Behmor Coffee roaster Brazil

These are my readings using a Behmor roaster .

Auto mode P2 

Brazil - high altutude

 1200m 

Cerrado Arabica

 200g start

Cold start - no preheating

https://en.wikipedia.org/wiki/Cerrado

Brazil Cerrado coffee is a 100% Arabica bean known for its smooth, balanced profile with low acidity, a medium body, and a sweet finish often featuring notes of chocolate, caramel, and nuts. 

It is highly versatile and frequently used in espresso blends because of its soft, rounded cup and creamy texture. The region's sustainable farming practices also contribute to its quality and unique flavor. 

Flavor and characteristics

Tasting Notes: Chocolate, caramel, nuts, and sometimes hints of dried berries or citrus.

Body: Medium to full, with a smooth and creamy mouthfeel.

Acidity: Low, making it a mellow and balanced coffee.

Aftertaste: Clean and sweet, often with a caramel aftertaste.

Best for: Espresso blends and single-origin brewing, as it is very drinkable and well-suited for different preparations. 

Region: The Cerrado region in Brazil, a vast area known for its optimal growing conditions and fertile savannahs.

Grade: Considered a fine cupping Arabica and a high-grade Brazilian bean.

Farming Practices: Many farms employ sustainable methods such as shade-grown cultivation and water conservation techniques. 

Suitability

Espresso: Excellent for espresso blends due to its low acidity, smooth body, and ability to create a rich, rounded cup.

Versatility: Works well as a single-origin coffee for drip or pour-over methods as well.

Overall: A popular choice for those who prefer a mellow, well-balanced, and sweet coffee without high acidity

Start weight : 200g

End weight 170g

15% weight loss = dark end of medium roast.

Just before 2nd crack

A = Exhaust temp

B = Side wall temp

Time       A          B

0               0        0 

0.30        20        32  

1.00        20        42

1.30        18        58

2.00        18        69

2.30        20        78

3             20        89 

3.30        22         98

4             22        106

4.30        23        112 - smell bake ... end of drying phase

5             47        114

5.30        84         113

6            113         110

6.30        132        108

7            143        108

7.30        153        108 -- yellow phase

8            162        108

8.30       167        111

9            173        116   

9.30       180        119

10          184        123  - browning

10.30     188        127

11          190        129

11.30      188        127 - FCrack

12           198        135

12.30      198        137

13           203

Profile P1 (Default) - Hard Bean (Highest Heat Profile)

 All Centrals, Peruvian and Colombians

 Press appropriate weight button (100, 200 or 400), then press Start button

Note, Profile P2  is also for Hard Bean All Centrals, Peruvian and Colombians 

 P1 in Auto Mode raises the temperature as fast as possible without scorching (and doesn't cut the power). 

P2 in auto raises the temperature as fast as possible (like P1) and then it  drops in power to 70% at the 2/3 mark of the roast. It holds this power setting till 9/10 of the roast time where the power rapidly increases to 100%.

These temps are a indication of what to aim for in manual mode.

my graph

A = exhaust temp .... more useful than the side wall temp

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Rao Allonge / Sprover profile - coffee shots

Scott Rao's Allonge shot or a Coffee Shot

Sometimes called the Sprover = espresso + pour over

Very controversial because it's super long.

It's kind of like an Americano or a Australian long black, but the difference

is that you don't just add water to an espresso.

Basically you are trying to make filter style coffee using an espresso machine.

Initally it started with using a standard espresso machine (with 9 bars) and

a coarse grind.

The method was to pass water through the puck at 9 bars for 30 secs ... aiming to get

a ratio of 1: 10 etc 

According to Decent/John Buckman,

a 1:5 ratio (can do 1:4-7 or so) is good.

But with a sprover  1:11 or 1:13 is common

It's hard to do this on many "standard espresso machines" as they don't usually hold enough water

Remember to use a coarser grind than usual.... like on a Aeropress or V60

and Pull for around 30-60 seconds

Matt Perger recommended using the EK-47 grinder

https://hex.coffee/blogs/journal/why-we-coffee-shot-how-we-coffee-shot

These really long shots give amazing clarity ... esp for lighter roasts.

