I finally got around to the Brazil Toffee Cerrado. It's a small bean so I did 400 grams in the Behmor. Preheat to 100 degrees, 1 P2 C = 21:30 minutes on the clock 1C - 9:37 to go, 247 degrees, a lot of cracking happening at 8:30, 250 degrees so cracked the door for a minute until 7:30, 230 degrees. 2C - 5:37, 225 degrees, left it to 4:50 when there was a lot of cracking happening, hit cool and cracked the door for about a minute and a half then closed it and left it to run it's cool cycle. It's a bean you have to listen for, both lots of cracking were very soft compared to other beans, sweet smells coming from the roaster at different points, now just have to wait 🙂
