I'm looking to hire someone to teach/help me to find the best roast profile for the 3 types of coffee that grow on my farm in nicaragua. I live in LA, but but could go anywhere in so cal with my Behmor for a roasting lesson. Please contact me if you're in
Well team, I am back to roasting. I just did 5 consecutive roasts varying between 16oz & 21 oz roasted weight between City to Vienna:
(1) Panama Boquete
(2) African Burundi
(3) Ethiopian Yirgacheffe
(4) Papua New Guinea
(5) East Timor
The ability to work on a single element at a time is a great maintenance upgrade. Why I didn't do that initially, who knows? I shouldn't need to do anything with the elements until they die a natural death or I cause them heat stroke.
I have determined that I would rather roast without the cyclone because I just can't hear the bean development/cracks. I am thinking about a vacuum/suction above the roast chamber to suck in all the chaff.
Always learning and trying to progress. There are some cool builds that have happened or are ongoing. I am incredibly thankful to the Homeroasters.org group for freely sharing all their info. I am sure it has helped all who dive into this craft and take a peek at the creations and info in this site.