Just ordered a Behmor

Cuir Beluga · March 2016

on 1457688148:

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:.

on 1457695284:

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.

on 1457696332:

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 :P. A 200 gm roast is what I plan on doing next. Thanks everyone, you have all been very encouraging :thumb:.

Cuir Beluga · March 2016

Viola!

Dry_bean. · March 2016

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

Cuir Beluga · March 2016

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. · March 2016

on 1457996682:

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 · March 2016

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. · March 2016

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 · March 2016

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

Brett H · March 2016

Just.Wow! Brava!!

Cuir Beluga · March 2016

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 · March 2016

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 · March 2016

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

Dry_bean. · March 2016

on 1458039396:

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 · March 2016

Thanks Brett, as long as you aren't bored

. I thought it high too DB, not sure what to make of it

.

Dry_bean. · March 2016

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. :-|

Cuir Beluga · March 2016

They are looking a bit uneven. Lower heat next time? I'll tell hubby not to get so close next time :D. Yep, they sure look like they had the ugly stick pointed at them.

LeroyC · March 2016

Really? 42g loss. Are you sure? That's very high. They're not dark so it's not the length of the roast that's caused the high moisture loss. I've never roasted a peaberry so I don't know anything about the right approach sorry. And it's a PNG peaberry too, I'd say that's a fairly unusual coffee. Don't forget that peaberries are essentially 'defective' beans that have probably just been separated through sorting, so they might need special treatment. In general I wouldn't worry too much about uneven appearance. It's only a sign of the point in the roast that you're at, so it's only a bad thing if it's showing that you've stopped too soon. All coffee ends up even in colour eventually (even if that's nearly black). I'm very interested to hear how these taste. I don't think they'll work for espresso, you'll need to use a manual brewing method of some sort I reckon.

mycuppa · March 2016

Going out on a limb......suggest the roast is not correct from what I can see on the close-up. (but I could be wrong). Likely to be an under-developed roast situation as opposed to an under-roasted batch, e.g. final temp, time and moisture loss may all indicate sufficient roasting has occurred but the bean itself has not had it's inner core transformed during the roast execution. You may find that grinding a couple of beans results in a rather light shade of brown. That is a reasonable bell-weather on how close the external and internal colours match. If the ground shade is very light, then the only hope might be to let the beans sit for a long time (say 3 weeks) as they may taste pretty sour. Of course, what I am saying here is just a prediction - everything may be OK. As for thermal loss ratios, I don't know what the range is for that appliance. A good guide on commercial platforms is around 16% depending upon roast depth, e.g. just before 2nd crack. Loss is also related to the original hardness and moisture content of the raw coffee and the application of heat in the profile. PNG Peaberry are quite common and I would go so far as to say some of the best coffees I have ever tasted in the past have been PNG Peaberry - incredible complexity, depth and balance - especially some of the top Kimel PB lots. Peaberry are highly sought after because they can, if it's a good lot and in the right hands, stand well above non-peaberry from the same region - they can do so much more. In this regard, the good lots command a price premium in the market. Tanzania and Kenya peaberry are classic examples of everything that is superb about Peaberry - so long as it's a good lot. Roasting peaberry, just like Decaf and Monsoon Malabar, require a different skill and before anyone asks what that is.....sorry, it's a learned skill.

Cuir Beluga · March 2016

I just knew it had to be beginners luck :head:.

on 1458104659:

Really? 42g loss. Are you sure? That's very high. They're not dark so it's not the length of the roast that's caused the high moisture loss. I've never roasted a peaberry so I don't know anything about the right approach sorry. And it's a PNG peaberry too, I'd say that's a fairly unusual coffee. Don't forget that peaberries are essentially 'defective' beans that have probably just been separated through sorting, so they might need special treatment. In general I wouldn't worry too much about uneven appearance. It's only a sign of the point in the roast that you're at, so it's only a bad thing if it's showing that you've stopped too soon. All coffee ends up even in colour eventually (even if that's nearly black). I'm very interested to hear how these taste. I don't think they'll work for espresso, you'll need to use a manual brewing method of some sort I reckon.

As sure as I can be Leroy, I weighed them into a jug. Who knows I may not have tared the scale properly or it may have been on an uneven surface and I didn't notice. I'll leave them for at least 10 days, maybe 2 weeks and see how they are, if I am feeling brave meantime I might just grit my teeth and have a go. I'll be sure to report back.

on 1458110668:

