yakster wrote:...

Joe's roasting 12 ounces of the Yemen manually, ...)

When you roasting and how?

I don't have the greens yet so plans are indefinite. I know that the trip these greens made from Yemen to Mill City were filled with more intrigue, but the trip from Mill City to my hands is also involving other agents and some uncertainty.

I'd really like to roast some up as soon as is convenient as I've been living off defrosted coffee that didn't make the cut for the Mill City roasters competition (the least favored roasts from my six trials) and some old espresso blend beans I've had laying around.

Yakster, please translate or maybe it is already clear to Behmor folks. Doesn't look like Joe did any override with the manual board.

There is usually a non-member fee for translating what is immediately understood by the Behmor Brotherhood. Yak gets a pass (this time) on what could be seen by some as equivalent to a WikiLeak.

Boldjava wrote:Joe Behm or Behmor buys from us. I asked him to tweet his profile. It is Greek to me but someone can interpret:

" pkg arrived, will do 12z, hi drum speed P1 2 1C, then drop speed & temps by going 2 P3 (man mode) edge of 2C..." @behmor on Twitter.

Other translation was close, but not quite complete. Joe is roasting the automatic profile P1 with doubled drum speed, so he starts with a manual roast (hit any P button at start) bumps the drum speed up (D button while in manual) then switches back to the automatic P1 profile (press appropriate weight button, then P1 and start). When he reaches the beginning of first crack he goes back to manual mode at half power by pressing P3 then presses the D button again to slow the drum speed. At the edge of second crack (potentially anticipating by a few seconds) he switches to cooling mode. The key is switching to a P1 automatic profile, which is actually slightly lower in heat than a P5 manual mode with 100% heater on, but not as low as the 75% on 25% off P4 profile.

Thx Billsey.

Definitely the first profile. It seems to strongly emphasize the bright, ripe berry fruit notes (still very similar to Hawaiian Punch), whereas the later seems to emphasize the mild tobacco, leather and raisins, spices etc.

I highly suggest people get on this coffee immediately after roasting, if not, you're missing the best part. Brew using hotter than normal water and you'll tame most ferment notes, (temps like 204 to start didn't work, 209 did). If you roast it and sit on it for a week, most of the ultra fine fruit notes fade out. But even then, it's still a clean, spicy potent and smooth Yemeni.

My bad. I need to get up Joe Marocco's and my profiles. At the shop on an .alog file. I will convert to pdf's next week and get them u.

DB

TomC wrote:Definitely the first profile. It seems to strongly emphasize the bright, ripe berry fruit notes (still very similar to Hawaiian Punch), whereas the later seems to emphasize the mild tobacco, leather and raisins, spices etc.

I highly suggest people get on this coffee immediately after roasting, if not you're missing the best part. Brew using hotter than normal water and you'll tame most ferment notes, (temps like 204 to start didn't work, 209 did). If you roast it and sit on it for a week, most of the ultra fine fruit notes fade out. But even then, it's still a clean, spicy potent and smooth Yemeni.

Oh man, I just roasted yesterday. These greens smell like nothing I've ever encountered.

Roast 1 - ultralight via Tom's suggestion of going very light. I think I undercooked a little at 10% development. But I was on the trier and deathly afraid of losing the sweet scent, so I dropped a bit early.




Roast 2 - a bit shorter with more development



Roast 1 smells better at 12h out

For those of you using shorter development times, are you finding that you're dropping the beans while they're still in the midst of first crack?