[Homeroast] The Behmor Divide
bkamnetz at gmail.com
Fri May 6 15:26:09 CDT 2011
Similarly, I noticed that Jimma roasted "fast", got to first crack in
shorter time than other varieties take, so much so that it is sort of
touchy, very sensitive to heat.
On Fri, May 6, 2011 at 3:54 PM, ricky carter <rickylc99 at gmail.com> wrote:
> I agree Ed, but now i've jumped back over the divide from the Behmor to the
> And here's something I've noticed for the first time this week as I'm
> cleaning out the end of last years Kenyans. They all seem to hit 1st crack
> at very low temps, comparatively speaking. Where most of my stock will hit
> 1st crack at approx 199C to 201C, these have been hitting 1st at approx 194C
> to 196C.
> This brings up a couple of questions.
> First, is the lower 1st crack temp due to the age of the beans (some
> pushing 12 months stored in the original SM bag), or just the unique
> character of Kenyans (I don't seem to have noticed this behaviour when the
> beans were "fresher")
> Second, how to proceed with the finish of the roast, time and temp from end
> of 1st (the approach that I have been using, results are just ok) or run on
> up to normal finish temps irregardless of where 1st started?
> On Fri, May 6, 2011 at 3:40 PM, Edward Bourgeois <edbourgeois at gmail.com>wrote:
>> Some of us roast by the traditional Times/BT/ET and now there are many
>> with Behmors who speak a different language of P's/+-/time left/open
>> the door. This makes to old discussions of tweaking profiles much more
>> difficult to have together. Just an observation.
>> Ed Bourgeois aka farmroast
>> Amherst MA.
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