[Homeroast] Behmor like it

Scot Murphy deppitybob at comcast.net
Fri Feb 4 15:42:29 CST 2011

All right, here are the changes I just made: roasted a pound of Organic Uganda Bugisu decaf on P2 and B, but plugged the Behmor into a wall outlet instead of an extension cord. (If you could see my roasting area, you'd understand why I was reluctant to do this.) I preheated for 2 minutes. It hit first crack at right around 11.5 minutes, and I let it develop a healthy bunch of first-cracks for about 2.5 minutes, then opened the door. To my amazement, the first crack kept going for about another minute, though slowed down. So at this point I'm at about the 16 minute mark, and I've left the door open for two minutes. After closing it, only about another two minutes passed before second crack hit. I let it get about 5 seconds into second crack and hit the cooling button.

I'm a bit impatient where this one's concerned! It looked and smelled ideal, and when I crunched on a bean I didn't notice any off-flavors. In fact, it tasted robust and clean. So...I ground some up. Little bit of bakey smell to it, but that could be that it just came from the roaster. Brewed up a small pot. And the first sip...

This is why I like to test coffees right out of the roaster. Sure, it needs time to let flavors develop, and most of it will get a healthy rest. But oh, that first cup! Sometimes, not often, but sometimes, you get it just right, and that first cup tastes like liqueur. That's the way this is. I'm actually reminded of Kahlua. It's sweet, but with a dark-chocolate bitterness that is in no way unpleasant. There are under-flavors I just can't pick up yet. (Probably because my tongue is still dealing with having chewed on a bean.) The aftertaste is like dried fruit, but I can't really say which one...like an apricot or a peach. The mouth-feel is creamy and substantial. 

Lessons learned!

Scot "can I roast some more now? huh? please?" Murphy

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