frankthecrank Senior Member Joined: 22 Sep 2010 Posts: 108 Location: niagara falls, ny Expertise: I love coffee
Posted Thu Jul 11, 2013, 12:22pm Subject: What is the best bean to start out with Behmor 1600
Hi all, I just purchased the Behmor 1600 and am wondering as I start my first experience in home roasting-is there a bean that I should start out with as I start my learning curve? Does it matter? Are some beans easier with this machine for a beginner? Thanks.
Posted Thu Jul 11, 2013, 2:05pm Subject: Re: What is the best bean to start out with Behmor 1600
Frank, I think it does matter. The wonderful Behmor 1600 has only one fault and that is 'heat inertia'. When I go to 'cool' the roasting carries on for a full minute or more. The trick is to go to cool BEFORE you think you need to, as described in the Rosetta Stone Rule in the Tips section of the manual. That takes a bit of practise to get right.
Go to Sweet Maria's website and look for a bean that performs well from City through Full City +. That means that if you over (or under) -roast the first few, it will still be drinkable.
One of my favourites is Guatemala (...but don't get the Huehuetenango which can be vile if you over-roast it...!!)
Posted Sun Jul 14, 2013, 5:55pm Subject: Re: What is the best bean to start out with Behmor 1600
If you are learning about the Behmor, I think the best thing to do is to select a bean that will show the differences in roast as you move through the profiles and the roast times. Since you are going to produce a number of roasts that are lousy, you'll be best off with a bean that doesn't cost too much and that can give you a good espresso when you get it right.
I'd recommend a single origin Brazilian. Get about five pound of green .
kianabedini Senior Member Joined: 15 Jul 2013 Posts: 13 Location: Los Angeles Expertise: Pro Roaster
Espresso: La Spaziale Vivaldi II Grinder: Baratza Vario Vac Pot: Hario Roaster: Behmor 1600
Posted Mon Jul 22, 2013, 3:38pm Subject: Re: What is the best bean to start out with Behmor 1600
Seconded on a single-origin (something cheap, but decent). Find something that will stand up to a strong roast as well. Get a couple pounds. You'll either underroast or overroast on your first few times. Do a "vertical" tasting of each roast level, and you'll find out where your sweet spot lies. I've had great coffees come out of my Behmor, including a Kenyan that gave me 90pts on CoffeeReview.
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