I have now gotten through some roasts from my stash of Jimma. I'm using a 335 g load in a Behmor on P2 1lb. P2 is my usual profile as it allows me to stretch out the gap between 1st and 2nd. Fiddling with the "bean load" or picking A, B, C etc. allows some fine tuning. What's weird with Jimma, is that 1st seems to roll right into 2nd. I have seen this before with other coffees when using too much heat and 1st is hit too energetically. Jimma doesn't seem to care about the momentum going into first. Whether I hit it hard or gently, there are still lots of outliers before and after 1st - so many that I have a hard time hearing a defined gap between 1st and 2nd. Regardless, this coffee is spectacular - can't wait to see the results when I nail the roast. Anyone else see this sort of behavior with Jimma? Bob Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20
I'm not using a Behmore, so can't speak specifically to that, but what I've= found when roasting DP Ethiopians like this is the importance of a 30-45 s= econd "stall" of sorts before actually entering first. I'm spoiled by havi= ng air and bean probes so I know right where my temperature is at. Generally what I try to do is "race" up to just before first crack and hold= temp around 395F for about 30-45 seconds, then slam it with full/full (hea= t/conv) until about 412F; then turn everything off and let the temp slowly = (4F/min) slide up until 420F, then do some coasting until it's where I want= it; for Jimma that would be 432F. I try to have the initial pausing happe= n from 10:30-11:15, with the first snaps of first happening at 11:15-11:30. That sort of pause before first seems to help the beans sort of gather them= selves and "prepare for first." I think it helps slow down the development= in the outliers and let the beans that aren't as developed "catch up." Th= is normally helps to structure my first crack into a more defined first, wi= thout as much "here and there" cracking. ((These profiles and temperatures are on a CCR Hottop)) -bry Bryan Wray Compass Coffee 360.831.1480 Bryan It is my hope that people realize that coffee is more than just a caffeine = delivery service, it can be a culinary art- Chris Owens --- On Sun, 11/7/10, Bob Hazen wrote: <Snip> <Snip> <Snip> ariascoffee.com <Snip> ee.com/gallery/main.php?g2_itemId=7820 <Snip> = Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
Damn Bry, I was hoping you were going to say "these profiles are on the USRC of miKe's" JR On Sun, Nov 7, 2010 at 10:08 AM, Bryan Wray wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20
I’ve done quite a bit of work trying to get the roast right with my Hotto= p. What I have found is that Jimma runs away faster than any other bean I have roasted. Watching my BT probe, the temperature starts rising fast almost 20° before you hear first crack. If you don’t get it under control whe= n it first starts its runaway it will race from 375° to 420° in less than a minute. You won’t hear C1 until about 395° and C2 starts around 430°. Getting it slowed down requires opening up the bean chute cover and cutting the power for about 30 seconds. Once it is under control, it takes a normal level of heat to finish the roast. I see some of this effect on other DP Ethiopians but Jimma is by far the most difficult to control. There is a long discussion in the forum on this. This is my first attempt at posting on this board so I hope it works. Good luck! Rick <Snip> 335 g load in a Behmor >on P2 1lb. P2 is my usual profile as it allows me to stretch out the gap between 1st and 2nd. >Fiddling with the "bean load" or picking A, B, C etc. allows some fine tuning. What's weird with >Jimma, is that 1st seems to roll right into 2nd. I have seen this before with other coffees when >using too much heat and 1st is hit too energetically. Jimma doesn't seem to care about the >momentum going into first. Whether I hit it hard or gently, there are still lots of outliers >before and after 1st - so many that I have a hard time hearing a defined gap between 1st and 2nd. >Regardless, this coffee is spectacular - can't wait to see the results when I nail the roast. <Snip> <Snip> Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
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Jimma has the most prolific first crack of any coffee I can remember roasting and it rolls into first hard. I was fortunate in reading here on the list that you had to hit the brakes hard and used the fan in the midst of the rolling first. I keep a small turbo fan near my roasting assembly. Agreed that too high of a temperature at first and you lose what makes this one special in my opinion.