Just ordered a Behmor

Dry_bean

Lookit that, bloody brilliant, congratulations, well done. :thumb:

Cuir_Beluga

Thanks DB, I must admit to feeling a bit chuffed right now :thumb:.

Brett_H

Holy cow... That is an amazing first effort. Bravissimi!! Let is know how it tastes when you sample it 😉

LeroyC

A Colombian is a great place to start, especially a Supremo. Central Americans are often recommended as they are like the control coffees of the coffee world. They tend to do what you expect and a Colombian Supremo is very similar. You'll probably find it'll take 5-10 roasts for things to start to fall into place. The manual will start to make sense as will comments like mine above. Something that I found helpful was printing off the 220v manual from the Behmor website as it'll probably be a bit different to the one you got in the box. It's worth a look anyway. Have fun!!!

GaryatGala

Brilliant looking roast for 100gm on the Behmor. No tipping nor scorching. Keep it in the bag for a couple days (if you can wait that long which I doubt [emoji13] ) then taste them each day and note the difference. Am sure 100 gm wont last long and you got the weekend ahead to start roasting again. Try the 200gm setting and see how you go. If anything it should be a better roast at that size batch.

Cuir_Beluga

Brett H wrote:

Holy cow... That is an amazing first effort. Bravissimi!! Let is know how it tastes when you sample it 😉

Thanks you 🙂. I will do, I was really tempted this morning but figured I had better use what is in the hopper first. Perhaps on Monday I'll sneak one in :coffee2:.

LeroyC wrote:

A Colombian is a great place to start, especially a Supremo. Central Americans are often recommended as they are like the control coffees of the coffee world. They tend to do what you expect and a Colombian Supremo is very similar. You'll probably find it'll take 5-10 roasts for things to start to fall into place. The manual will start to make sense as will comments like mine above. Something that I found helpful was printing off the 220v manual from the Behmor website as it'll probably be a bit different to the one you got in the box. It's worth a look anyway. Have fun!!!

Thanks Leroy, I had a choice of 3 to start with and really didn't know what to go with, the Central Americans won. Along with South American they are my favourites. I read the book, and your comments, before I started and it didn't make a whole lot of sense but with a small bit of hands on experience things were clearer so I took the book to bed with me last night and read it again hoping a bit more would sink in. It did lol.

GaryatGala wrote:

Brilliant looking roast for 100gm on the Behmor. No tipping nor scorching. Keep it in the bag for a couple days (if you can wait that long which I doubt [emoji13] ) then taste them each day and note the difference. Am sure 100 gm wont last long and you got the weekend ahead to start roasting again. Try the 200gm setting and see how you go. If anything it should be a better roast at that size batch.

Thanks Gary, you're right, 100gms won't last long but I still have a 500gm bag of roasted in the cupboard but I have a bag opened that I am using but Monday is a public holiday here so we will get through a few more. Hopefully I can get stuck into them in the next couple of days, if only for a little taste 😛. A 200 gm roast is what I plan on doing next. Thanks everyone, you have all been very encouraging :thumb:.

Cuir_Beluga

Viola!

Dry_bean

Great looking shot Sue, don't it give ya a feeling of accomplishment? The all important question, how was the taste test? 🙂

Cuir_Beluga

It sure does, I'm already planning what to roast next. It was very, very nice, smooth, creamy but a little "flatish", it could probably have done with another day or 3. I wasted a bit, well quite a bit, dialing it in too 🙁.

Dry_bean

Cuir Beluga wrote:

I wasted a bit, well quite a bit, dialing it in too 🙁.

Keep in mind that very fresh beans generally need to be ground a couple of notches coarser, as they age over a week or 10 days you will find shots flowing a little faster and you will need to grind a little finer. Not much in it, when I change to a fresh batch I automatically adjust the burrs up a touch and am pretty well spot on every time. Comes with experience. 🙂

Cuir_Beluga

I did have to go coarser indeed but at least I will know for next time 8). I just need to try and remember :/.

Dry_bean

Don't rely on memory, keep notes, a pen and a note book will save heaps of frustration. Pen and paper I hear you say, in this the age of computers, surely not. :🙂

Cuir_Beluga

I go pen and paper over spread sheets any day ^-^.

Brett_H

Just.Wow! Brava!!

Cuir_Beluga

Thanks Brett. Stay tuned for round 2, hopefully Matt will take Ben off our hands for an hour or so tonight so we can have another go :coffee2:.

Cuir_Beluga

PNG Peaberry done. We had a huge water loss. Popped 200gm in and 158gms came out :/. I think they look ok though. Pics coming..........

Brett_H

Exciting times! I'm reliving my own journey through yours.... Thanks for sharing!!

Dry_bean

Cuir Beluga wrote:

PNG Peaberry done. We had a huge water loss. Popped 200gm in and 158gms came out :/. I think they look ok though. Pics coming..........

Seems pretty high, a little over 20%, 16% is about what I expect.

Cuir_Beluga

Thanks Brett, as long as you aren't bored 🙂. I thought it high too DB, not sure what to make of it 🙂.

Dry_bean

Bit hard to judge from this pic Sue, a little too close up, the photo of your first roast gave a better overall impression. If anything it looks a bit uneven, ugly lookin beans. :-|

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