[Homeroast] More on the "Ps"

Yakster yakster at gmail.com
Tue Mar 15 12:52:21 CDT 2011

I've done a couple hundred Behmor roasts now and have settled into a pretty
simple routine.

I used to vary the roast profile, load size, calculate P2 temp drops, but
now I mostly listen, watch, and smell and I think I get better results that

P1 with 300 grams of beans works well for me, but the momentum still builds
up so that it can rush through first crack without cracking the door to slow
the roast down.  I've got a thermocouple to monitor the chamber temperature
to simulate a P2 drop but really I mostly listen to the cracks to make sure
they go at a good pace, not too fast and not too slow it stalls.

As Tom said, cooling the beans quickly (within four minutes) really helps
retain the sweet, fruity flavors, especially of a lighter city or city +

You could try P3 profile for espresso, but I mainly stick to P1.


Pecked out on my mobile phone.
On Mar 15, 2011 10:36 AM, "Tom & Maria - Sweet Maria's Coffee" <
sweetmarias at sweetmarias.com> wrote:
> For me it's really not about the heat curve you apply, especially at
> first. It's about learning to observe the roast, know the sounds and
> smell (and sight, if possible) of first crack, and know when to hit
> the COOL button. On the Behmor, the roast "coasts" a bit after it
> starts cool cycle, so you need to build that into your
> determinations. Bascially I would be waiting until you suspect First
> crack has ended, wait 10-20 seconds, and hit cool. Open the door, if
> possible, for better cooling.
> Anyway, I would really start with that, and the results should be
> good, you shouldnt havce to waste any coffee!
> Tom
>>While I appreciate the input, as a beginner the info was much in the way
>>I think the finesse that you all are putting into it isn't meant for one
>>hasn't topped 10 batches yet.
>>I bought the book SM suggested and read it and read the manual and the tip
>>sheets but sometimes I am just stymied by what to punch in..
>>I will keep winging it I just hate wasting beans.
>>Most end up well..but not all...and those end up unusable.
>>Thanks for the advice and anymore to follow.
>>Homeroast mailing list
>>Homeroast at lists.sweetmariascoffee.com
>>Homeroast community pictures -upload yours!) :
> --
> -Tom
> Sweet Maria's Coffee - Oakland, California - http://www.sweetmarias.com
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