Thank you very much! My brother and I just purchased the Behmor 2020SR this week, and our first attempt at following Andrew's light roast with Ethiopian beans was incredible. I can honestly say that our own roasted beans are now among my favorites of all the beans I've tried over the years, all thanks to your video.
Thank you very much for this interview with Andrew Coe. I've been roasting on a Behmor for a year or so. I watched this video a couple of days ago. Yesterday I tried Andrew's medium roast Behmor profile on some Nicaraguan coffee. It turned out fantastic. Very balanced. None of that high green flavor that I really don't like, but not overly roasty either. It isn't far from what I was doing before but I guess it was far enough, because this is the best tasting coffee I've roasted so far (maybe 100 roasts so far). And I've roasted this same coffee before with not-great results, so I'm confident that Andrew's profile really made a difference. I really appreciate Roast Rebels, thanks!
This is a great resource! I will be trying out these profiles on my Behmor. It's encouraging that Andrew was able to get competition-grade results with a simple machine like this. Looks like there is hope for the rest of us :)
Amazing video! Just rewatched this after using the Andrew profiles for 6 weeks. They are so good that I now actually am confident starting a business selling coffee roasted on the Behmor. Thank you guys so much!!
do that. Andrew is a legend and there are so many things to learn from people like him. You might have seen the other video with him in our channel as well, where we talk about roasting in general?
Thank you for this discussion and roasting profile information. I’ll be trying the profiles out on my Behmor roaster asap, as I have been trying to improve the taste and reproducibility just lately. This discussion with Andrew has been very helpful. Cheers.
Thanks a lot. I'm happy to hear that. I think, there could be more information and profiles out there on the Behmor roaster, that's why we did the talk.
Awesome. Elevator coffee has treated me really well over the last year. I’ve been roasting with pretty much the same style of profile for the last few years.
I used the winning profile on 2 batches of an Ethiopian Yirgacheffe and everything came out almost to the second including the prediction of 1C, excellent resource!! Question though, how would you adjust the profile if using a much less dense bean like a Brazilian Mogiana? Additionally how would you recalculate the settings and times for a smaller (test) batch?
When it comes to dark roast, the Behmor can be very difficult to get dark roast. Joe, the owner of behmor, even suggest to not go too dark. From my experience there is a very fine line from getting a good dark roast from starting a fire. I’ve had many successes but also many roast that failed. I don’t think the behmor is the best for those darker roast. That being said it is possible but from my techniques for using the behmor I am not interested in using the behmor for those dark roast profiles.
@@matthewmorganphotome too. I tried this recipe on a natural process and it took a long time to get to FC. Total roast time was around 14 mins and much is long for a light roast according to what I’ve read…
Some clarification. P1 is high power setting but in manual P5 is high power setting. Could I apply the profiles starting at P5 instead of P1 and count down the way he does from P5 to P4 to P3? If I understand him correctly, He is going from P1 to P4 on his count down, is this correct? Would doing P5 bring a different result than P1?
I was going to point this out as well. He establishes earlier that he understands that P1 is the highest power setting. In the Behmor manual it is clearly laid out that P1 is the highest power setting, and therefore the highest temperature is P1, followed by P2, then P3, then P4, and finally P5 with the lowest temp and lowest power. What he says here sounds very weird though, and I think he is misspeaking. He confuses himself only moments after he correctly identifies the actual way the power system works and says "I keep the power level high at P5, then decrease the power to P4, then........". What he actually meant here is that he goes from P1 to P2 to P3 and is decreasing the power and therefore the temperature of the roast in the last stages of the roasting profile, targeting an end temp of 304 F as an indication of where to stop. I really wish the creator of the video would reach out to him and get a definitive answer. This discrepancy makes his contribution to knowledge in this video rather pointless.
In manual mode p5 is the highest temp setting. He did not mis speak. P1is the highest temp in automode, but when in manual mode p5 is highest. Manual is confusing. Owner of company explained the reason in a forum post I can't find again. Have a good day!
@@michaelflanders2876 Ropelie is right. When he says P1 he is in auto mode and P1 means Profile 1. After some minutes he turns to manual mode and lowers the temperature to P4. Here P4 is 75% power (manual mode).
I re watched it and he wasn't specific about a total time for light roast. He starts it at full power and slow drum speed, at 6:00 in he increases drum speed, at 7:00 turn down to P4, at very first crack turn down to P3 for 1:00 minute then down to P2 for 1:00 more minute. Bottom line is he said no more than 2:00 after first crack....if I heard and understood correctly.
@@GNSmiley Followed this today and ended up at 16% weight loss, definitely not light. I still believe there can't be a one recipe suits all type approach. The bean density and the type of curing process greatly impacts how the bean behaves when being roasted.
Great video. I will certainly try the profiles. How do you cool the beans?
Thank you very much! My brother and I just purchased the Behmor 2020SR this week, and our first attempt at following Andrew's light roast with Ethiopian beans was incredible. I can honestly say that our own roasted beans are now among my favorites of all the beans I've tried over the years, all thanks to your video.
Happy to hear that!
Thank you very much for this interview with Andrew Coe. I've been roasting on a Behmor for a year or so. I watched this video a couple of days ago. Yesterday I tried Andrew's medium roast Behmor profile on some Nicaraguan coffee. It turned out fantastic. Very balanced. None of that high green flavor that I really don't like, but not overly roasty either. It isn't far from what I was doing before but I guess it was far enough, because this is the best tasting coffee I've roasted so far (maybe 100 roasts so far). And I've roasted this same coffee before with not-great results, so I'm confident that Andrew's profile really made a difference. I really appreciate Roast Rebels, thanks!
