required to operate the Behmor.
[Yes, and the Giants have names and reputations- Foulgers, Pabst, Charbucks,
et al.] Therein lies the entire reason for homeroasting and home brewing.
I don't believe the "Good Enough consensus" is good enough for you. Consider
that Big [Brother] Coffee has to suppress excellence, or risk offending
their clientèle. Is the coffee palate gaining a Patrician heritage? Look =
at
the swill consumed, the elende, dreckig Scheiße pawned off on the Neo
Patricians. (NP's)
Why does the refined palate migrate to the same vintage, origins or cheese,
for example? Winston Smith had his tastes programmed by the Ministry of
Truth, but didn't know it. The NP's probably like to be seen as disciples of
Alton Brown. AB teaches a certain method of roasting and brewing. Dissed the
Silvia as a good home espresso machine.
Got news for AB- his gasket leaked at the start of his brew, but he was
silent on the event. His little video microscope supported his assertion
that grounds from a blade grinder are less than ideal, due to their size
variation. The particulate volume variation from the blade grinder was
easily 200:1. Obviously, horrible for espresso extraction.
Using the same video microscope, showed a particulate volume variation of no
less than 25:1 from the burr grinder. [Can you say Dull Burrs?] This was
Good Enough for espresso, by some trick of magic- take his word for it.
Sure- then, the Imbecile showed the whole beans go in the output chute of a
burr grinder mechanism, and the grounds come out of the center feed path-
which would be pointed UP in the grinder.
After demonstrating the appearance of a good shot, AB administered the coup
de grâs- wolfed it down like you teach a kid to take cough medicine:
"Rollo, this is *Good *for you. Don't taste it, just *Swallow It! *"
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Remember, Rollo, just *Swallow It! It's Good for you.*
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4) From:
The sad thing here, is that AB probably has a lot of folks snookered by his =
apparant knowledge.  At first, he captured my interest with "scientific" =
explanations of common food-related mechanisms.  All this appealed to my =
technical mind.  Then he pontificated over things I knew about and he was =
exposed.  I cannot tolerate his Scheiße any longer.
Bob (aka PeatMonster)
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5) From:
Greetings, everyone,
 =
It appears that my word "calculus" was misleading.  I am really looking for=
 a set of suggested Behmor Profiles for specific beans, bean types, altitud=
e, origins, etc.  No derivatives, etc (but maybe an inflection point or two=
).
 =
Happy New Year, and,
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Happy Roasting,
 =
robert
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ts to fit a parametrization to the behavior of the roasts. (Of course I don=
't have a roaster yet, but nonetheless this would be a fun project)
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dy Heron)
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iles and also read Tom's descriptions of the growing conditions and bean ty=
pes, but still haven't arrived at any kind of overlying understanding of be=
an variables and roast profile. (Fast ramp, slow ramp, etc.)
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 Hard Bean coffees, but a lister mentioned success with P5 roasting Panama =
Gesha Lot 10. I really enjoyed the result!
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an type, altitude, processing, origin, etc, in choosing Behmor profiles? I =
know the bottom line is to try everything and note what works best, but at =
one-fifth pound roasts, drunk at a rate of one cup per day, this will take =
me all the way to my grave, so I seek giants on whose shoulders I might sta=
nd for a moment.
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tmariascoffee.com
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ffee.com/gallery/main.php?g2_itemId=7820
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ariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
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6) From: Ryan M. Ward
Rats! Here I thought I was going to get to use Lebesgue Integration over a =
Riemannian Manifold...
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 8.04 (Hardy=
 Heron)http://www.ubuntu.com<Snip>
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or a set of suggested Behmor Profiles for specific beans, bean types, altit=
ude, origins, etc.  No derivatives, etc (but maybe an inflection point or t=
wo).
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ants to fit a parametrization to the behavior of the roasts. (Of course I d=
on't have a roaster yet, but nonetheless this would be a fun project)
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ardy Heron)
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ofiles and also read Tom's descriptions of the growing conditions and bean =
types, but still haven't arrived at any kind of overlying understanding of =
bean variables and roast profile. (Fast ramp, slow ramp, etc.)
<Snip>
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th Hard Bean coffees, but a lister mentioned success with P5 roasting Panam=
a Gesha Lot 10. I really enjoyed the result!
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bean type, altitude, processing, origin, etc, in choosing Behmor profiles? =
I know the bottom line is to try everything and note what works best, but a=
t one-fifth pound roasts, drunk at a rate of one cup per day, this will tak=
e me all the way to my grave, so I seek giants on whose shoulders I might s=
tand for a moment.
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eetmariascoffee.com
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coffee.com/gallery/main.php?g2_itemId=7820
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tmariascoffee.com
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ffee.com/gallery/main.php?g2_itemId=7820
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ariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
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7) From: Bruce Garley
Okay, try this. I put this together when I was going through the same
quandries. It may not be absolutely correct, but it'll get you close.
Hard Bean Types: High initial heat followed by moderate. Kenya AA, Guatemala
SHB, almost any coffee grown higher than 5000 feet. 
Medium Hard Bean Types: Moderate initial heat followed by moderate. Brazil,
Sumatra, Java and most Latin American coffees grown lower than 5000 feet
(Nicaraguan).
Soft Bean Types: Low to moderate heat for entire process. Hawaiian,
Caribbean and beans grown lower than 3500 feet.
Fresh Crop Coffees: Moderate during first 3-5 minutes, then follow regular
schedule for that bean type.
Profile Matching:
P1: Fast ramp up, stays at full. Hard bean.
P2: Fast ramp up, then backs off. May emulate commercial profile. Hard bean.
Kenya AA, Guatemala SHB, almost any coffee grown higher than 5000 feet.
P3: Fast gradual ramp up to full. Soft bean or low grown (eg Brazilian).
Brazil, Sumatra, Java and most Latin American coffees grown lower than 5000
feet (Nicaraguan).
P4: Medium gradual ramp up to full. Soft bean or expresso blends.
P5: Slowest ramp up to full.  Hawaaian, Jamaican, Island Coffees going to
City/City+. Hawaiian, Caribbean and beans grown lower than 3500 feet.
I think I've put this out before without too severe criticism. 
As always, all errors are my own.
Bruce Garley
Plant Whisperer
San Juan Capistrano, CA
 
