Are you using the A,B,C, D buttons? I roasted 12oz. Sumatran on 1lb. P3 C yesterday. I didn't take notes but it was a very long roast that went from FC to SC within a few seconds. I hit cool and opened the door to cool quickly.My room that I roast in is unheated and cold but I did preheat. I will try your settings next time.
kboom1 Said:
the method of using a 1lb roast setting for a lesser amount works well. I do all my roast with the 1lb but roast anywhere between 8-10 oz. gives you more time at the end of your roast just incase your not at the level you want. example 10oz african using p3 1lb setting I will reduce the time to 14;00 before pressing start. It will stay within drying fazes correctly.I use the same method with some harder beans also on p3 to give the bean a longer drying faze but will reduce time after pressing start, that way last stage will be a prolonged 100% power. same as ajusting your roast for a p2. start with a p1 roast and mark time of 1c next roast use p2 and ajust your time so power drop happens same time your 1c happened on p1 this way you increase the time you stay in 1c and time between 1c and 2c when the bean will develop it's flavor. after you practice a while it becomes 2nd nature how to predict the roast. I have also found if you can cool the beans quicker you develop more sweetness in the bean. I use a fan,after pressing cool I wait 2min open door and place a little fan blowing on the beans. you still have to let the behmor run thru the cooling faze though. always remember to take notes or roastlogs as to settings times of 1c and 2c and flavor profile of your roast. you will be surprised how just a little ajustment will change a taste profile. I run 2 behmors with my setup right now but always looking of ways to expand and learn more. hope you enjoy your jorney as much as I have mine.
I always use A setting when using 1lb setting you can ajust your time as you see fit. no need to use any other as you can add or subtract your time as needed. use the rosetta stone tips for guestamating time 1c to 2c when not using p2 or opening the door on p1 to slow the roast roasting 12 oz on p3 I add a few secs say 2:15 instead of 2:10 usually takes to a dark fc a few oz more thermal mass. so add a few secs. with 10oz p3 I stick with 210 for fc.
also sometimes pops will be almost silent you might only hear 1 or 2 pops of 1st, if I think I should be in 1c I will crack the door for a sec or 2 and listen you can hear a slight low tone sizle and pop. just make sure you keep track of the time 1c 2c happen for next time you roast this bean with the same profile that way you know what to expect and can ajust accordingly. it will also be handy so you know what type of taste profile you get with that type of bean on that roast profile.
also sometimes pops will be almost silent you might only hear 1 or 2 pops of 1st, if I think I should be in 1c I will crack the door for a sec or 2 and listen you can hear a slight low tone sizle and pop. just make sure you keep track of the time 1c 2c happen for next time you roast this bean with the same profile that way you know what to expect and can ajust accordingly. it will also be handy so you know what type of taste profile you get with that type of bean on that roast profile.
I am currently going through some training at work and this is what they call Copious Notes. The more notes the better. I have also noticed that I need to be more consistent in determining the start of 1c. The first roast, I waited until it was rolling, but I really think it was already 30 seconds (give or take) into 1c. I have started to note what I decided 1c to be, so I can be consistent.
your welcome and anytime, you'll get the hang of it. you will think back in a few months after going thru all your logs and have a AH-Ha moment or 2 you get to see all the tweaks to certain profiles you've done over a period of time what worked and what didnt. if you listen closely you'll be surprised sometimes at what you thought was the beginning of 1c is acually the middle of 1c. also if you preheat for 2 min, make sure you listen for 1c to happen early. consistency and spending a little time going back thru your logs can make the difference between a good roast and a exeptional roast.
macdad Senior Member Joined: 14 Feb 2013 Posts: 12 Location: OH, USA Expertise: Just starting
Posted Sun Mar 3, 2013, 6:37am Subject: Re: Totally geeked! Roasting Coffee!
Completed roast number 4 yesterday. I think I finally achieved a City+ roast. It is a little darker than the last and smells better too. I stuck with P2 and tried to pick the correct setting for the machine to hit 70% power shortly after the start of 1c. I followed the guide on Sweet Marias, although the profile in roaster thing did not reflect the changes the way I thought it should...
Basically, I set it at 1lb P2A and took 3 minutes off before I hit start. Based on Sweet Maria's website, it should have put the 70% power portion of the cycle to start at 9 minutes. Roaster thing didn't move it from the 10:48 mark on the curve...
Either way, I also opened the door while the beans were really rolling in 1c until they slowed down (not completely stopped). I think this helped, because the beans actually had a delay between 1c and 2c. I stopped the roast about 10-15 seconds after 1c. Now to let them rest.... I definitely think I am getting the hang of it. I am starting to notice the changes in color and smell as the roast progresses. It really helps determine where you are in the roast.
The best part is that I am having a blast experimenting and I haven't totally ruined a batch of coffee yet. Once I get a better handle on things, I will start increasing my roast size a little. It would be nice to roast a week's worth at a time instead of 3-4 days worth.
roach56 Senior Member Joined: 17 Jun 2010 Posts: 120 Location: USA Expertise: I love coffee
Posted Sun Mar 3, 2013, 7:43am Subject: Re: Totally geeked! Roasting Coffee!
What size roast did you use at the 1 lb. setting? Where are the profiles listed at SM site? I roasted a 1/4 of kona yesterday using the 1/4 setting P5 D and after hitting start added all the time the machine allowed .The roast ended up going into the cool down during the very last pops of 1C. It would be nice if there was no limit on the amount of time you can add, would have liked to take it another minute or so.It is a light roast, we'll see how it tastes in 3-4 days.
Posted Sun Mar 3, 2013, 10:00am Subject: Re: Totally geeked! Roasting Coffee!
roach56 Said:
What size roast did you use at the 1 lb. setting? Where are the profiles listed at SM site? I roasted a 1/4 of kona yesterday using the 1/4 setting P5 D and after hitting start added all the time the machine allowed .The roast ended up going into the cool down during the very last pops of 1C. It would be nice if there was no limit on the amount of time you can add, would have liked to take it another minute or so.It is a light roast, we'll see how it tastes in 3-4 days.
take your time listed when pressing 1/4 on p5 -a thru d and write it down without starting,then press the 1lb setting-p5-A then -or + to the time you wrote down,press start. you will have pleanty of time to add at the end of the roast to get it to your desired degree of roast.just be ready to hit cool so you dont catch fire (main reason for conservatave profiles on behmor)
macdad Senior Member Joined: 14 Feb 2013 Posts: 12 Location: OH, USA Expertise: Just starting
Posted Sun Mar 3, 2013, 11:45am Subject: Re: Totally geeked! Roasting Coffee!
roach56 Said:
What size roast did you use at the 1 lb. setting? Where are the profiles listed at SM site? I roasted a 1/4 of kona yesterday using the 1/4 setting P5 D and after hitting start added all the time the machine allowed .The roast ended up going into the cool down during the very last pops of 1C. It would be nice if there was no limit on the amount of time you can add, would have liked to take it another minute or so.It is a light roast, we'll see how it tastes in 3-4 days.
I have been roasting 8 oz. batches. I have been using the 1lb setting so I never have to worry about running out of time. I never leave the roaster unattended (until it is on Cool). I can see how a roast can get away from you very quickly.
I roasted a 12 ounce batch on Saturday. This time I used P3 on the 1 lb setting. I took 6 minutes off before the start of the roast, then added the time back in later in the roast. It took a little too long to reach 1c (approx. 14 min). However, the overall taste is improved from the roasts on the P2 setting. It definitely has a fuller flavor (more body?) and less acidity. Although the acidity is probably attributed more to the level of roast. Still having a blast!
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