Ideally try to get a low flow rate -- maybe 3ml/sec to 4.5ml/second flow rate the whole way

- peak at 8-9 bar, and ideally finish around 6ish on a lever. 

Pressure shouldn't go below 4bar on a lever , but with a e61, it can finish at 1-1.5 bar

... just experiment

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Not all coffee machines can do this type of shot.

You need a machine with a large reservoir , and the ability to control flow rate.

If you have a entry level single boiler, you will probably not have enough water.

Machines that can do these types of shots are:

Most flow profile e61 machines

Breville dual boiler

Nomad manual lever

Decent

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Exhaust temp vs bean temp of roasters

 Exhaust temperature indicates the energy within the roaster and is used to control the roast, while the gap between the exhaust and bean temperature is crucial for even roasting. A small gap (10-30°C) is ideal, with the exhaust temperature slightly above the bean temperature to ensure energy transfers efficiently without scorching or baking the beans. Monitoring this gap helps a roaster adjust burner power and airflow to achieve desired outcomes like the "sweet spot" of development. 

How exhaust temperature guides the roast

Controls energy and momentum: The exhaust temperature reflects the total energy in the roasting chamber and its momentum, helping the roaster control the rate of rise (ROR) of the bean temperature.

Helps manage airflow: A roaster can adjust airflow to vent moisture and smoke, which can otherwise cause a dip in the ROR around stages like the Maillard reaction.

Guides heat adjustments: As the roast progresses, roasters will make adjustments to the burner and airflow. They use the exhaust and bean temperature readings to make proactive decisions. 

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The importance of the gap between exhaust and bean temperatures

Ideal gap: A gap of about \(10-30\degree C\) (20-50°F) between the exhaust and bean temperature is a reliable benchmark for a quality roast.

Too large a gap: A gap exceeding \(50\degree C\) mid-roast can signal too much burner power or insufficient venting, potentially scorching the coffee.

Too small a gap: An exhaust temperature too close to or below the bean temperature can indicate inadequate heat or poor circulation, leading to a stalled development and flat flavor.

Toward the end of the roast: The goal is often for the bean and exhaust temperature lines to approach each other near the end of the roast, indicating that the beans have absorbed most of the energy available to them. 

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Using exhaust temperature in practice

Data-driven decisions: Monitoring exhaust temperature, along with bean temperature and airflow, provides crucial data for consistently replicating roasts and dialing in new ones.

Making adjustments: If the gap between temperatures widens unsustainably, a roaster might reduce burner power or increase airflow to correct the roast. Conversely, if the gap is too small, they might increase heat or adjust airflow to increase the ROR.

Proactive roasting: Instead of reacting, roasters can use temperature data to anticipate changes and make adjustments proactively to guide the roast along a specific profile. 

Common Espresso machine port sizes (G vs M), tubes and fittings

Espresso machine have a wide range of sizes of pressure gauges, temp gauges, ports etc etc.

It can be a bit confusing.

They may connect to a boiler or the steam wand, or a pressure gauge.

There are a few fitting types to remember:

T joint & L joint.

These are used to connect three or two tubes 

of the same size

Adapter or Nipple

This is an adapter.

These are used to connect two tubes (for example) of different sizes

This is a hexagonal nipple 

Straight 3/8 to 1/2 BSP.

It's nickel plated brass

Most espresso machines use BSP fittings and is sometimes called a pipe or G-type.

There are two versions: Parallel vs Tapered.

BSPP=Parallel / straight (this is the most common).

BSPT = Tapered.

These use imperial inches, not metric measurements.

The main difference between G and M threads is that G threads are a type of pipe thread, while M threads are a type of metric thread: 

G threads

Also known as British Standard Pipe Parallel (BSPP) threads, G threads are a type of pipe thread with a 55 degree angle and a constant diameter. They are cylindrical on the inside and outside, and are suitable for pressure-tight connections that are not sealed by the thread. G threads are commonly used in the water and gas pipe industries. 

