[Homeroast] Moka kadir roasting in Behmor

Jon Currey jon.currey at pobox.com
Sun Mar 6 10:58:42 CST 2016


I guess I should have started with: what don't you like about the roast you
produced? I'm getting a nice blueberry note from this batch (bought less
than a month ago), but it only emerged a few days after roasting. Other
than that, lots of chocolatey complexity.

Jon.
On Mar 6, 2016 8:26 AM, "Jon Currey" <jon.currey at pobox.com> wrote:

> Hi Jamie
>
> I'm currently drinking moka kadir roasted 7 days ago in my behmor 1600+. I
> only ever roast 8oz batches in the behmor. Profile P2, program C, with
> default roast time of 14 minutes, is my standard starting point for most
> beans. I typically get a roast I like after around 13:30 to 14:30. First
> crack somewhere after 11:00 but I pay less attention to that as I like to
> get a bit into second before stopping. I've been doing this for about a
> year, and it works for most beans I get from Sweet Maria's. But my only
> other roasting experience is a few months of stove top (dutch oven and then
> whirley pop) so this is just my amateur take. I keep meaning to play with
> the manual profiling but put it off as this method gives me shots I'm happy
> with.
>
> One other point of note: the behmor is on the end of a 6ft extension power
> cable. One of those heavy duty (15 amp) grey ones for appliances. I know
> that's not recommended and could be reducing the temperature, but it's the
> only way I can roast outside and keep it out of reach of my kids.
>
> Pulling the shots on a circa 1975 La Pavoni with PID mod. I grind on the
> finer side for ristretto.
>
> Jon.
> On Mar 6, 2016 6:50 AM, "Jamie Dolan" <jamiedolan at gmail.com> wrote:
>
>> Good Morning!
>>
>> After replacing multiple parts in our old Behmor and trouble shooting
>> with Behmor (They are very helpful by the way).  It was decided that
>> the entire main control board was bad in some way, so my dad just
>> bought us one of the new programmable Behmor's.
>>
>> Now that I have a Behmor that works right, I'm trying to figure out
>> the best way to roast Moka Kadir, for espresso.  I've tried different
>> profiles, but the taste doesn't seem to be right.
>>
>> My most recent batch, from yesterday, needs to rest for a couple days,
>> but I ran 1 pound of Moka Kadir on P1 and it still took right about 16
>> minutes to hit first crack.  Ran it just to the start of second crack.
>> I picked up a pound of black cat and compared my roast to that and I
>> am definitely darker than black cat.  For anyone that is familiar with
>> Black Cat, can you tell me what roast you would say that is so I can
>> compare?
>>
>> Is this messing up the flavor of my roast because it takes too long to
>> reach 1st crack?  Do I need to do 8 or 12 ounces in 1 pound mode so I
>> hit first crack sooner?
>>
>> Thanks,
>>
>> Jamie
>>
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>


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