After seeing the great reviews, I just ordered a batch.

Can anyone share tips on roasting this Brazilian bean? Slow ramp up? Stop at beginning of 2nd crack, earlier, later? I use a Behmor. I haven't roasted Brazil beans before, and I like chocolaty tasting elixir.

Thanks in advance.

Hi Greg

I can't claim to be an expert with my HotTop (yet ) but I've managed good tasting results by following the general principals you mentioned for softer beans. I've ranged from 225 gm loads down to 175 gms but I go slow in the drying phase extending it an extra minute or so from harder beans and then I ramp up the temperature until a couple of minutes before first crack when I lower it to extend the roast. I try to get 4 minutes between the start of first getting going and the beginning of second and stop and cool quickly at the very first snaps of second.

My impression is that this is a pretty tolerant bean to get good results probably as long as you don't go too hot or too long.

Cant really comment on the Behmor, but with the Hottop roaster a bit slower roast with a fairly high charge seems to do the trick. It's a very forgiving bean and not that easy to screw up from my experience. I usually drop them about 10 seconds into 2C.

The bean is pretty tolerant....and responds well to traditionally accepted profiles. I try to get a steady ramp to start C1 at around 9-10 minutes, and look for the first C2 snips maybe about 3 minutes after.

For drip coffee I ramp up a bit quicker, looking for C1 at maybe 8-9 minutes and pulling the roast either just before C2 starts or after the first snips of C2 (again, looking for C2 start 2-3 minutes after C1)

For espresso I ramp up a bit slower, looking for C1 at around 9-10 minutes and pulling the roast after C2 gets going (call it FC+).

Although the Brasil M.F. can take a darker roast than many other Brasil varietals, be careful about getting too far into C2 because at Vienna roasts this one gets ashy