I'm currently roasting for esspreso. I recently got a Cona Vac Pot but there's really no wow factor so far so my question is. Is there a specific profile or roast level that might give me more suitable results ?
It may be a question of roast level rather than profile. Since vac pot coffee is more about clarity and definition of flavor layers, if your current roasts are on the darker side, you're leaving less of the bean flavor (and more of the roast flavor) to discern in a vac pot. I'd say try roasting City or City+ for vac, if you've been roasting darker.
Posted Sat Sep 22, 2012, 11:48am Subject: Re: Behmor profile for drip?
If you’re looking for good flavor for drip I would recommend a bean with some fruity tones to offer in a light roast. I have only roasted JBM so far with my Behmor but a light roast IMO is always ideal for drip. GVDub is right, darker roasts just burns the taste away. Try Harrar. If you’re willing to buy JBM a C-C+ gives you amazing milk chocolate tones both with drip as well as espresso. Add cinnamon and rum and you got a true JBM beverage! :D
frankthecrank Senior Member Joined: 22 Sep 2010 Posts: 106 Location: niagara falls, ny Expertise: I love coffee
Posted Sun Jan 19, 2014, 5:09am Subject: Re: Behmor profile for drip?
I have been roasting in the Behmor 1600 for about a year. For some reason my roasts were coming out tasting burnt or flat. Actually non drinkable. I have done a lot of reading and I notice that much of the advice online, including this site, is written by espresso drinkers--and geared toward roasting the bean for espresso. Well, I use a Chemex each morning and I find that P1 and P2 were not getting me where I could get a drinkable cup, so I experimented a little. I tried 10oz, set at the 1 lb setting, and hit P5. This roast was much more mellow, drip-appropriate, and actually delicious. It needs at least 2-3 days to degass properly but even 24 hours later was great. I think P1 and even P2, at least on my machine are too powerful, hot, and just like a blow torch on the beans. Incidentally, I roast Colombian and sometimes Mexican Chiapas. For drip lovers we have to be aware that most of the comments on these coffee forums regarding home roasting are from espresso folks and their advice on roasting may not be appropriate for drip brews.
RandomTask Senior Member Joined: 30 Jan 2013 Posts: 61 Location: Saskatchewan, Canada Expertise: I love coffee
Grinder: Barratza Encore Drip: Behmor Brazen Roaster: Behmor 1600
Posted Mon Jan 20, 2014, 6:52am Subject: Re: Behmor profile for drip?
Personally I like trying a few different levels on a roast to see what I think is best for the bean. I tend to buy my beans in larger quantities, most of them at least 5 lbs at a time, so I get a chance to experiment. I do normally start light (I aim for a City - City+ on the first roast) and then push it a little darker next time. On the 3rd roast or so I get the idea on where the bean works the best and roast to that. Some regions I enjoy darker than others. I only roast for drip, thought that doesn't mean that suggestions for roasting from people who drink exclusively espresso are wrong, they're also trying to get a great cup. If these boards have taught me anything, it's that coffee is a highly personal experience. Everyones tastes and what they taste are unique. The whole point isn't brewing an ideal cup of coffee, it's brewing what you think is the best cup of coffee. Take suggestions, experiment and see where you end up.
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