Search found 68 matches
- March 28th, 2017, 2:32 pm
- Forum: Coffee Roasting
- Replies: 12
- Views: 1141
Consistently Roasty Taste, Dull Flavor
What is the varietal of this Nicaraguan bean you're roastimg? The reason I'm asking is that I've been working on a Pacamara Peaberry for a while and it's been a real challenge. That bean is super dense AND huge! I don't think I'm generating enough heat early enough in the roast to get it
- February 16th, 2017, 5:42 pm
- Forum: Espresso Machines
- Replies: 10
- Views: 2888
Handpresso - the portable espresso machine
I have had my Handpresso for several years now. I will have to try the pre-infusion to see how that changes things. I have found that a 1:2 ratio (grams coffee : grams spro output) is about the sweet spot which is in the ratio of a normale. Never had a decent lungo and never tried
- February 14th, 2017, 11:20 am
- Forum: Coffees
- Replies: 40
- Views: 2437
Counter Culture La Golondrina (group tasting)
This was used by one of the main booths at the Midwest Regional Barista Competition last year in KC. I made notes about it in my log. It was really, really good when pulled from a UNIC paired with the umbilical cord grinder
- February 3rd, 2017, 10:28 am
- Forum: Coffee Roasting
- Replies: 14
- Views: 811
Unusual roast phenomena
So I tried 2 batches at 267g today and one at 200g. The 200 was done in 11 min; full heat nearly all the time but cycled some to extend 1c a bit and avoid heat shutdown just before the fan came on at 7:30 in. Besides Ira's frankenbehmor solution, any ideas on the nanny fan
- February 2nd, 2017, 10:37 am
- Forum: Coffee Roasting
- Replies: 49
- Views: 7961
Controlling your Rate of Rise
I think you're onto something and Mark's recc of a Brazil is spot on. The Black Diamond will give you a target and you should be able to find a roughly similar green for $4 or maybe much less per lb. In the end it is what's in the cup that matters
- February 2nd, 2017, 9:44 am
- Forum: Coffee Roasting
- Replies: 14
- Views: 811
Unusual roast phenomena
Thanks for your help fellow Behmor roasters. I lowered the batch size to 340 g and it made a big difference. Will drop it to 267 g and see how that works. I extended the pre-heat to a B readout of 170. If I go much higher than that I risk shutdown
- January 25th, 2017, 9:11 am
- Forum: Coffee Roasting
- Replies: 14
- Views: 811
Unusual roast phenomena
I didn't exactly get it figured out but the Mill City video had a section about really dense coffees being slow to absorb heat. To that end I slowed the roast down a little in the middle, stretching out the browning phase by abt 45 sec. I also used a smaller batch. Ended up getting a noticeable 1st
- January 17th, 2017, 10:40 am
- Forum: Coffee Roasting
- Replies: 14
- Views: 811
Unusual roast phenomena
Thanks guys. I'm watching the Mill City Roaster school video's and #2 (drying/yellowing) is talking about heat absorption. I'm guessing this has something to do with the reticent 1C/ strong 2C. I use a Behmor so visual cues are pretty tough to come by, as are probes. My head-cold is messing up my
- January 16th, 2017, 10:23 am
- Forum: Coffee Roasting
- Replies: 14
- Views: 811
Unusual roast phenomena
Hi all, This hasn't happened before so I'm a little perplexed. Was roasting some Nicaraguan Pacamara Peaberry over the weekend on my Behmor 1600+. Been using this machine nearly 2 years, 600 to 1000 grams a week, so this isn't my first rodeo. I've still got LOTS to learn though and don't claim to be...
- January 11th, 2017, 9:44 am
- Forum: Buying Advice
- Replies: 9
- Views: 2919
Backflush detergent advice
Bar Keepers friend uses citric acid which dissolves coffee oils well. Has been suitable to backflush and generally clean my Livia for several years