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Topic: Behmor and Sumatran (3 msgs / 63 lines)
1) From: Peter Louton
Hi All,  I roasted two batches using the Behmor yesterday.  Both were 11oz
and used the 1# setting, P3 and D and added all of the extra time that I
could get.  The first batch didn't make it to second crack, and at least 4
minutes after the first crack.  The second batch preheated for 90 seconds
and then did same settings and right at about 9 seconds left, it started to
crack just a little bit of the second crack.  The Sumatran beans both look
the same. But instead of being uniformly the same color, they are mottled.
I can't wait to try them next week after they have aged a bit.  Also,
speaking of good beans, I'm am sad to see that I am out of stock of the
P.N.Guinea Peaberry from Sweet Marias.  They had phenomenal flavor and were
really quite versatile, too.  I had a batched I weighed wrong that were
barely in the first crack to almost charred black and they just kept on
producing phenomenal coffees and even the single origin espressos were
really good.  Anyways, thanks Tom for the wonderful beans.
Peter
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2) From: ricky carter
If you use a shorter starting profile on P3 yuo will be able to go further
into second (I;m assuming this is what you would like to do). Using P3C will
give you almost 40 seconds more time on leg 3 at full power to finish the
roast, using B will give you 1 1/2 more minutes @ full power and A will give
you almost 3 minutes more.
Plenty of time to turn even the most stubborn beans to charcoal :)
On Fri, Jun 25, 2010 at 11:45 AM, Peter Louton <
peter> wrote:
<Snip>
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3) From: Scott Miller
Excellent quality Sumatra at C+ roast often has some wonderful flavors that
are shamefully roasted to oblivion when you roast for "appearance" or
uniformity.
I've been enjoying a Lake Tawar at a lighter roast for a couple days now...
wonderful lemony zip to the cup, but none of the overwhelming acidity... not
sure how that happens, but it sure is great.
cheers,
Scott
On Fri, Jun 25, 2010 at 11:45 AM, Peter Louton <
peter> wrote:
<Snip>
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