roast log, behmor 1600, 24th march 2010

Bean:: coffee snob, "Decaf Wow"
Weight: 437gm
Weight roasted:: 373gm
Ambient temp :: 17.1c
Weight Profile ::1 pound
Profile :: P2 "c"
Time :: 21.30s
First Crack:: 8.38s
Rolling Crack::7.48s
Second crack 5.10s
Cool down:: 2.06 Happening into the cool down.
Grading, sweet maria:: 11 cs
Notes: Little lighter in weight than I would have liked, but that was all the beans left. Great smell after finishing. No oils coming through on the beans, though close! Suspect the roast never got to the cooler part of the profile so probably roasted a bit quicker than I would have liked.

Roast log, Behmor 1600, 22nd, March 2010

Bean:: coffee snob, "Brazilian pulped natural"
Weight: 500gm
Weight roasted:: 420gm
Ambient temp :: 16c
Weight Profile ::1 pound
Profile :: P2 "c"
Time :: 21.30s
First Crack:: 4.50s
Rolling Crack::3.45s
Second crack 2.30s
Cool down:: 2.08 Happening into the cool down.
Grading, sweet maria:: 8 cs
Notes: This is the coldest ambient temp that I've roasted with and I think you can see the delayed time. Interesting I thought it would have been a darker roast which it wasn't. You can also see that I'm not using the sweet maria rating. Rather the Coffee snobs which you can see with the picture.

Little Ripper

The other week I roasted "Brazil Pulped Natural". It is so far the best that I've roasted. A deep flavour that sits beautifly. I can now understand why it is used as a base for so many coffee blends. It gave a great crema that seemed to just blob out of the group head.

Coffee Roasting Log. behmor 1600, 11th March, 2010

Bean:: coffee snob, "Hondurus los Bancos"
Weight: 500gm
Weight roasted:: 408gm
Ambient temp :: 15.7c
Weight Profile ::1 pound
Profile :: P2 "c"
Time :: 21.30s
First Crack:: 6.02s
Rolling Crack::5.32s
Second crack 1.55s
Cool down:: 2.00 Happening into the cool down.

Grading, sweet maria:: 12 City++ Has come out very dark
Notes:: Very similar to the last roast. Although the 1st Crack came around a bit quicker.

The notes from coffee snobs green bay::

Honduras Los Bancos. This coffee is high grown, well processed, clean and washed without polishing. It produces a fair amount of chaff during roasting and the cracks are quite pronounced. In the cup it produces a clean, front palate coffee and is a good example of a quality Central American bean.

Taste will tell...

Roast Log, Behmor 1600, 12th Feb 2010

Bean:: coffee snob, "Ethiopian Gamella Naturals"
Weight: 250gm
Weight roasted:: 215gm
Ambient temp :: 18.1C
Profile :: P2 "a"
Time :: 1200
First Crack:: 1.38
Rolling Crack:: 1.17
Second Crack:: 5s
Cool down:: 0.00
Grading, sweet maria:: 11 full city
Notes:: In a difficult situation here because I've only 500gm of this one so I'm going to half it in case a dud roast. So looking for between. 4.50s and 1.15 entering the 2nd profile. Well I blew that. Next time I'll do profile 'b'.
A lot more chaff than usuall. Also a lot more variety in bean size.

Taste will tell...

Roast Log, Behmor 1600, 8th Feb 2010

 

Bean:: coffee snob, "Peru Ceja de Selva Estate"
Weight: 450gm
Weight roasted:: 262gm
Ambient temp :: 21.1c
Weight Profile ::1 pound
Profile :: P2 "c"
Time :: 21.30s
First Crack:: 7.38s
Rolling Crack::7.15
Second crack 3.30s
Cool down:: Happened into the cool down.
Grading, sweet maria:: 12 City+ A bit darker than the last batch that I did.
Notes:: Put the weight of the beans to l pound setting on the profile. Calculated roughly that entering the 2nd profile would happen 8.40 seconds in and end 2.20s to go. Probably the most pronounced gap between 1C and 2C. Very easy to tell the difference.

 

(This photo was taken with the Cannon SLR alot more detailed)