[Homeroast] Body development > Behmor P2 Help
mcKona at comcast.net
Sat Dec 11 13:34:30 CST 2010
Disclaimer: Let me preface by saying I don't have a clue what I'm talking
about, just fake it fairly well based on a decade profile roasting
experience observations literally tons of coffee augmented by copious but
not enough reading and studying anything coffee. Doesn't mean a thing, I'm
still clueless! The more I know the more I know I don't know.
Ok that said, I believe the start of 1st to EOR stretch is primarily
responsible for the acidic "pop" and flavor definitions (shorter time)
versus "sweetness" and roundness (longer), while the tanning stage acidity
(faster ramp) versus body (slower). Most roasts I like somewhere between 12
to 20f/min ramp tanning stage (up to start of 1st) depending on the bean and
desired result. Faster than 20f/min always (usually) seemed too "thin" a
result. This was true including Caffe' Rosto roasting years ago. Most roasts
I like somewhere between 3 to 5min start C1 to EOR. Which may seem kind of
crazy since an FR can do the entire roast in 5min not just final stage! And
I can and did do 5min CR roasts emulating the FR just for fun, results
sucked big time.
Coffee is a balancing act with infinite variables. Last week a customer
commented to their friend as I was staging greens during a roast session
"he's the 'genius' that makes this coffee so great". I commented I'm really
just a mad scientist coffee artist that fakes it pretty well.
Slave to the Bean miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of ricky carter
> Sent: Monday, November 29, 2010 4:45 PM
> Is the finish also when body is developed? I've been
> finishing most of my
> roasts in 3 to 31/3 minutes and getting decent flavors but
> body seems to be
> lacking. The 3 minute finish at first was because I didn't
> have a handle on
> good control of temp with the Quest, but now I have pretty
> good control and
> feel I could take it out to 4 or 5 minutes at whatever roast
> level I might
> want to end at.
> BTW, I still have 2 lbs of Jimma I'm saving for when I feel
> like I have the
> experience on this roaster to get it right...
> Thanks in advance.
> On Mon, Nov 29, 2010 at 5:14 PM, miKe mcKoffee
> <mcKona at comcast.net> wrote:
> > Just about any drum roast start of 1st to end of roast less
> than 3min is in
> > danger of being under roasted regardless the finish temp,
> especially one
> > with poor convection like the Behmor.
> > My advice? Learn to control your roaster so you can extend
> your finish
> > stage
> > time without going darker than desired.
> > Slave to the Bean miKe mcKoffee
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