Thanks a lot for your kind feedback. I am really happy to hear, that it helped and your coffee was tasting nice!
This is a great resource! I will be trying out these profiles on my Behmor. It's encouraging that Andrew was able to get competition-grade results with a simple machine like this. Looks like there is hope for the rest of us :)
yes, there is a lot of potential in this roaster.
Amazing video! Just rewatched this after using the Andrew profiles for 6 weeks. They are so good that I now actually am confident starting a business selling coffee roasted on the Behmor. Thank you guys so much!!
Thanks a lot and all the best wishes for your venture
Damn, im going to need to relisten at a time that i can take notes. Such great info here for us small-scale home roasters!
do that. Andrew is a legend and there are so many things to learn from people like him. You might have seen the other video with him in our channel as well, where we talk about roasting in general?
I am glad you have good results from the oven roaster. For me, my FreshRoast SR800 kicks ass one half pound at a time.
Thank you for this discussion and roasting profile information. I’ll be trying the profiles out on my Behmor roaster asap, as I have been trying to improve the taste and reproducibility just lately. This discussion with Andrew has been very helpful. Cheers.
Thanks a lot. I'm happy to hear that. I think, there could be more information and profiles out there on the Behmor roaster, that's why we did the talk.
Thanks for all the profiles. Will try them!
Sure. Let me know how it worked 😊
Awesome.
Elevator coffee has treated me really well over the last year.
I’ve been roasting with pretty much the same style of profile for the last few years.
Thanks for your kind feedback
Great interview, thanks. I will try those profiles on my Behmor.
Thanks a lot. I would be curious to hear about your experiences with the profiles.
I used the winning profile on 2 batches of an Ethiopian Yirgacheffe and everything came out almost to the second including the prediction of 1C, excellent resource!! Question though, how would you adjust the profile if using a much less dense bean like a Brazilian Mogiana? Additionally how would you recalculate the settings and times for a smaller (test) batch?
Thank you
🙏
I really would have liked to have more info about darker profiles. You could make a whole video about it :)
When it comes to dark roast, the Behmor can be very difficult to get dark roast. Joe, the owner of behmor, even suggest to not go too dark. From my experience there is a very fine line from getting a good dark roast from starting a fire. I’ve had many successes but also many roast that failed. I don’t think the behmor is the best for those darker roast. That being said it is possible but from my techniques for using the behmor I am not interested in using the behmor for those dark roast profiles.
Andrew doesn't roast too dark. But you should be able to find a lot of recommendations, profiles,... for darker roasts in groups, boards,...
Having trouble getting a light roast on this recipe using an Ethiopian Natural (1,900 - 2,300 masl). How would his principles apply to naturals?
You might probably go a bit lower in heat around FC
@@CoffeeRoasting Thanks for the reply, what does FC stand for? My trouble is getting to a first crack on the beans,
@@matthewmorganphotome too. I tried this recipe on a natural process and it took a long time to get to FC. Total roast time was around 14 mins and much is long for a light roast according to what I’ve read…
Some clarification. P1 is high power setting but in manual P5 is high power setting. Could I apply the profiles starting at P5 instead of P1 and count down the way he does from P5 to P4 to P3? If I understand him correctly, He is going from P1 to P4 on his count down, is this correct? Would doing P5 bring a different result than P1?
I was going to point this out as well. He establishes earlier that he understands that P1 is the highest power setting. In the Behmor manual it is clearly laid out that P1 is the highest power setting, and therefore the highest temperature is P1, followed by P2, then P3, then P4, and finally P5 with the lowest temp and lowest power.
What he says here sounds very weird though, and I think he is misspeaking. He confuses himself only moments after he correctly identifies the actual way the power system works and says "I keep the power level high at P5, then decrease the power to P4, then........". What he actually meant here is that he goes from P1 to P2 to P3 and is decreasing the power and therefore the temperature of the roast in the last stages of the roasting profile, targeting an end temp of 304 F as an indication of where to stop. I really wish the creator of the video would reach out to him and get a definitive answer. This discrepancy makes his contribution to knowledge in this video rather pointless.
In manual mode p5 is the highest temp setting. He did not mis speak. P1is the highest temp in automode, but when in manual mode p5 is highest. Manual is confusing. Owner of company explained the reason in a forum post I can't find again. Have a good day!
@@michaelflanders2876 Ropelie is right. When he says P1 he is in auto mode and P1 means Profile 1. After some minutes he turns to manual mode and lowers the temperature to P4. Here P4 is 75% power (manual mode).
What is the total roast time for light roast? I’m missing that part here :(
I would recommend to focus on the temperature and colour of the beans
I re watched it and he wasn't specific about a total time for light roast. He starts it at full power and slow drum speed, at 6:00 in he increases drum speed, at 7:00 turn down to P4, at very first crack turn down to P3 for 1:00 minute then down to P2 for 1:00 more minute. Bottom line is he said no more than 2:00 after first crack....if I heard and understood correctly.
@@GNSmiley Followed this today and ended up at 16% weight loss, definitely not light. I still believe there can't be a one recipe suits all type approach. The bean density and the type of curing process greatly impacts how the bean behaves when being roasted.