M threads

Also known as ISO metric threads, M threads are specified in metric units (mm). The nominal size of an M thread is determined by the thread's major diameter and pitch.

The common sizes you will find in coffee machines are: G1/8", G1/4", G3/8", G1/2", M9, M12, M6, M10

Flair 58 - uses G1/8

Flair Pro2 - M9

E61 machines 

(like the Lelit v3, Rocket R58, La Marzocco GS3 and Profitec Pro series) - 

They use a M6 thread for the group head pressure/temp connector.

I use a BooKoo pressure sensor on my machine which uses a G1/8 thread. This makes it compatible with the Flair 58 or La Marzocco GS3.

The Bookoo came with an G1/8" to M6 adapter so it can work with my E61.

I've added a Pressure profiling Kit to my La Pavoni Europiccola.

This uses a G1/8 adapter

So the Bookoo pressure sensor fits onto it (without need for the G1/8 to M6 adapter).

Here are some other examples of adapters:

the M6 end is to the left. 

G1/8 on the right end

Pavoni Pressure Gauge Steel Nut M11

This adapter nut allows you to add a boiler pressure gauge.

The Pressure gauge has a 1/8" fitting.

1/8" = (8.6mm) Female

This stainless steel nut will convert La Pavoni models made after 1990.

Models made before 1990 will need a 1/8" to M12 (12mm) adapter.

The la pavoni steam tip that screws into the pipe (for frothing milk) uses a M6 thread.

I replaced my 3 hole tip with a single hole tip.

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E61 Group Head Chrome Mushroom Cap

Slightly more coarse threads than the standard 3/8" British Standard Pipe thread. Chrome covered brass.

The most common thread size for a portafilter spout is 3/8 in BSP. The bottom of the portafilter body has 3/8" in female threads.

If you are pulling a shot and lack room for your glass between the drip tray and the bottom of the portafilter, just remove the spout.

The thread size for a 58mm portafilter handle is M10 or M12.

The thread is also 3/8" BSP

This is the steam valve on a Faema Faemia from 1964. 

The thread size is 3/4" BSP.

The thread for the upper pressure valve is 3/8" BSP (the same as a portafilter spout).

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Other thread formats:

NPT : National Pipe Thread 

National Pipe Thread (NPT) is a U.S. standard for tapered threads used to connect pipes and fittings. NPT threads are characterized by: 

Tapered: NPT threads have a tapered male and female thread. 

60° angle: NPT threads have a 60° thread angle. 

Flat crests and roots: NPT threads have flat crests and roots. 

Taper rate: The taper rate for NPT threads is 1⁄16 in (3⁄8 in per foot). 

Common sizes: Common NPT sizes include 1⁄8 in, 1⁄4 in, 3⁄8 in, 1⁄2 in, 3⁄4 in, 1 in, 1 1⁄4 in, 1 1⁄2 in, and 2 in.

NPT and BSP threads are not interchangeable because they have different thread forms, pitch, and flank angles. However, you can use an adapter to convert between the two

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Kenya - coffee growing regions

 Kenya is world-renowned for its high-quality Arabica coffee, prized for its bright acidity, full body, and complex flavor notes (often described as fruity, wine-like, or berry-toned). The country’s ideal growing conditions—high altitude, rich volcanic soils, and equatorial climate—create perfect terroir for exceptional coffee.

Here’s a breakdown of Kenya’s main coffee-growing regions:

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☕ 1. Central Kenya

Counties: Nyeri, Kirinyaga, Murang’a, Kiambu, Embu
Altitude: 1,500–2,100 meters above sea level
Profile: Bright acidity, full body, and flavors of blackcurrant, citrus, and floral notes.
Highlights:

• Nyeri is often called the heart of Kenyan coffee. Its coffees are known for their balance and intense fruitiness.

• Kirinyaga produces complex coffees with deep berry notes and vibrant acidity.

• Many top-rated Kenya AA coffees come from this region.

