[Homeroast] Body development > Behmor P2 Help

Kevin C ckevinj at gmail.com
Sat Dec 11 17:00:18 CST 2010

Are you saying 20 degrees Fahrenheit a minute? Just making sure I understand what you are saying, I think it should be listed with a F for clarity if that's what you meant.


On Dec 11, 2010, at 1:34 PM, "miKe mcKoffee" <mcKona at comcast.net> wrote:

> 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
> www.CompassCoffeeRoasting.com
> URL to Rosto mods, FrankenFormer, some recipes etc:
> http://www.mckoffee.com/
> 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.
> Sweet Maria's List - Searchable Archives
> http://themeyers.org/HomeRoast/ 
>> -----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
>> MiKe,
>> 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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