Some of you have asked, "Is learning how to use the manual mode on the Behmor 2000 worth the effort?" To help answer that, we experimented with a couple batches of our Zambia Mafinga Natural.
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The Short Answer
Yes! It's worth the effort. Sticking to the automatic mode will still give you a fresh, delicious cup, but we preferred the subtlety we got from the manual mode.
- Batch Size: 12 oz (340 g)
- Batch A, Automatic Mode, Button Sequence:
- To Start: 1, P1, Start, D
- When timer reads 3:00, press Cool and open chamber door
- Batch B, Manual Mode, Button Sequence:
- To Start: 1, Start, P5, D
- When timer reads 5:00, press P3
- When timer reads 3:00, press Cool and open chamber door
- Tasting Notes:
- Batch A (Automatic): Cacoa nibs with hints to toasted cinnamon
- Batch B (Manual): Raspberry-rhubarb pie
The Long Answer
Let's start with a shortcut to understanding the Behmor interface. You roast in Automatic or Manual mode based on whether you press the Profile button (P1-P5) before or after the Start button.
- Pressing a Profile button before Start = Automatic
- Pressing a Profile button after Start = Manual
(We wish we had clever mnemonic to help remember this. Alas, straightforward bullet points will have to do.)
We chose the Zambia Mafinga Natural for this experiment because it's a pretty versatile bean (i.e. it makes a tasty cup at a variety of roast levels).
Each of our two 12-oz batches of Zambia Mafinga Natural roasted for 15 minutes. For Batch A in Automatic mode, the Behmor ramped up to full power and stayed there throughout. For Batch B in Manual mode, pressing P3 with 5:00 left on the timer halved the power at the start of first crack (1C).
However, despite the similar appearance, they tasted quite different. Batch A (where the chamber stayed at a higher temperature after first crack) tasted like a solid medium roast, with chocolate flavors (specifically, cacao nibs). Batch B on the other hand, displays the nuances of a lighter roast coffee, and offers the classic sour fruit notes of natural process beans (we think the best description is raspberry-rhubarb pie).