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First roast!!!!
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crlssctt
Senior Member


Joined: 6 Nov 2012
Posts: 27
Location: Clarkston
Posted Tue Nov 13, 2012, 9:07pm
Subject: First roast!!!!
 

]Not sure if this is te right forum but here it goes
Brand new to roasting, I got my Behmor 1600 in the mail today, so class was especially excruciating.
Anyway here it is
Click Here (i616.photobucket.com)

Costa Rican SHB from the sampler that came with the toaster.
Program A with 1:50 added, which took me to full C2, at which point I immediately turned the cooling cycle on
Brewed it in a chemex at 1.8gms per oz
I just have to say, wow!
My coffee is so much...brighter, I didn't realize how much of a difference freshness made. I was shooting for something a little lighter but overall satisfied with the end result
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msmi
Senior Member


Joined: 29 Sep 2012
Posts: 8
Location: my
Expertise: Just starting

Posted Wed Nov 14, 2012, 6:48pm
Subject: Re: First roast!!!!
 

good to hear!! glad it went well for you.

i am a newbie.

first roast with the iroast2 an hour ago. used preset two. 140gms of El Salvador Finca Miravalle

to be honest, everything was a blur. it was all over sharpish. lost my nerve and hit the cool button on 7 minutes.

going to try again tomorrow after i sample my rested beans.  

any advice? anyone?
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crlssctt
Senior Member


Joined: 6 Nov 2012
Posts: 27
Location: Clarkston
Posted Wed Nov 14, 2012, 8:38pm
Subject: Re: First roast!!!!
 

I know what you mean about it being a blur, I also kinda freaked and added the extra time, and that took me to a full roll C2, slight smoke... So I immediately starting to cool it.   I'll be trying another batch tonight when I get home
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steamer
Senior Member
steamer
Joined: 11 Feb 2005
Posts: 903
Location: socal
Expertise: I live coffee

Espresso: Expobar Brewtus IV R
Grinder: Mazzer Mini-B Baratza...
Vac Pot: Krubs Moka Brew, vacPot
Drip: TechV, and many more
Roaster: Hottop
Posted Thu Nov 15, 2012, 11:23am
Subject: Re: First roast!!!!
 

Dont forget to let the roast rest for a few days, it will get even better. I let min go 4 days in a vented bag before I brew.
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tahoejoe
Senior Member
tahoejoe
Joined: 9 Sep 2003
Posts: 662
Location: San Diego/ Incline Village Nv.
Expertise: I live coffee

Grinder: Solis Maestro
Drip: Behmor Brazen Brew System
Roaster: Behmor 1600
Posted Thu Nov 15, 2012, 11:46am
Subject: Re: First roast!!!!
 

One tip and you'll have success almost everytime.

Rosetta Stone: Part V Paragraph 3

I use it to this day and it damn well works..... have never come close to a bean ignition and always come in at/around 2C

and I do 3 days rest minimum.. unless desperate

 
REMINDER: Never leave the roaster unattended when in use !!   And remember to use our Rosetta Stone tip PART V PARAGRAPH 3.. it works !!!

www.behmor.com

Twitter: www.twitter.com/behmor
Facebook: http://www.facebook.com/pages/Behmor-Inc/214061212036763#!
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msmi
Senior Member


Joined: 29 Sep 2012
Posts: 8
Location: my
Expertise: Just starting

Posted Thu Nov 15, 2012, 6:38pm
Subject: Re: First roast!!!!
 

Thanks for the feedback.

Once I have built up a stockpile, 3-4 days rest will work for me. Tried this today from the SM site.

340F - 2 minutes
400F - 3 minutes
450F - 6 minutes

Hit "Cool" on 6.5 minutes as I thought beans had gone past first crack and were dark brown. Haven't a clue as to what roast it was. Still learning.

Feels that it roasts way too fast. Room temp where I roast is 82F (Am in the tropics). Could that be the reason? How can I stretch my roasts out slightly to say 9-11 minutes?

Also, there is no smoke whatsoever. Any advice is much appreciated.

Cheers.
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crlssctt
Senior Member


Joined: 6 Nov 2012
Posts: 27
Location: Clarkston
Posted Thu Nov 15, 2012, 10:32pm
Subject: Re: First roast!!!!
 

]]]

msmi Said:

Thanks for the feedback.

Once I have built up a stockpile, 3-4 days rest will work for me. Tried this today from the SM site.

