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Topic: Behmor roasting outside in the cold (8 msgs / 125 lines)
1) From: Oaxaca Charly
 It was around 35 degrees on the porch and I wanted a Vienna roast (FC++) so I tried 1/2 lb of Pluma and set the roaster to do 1 lb. With 6 minutes left on the timer second crack was rolling and I hit cool, opened the door, and took the beans out to my fast cooling basket--perfect. I had opened the roaster door a little during second crack to prevent over heating at that stage, as the Behmore runs hotter than I'd like at the end roast stage. Next roast was 1 lb. of SHG Guatemalan-minus the 6 grams of small beans that sifted out of the basket before going into the Behmore
 (I can't wait for the finer mesh baskets to arrive). I wanted Full City, and that's what I got, with almost two minutes left on the timer. Sweet!    Delicious, too. brewed 10 minutes later. Perfect. I had no trouble smelling the roast as it developed, and it was easy to hear the cracks.  The outside temps here should be below freezing soon, and we'll see how low we can go before smelling up the coffee shed again.
 Charly
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2) From: Alchemist John
Was your roaster cold (35 f) when you started or was that simply the 
ambient temperature?
For those that don't mind braving the smoke, opening the door is a 
very nice way to modulate the end of the roast.  I agree  - that is 
the part about most of the profiles I don't care for.  The 100% heat 
at the end.  I really prefer to coast.
Try this on for size people.  1/2 to 3/4 lb roast.  Choose 1 lb, p2 
and maximize the time.  Then start the roast.  It will give a long 
100% soak time and then set the lower portion of the profile most 
likely at the end of the roast.  I have used it an liked it.
At 18:45 11/17/2007, you wrote:
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John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

3) From: Barry Luterman
This is a multi-part message in MIME format.
Thanks Charley have been waiting all day for this.

4) From: Oaxaca Charly
Alchemist John  wrote:   Was your roaster cold (35 f) when you started or was that simply the ambient temperature?
  I brought the roaster out from a cool (50degree) building and started roasting before the Behmore got too cold, and did the next roast before it cooled to ambient temp.  I do run the cool cycle a little after removing the beans quickly so the the machine isn't stressed too much, but I won't be leaving it outside to freeze up. Starting it when it's really frozen probably a bad idea.
          C
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5) From: Leo Zick
Sounds like this be-more really is!!
One concern though- exposing hot elements to ambient could cause
premature wear on them. Id assume that a quick open, grab basket and
close wont be too bad though.
On 11/18/07, Oaxaca Charly  wrote:
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6) From: raymanowen
Personally, I'd far rather "Start... it when it's really frozen ...."
When it runs red hot, the starting temperature makes practically no
difference.
You should be glad it was frozen, otherwise it would run all over the
counter... -ro
Consider the alternative-
On Nov 18, 2007 8:43 AM, Oaxaca Charly  wrote:
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7) From: Sandy Andina
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Going up to 56 tomorrow here in Chicago (warmer than up in Minocqua last
night!), so if my Behmor arrives on schedule, I should be able to ³burn off=
²
the initial finishing compounds and do some outdoor roasts!
-- Sandy Andina
www.myspace.com/sandyandina
Www.myspace.com/sassandthesasstrio
On 11/18/07 9:43 AM, "Oaxaca Charly"  wrote:
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8) From: Oaxaca Charly
Sandy Andina  wrote:Re: +Behmor roasting outside in the cold     Going up to 56 tomorrow here in Chicago (warmer than up in Minocqua last night!), so if my Behmor arrives on schedule, I should be able to “burn off” the initial finishing compounds and do some outdoor roasts!
 -- Sandy Andina
 www.myspace.com/sandyandina
 Www.myspace.com/sassandthesasstrio
  I used mine outside in below freezing temps yesterday (interior of British Colombia), bringing the Behmor out from a warm building and starting the (1 lb.) roasts before the machine got cold. It worked great. Today it's even colder out and I'll try some decaf using the P3 setting. I'm guessing that loading the drum with less and less than full batches as it gets colder and colder out, the way I do with my RK,might be necessary but so far full batches using the hottest P1 setting are done with time to spare.
 C
 
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