[Homeroast] Roasting Kenyan in Bremer 1600+
grandeau at gmail.com
Wed Oct 29 13:16:55 CDT 2014
I usually go with 2/3 lb of greens on the 1 lb setting with P1/B. I
generally hit first crack with around 5 minutes left on the clock. I
manually hit the Cool button about 45 seconds after 1st starts, never more
than 1 minute.
If it seems to be moving through 1st crack too fast, my next option is to
go with the same batch size, but use the 1 lb setting with P5/A. After the
roast starts, I hit the + button to bump it up to the longest (25:30, if I
remember correctly). P5 ends the roast at a slightly lower temperature,
which I find helps extend the time between 1st and 2nd crack.
On Wed, Oct 29, 2014 at 7:57 AM, Steve Jacobs <steve.jacobs at gmail.com>
> I usually do larger roasts. My bean of choice is a Rwandan Karongi Gitesi
> (I usually buy it in 20 pound bags) and I preheat the Behmor and a pound of
> beans for two minutes, then restart it for the maximum time with A and P1.
> I let it run about 45 seconds into the second crack and often have about 20
> seconds left on the clock. I've never had an issue with over-roasting
> larger batches and if anything, during colder weather I have have a hard
> time getting it deep enough into second crack for my tastes.
> On Tue, Oct 28, 2014 at 11:28 PM, Luigi Calamar <luigi.calamar at gmail.com>
> > Always had issues with Kenyans going from FC to burnt in a very short
> > period of time.
> > Last night - I was roasting the Kenya Nyeri Tambaya AA and I used 1/2
> > A and P1... when I extended the time to go FC on the roast - it went to
> > smokin' very fast and I ruined the batch. The first time I tried a C and
> > P3 roast - and it was too light - undrinkable.
> > Any suggestions for Kenyans - I had the same issue with my SR500.
> > Thanks!
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