011 — Guatemala Huehuetenango Rolando Sanchez (Pure Manual, 50/30/20)

Bean-specific notes

• Same bean / weight / target as 009 and 010 (which both landed light, ~8–10% loss, 2C never confirmed on 009).
• New technique this run: Pure Manual mode + 50/30/20 phase split. Adapted from Virtual Coffee Lab’s Behmor recipe (YouTube li_XZd1hrtI, Sep 2021). His machine is a 1600 Plus; deviations noted in playbook. Full breakdown: /behmor-video-notes.md.
• Why this technique: all five prior Behmor roasts used Auto-based heat. Pure Manual mode runs P5 = 100% power through dry phase (vs Auto P1’s ramped profile), which may deliver more total heat to the bean — relevant on our 117V-under-load outlet (~5% power deficit).
• Profile note: profile: P5 in this file means Manual Mode P5 = 100% power throughout dry. P-buttons act as power levels here, not Auto profiles.
• Drop trigger unchanged: first 1–3 snaps of 2C → Cool within 10 sec. Cocoa smell alone is not the cue.

Today's playbook

Pure Manual technique. Active button presses driven by bean phase, not by the clock.

SETUP

1. Chaff tray empty. 227 g green in drum.
2. Preheat: press ½ lb + any P + START, drum OUT, run 1:30, press OFF. (Mike preheats to 210°F B-temp; the standard 1:30 preheat on our machine at 117V probably lands a bit cooler. Log B-temp at end of preheat if curious; don’t extend past 1:30 — it locks out the roast.)
3. Drum in. Chaff tray in. Door closed.

ROAST

4. Press ½ lb + P1 + START. Immediately press P5 to switch to Manual mode at 100% power. Start phone timer.
5. Log B-temp every 30 sec in the interventions field as you go. This is the core of the technique — without temps you have no recipe.
6. ~3–4 min in: press D to switch drum to high (more convection, evens out heat).
7. Dry end — beans go green → yellow, smell shifts hay → bread. Switch to P4 (75%). Per Mike, this is around 50% of expected total time; for us, aim ~6–7 min in.
8. 75% Err 7 shutoff at 9:00 elapsed: press START (or C) to continue. C resets clock to ~2:09; START just dismisses the warning. Use START here — we want the existing clock for phase pacing.
9. First crack. Mark time. Switch to P3 (50%) for development. This matches Mike’s recipe.
10. Hold P3. Listen for the gap, then for 2C. We want Full City+ — Mike drops before 2C, we go deeper.
11. Clock running low, no 2C yet: press C to extend. Each press resets clock to ~2:09 on P3.
12. First 1–3 snaps of 2C → press Cool within 10 sec. Mike notes ~15 sec of cool-cycle carryover — forward-think the drop by that much if you’re chasing exact timing.

IF SOMETHING’S WRONG

• Bluish/acrid smoke → press Cool now.
• Rolling 2C (continuous snaps) → already past the safety line → Cool immediately.
• B-temp climbing fast and bean color WAY ahead of where it should be → drop to P3 early, watch for FC.
• Resinous/oily smell, no snaps → at the safety line → Cool, don’t wait.

AFTER

13. Cool cycle ~10 min. Door open ~1:30 into cool if you want faster airflow.
14. Sift roasted beans through a colander before weighing (lesson from 005–010: chaff is inflating roasted weight).
15. Weigh roasted. Target loss 16–18%, DTR 19–23%.
16. Wait 1 hour before any next roast.

PHASE TARGETS (50/30/20)

Mike’s framework: 50% dry / 30% browning / 20% development of total time. For Full City+ targeting first 2C, development may run closer to 25% — that’s fine.

• Dry end (yellow, hay→bread smell) at ~50% of total → ~6:30 if total is 13:00
• First crack at ~80% of total → ~10:24 if total is 13:00
• Drop at first 2C snap → ~13:00 total

These are targets, not gates. Pay attention to the bean, not the clock.

DROP CUES (read once before starting)

• Color: green → yellow (dry end) → tan → brown → deep brown (FC) → darker brown with patches → oily sheen starting (close to 2C).
• Smell: hay → bread → toast → caramel → cocoa → resinous (past the line).
• 2C sound: sharper, drier, faster than FC’s wet popcorn. Drop on the first 2–3 distinct snaps after FC has wound down.