May 26 2009
Profiling the Indonesian
Well, it has been a long, hard process, but I think I am finally getting the hang of the Behmor. I have done around a dozen roasts so far and have tried most of the profiles available (except for the fifth profile which I have not got around to using yet). So, far I have gotten the most consistent results with P3 and find myself as using in as the go to button on many of my roasts.
However, I keep thinking that those other buttons are there for a reason and I have been trying to force myself not to play it too safe and use the rest of the profiles. I even want to give P2 another shot even though the 8 oz Indonesian Flores Organic Manggar that I roasted on it came out really bad.
Really, really bad.
I had roasted it for 14 minutes on the P2 profile. It had started cracking 13:30 into the roast, and for some reason I let start to cool a mere 30 seconds later instead of adding the extra 30 seconds I had in the bank.
The roast came out patchy and light. Not pretty at all. I did not know whether it was the profile, the organic nature of the coffee or my own stupidity. The beans looked cooked, but there was just something about their look that was really off putting.
The resulting brew was far from great and left me feeling both sour and gassy. It had a very “foresty: taste that might have came out better if it was darker. It tasted somewhat more palatable when I mixed it with lemony Guatemalan that I roasted afterward but that gassy sour feeling was still there. The negative experience has forced me to let the rest of the bag sit around, not wanting to waste any more of my precious roasting time on it. Perhaps, I will try making a dark roast in my Nesco, to see if was merely the setting not the bean. Although it was a free pound that came with my Behmor, I really do not want to waste it.
I will be sure to let you all know what I do.
