[Homeroast] Question on roast times
howardbandy at gmail.com
Sun Apr 26 11:24:26 CDT 2015
Hi Greg --
I began roasting with a FreshRoast 500. After about 800 roasts, the
machine was beginning to show its age. I bought a Behmor 1600 plus a few
months ago. My experience is similar to yours.
I began with several 1/4 pound roasts, as suggested. They all went well.
My first 1 pound roasts did not complete in the 18 minutes initially
provided, so I added 15 second increments and found that 20 to 21 minutes
was required and I did not have quite the control I wanted. After several
experiments, I have settled on this, that works well for me for the
Guatemalan and Ethiopian beans that make up the majority of my roasting:
Begin with 330 grams of green beans.
Settings: 1 pound, A, P1.
Start, which sets the countdown clock to 18:00.
Failsafe happens at 4:30.
First bean to pop is usually at about 2:00.
Tenth bean to pop, which I take as the start of first crack, is usually
about 15 seconds later, so around 1:45. Press C which resets the clock to
I roast fairly light -- usually allowing 1:30 to 1:40 to elapse before
pressing Cool. So that happens at 1:40 to 1:30 on the countdown clock.
There is still a little popping going on when I press Cool.
Resulting roasted weight is about 280 grams, which is 5 batches, each of 56
grams, each one one-liter press pot batch of brewed coffee.
I still use the FreshRoast, for which I have a digital thermometer and have
better roast control, for decaf which I find roasts much more quickly.
On Sun, Apr 26, 2015 at 7:23 AM, Greg Hollrigel <ghollrigel at gmail.com>
> From over the years reading on the internets, I've developed the thought
> that roasts should be completed in 15 minutes or less. Some have said that
> if beans roast longer it can lead to baking. I don't always follow that
> with my roasts (e.g., I roasted 1 pound of Peruvian beans that took almost
> 20 minutes). And I probably would have a hard time telling the difference
> (I just know either it's good or not good :-)).
> I have a Behmor 1600. It seems the only times that I get a roast done in
> less than 15 minutes is if I roast 8 oz of beans at a time. 10 oz of beans
> gets to 15-17 minutes or so. Usually, I'm on a P3 profile.
> So my question to the group, especially those that roast large amounts of
> beans at a time, do you still aim for this "less than 15 minute" goal when
> roast 1 pound, 5 pounds, or more? Doesn't it get more difficult to get
> those larger roast batches to be done in the same amount of time as a
> smaller sample size?
> Thanks, and I'm just curious.
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