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Official Behmor Profile Thread
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Discussions > Coffee > Home Roast > Official Behmor...  
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wideasleep1
Senior Member
wideasleep1
Joined: 19 Feb 2005
Posts: 1,458
Location: Tiburon,Ca
Expertise: I live coffee

Espresso: VBMDoubleDomo
Grinder: Mahlkoenig K30 Vario
Vac Pot: nope
Drip: Bodum Press
Roaster: IR1 and 2,SC/TO,Behmor
Posted Sat Dec 8, 2007, 7:20pm
Subject: Official Behmor Profile Thread
 

Since new bimmer owners are struggling to learn their new machines, coupled with the fact that we as homeroasters have a fairly unique opportunity to actually duplicate results with uniformity (bimmer seems only affected by voltage and pre-heating from my reading), I thought it might be a good idea to begin a profile thread. The goal is to share a tried-and-true, repeatable profile from your favorite beans/blend. The format of posts should be fairly uniform, with the explicit detail at the top, and any discussion at the bottom, for example(NOT an actual profile entry):


Beans: SweetMaria's Monkey 1/4#(actual weight)
Profile: 1/4, P3, D, auto-cooled
Results: Full City++
Comments: These beans were shiny to almost oily, but not quite Vienna. Select C instead to get a perfect Full City+.

Does this sound like it would interest anyone? :)
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Prof
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Prof
Joined: 10 Sep 2004
Posts: 713
Location: Seattle
Expertise: Pro Roaster

Espresso: PV Lusso
Grinder: Pharos 696
Drip: Aeropress
Roaster: Behmor 1600+
Posted Sat Dec 8, 2007, 7:43pm
Subject: Re: Official Behmor Profile Thread
 

Yes!  Thanks.

 
LMWDP # 010
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nelamvr6
Senior Member
nelamvr6
Joined: 16 Oct 2007
Posts: 83
Location: New London, CT USA
Expertise: I love coffee

Grinder: Macap MC4 Stepless Doserless
Vac Pot: Yama
Drip: Technivorm KBTS
Roaster: Behmor 1600
Posted Sun Dec 9, 2007, 12:55am
Subject: Re: Official Behmor Profile Thread
 

Well, I got a batch of Columbian Supremo from Coffee Beans Direct that seems to have a fairly high moisture content.

I was able to consistently get good Full City roasts of 1/2# batches using P1 by setting the timer to 14:50.  I achieved this by telling the machine that I was roasting 1 # and then backing off the time until I hit 14:50.

Likewise, this batch has proven problematic with P2 also.  I have had to set the machine to an initial time of 18:00 for a 1/2# batch in order to achieve a Full City.  I have accomplished two batches and both have turned out pretty good, nice and even, just about Full City, and they both tasted great in the  cup.  But on both batches my smoke detector went off.

I'm going to try an initial setting of 17:50 next to see if I can achieve the level of roast that I want without setting the smoke detector off.

I really feel that this really has more to do with this specific batch of Columbian Supremo, since I was able to use P2 to roast to full city on some Guatemalan Antigua from Roastmasters.com in just 14:30.
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FlyRod
Senior Member
FlyRod
Joined: 5 Sep 2007
Posts: 173
Location: Modesto California
Expertise: I love coffee

Espresso: Miss Silvia
Grinder: MACAP MC4C83R Doserless...
Vac Pot: AeroPress
Drip: Milita Pour Over
Roaster: Behmor 1600; Wagner 775...
Posted Sun Dec 9, 2007, 8:22am
Subject: Re: Official Behmor Profile Thread
 

Since hitting the + or - button before starting the roast affects the second leg and after the roast starts affects the third leg this is how I have been logging my profiles

Baba Budan 14oz.
1#>P2>C>->->START
If I need to add or subrtact time near the end of the roast it would look like this.
1#>P2>C>->->START>+>+
this is jut what I came up with to let me know whether I added or subtracted time from the second or third leg.
Does this make sense to anyone?
Seems it is very duplicatable,,,is that a real word?
Niners to the Super Bowl
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187
Senior Member


Joined: 16 Jul 2004
Posts: 152
Location: Monroe NC
Expertise: I love coffee

Espresso: Brewtus II & X-3
Grinder: MCI &Solis
Drip: TV
Roaster: Behmor 1600
Posted Sun Dec 9, 2007, 9:11am
Subject: Re: Official Behmor Profile Thread
 

I spent the night dreaming about ways to stretch the time between 1C and 2C in order to allow more flavor to develop. I came up with some potential ways. I hope some others will way in on this and eventually we can move this to a dedicated thread.

1 Open the door a little to slow down the roast after 1C, this is being done by some.

2 Add a variac ahead of the heating elements. From the horses mouth "easy to do but voids the warranty"

3 Use P2 and end 1C at the point the power drops thus allowing some time at idle before it kicks back in with the rush to 2C. This might necessitate                preheating the beans. This could be done with the beans in the drum. go directly to cool, open the door, apply the heat gun. watch the color, stop and restart with the P2.

