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My understanding is that espresso is a preparation method, not a roast level. Meaning, any bean (theoretically) could be used to make espresso if you prepare it correctly. Many people/places use darker roasts for espresso, but that is by no means a requirement. I reserve the right to be...

Wow, that's cold. Do what you have to do, man! Related to the kettle, we just got something similar to the one linked for Christmas, too.

I'm fairly new to roasting on our Behmor 1600+, having bought it in October. I know there are a number of new folks as well so I thought some discussion on the various stages of roasting would be valuable. So, thinking about drying, Maillard reaction and development stages....let's start with...

Hao`oli Makahiki Hou C-Rider! I can't even imagine doing those first 8 steps myself. I home brew (beer) as well and wouldn't even think about growing and malting my own grains. Is there no place for you to source 100% Kona beans somewhere local?

I'm trying to get to my beer, but it is well guarded. It IS the beer I am looking for!

(Replied to an older post...nothing to see here...)

That Karl Strauss Mosaic is a damn good one.

More HB Fresh Squeezed out of new tap lines. I swapped beer lines today as it was LONG overdue!

Thanks. All input is appreciated as I gather data points. From what I read I needed hot and fast on these which is why I went with P5 to 1st. From there I did drop down to slow down development a bit. If the beans were for me, I would have stopped just after 1st as you indicated, but my wife...

Im using the Behmor 1600+. I roasted using manual P5 setting and kept the temp between 300-320 degrees once it hit that level until 1st crack. At that point I dropped it to P3 (50% power) for the next 3 minutes until I heard the first snaps of 2nd crack. The temp hovered around 275 for that...

Today I roasted a test 1/4lb of Kona beans from SM. Pulled just at 2nd crack/Full City level and will give this a try in a few days. I'm wondering if I can taste the difference in coffee this expensive. (Hmm....having trouble adding a pic now...)

HB Fresh Squeezed.

This. Is really. Good.

Sharing a bit of information I saw posted by Joe Behm regarding the Behmor 1600+ and timing. Apparently, if you use the "C" button instead of the "+" to add time, you can do that indefinitely and not run out of time. This would have come in handy recently when I ran tight/out of time on a...

I consider myself new as well. I've only been roasting since October and I started on a popcorn popper as well. I did about 10 batches before jumping to a Behmor. That being said, I still have a lot to learn as well so I'm adding a question for the more experienced roasters to answer: Is...

I use 15:1 or 16:1. Meaning if I'm off bit I don't sweat it. I've been pretty happy with the results since roasting my own beans.

Haha, yeah I Was just UNDER until I saw that it made more sense to spend $$ on beans rather than shipping. It sure felt like it!

I just ordered some of this about an hour ago from Bodhi Leaf. My wife seems to really like the chocolate, nutty, profiles. I bought about 6 lbs of beans before seeing that shipping was free on orders of $49 or more. Anybody want to guess how much I ordered? ;)

Wow, sorry to hear about the packing issues. Who is in CA? I looked up Red Beard and it shows Chicago? Is there another option here? I'm familiar with Sweet Marias, Roastmasters and now REd Beard (but maybe there is another Red Beard?)?