340F - 2 minutes
400F - 3 minutes
450F - 6 minutes

Hit "Cool" on 6.5 minutes as I thought beans had gone past first crack and were dark brown. Haven't a clue as to what roast it was. Still learning.

Feels that it roasts way too fast. Room temp where I roast is 82F (Am in the tropics). Could that be the reason? How can I stretch my roasts out slightly to say 9-11 minutes?

Also, there is no smoke whatsoever. Any advice is much appreciated.

Cheers.

Posted November 15, 2012 link

I am a little impatient, so, I only rested the second batch 4 hours before grinding for the chemex this morning, so the remainder is up to 18 or so hours. Making mental notes on differences.

I can't be of any help with temperatures as my Behmor is pre programmed with the times and temperatures, I have some control.
Here's how i've reasoned with it, and please, someone correct me if I'm wrong. Part of the roasting process is due to the Maillard reaction which exhibits itself when the bean absorbs enough heat that caramelization starts to occur, not only by the heat applied, but by the heat emanating from the bean itself once it reaches that point at which it can no longer absorb anymore.  Think of popcorn, once enough pressure builds up, the process cannot be stopped, same happens with the roasting process.  Once enough heat is absorbed, it starts starts giving off heat thus changing the chemical properties of the amino acids in the bean.  So, if you're still awake, this means that in order to stretch out the roast, you need to apply less heat in the beginning prior to 1C. In your case that would mean elongating the first two steps, and shortening the third....
According to sweet maria's, 1C starts at around a bean internal temperature of 401 degrees farenheit, and finishes arouond 426, so what I would do with your roaster is reduce the time of the first step by 2 minutes, increase first step by 1 minute, and second step by 2.
Of course you'll have to keep playing to find out what yields what in terms of color, aroma, and taste.  What I've done is google the names of the roasts and look at the images to get an idea of the differences, here's a picture of my second vs the first batch, which I believe are city+ roast (end of 1C just before 2C) and vienna roast (into 2C)

Click Here (i616.photobucket.com)
Click Here (i616.photobucket.com)
Click Here (i616.photobucket.com)
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crlssctt
Senior Member


Joined: 6 Nov 2012
Posts: 27
Location: Clarkston
Posted Thu Nov 15, 2012, 10:37pm
Subject: Re: First roast!!!!
 

Very helpful page
click here
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msmi
Senior Member


Joined: 29 Sep 2012
Posts: 8
Location: my
Expertise: Just starting

Posted Fri Nov 16, 2012, 12:22am
Subject: Re: First roast!!!!
 

]]]I am a little impatient, so, I only rested the second batch 4 hours before grinding for the chemex this morning, so the remainder is up to 18 or so hours. Making mental notes on differences.

I can't be of any help with temperatures as my Behmor is pre programmed with the times and temperatures, I have some control.
Here's how i've reasoned with it, and please, someone correct me if I'm wrong. Part of the roasting process is due to the Maillard reaction which exhibits itself when the bean absorbs enough heat that caramelization starts to occur, not only by the heat applied, but by the heat emanating from the bean itself once it reaches that point at which it can no longer absorb anymore.  Think of popcorn, once enough pressure builds up, the process cannot be stopped, same happens with the roasting process.  Once enough heat is absorbed, it starts starts giving off heat thus changing the chemical properties of the amino acids in the bean.  So, if you're still awake, this means that in order to stretch out the roast, you need to apply less heat in the beginning prior to 1C. In your case that would mean elongating the first two steps, and shortening the third....
According to sweet maria's, 1C starts at around a bean internal temperature of 401 degrees farenheit, and finishes arouond 426, so what I would do with your roaster is reduce the time of the first step by 2 minutes, increase first step by 1 minute, and second step by 2.
Of course you'll have to keep playing to find out what yields what in terms of color, aroma, and taste.  What I've done is google the names of the roasts and look at the images to get an idea of the differences, here's a picture of my second vs the first batch, which I believe are city+ roast (end of 1C just before 2C) and vienna roast (into 2C)

Click Here (i616.photobucket.com)
Click Here (i616.photobucket.com)
Click Here (i616.photobucket.com)

Thanks for the feedback crlssctt!!

I think you are spot on. I am going to try what you suggested tomorrow in my next roast. The iRoast2 allows 5 stages, so I may add one additional stage before reaching first crack.

Your roasts look gorgeous!! I rested my first batch for 24 hours. Very bland BUT with only half the dose I normally use, it was the most full bodied coffee I have had in years. Following the advice of the other posters and hope the flavour develops significantly in the next few days.
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