012 — Guatemala Huehuetenango Rolando Sanchez

roast guatemala huehuetenango pure-manual

FC 9:41

Total 13:10

Dev 3:29

DTR 26.5%

Loss 14.7%

Ready to drink Jun 23 – Jun 26 Ready

in peak window

Cooled, roasted beans for 012 — Guatemala Huehuetenango Rolando Sanchez — Roasted beans — color reference

Roast plan

Origin

Guatemala — Huehuetenango, Finca Claima (Rolando Sanchez)

Process

Wet Process (Washed)

Source

The Captain's Coffee

Target level

Medium-dark

Roaster

Behmor 2000 AB Plus

Profile

Batch size

227 g

Weight setting

½ lb

Green weight

227 g

Conditions

82°F / 71% RH

Recommended setting

½ lb — Move here once comfortable with ¼ lb roasts. 75% shutoff at 9 min elapsed — often coincides with FC.

75% shutoff at

9:00 elapsed

Machine cheat sheet: Behmor 2000 AB Plus

Targets for Medium-dark level

Weight loss target

16–18%

DTR target

19–23%

Drop trigger

First few snaps of second crack

Flavor goal

Roasty notes appearing, body forward, less origin character

Targets sourced from methods reference.

⚠ The Behmor 2000 AB Plus manual states explicitly: "The Behmor Roaster is not intended to roast coffee to levels known as Vienna, French, or Italian." Oily beans accumulate in the chaff tray as a fire risk. For Full City+, reduce batch to 336 g.

Measured

Roasted

193.6 g

Weight loss

14.7% under by 1.3%

Time to FC

9:41

Total time

13:10

Dev time

3:29

DTR

26.5% over by 3.5%

Bean-specific notes

Same bean / weight / target as 011. Same Pure Manual technique.
CRITICAL CHANGE from 011: the “FC” we’ve been marking at ~7:30–8:00 is a false crack, not real FC. Realized post-roast on 011: what we thought was 2C at ~12 min was actually the real FC. Every prior under-developed result (008–011, ~8% loss) is now explained — we were dropping at end-of-real-FC thinking it was Full City+, when it was actually City at best.
Hot charge this run (~237°F+ observed at start, vs 011’s 154°F). Skipped ~2–3 min of dry-phase ramp + this run holds P4 through false crack (vs 011 cutting to P3 at false FC). Both shift timing earlier.
What to listen for (hot charge):
- ~5–7 min: scattered isolated pops (1–3 sounds). This is a false crack — bean expansion / moisture flashing, NOT FC. Do not react. Stay on P4.
- ~8–10 min: sustained, rhythmic, loud popping that builds into a roll. This is real FC. Mark time, switch to P3.
- ~10–12 min: quieter, faster, drier, sharper crackles after FC has wound down. This is real 2C. Drop on first 1–3 of these.
Total roast probably 11–13 min with hot charge + sustained P4.
Drop trigger unchanged: first 1–3 snaps of real 2C → Cool within 10 sec.

Today's playbook

Same Pure Manual technique as 011. Only difference: real FC is around 12 min, not 7:30. Ignore the false crack at ~8 min.

SETUP

Chaff tray empty. 227 g green in drum.
Preheat: press ½ lb + any P + START, drum OUT, run 1:30, press OFF.
Drum in. Chaff tray in. Door closed.

ROAST

Press ½ lb + P1 + START. Immediately press P5 to switch to Manual mode at 100% power. Start phone timer.
Log B-temp every 30 sec in interventions field.
~2 min in: press D to switch drum to high (earlier on hot charge).
Dry end (~4–5 min hot charge): beans go yellow, smell shifts hay → bread. Switch to P4 (75%).
~5–7 min: scattered isolated pops = FALSE CRACK. Ignore. Stay on P4. Do NOT switch to P3 yet.
~7–9 min: smell shifts toast → caramel. Keep listening. Stay on P4.
Real FC (~8–10 min): sustained rhythmic popping that builds into a roll. Mark time. Switch to P3 (50%) for development.
75% Err 7 shutoff at 9:00: if it fires before real FC, press START to continue. If real FC has already started, the prompt may land mid-FC — still press START, keep going.
Clock running low, still pre-2C: press C to extend (resets clock to ~2:09). Each press extends.
Listen for FC to wind down. Brief quiet gap, then:
First 1–3 snaps of real 2C (quieter, faster, drier than FC) → press Cool within 10 sec.

IF SOMETHING’S WRONG

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

AFTER

Cool cycle ~10 min. Door open ~1:30 into cool if you want faster airflow.
Sift roasted beans through a colander before weighing.
Weigh roasted. Target loss 16–18%, DTR 19–23% (DTR now calculated from REAL FC time, so ~3 min dev / 15 min total ≈ 20%).
Wait 1 hour before any next roast.

SOUND CALIBRATION (read once before starting)

Sound	Time (hot charge)	What to do
Scattered pops, 1–3 sounds	~5–7 min	FALSE CRACK — ignore. Stay on P4.
Loud sustained rhythmic popping, builds into roll	~8–10 min	REAL FC. Mark time, drop to P3.
Quieter faster drier crackles	~10–12 min	REAL 2C. Drop on first 1–3 snaps.

Loudness comparison: FC is the LOUDER sound. 2C is quieter, faster, sharper. If a sound is louder than what you’ve already heard at FC, it’s probably still FC.

DROP CUES

Color: green → yellow (dry end) → tan → brown → deep brown (real FC) → darker with patches → oily sheen (close to 2C).
Smell: hay → bread → toast → caramel → cocoa → resinous (past the line). On past roasts we dropped at cocoa thinking it was Full City+; cocoa with the corrected FC timing is actually mid-development on the way to 2C.

Live notes

Color at FC

light brown

Smell at FC

popcorn

Button log

Why dropped

smell