Going out on a limb......suggest the roast is not correct from what I can see on the close-up. (but I could be wrong). Likely to be an under-developed roast situation as opposed to an under-roasted batch, e.g. final temp, time and moisture loss may all indicate sufficient roasting has occurred but the bean itself has not had it's inner core transformed during the roast execution. You may find that grinding a couple of beans results in a rather light shade of brown. That is a reasonable bell-weather on how close the external and internal colours match. If the ground shade is very light, then the only hope might be to let the beans sit for a long time (say 3 weeks) as they may taste pretty sour. Of course, what I am saying here is just a prediction - everything may be OK. As for thermal loss ratios, I don't know what the range is for that appliance. A good guide on commercial platforms is around 16% depending upon roast depth, e.g. just before 2nd crack. Loss is also related to the original hardness and moisture content of the raw coffee and the application of heat in the profile. PNG Peaberry are quite common and I would go so far as to say some of the best coffees I have ever tasted in the past have been PNG Peaberry - incredible complexity, depth and balance - especially some of the top Kimel PB lots. Peaberry are highly sought after because they can, if it's a good lot and in the right hands, stand well above non-peaberry from the same region - they can do so much more. In this regard, the good lots command a price premium in the market. Tanzania and Kenya peaberry are classic examples of everything that is superb about Peaberry - so long as it's a good lot. Roasting peaberry, just like Decaf and Monsoon Malabar, require a different skill and before anyone asks what that is.....sorry, it's a learned skill.

That was incredibly insightful mycuppa and thank you for taking the time to explain it all. I'll crush a couple of beans open later and see what story the inside has to tell. I'll pop them to the back of the cupboard and them 3 weeks or so then. Actually, I'm curious. Off to crush........

Brett H · March 2016

If they do turn out too light then there is still hope.... When your Pavoni arrives heat it up for say... four hours or until the group head glows in the midday sun. Grind some beans on the finest (outback dust) setting. Fill the basket and extract slowwwwwwly (choke that bad-boy). Go to your wallet, collect $7, throw it in the bin. Drink and enjoy your esoteric third-wave coffee experience all from the comfort of your own home! NB Had a coffee experience like this in Sydney recently :pan

Cuir Beluga · March 2016

Cuir Beluga · March 2016

on 1458116337:

If they do turn out too light then there is still hope.... When your Pavoni arrives heat it up for say... four hours or until the group head glows in the midday sun. Grind some beans on the finest (outback dust) setting. Fill the basket and extract slowwwwwwly (choke that bad-boy). Go to your wallet, collect $7, throw it in the bin. Drink and enjoy your esoteric third-wave coffee experience all from the comfort of your own home! NB Had a coffee experience like this in Sydney recently :pan

If all else fails I will take your advice Brett :D. Some are rounded and some are flat on top. The darker being the more rounded ones and the lighter being the flatter ones. The darker ones are also smaller. Anyway, I'll pop them to the back of the cupboard and try again when I have some experience on my side.

LeroyC · March 2016

Is PNG peaberry common MC? Shows what I know. I've heard of the famous African peaberries of course, but at this stage I can't even find one of them available for sale in NZ. There's a real dearth of quality green coffee available here in NZ for retail sale for us home roasters. Lots of the places that sell it have the same stuff as each other too so they obviously just get it from the 2 or 3 big importers. I shouldn't complain, there's still plenty to keep me busy.

Cuir Beluga · March 2016

We just did an Ethiopian Limu roast, 200 grams and we got 165-ish grams out of it. Pics coming........

Cuir Beluga · March 2016

Dry_bean. · March 2016

on 1458121169:

We just did an Ethiopian Limu roast, 200 grams and we got 165-ish grams out of it. Pics coming........

That's pretty much what I would expect Sue, near enough to 16%. I've deliberately stayed out of this discussion, never seen a Behmor, let alone used one. Don't let one hiccup get you down, there is a learning curve, better to experiment with small batches until you get to know the roaster, having said that I reckon larger batches are easier to roast, because of the mass and heat stability. Stick to it, soon it will be second nature. :thumb:

Dry_bean. · March 2016

on 1458122206:

Not bad Sue, still think your first roast was better, perhaps just my taste, I prefer a slightly darker roast, did this batch make it to second crack?

Cuir Beluga · March 2016

Thanks DB, it did, we pulled it just after 2nd crack started. The smoke from this once was a killer for my asthma though :o.

Dry_bean. · March 2016

on 1458123081:

Thanks DB, it did, we pulled it just after 2nd crack started. The smoke from this once was a killer for my asthma though :o.

What was the temp at second crack? my Coretto usually gets there around 225°C approx 19 to 20 minutes from cold. Roasting is definitely an outdoor job as far as I'm concerned, lots of smoke around once you get past the 200° mark.

Cuir Beluga · March 2016

No idea DB, we haven't played that far, I think there may be a function on the machine that tells you chamber temp or something, could be wrong, but we'll get there. Outdoors is preferable but we have no where outside to do it. We did have a car port once but not any more. We don't have a shed only a little garden thing and no verandah to speak off.

frame

Howdy, Stranger!

Howdy, Stranger!

Categories

In this Discussion

Just ordered a Behmor

Comments

foot

Policies

Social

frame

Howdy, Stranger!

Howdy, Stranger!

Quick Links

Categories

In this Discussion

Just ordered a Behmor

Comments

foot

Policies

Social