My Behmor has been fixed and is going strong. I am still not sure the exact cause of the fan issue, but at least I have it working again.
I couldn’t wait to get back to roasting so I started my first roast with Panama Elida. Either I was a little rusty from the few days break or the Behmor was too hot. I roasted a 4oz batch just in case it decided to break again so I would have minimal bean loss.
At 7 minutes and 41 seconds in, the 1st crack began which was a little early I thought even for a 4oz batch. By 10min and 8 seconds, the 2nd crack started and I began the cooling process. When the beans were done, I felt very unsatisfied with this roast, but I sealed them up anyways.
After 5 days of resting, I decided it was time to brew some of it. It wasn’t until after the grinds were submerged in water that I started noticing the aromas of the coffee. This coffee reminded me of Ethiopia Amaro Gayo with lush berry notes coming out at me.
As the coffee sat in my cup cooling, I noticed hints of berries, some spiciness, and sweetness in the aroma.
The taste starts off with spiciness and a quite a bit of acidity. After that, I start to notice some berry notes as well as some nuttiness. This is starting to remind me a lot like a blend I am working on.
Overall, the coffee was good, but the acidity at times became a little strong for my taste buds. I am hoping that the next batch of this I roast up will be a lot better.
Photo Credit: Hoenen via Flickr