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Help Roasting Dominican Bani
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RedDevil
Senior Member
RedDevil
Joined: 19 Jul 2012
Posts: 1
Location: Toronto
Expertise: I love coffee

Espresso: Breville BarVista
Grinder: Breville
Drip: Chemex
Roaster: Behmor 1600
Posted Thu Jul 19, 2012, 7:48am
Subject: Help Roasting Dominican Bani
 

Hey All! New to the CG Forums. Been reading for the past few weeks here and learned a lot.

I'm using the Behmor 1600 and have roasted a variety of beans from Brazil to Uganda with success after some trial and error for each. A new bean I've acquired is the Bani which tastes wonderful at darker roasts.

The problem I'm having is that no profile or weight modification seems to create a consistent roast. On any profile I'll get beans well into 2C, and some that appear to not have even entered the first. Some beans are plump and dark, some are plump and light brown, some have shrunk and really dark, some are really small and quite light.

The green beans are quite uniform in all aspects of appearance

My last roast:

117.1V
10.5oz
1lb-P3-C
90 sec pre-heat empty chamber
First crack: outliers with 4.46 remaining, becomes consistent with 4.10, finished with 1.50 remaining
Second crack: outliers with 0.25 remaining (then added 1.30 using +), started to roll 0.20 later
Stopped after 10s off a rolling second crack

I've also tried the roast with 9oz at 1lb-P2-B two ways. First allowing the first crack to develop quite a bit before the second phase starts, the second way to begin the second phase just as the first crack is on. Both these methods produced the same inconsistencies.

I'm desperate for help.

Steve

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