Post by przemsay on Aug 13, 2020 9:48:38 GMT -5
Hey! It's been a while (~2 years) since any deep discussion over roasting on this forum or at "Ask the Alchemist" series. I have been wondering whether there are some updates to help beginners with a smooth start 
I am just about to do my first roasting with Madagascar beans (UCLS cooperative) and am wondering which way to choose to keep their beautiful fruity and citric notes. I own the Behmor, so the most obvious way is to start at 18min and see what happens (at the beginning I wouldn't trust my senses to smell certain aromas or hear any pops, which might or might not happen). To do that, shall I use P1 or P2? A few years ago John used to mention that P2 was his favorite mode, but when I study his recommended roasting procedures for his recently available beans in the shop, he always says P1 (just as the Dandelion book).
Alternatively, I could also use my high quality convection oven and follow the recommendations from the supplier: "start a little bit higher roast, maybe 5 minutes 120 or 125° C and then a longer time a lower roast like 20 or 25 minutes on 115°C.
The higher roast in the begin kills all bacterio, and the longer low roast develop flavours.
"
I'm just not sure if those temperatures (which I would set in the control panel of the oven) are applicable whatsoever, as I can control the air temperature rather than beans.
What would you recommend, based on your experience? (Except from saying that I should try both and see which chocolate tastes better)
Thank you!
I am just about to do my first roasting with Madagascar beans (UCLS cooperative) and am wondering which way to choose to keep their beautiful fruity and citric notes. I own the Behmor, so the most obvious way is to start at 18min and see what happens (at the beginning I wouldn't trust my senses to smell certain aromas or hear any pops, which might or might not happen). To do that, shall I use P1 or P2? A few years ago John used to mention that P2 was his favorite mode, but when I study his recommended roasting procedures for his recently available beans in the shop, he always says P1 (just as the Dandelion book).
Alternatively, I could also use my high quality convection oven and follow the recommendations from the supplier: "start a little bit higher roast, maybe 5 minutes 120 or 125° C and then a longer time a lower roast like 20 or 25 minutes on 115°C.
The higher roast in the begin kills all bacterio, and the longer low roast develop flavours.
"
I'm just not sure if those temperatures (which I would set in the control panel of the oven) are applicable whatsoever, as I can control the air temperature rather than beans.
What would you recommend, based on your experience? (Except from saying that I should try both and see which chocolate tastes better)
Thank you!