Vivir con miedo es como vivir a medias.
 
<Snip>
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8) From: Ira
At 11:38 AM 1/1/2010, you wrote:
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It's actually slow ramp to 95%, not to full.
Ira
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9) From: Bruce Garley
My bad. Thank you Ira.
B.
Bruce Garley
Plant Whisperer
San Juan Capistrano, CA and Stillwater, MN
 
Vivir con miedo es como vivir a medias.
 
<Snip>
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10) From: Ira
At 10:07 PM 1/2/2010, you wrote:
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No worries.  Your welcome.
Ira
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11) From: raymanowen
Hmmm- Guess I dont talk to good. The OED says my very limited definition of
Calculus was very limited.
The original application was good, among people that have a broader grasp of
the King's English.
E-Gad! Haile Selassie never had espresso like this. A sample roast of some
IMV I've been keeping in the pantry really speaks to us. (CC and me) The
virtues of SO shots, and even drip brewing. Cool with a slight breeze
outside in the carport, so I think the FR almost made it through 1st Crack-
never touched 2nd. Toggling the heat + cool environment made for a very
shallow thermal ramp. I probably would have kept going if I had been chasing
numbers from the thermocouple readout, but the tc is kludged onto the bread
machine pan. Just the FR and me. Guess that tells me something...
A few minutes out of the Fresh Roast and Grand Slam cooling, a press sample
of the IMV really sparkled. BRIGHT as the full moon! It settled down to a
gorgeous nutty flavor, sans Blueberries. That was yesterday morning. Now,
this shot is still bright on the front of the tongue. The back and roof of
the mouth is a potpourri of nuts like the hors d'oeuvre tray at a bridge
party. Glad I got the Fivers- neat stash.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
-- 
IMV- first roast in 2010
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