[Homeroast] Behmor P1-P2
greg at gregrothschild.com
Sun Mar 13 13:15:50 CDT 2011
The theory behind P2 is it lengthens the time between first and second
crack. A lot of the flavor development takes place during this part of
the roast and the P1 profile (which is the same as P2 without the power
drop) tends to have first crack roll right into second with no/not
enough time between. So if that is all true you could just use P1 for
coffees that you want to stop at around City or City+ and use P2 for
roasts that you want to be darker.
P3 (P4 and 5 too) use a slower ramp up to high heat, which is supposed
to be good for softer beans like east Africans, Indos, Brazil, etc. I've
read so many differing opinions that I think it just comes down to
personal preference. The creator of the Behmor listed his preferences
P1-2.. all centrals, Peruvian and Colombians
P3... Brazilians, Africans, SE Asians, Malabar, Jamaican Blue Mtn and
P4.. Kona and other low grown island coffees
On 3/12/2011 4:12 PM, Robert Lasher wrote:
> I have tried quite a few beans in the Behmor, but according to the manual,
> well, it really doesn't specify when one would want to use P1 or P2 and I am
> having trouble with discerning this. I have screwed up batches due to just
> this fact. Sometimes they end up too hard and I am not sure, well..really
> just not sure..
> Most batches are fine..My P3s end up great. Some of the P1-P2 end up well
> but that may be chance. I have done the proper cleaning..I have only
> roasted about 8 batches so there shouldn't be an issue with all of the more
> "in-depth" cleanings I have read about.
> Thanks a bunch.
> Robert (novice)
> P.S. Any good way around that tough listening factor of the P2 program? If
> you miss those couple of cracks it is very dicey for second crack..lotta
> flameouts the first time.
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