2nd Roast is a La Florida

The second batch of coffee I roasted with my new Behmor 1600 roaster was a full pound of La Florida from Peru.  According to the label on the green beans from Roastmasters.com "La Florida is a large coop in the Chanchamayo Valley. ... it is grown at over 4000 feet and is sun dried." 

At over 4000 feet, it is considered a high-altitude coffee and thus a smaller and harder bean.  So for this coffee I used the P1 profile on the Behmor.  This is the high heat profile used for the higher altitude coffee and roasts the coffee faster than the other profiles.  Again, the timing on the roaster couldn't have been better.  With the default time for 1 pound of coffee, the first crack started with 3 minutes left and stopped with about 30 seconds left.  Then, I could hear the crackling of the second crack starting just as it went into the cooling cycle. 

The Behmor 1600 in operation.

When the cooling cycle fans kicked in there was a whole lot of smoke pouring out around the seal in the upper lefthand coner of the door.  Good thing I have the roaster set up on my workbench out in the garage.  Probably would have set off the smoke detectors if I had had it in the kitchen.  The manual for the Behmor states this is normal until the seals have cured after several uses. 

The results can be seen: 

The beans turned out a nice dark brown.  Since it stopped roasting just as the second crack started only a small percentage of the beans are oily. 

If you leave the door closed the chaff catcher, which can be seen in front of the drum, does a great job of coralling all of the chaff coming off of the beans.  The instructions state that you can speed up the cooling process by opening the door while it's cooling.  However, if you open the door quite a bit of the chaff can blow by the catcher and out the front of the roaster. 

The result of this roast is very mild and smooth full city roast. 

Cheers,
Java