005 — Guatemala Huehuetenango Unión Cantinil

Bean-specific notes

• SHB EP, 16–18 screen, .4 d/300gr — dense, high-grown (up to ~1600 m). Expect a slightly later FC than lower-grown lots at the same heat setting.
• Cultivar blend: Bourbon, Caturra, Catuaí, Pache. Washed, patio sun-dried.
• Sweet Maria’s roast range: City+ to Full City+ (Medium → Medium-Dark). Versatile bean — the cup holds up across the window.
• Flavor goal beyond the level-default: bittersweet balance — sweet baked goods / chocolate crinkle cookie / caramel-almond at City+, deepening to dark cocoa + walnut by Full City. Protect the glint of acidity; don’t bake it flat.

Today's playbook

Built directly from the Behmor 2000 AB Plus manual V30. Huehuetenango is a Central American hard bean → Auto Mode P1 (manual’s default for Centrals/Peruvian/Colombian). Pro sample-roasting technique to finish.

Plan rationale:

• 454 g charge on 1 lb weight setting (matched) → 18:00 program time, 75% shutoff fires at 13:30 elapsed (need to press START or C).
• Target: City+ (Medium). 1 lb batch is fine for City+; manual says reduce to 336 g only if pushing to Full City+.
• Dense SHB ~1600 m → expect a slightly later FC than lower-grown lots at the same heat.

Sequence:

1. Empty chaff tray. Weigh 454 g green into drum, close drum clasp.
2. Preheat (first roast of session): drum OUT, press 1 lb + any profile + START, let run 1:30, press OFF. Do not exceed 1:30 — longer locks out the roast.
3. Insert loaded drum (square peg into motor drive, round peg into holder). Insert chaff tray. Close door.
4. Press 1 lb + P1 + START. Start phone timer in parallel.
5. Chopstick in door slot from ~10 min on for FC audio.
6. 75% shutoff at ~13:30 elapsed: display blinks un:30. Press START to continue, OR press C (also bypasses Err 7 and resets timer to Rosetta Stone). Stay near the machine.
7. Listen for FC. Mark time-to-FC the instant of the first audible pop.
8. Pro sample-roasting technique (manual Part 5, page 12-13): 10–15 seconds after FC starts, press P3 (drops to 50% power, enters Manual mode) then press D (raises drum speed). Lets exothermic momentum carry development without scorching.
9. May need to add time using + or C to extend development. The C button adds in larger increments.
10. Drop trigger (Medium / City+): end of FC through 1:30–2:30 of development, before any second-crack snaps. Press Cool.
11. Cool cycle ~10 min. After beans stop snapping (~1:30 into cool), open door for faster cool airflow.
12. Weigh roasted. Target loss ~14–16% for City+.
13. Allow 1 HOUR between this and the next roast (manual Part 4 Important Reminder #4).

What to watch:

• “Roasted corn” smell or pale brown color at FC = under-developed; let it carry past FC end.
• Heavy bluish smoke or rolling 2nd crack = imminent fire risk. Press Cool immediately.
• Never roast past 10 seconds into 2C.

Live notes

Color at FC

Light caramel

Smell at FC

Faint toast

Button log

14:00 — P3 (drop to 50% manual; ~3:54 after FC, much later than the pro technique's 10–15s)
14:00 — + extended 0:45
18:45 — Cool

Anything weird

Used a leaf blower to assist the cool cycle