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🌄 2. Eastern Kenya

Counties: Machakos, Embu, Meru, Tharaka Nithi
Altitude: 1,200–1,900 meters
Profile: Medium-bodied, mild acidity, nutty and fruity undertones.
Highlights:

• The slopes of Mt. Kenya and Nyambene Hills provide fertile volcanic soils.

• Coffees here tend to be slightly less acidic but very clean and sweet.

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🌿 3. Western Kenya

Counties: Bungoma, Kakamega, Vihiga, Kisii, Nandi, Kericho
Altitude: 1,300–2,000 meters
Profile: Milder acidity, more rounded body, chocolate and nutty tones.
Highlights:

• Kisii and Bungoma coffees are gaining recognition for their smooth, balanced cup profiles.

• Western Kenya’s coffees are often used in blends but are increasingly recognized as single-origin offerings.

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🌋 4. Rift Valley Region

Counties: Nakuru, Baringo, Kericho, and parts of Elgeyo Marakwet
Altitude: 1,400–2,000 meters
Profile: Floral, delicate sweetness, with tea-like clarity.
Highlights:

• Volcanic soils and cool nights help develop slow-maturing cherries.

• Smaller-scale estates and cooperatives dominate this area.

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🌞 5. Coastal and Lower Eastern Regions (Minor)

Counties: Taita Taveta, Kitui, Makueni
Altitude: 600–1,200 meters
Profile: Softer acidity, lighter body; lower cup scores overall but locally important.
Highlights:

• Coffee here is more susceptible to heat stress and lower quality compared to highland regions.

• Some experimental drought-resistant coffee varieties are being tested.

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🍇 Notable Varieties

• SL28 and SL34: Classic Kenyan cultivars known for outstanding cup quality and drought resistance.

• Ruiru 11 and Batian: Modern hybrids bred for disease resistance and productivity while maintaining good cup character.

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🌍 Harvest Seasons

• Main crop: October–December

• Fly crop (secondary harvest): May–July

• 
  

MUN - build notes 2

 This is part 2 of my build notes for the nonlinear circuits Mun module.

The eurorack 22HP module is a 10 channel vocoder based on the Syntovox 222

The word Vocoder is a combination of two words.

Voice + Code = Vocoder

Vocoded signals were essentially a form of data compression for voice.

Links

+ Wiki

+ BOM

+ A bit about vocoders

Part 1 is here:

https://djjondent.blogspot.com/2024/02/mun-build-notes-nlc-vocoder.html

on order:

150nF = 0.15uF

To be continued....

Audacity 3.6 Out Now! New Effects & New Master Channel!

Adaptive profile --- pressure vs flow

An Adaptive Espresso Profile is a modern espresso extraction method that automatically adjusts the water flow rate to maintain a consistent flow after a peak pressure is achieved.

Thus the machine tries to adapt to variations in grind size and puck consistency to produce a balanced, flavorful shot with good crema and mouthfeel. 

It uses a strategy of pre-infusing the coffee puck, then building to a specific peak pressure and flow rate within the first few seconds, after which it allows the pressure to decrease while holding the flow rate steady to compensate for changes in puck resistance.

This formula is impt:

Pressure = flow x puck resistance.

They are linked.

The early (analog) lever machines naturally understood this relationship.

You pulled on a spring (loaded at 6 or 9 bar). 

My Elektra is loaded at 6 bar.

As the lever went up the pressure slowly decreased from max pressure.

During this time, the flow naturally would also decrease.

And this would compensate for the degradation of the puck over time.

Today, pumped machines keep the pressure at 9 bar even though the puck is degrading.

The result is a increase in flow rate towards the end of the shot with a much more diluted finish.

I think lever machines had it right from the beginning. When you pulled the lever down (in the case of a spring lever) the puck was saturated instantly

(at boiler pressure) reducing the chance of puck unseating, and then a pressure to flow relationship was maintained during the shot pull.

With my E61 machine I'm getting about 7g/sec flow.

It will continue to deliver water to the coffee puck at that rate until it hits 9 bar.

At that point, the OPV will kick in.

