Mexico Almendra Blanca Criollo - 2022

Profile Drum Roasting:  You should approach this roast in the same way I describe the flavor.  Quiet but assured.  There is a finesse here and you should not quite take that to mean delicate.  Really, words are not the best medium for conveying how to roast.  The profile I used for this is 16:45/19:00/22:45 @ 249 F.

You should not come in hot and heavy but steady.  2.5 minutes in the development phase to bring out the chocolate without turn the nut notes bitter.  After that, you want to turn the roast down quite a bit.  Much beyond that mid 250s and you court bitter nut notes  But I want to caution about just doing 'long and low' as seems to be a thing.  If you do that you run the pretty high risk of not developing the flavors that are there and in that case you could well be left with the dreaded boring chocolate.

Behmor:  Due to the cold start of the the Behmor, you can just set it on the 1 lb setting with 2.5 lb of cocoa and go.  When you begin getting aromatic notes, somewhere around 4 minutes left (14 minutes elapsed of the 18 minute start) drop the power to P3 (50% power) and continue roasting for about another 6-8 minutes, waiting for the aroma to either decrease or get sharp.  This is all of course if you don't have a thermocouple in the beans (Modifying your Behmor) If you have that you can follow the profiles above.

Oven Roasting: You will need an IR thermometer.  Roast 2 lb of beans.  Preheat your over to 325 F.  Place your cocoa beans in a single layer on a baking sheet and into the oven. Stir the beans at 5 minutes and check the temperature.  Continue roasting until the surface temperature reads 205-215 F (it may well vary across the beans).  At that point, turn your oven down 10-15 F above your target EOR, in this case 250 + ~15 = 265 and continue to roast, stirring every 5 minutes until approximately 250 F.  Again, there will be variation but the beauty of this method is having turned the oven down it is difficult to over roast.  The important part here is to get good momentum going in a hot oven and then basically coasting to finish.  You may not get much chocolate or brownie aroma with this one.