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Started raining lastnight and still raining now.
2 batches Costa Rica La Minita inside under the range hood.
2 batches Costa Rica La Minita inside under the range hood.
When does the Mick Roasting Co. open? I always wonder how you drink all that coffeeStarted raining lastnight and still raining now.
2 batches Costa Rica La Minita inside under the range hood.
Costa Rica Chica la Roca, 12oz in Behmor on 1# P1 setting. We'll see how long it takes for 1st crack on it's own. I did preheat so it got up to temp quicker.
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It started first crack at 17 mins then take a of shortly after I hit C. I had not changed the temp so it should have kept cracking since it only had about 5 audible pops. After about 45 secs with no more sounds I bumped the temp up with p4 manual and got to the start of 2nd crack at 21 mins.The last 3 roasts I've pre-heated 1:20. Run P1 (auto) until 2nd or 3rd "pop" of first crack then switched to manual P3. Then for the last min P1 manual (burner off).
I'm just starting to get in the swing of Behmor "anticipation". One thing I have learned. DON'T WAIT. If you "think" it is time to react you are going to be too late and burn the roast.
Not bad on auto "max" then slowing down the roast with lower heat.
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@Mick, How old was that lost tight-vac can of Ethiopian? And how did you like it compared to when it was first roasted?
I ask because on a couple of occasions I have had 5-6 week old coffee and found that it was still quite good/fresh tasting.
@Mick, how do you go about roasting that La Minita in your Hottop? I still have a few pounds left. I like what I've been doing with it, but I also want to mix things up, learn a thing or two, and maybe even find something I enjoy as much or more. If appreciate your insights, as you have a great deal of experience both with the same roaster and bean.
I can save and post my profile if you would like to see it.