Usually the 9 bar level is reached pretty early .. usually at the end of pre-infusion.

The flow rate is probably not 7g/sec. Instead, it will be whatever it needs to be to stay at 9 bar.

This is one of the settings on my Gaggiuino.

Is flow more important than pressure?

Flow is very hard to control.

Resistance is related to the type of grinder, the grind size, roast level, puck integrity, grind solubility, tamp force, distribution, etc

I think that above 10bar, coffee doesn't taste great, so if your focus is on flow

and you accidently touch 10 bar, you risk the coffee failing.

The adaptive setting  is very interesting.

Its designed to prioritize the flow rate .... moving it up or down

& adapt it to the chosen grind and dose size..... keeping everything below the peak pressure.

Note that preinfusion is mostly about flow (as there is usually very low pressure).

When discussing flow we usually are focused on the post infusion stage.

So basically, the adaptive profile allows the machine to dynamically adjust the pressure and flow rate during the extraction process. 

The machine monitors the resistance of the coffee puck (how easily water flows through it) and adjusts the pressure to maintain a desired flow rate or to reach a target pressure within a specific timeframe. 

This means that if the grind is a little too fine and the resistance is high, the machine might lower the pressure to prevent channeling or over-extraction. Conversely, if the grind is too coarse, it might increase the pressure to ensure proper saturation and extraction. 

By adapting to the coffee's resistance, adaptive flow profiles can help compensate for variations in grind size, dose, and tamping, leading to more consistent and repeatable results. 

How it works

Pre-infusion: The group head fills with water, saturating the puck to ensure even extraction and reduce the risk of puck unseating. 

Pressure Peak: The water then ramps up to a high pressure, and the machine finds the optimal flow rate at this peak pressure. 

Pressure Drop & Flow Maintenance: After reaching the peak, the profile aims to hold this flow rate constant, even as the machine's pressure decreases due to the puck degrading. This is a key difference from traditional 9-bar profiles, which can lead to increased flow and dilution. 

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My Gaggimate also has flow control capabilities.

The GaggiMate controls flow by taking direct command of the espresso machine's pump, using a Solid-State Relay (SSR) to regulate its power, thus controlling the flow.

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Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

S32

 S32 South 32

06 july 2026

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South32 (ASX: S32) is a globally diversified mining and metals company that primarily produces base metals, battery-grade materials, and precious metals. [1, 2, 3, 4]

Their core mined and refined resources include:

• Copper & Molybdenum: Mined at the Sierra Gorda operation in Chile.
• Silver, Lead, & Zinc: Extracted at their Cannington operation in Queensland, Australia.
• Manganese: Mined at the GEMCO operation on Groote Eylandt in Australia’s Northern Territory and in South Africa.
• Alumina & Aluminium: Produced through their bauxite mining, alumina refining, and aluminium smelting operations in Australia (e.g., Worsley Alumina in WA) and in Southern Africa and Brazil. [1, 2, 3] --- this is being sold to Alcoa 2026
• There is no Iron ore (which is good if you already have RIO and  BHP).
• South32 (S32) does not have coal anymore. [1, 2]
  The company successfully divested its Illawarra Metallurgical Coal (IMC) business unit—which operated the Appin and Dendrobium mines near Wollongong—to Golden Energy and Resources and M Resources on August 29, 2024. With this sale, South32 fully exited the coal industry. [1, 2, 3, 4]
• Development & Exploration:

South32 is also developing the Hermosa project in Arizona, USA, which is focused on extracting federally designated critical minerals like zinc, lead, silver, and battery-grade manganese. [1, 2]

You can explore their full range of global operations and commodity portfolios on the South32 Commodities page. [1, 2]

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South32’s (S32) flagship operation is the Cannington Mine in northwest Queensland. It is one of the largest and lowest-cost silver-producing mines globally, alongside their developing Hermosa project in Arizona, USA. [1, 2, 3, 4, 5]

Cannington Mine (Australia)

