Another update. I've done 5 or so roasts now and I think I've managed to stumble upon the perfect roast profile for the sweet maria's french roast blend.
One thing I've finally figured out about the Behmor is that the bean weight settings and the letter buttons don't mean jack. All they do is adjust the time settings, so you can use any combination of them you want in order to get the right time settings before you start. There's no difference between hitting the 1 lb "C" and adding time, or hitting the 1 lb "D" and subtracting to get to the same time for example.
According to the guys on the sweet maria's homeroast list, the P2 profile is the best bet for these particular style of beans, which is a full power roast until 70% into the time, then it chops power down some to extend the time between 1st and 2nd crack... then at 90% of the time it raises the power back up to full. They also said this is the hardest profile to master. Each profile is better for different types of beans (soft beans, hard beans, island beans, etc).
So, what I did was roast 8 oz of beans on P2 with the time adjusted to 17 mins before pressing start. First crack was at 10:30 into the roast, power chopped down at 12 mins, right about the time 1st crack fell silent. That stretches out the time between 1st and 2nd crack which (so I'm told) is what you want for these beans to get good flavor development.
2nd crack started at 16 mins and at 16:15 I pushed cool (it was in the middle of a good loud rolling 2nd crack). They look to be a vienna roast to me although I'm told they are probably closer to a light french (I'm not good at determining the various shades yet, especially when they are so close together).
I roasted a previous batch pretty close to this profile with pretty similar timing (except for the power cycle points) and while it's ok in the drip pot it's *amazing* in the french press. This will need to sit until about monday, and then I'll be able to tell if I've nailed it or not but I'm fairly confident this time.
Matt, you've got some competition in the roasting department now I think... be a while before I catch up to you but I'm thinking I'm starting to understand this a bit better!
-- Gary F.