seagoon3 Senior Member Joined: 16 Sep 2013 Posts: 4 Location: SoCal Expertise: I like coffee
Espresso: Silvia with PID Grinder: Baratza Vario Roaster: Behmor 1600
Posted Wed Nov 6, 2013, 5:41pm Subject: Issues with Behmor and Mokha Ismaili
Good afternoon all
I'm hoping someone can point me in the right direction. My Behmor is relatively new and I keep it clean, specially in the temp sensor area. My no load voltage is around 120V. I roast outside, and the exterior temp was maybe 65 degrees. I tried a melange roast of the Ismaili for espresso, 6 oz roasted to C+, and 12 oz to FC. I preheated the roaster before loading the beans. On P1 the 12 oz load took 15 minutes to get to 1C, and 19.5 minutes to finish, at the very first sound of 2C. 17% weight loss, no oil on the beans. After 3 days rest, the coffee is very dead and flat, so maybe it baked. Does 15 minutes to 1C for a 12 oz load on P1 sound wrong? Other people seem to be able to load 12 or 14 oz and get good results, so maybe there is a problem with my roaster, or maybe these particular beans just require a smaller load to keep the time shorter. The Yemen I have roasted before did seem to take a bit longer to get to 1C than most coffees, so I was wondering if other people find this also?
Usually I roast only 8 oz at a time and on P1 for most coffees I get to 1C in somewhere between 11 and 13 minutes. I don't want to go less than 6 oz with any roast, so if the 12 oz load can work out, that would be two roasts instead of three to get the 1/3 to 2/3 melange mix that Tom of SM recommends. This is why I don't want to give up on the 12 oz yet, if there is a way to make it work.
RandomTask Senior Member Joined: 30 Jan 2013 Posts: 62 Location: Saskatchewan, Canada Expertise: I love coffee
Grinder: Barratza Encore Drip: Behmor Brazen Roaster: Behmor 1600
Posted Fri Nov 8, 2013, 7:25am Subject: Re: Issues with Behmor and Mokha Ismaili
This is kind of a complicated question and I'm not the most experienced roaster, but I'll do the best I can. 15 minutes for a 12 oz load isn't necessarily wrong, it all matters how it tastes in the end. If it doesn't taste right in the cup, then that is the better judge. If you feel that the roast tastes baked, then it could very well be. Experiment, there is no "sure fire" answer to roasting as therer are so many variables in play.
Whenever I roast a new bean in my Behmor, I never go straight to a 1/2lbs or larger roast. I usually do at least one or two 1/4lbs roasts to try and get a feel for the bean. If you've already done a few roasts, you can know if it takes a bit longer to get to 1c (which can be the case for some harder beans). I've no experience with the variety you're using, so I can't lend any insight to that.
I would suggest also trying out some different profiles. Personally I find I'm using either P2 or P3 for most of my roasts.
*P1 is 100% power for the full roast. Notation: 100/100
*P2 ramps at 100% for the first 60% of the roasting time, then drops to 70% power for the next 30% of time. Full power for remainder of roast. Notation: 100/60, 70/30, 100/10.
*P3 - A more gradual ramp-up. During the first 20% of time roasts at 70% power; 80% power during next 35% of time; full power during remainder of roast. Notation: 70/20, 80/35, 100/45.
Having a bit smother curve on the roast give it a bit more complex flavour and gives it time for the coffee to "develop". Going full power tends to get the roast "done" quickly but I find the P1 roasts always flat. Not baked, just lacking complexity.
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