Just bought a Behmor 1600 two days ago and I'm about to start a third roast. The first 1/4 lb batch was way under roasted; I went just to first crack (partial mistake) and found many bright lemons in my body-less shots of espresso. The second batch I brought to 2C, no sour and decent body. However, in both batches I could taste a tangy brightness lightness; it reminded me of mint without the mintyness - the coolness of mint I suppose. Is this cO2 that has not degassed? What is this flavor? Why is it there? Oh, this is also about 24 hours after roast, I'll try it again after 48 hours.

-phillip

Coffee

A few coffees have basil flavors, but they are hardly espresso standbys, the grassy chlorogenic acid taste of under roasted coffee can stick around till late in the roast if the roast went too fast, and the bean centers are still raw.

So what coffee and how long did the roast take?

Very basic but correct progression of flavours as the roast progresses from light to dark roasts

Grass, Lemons, berry fruits, chocolate, caramel, charcoal

KK

And the faster the roast, the bigger the difference between the taste/roast level of the bean's surface and interior

another_jim wrote:A few coffees have basil flavors, but they are hardly espresso standbys, the grassy chlorogenic acid taste of under roasted coffee can stick around till late in the roast if the roast went too fast, and the bean centers are still raw.

So what coffee and how long did the roast take?

Honduras Organic Marcala -Cocosam Coop as seen here http://www.sweetmarias.com/coffee.central.honduras.php

1/4 lb P3 C, cooked for 11:15 total (added 60 seconds). 1C at 9 minutes, 2C at 11 minutes and still going 20 seconds into cooling.

This afternoon (after the post above), I used 1/4 lb at P1. 1C at 7 minutes, then added 30 seconds before the 2C, which happened at 8:30. Plenty of smoke, a stage darker, oily, and I probably should have added only 10 or 15 seconds. However, I'm very excited to try it tomorrow, and the day after.

Koffee Kosmo wrote:Very basic but correct progression of flavours as the roast progresses from light to dark roasts

Grass, Lemons, berry fruits, chocolate, caramel, charcoal

KK

I definitely had lemons in my first roast.

To say it differently, is this a taste that each of you are familiar with? Oh, and do you store your roasted beans right away? A couple hours later? And in what? Vacu-Vin, Mason jar, paper bag??

Thank you,
phillip

another_jim wrote:I definitely had lemons in my first roast.

To say it differently, is this a taste that each of you are familiar with? Oh, and do you store your roasted beans right away? A couple hours later? And in what? Vacu-Vin, Mason jar, paper bag??

Thank you,
phillip

I bag as soon as the roast is cooled in one way valve mylar coffee bags
Then I let them degas for about 5 days before I get stuck into them (rest/degas time is important)

phillip canuck wrote:This afternoon (after the post above), I used 1/4 lb at P1. 1C at 7 minutes, then added 30 seconds before the 2C, which happened at 8:30. Plenty of smoke, a stage darker, oily, and I probably should have added only 10 or 15 seconds. However, I'm very excited to try it tomorrow, and the day after.

I feel your roast times are a little quick
Is there a pre-set program on the Behmor that can emulate my roast times

On my home built roaster I strive to reach 1st crack from 9 to 13 minutes dependant on the beans
Then strive to reach 2nd crack, 6 minutes after 1st crack.
I nail it more often then not

KK

The time between first and second crack is too short. Your roast ran away, and the bean insides are raw. You have grass, lemon peel and excess sourness.

Cut the heat radically when the first crack starts, and aim for 4 to 5 minutes for a central like this.

cafeIKE wrote:Coffee

another_jim wrote:Cut the heat radically when the first crack starts, and aim for 4 to 5 minutes for a central like this.

+1.
In the UberHotTop, ramp down starts at about 365~375°F as element thermal inertia is considerable.