[Homeroast] Roast profile for Espresso on the Behmor?
frankeegee1 at gmail.com
Tue Apr 12 10:46:23 CDT 2016
Thx, Greg. Next roast I'll try a fewer beans. ☺️
Sent using CloudMagic Email [https://cloudmagic.com/k/d/mailapp?ct=pa&cv=8.3.8&pv=6.0.1&source=email_footer_2] On Tue, Apr 12, 2016 at 5:32 AM, Greg Hollrigel < ghollrigel at gmail.com [ghollrigel at gmail.com] > wrote:
I have the older Behmor as well. Based on several comments, I decided to
drop my batch size from 12-13 ounces to 8 ounces. So I've been roasting
pretty exclusively on 1/2P3A. I do a 90 second preheat without beans in
the chamber, and then I roast at 1/2P3A. That gets me to first crack
between 10 and 13 minutes. My roasts usually end about 14:30-15:00
minutes. I've also tried the P1 setting, but I don't feel like I get as
much body from those roasts.
When I was doing 12 ounce roasts, I would also use the same routine, but
would change the roast setting to 1P3B. I tried P4 and P5, but I seemed to
have the best success with P3 for my tastes.
On Mon, Apr 11, 2016 at 11:01 AM, Frank Awbrey <frankeegee1 at gmail.com>
> I recently bought 8 pounds of a variety of espresso blends from SM. My
> last roast on my older unmodified Behmor did not go into first Crack, that
> I heard, even using a lesser weight and pre warming. I used the setting
> 1P3C. I shoot for hitting second Crack, then cooling it down. Not looking
> for a dark dark roast. Just a second or two into second Crack for the
> espresso blends.
> What would be the suggested roast profile for about 13 ounces? I pulled a
> shot from the roast this morning and it was a little sour. Thx.
> Sent using CloudMagic Email [
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