4 Install a scr ahead of the elements to control the output of elements much like a variac would.
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JonR10
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JonR10
Joined: 26 Apr 2004
Posts: 10,376
Location: Houston, Texas
Expertise: I love coffee

Espresso: E61 Legend, Livietta,...
Grinder: Robur, B-Vario-W
Vac Pot: Hario Tabletop, Yama...
Drip: Technivorm
Roaster: 1-lb US Roaster, Behmor 1600
Posted Sun Dec 9, 2007, 9:33am
Subject: Re: Official Behmor Profile Thread
 

nelamvr6 Said:

.... I was able to use P2 to roast to full city on some Guatemalan Antigua from Roastmasters.com in just 14:30.

Posted December 9, 2007 link

Just wondering....why do you want to use P2 for high-grown beans like Guatemalans and Columbians?

I'm not using P2, P4 or P5 at all anymore.  
For me P1 is perfect for most drip coffees and and P3 for small-batch espresso (component) roasts.

For drip or presspot coffee I run 14-16 oz on P1*B (20:00) - 14.5 oz allows FC to FC++
I also use P1 for espresso roasting larger batches (let's say 12-14 ounces per run).  
For roasting 6-8 ounces I use P3 *A* 1 lb and bring down the initial time a bit


Here's something I found interesting: Yesterday I did two consecutive 8-oz roasts of the same bean:
  1. First batch on P3 * 1 lb subtracted time to start with T=10:00 and then at T=3:00 added 4:00 and then at T=1:15 added ANOTHER 3:00  
  2. Second batch roasted on P1 * 1 lb time adjusted to 17:00

I pulled each roast just as C2 started to roll and I got beans that appear to be identical for roast level and color.
Roast #1 finished at 16:45 total time and roast #2 finished at 16:25 total time.    

What did I learn?  Next time I'll just use P1 and let the machine do it's thing.  

:-))

 
Jon Rosenthal
Houston, TX
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Marshall_S
Senior Member


Joined: 23 Mar 2007
Posts: 295
Location: Foxboro, MA
Expertise: I live coffee

Espresso: Quickmill Anita, Caravel
Grinder: Preciso,Pharos, Super Jolly
Vac Pot: Yama
Drip: Chemex
Roaster: Quest M3
Posted Sun Dec 9, 2007, 10:18am
Subject: Re: Official Behmor Profile Thread
 

JonR10 Said:

For roasting 6-8 ounces I use P3 *A* 1 lb and bring down the initial time a bit


 

Posted December 9, 2007 link

Hey Jon:

Wondering why you use the 1 lb setting (adjusted) when roasting 8 oz.?

Is there an advantage to this as opposed to using the 8 oz. setting and adding time at the end if the roast is no long enough?

I do the latter and I've been real pleased with results-

Thanks-
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JonR10
Senior Member
JonR10
Joined: 26 Apr 2004
Posts: 10,376
Location: Houston, Texas
Expertise: I love coffee

Espresso: E61 Legend, Livietta,...
Grinder: Robur, B-Vario-W
Vac Pot: Hario Tabletop, Yama...
Drip: Technivorm
Roaster: 1-lb US Roaster, Behmor 1600
Posted Sun Dec 9, 2007, 10:36am
Subject: Re: Official Behmor Profile Thread
 

Marshall_S Said:

Wondering why you use the 1 lb setting (adjusted) when roasting 8 oz.?

Posted December 9, 2007 link

Using the 1 pound setting allows more total time.  The max allowed for 1/2 pound on P3 is 15:30 but for 1 pound the max is over 20 minutes.
In my example above both cases went over 16 minutes, so I wouldn't have made it to C2 roll if I had used the 1/2 pound setting

When I'm looking to reach into C2 on a P3 profile I do use the 1/2 pound setting for batch sizes of 5-6 ounces

 
Jon Rosenthal
Houston, TX
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Marshall_S
Senior Member


Joined: 23 Mar 2007
Posts: 295
Location: Foxboro, MA
Expertise: I live coffee

Espresso: Quickmill Anita, Caravel
Grinder: Preciso,Pharos, Super Jolly
Vac Pot: Yama
Drip: Chemex
Roaster: Quest M3
Posted Sun Dec 9, 2007, 10:38am
Subject: Re: Official Behmor Profile Thread
 

That makes sense-

Thanks again-
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FlyRod
Senior Member
FlyRod
Joined: 5 Sep 2007
Posts: 173
Location: Modesto California
Expertise: I love coffee

Espresso: Miss Silvia
Grinder: MACAP MC4C83R Doserless...
Vac Pot: AeroPress
Drip: Milita Pour Over
Roaster: Behmor 1600; Wagner 775...
Posted Sun Dec 9, 2007, 10:48am
Subject: Re: Official Behmor Profile Thread
 

Just wondering....why do you want to use P2 for high-grown beans like Guatemalans and Columbians?

Jon, what is considered high and low? In my non coffee world I consider anything at 5000 ft. and above as high...I live near the Sierra's in Central California and equate any reference to high or low to my preference of high lake and stream fly fishing. In the coffee world what is the line of demarcation as to high and low grown. I always get scared of the P2 profile also...seems like I always need to stretch it out.
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