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Topic: Behmor P1-P2 (3 msgs / 81 lines)
1) From: Robert Lasher
I have tried quite a few beans in the Behmor, but according to the manual,
well, it really doesn't specify when one would want to use P1 or P2 and I am
having trouble with discerning this.  I have screwed up batches due to just
this fact.  Sometimes they end up too hard and I am not sure, well..really
just not sure..
Most batches are fine..My P3s end up great.  Some of the P1-P2 end up well
but that may be chance.  I have done the proper cleaning..I have only
roasted about 8 batches so there shouldn't be an issue with all of the more
"in-depth" cleanings I have read about.
Anyone?
Thanks a bunch.
Robert (novice)
P.S.  Any good way around that tough listening factor of the P2 program?  If
you miss those couple of cracks it is very dicey for second crack..lotta
flameouts the first time.
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2) From: Bob Hazen
I use P2 almost exclusively.  I run 335 g of beans on P2-1lb either B or C 
depending on the results.  If by using C, I hit 1st hard and there's little 
gap between 1st and 2nd, I use B next time.  If I hit 1st too lightly or 1st 
occurs too far into P2's reduced power phase, I'll use C the next time.  I 
don't open the door during the roast as others do, unless things start to 
run away from me.  Right after hitting cool, I do open the door, remove the 
chaff collector and start fanning the drum to cool the beans rapidly.
This approach covers my tastes, but I prefer beans that work well at FC to 
FC++.  If you're targeting lighter roasts, something else may work better. 
I also have one of the earliest Behmors.  It may run differently than yours 
due to age or design changes in newer Behmors.
Bob
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3) From: Greg Rothschild
The theory behind P2 is it lengthens the time between first and second 
crack. A lot of the flavor development takes place during this part of 
the roast and the P1 profile (which is the same as P2 without the power 
drop) tends to have first crack roll right into second with no/not 
enough time between. So if that is all true you could just use P1 for 
coffees that you want to stop at around City or City+ and use P2 for 
roasts that you want to be darker.
P3 (P4 and 5 too) use a slower ramp up to high heat, which is supposed 
to be good for softer beans like east Africans, Indos, Brazil, etc. I've 
read so many differing opinions that I think it just comes down to 
personal preference. The creator of the Behmor listed his preferences 
like so:
P1-2.. all centrals, Peruvian and Colombians
P3... Brazilians, Africans, SE Asians, Malabar, Jamaican Blue Mtn and 
Yauco Selecto
P4.. Kona and other low grown island coffees
Greghttp://www.gregrothschild.comOn 3/12/2011 4:12 PM, Robert Lasher wrote:
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