• Reserve size: 10 million tonnes of ore.
• Resource size: 53 million tonnes of underground mineral resource.
• Production scale: Processes approximately 1.8 to 2.8 million tonnes of ore per year.
• Annual output: Yields around 8 to 12 million ounces of silver per year, along with significant volumes of lead and zinc.
• Mine lifespan: Expected to operate through at least 2032. [1, 2, 3]

Hermosa Project (United States)

• Resource size: A globally significant deposit containing high-grade zinc, lead, and silver.
• Production scale: The Taylor deposit alone targets a 28-year mine life, with first production expected in the first half of 2027

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Over the last 5 years, ASX:S32 (South32) has experienced highly volatile earnings driven by fluctuating commodity cycles, but has maintained a consistently conservative balance sheet. While long-term earnings fell roughly 30% annually from 2021 to 2024, the company returned to solid profitability recently, most recently posting a half-year net income of US$433 million. [1, 2, 3]

Financial Snapshot

• Profitability & Margins: The company's bottom line has been heavily dependent on commodity prices. After posting a net loss in FY2024, the company bounced back to profitability in FY2025 and early 2026, recording a net profit margin of around 6.8% and a net income of US$32 million on a TTM basis. [1, 2, 3, 4]
• Debt: The balance sheet has been a major source of stability. S32 maintains a highly manageable debt-to-equity ratio consistently hovering between 10.3% and 19%. [1, 2, 3]
• Return on Equity (ROE): The 5-year average ROE sits at around 4.2%. This metric has been pressured by the cyclical downturns in its core markets and large capital expenditures, such as its investments in the Hermosa project. [1, 2]
• Shareholder Returns: Over the past 5 years, the stock's performance has been somewhat mixed compared to the broader mining industry due to volatile metal pricing and execution risks around new asset development. [1, 2]

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PE

The historical Price-to-Earnings (P/E) ratio for South32 Limited (ASX: S32) over the last 10 years highlights the volatile nature of a diversified mining stock. Significant fluctuations occur due to commodity price cycles, asset impairments, and accounting adjustments. [1, 2]

The P/E ratios at the end of each fiscal year (ending June 30) or calendar year-end from 2016 to 2026 are structured below. [1, 2, 3, 4]

Year-by-Year P/E Ratio History

Year [1, 2, 3, 4, 5]	P/E Ratio	Financial Context & Drivers
2026 (Current TTM)	32.3	High current multiple driven by normalized earnings recovering from asset impairments.
2025	14.5 to 44.3	Divergence based on statutory losses vs. underlying earnings adjustments.
2024	48.3	Elevated significantly by lower statutory net profit and lower production volumes.
2023	5.0	Exceptionally low due to record thermal coal and aluminum pricing driving high earnings.
2022	4.4	Near cyclical lows as net income surged amid post-pandemic commodity booms.
2021	Negative (-42.6)	Negative due to non-cash asset impairment charges on specific operations.
2020	Negative (-90.4)	Negative earnings caused by COVID-19 related demand shocks and asset write-downs.
2019	24.2	Moderated upward trend tracking stabilized base metal operations.
2018	9.5	Supported by solid free cash flow generation and the initiation of capital management buybacks.
2017	12.1	Sharp recovery into profitability following the mid-decade mining downturn.
2016	Negative	Negative trailing earnings following the company's demerger from BHP amid weak commodity prices.

Crucial Financial Insights

• The Cyclical Trap: For resource stocks like South32, a very low P/E ratio (e.g., 4.4x in 2022) often points to peak earnings rather than a safe value buy. Conversely, a spiked or negative P/E often reflects temporary operational write-downs or bottom-of-the-cycle commodity pricing. []
• Historical Mean: The 10-year rolling mean sits at a negative statutory average due to deep accounting losses in 2020–2021. However, the median positive underlying P/E typically hovers around 11x to 14x during normalized mining cycles. [, 2]
• Forward vs. Trailing Data: While the trailing twelve months (TTM) P/E reads high at roughly 32.3x, analysts tracking South32 Stock Analysis quote a Forward P/E closer to 10.7x, signaling expected earnings recovery. [1, 2]

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