These are my readings using a Behmor roaster .
Auto mode P2
Brazil - high altutude
1200m
Cerrado Arabica
200g start
Cold start - no preheating
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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