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Topic: First Roast, Behmor. Experiences. (7 msgs / 215 lines)
1) From: Steve
On Nov 21, 7:16 pm, Aaron  wrote:
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I had a similar experience.  Agree.
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Could be, but it can also be off-putting.  I hope people don't opt not
to buy the Behmor because of some sort of perceived danger over other
roaster designs.
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Shrug, I still think there shouldn't be a "start a fire" button if it
can be helped.  It would probably be sufficient to force the user to
press the stop button twice as confirmation.  A warning beep might be
even nicer.  It just seems too easy to accidentally hit stop instead
of cool if one isn't paying attention.
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People will always complain.  I think if most of us weren't somewhat
obsessive, we'd be buying our coffee at the store, right?
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I would probably pay $100 for that capability.  More would be pushing
it.  Finding a way to add it at the existing price point would
probably be ground-breaking.  I agree the Hottop prices are kinda out
of control, at least from my perspective.  Maybe the DAS could be open
source.  There might be enough home roasters that can code where that
might be a real possibility.
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Yep, I think the Behmor is going to make quite a stir.  It is in many
ways the roaster that a lot of us have been hoping to come along for
some time now, at least since I've been home roasting.  I might sell
my iRoast and perhaps tradition my SC/TO (we'll see).  When I am
talking about some of these features, I'm trying to think of what I
would want in a roaster that would be a "Behmor-killer" so to speak.
This coffee is smelling better and better as it sits here on my desk
in a plastic bowl.  Much more aromatic than my SC/TO roasts tended to
be.  The roast seems more even than my iRoast can do, although this
particular roast is quite dark so its hard to definitively say.  I'm
totally going to send out coffee for x-mas presents this year.
Anyone know: Is the fire hazard for darker roasts because of the chaff
being in the roasting chamber?  Or is there something else going on?
I got this Brazil into a rolling second.  Did I go too far from a
safety perspective?

2) From: C. Herlihy
 
Anyone know: Is the fire hazard for darker roasts because of the chaff
being in the roasting chamber?  Or is there something else going on?
I got this Brazil into a rolling second.  Did I go too far from a
safety perspective?
 Chaff burning (and Brazilian can be a chaff bomb) might get smoky, but the bean oils combusting make for a really hot fire.  You took your roast pretty deep into second crack. Had you let it keep heating up you might have reached the dreaded "3d crack" and had an exiting story for us all. The Behmore profiles are set with a time limit to try and prevent such excitement, but I can tell from my roasts so far that setting the beans on fire might well be possible.  Especially with softer Brazils.  1 Lb .of greens catching on fire in this roaster shouldn't mean that your house is a goner. I've had roaster fires before and 1 lb. burning is more smoke and worry than real danger--if you're there to deal with it and not in another room and not paying attention.
  C
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3) From: Steve
On Nov 21, 9:43 pm, "C. Herlihy"  wrote:
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So its basically an exciting way to burn incense. :)  My apartment
smells awesome right now.
Yeah, I was going for something dark, and I just couldn't help myself
but to let it crinkle a bit before I ended it.  I think I got a good
roast; it smells great!  I'm not sure i'd push my luck much further
than what I did today, but its heartwarming to know I got a full 1# to
rolling second without any problems.

4) From: Aaron
Steve, setting the roast on fire is possible in any roaster.  Once you 
get well into second, you are wayyyy up there in the temp where 
autoignition is likely to occur.   Now add motion and air and you got 
yourself a fire.  By the time you hit this degree of roast I am thinking 
that most the chaff that might have been left in there is probably burnt 
out by now.
If you seen your beans approaching this 'threshold' of autoignition, 
would you sit there drooling and giggling and wait for it to flame out 
on you?  or would you say umm ok, I better stop this before I end up 
calling 911 and push the cool button.  I am hoping you opt for the 
second choice there.   now... how did you KNOW it was at that 
threshold????  im betting experience from roasting many previous roasts 
of coffee and learning how to do it a bit.....is how you know.....  now 
lets take the person who never roasted before, they got this as a 
christmas present, and possibly have gotten charbucks before as a 
present as well... I mean if they like coffee, they probably got a bag 
of that stuff at some time or another..   what is their only 
'experience' with the degree of roasts for coffee?  what do you think 
they are going to try to probably repeat unkowingly...... the brown 
crinkly oily stuff the mermaid sold them... what are the chances of this 
person knowing the bean is 'riiiight there' and cooling it, and not just 
letting it go the extra 45 seconds... I mean it's only 45 seconds,  that 
can't make a difference right?????
The warnings are there to protect the novice roasters.  They don't know 
any better, never done this before, and can make mistakes that can be 
costly, both to them, and to the company if they didn't warn and end up 
being sued.
If you like dark coffee, and know what you are doing, then by all means, 
go for super dark, but this roaster, just like any other, if you error 
in judgement, you can start a fire.  I don't see this one being more 
prone to it over any other roaster, just that it's pointed out a bit 
more blatantly.
Oh and I am glad you mentioned that you got an entire pound up to 
rolling second crack... that pretty much settles another debate that has 
been going on earlier, as to whether the roaster is capable of this or 
not.... sounds like a big yes to me.
Happy turkey day.
Aaron

5) From: Steve
For me it is Vegan Nut Loaf day.  Wife is a vegetarian, so we are
trying it out this time around. :)
The coffee this morning after a 12 hour rest is quite amazing.  Brazil
Cerrado Screen-Dried Moreninha Formosa.  Used an AP, water off the
boil (~195F guessing), 15 second soak then press.  Up front there is
this weird whisper of deep roasty bitterness.  It is very strong, but
its got a depth to it its almost like my tastebuds aren't fully
registering it, as if its out of olifactory range or something.  A few
seconds later, as the flavor lingers, I get some light caramel
followed by a roasty dark chocolate bitterness.  As the coffee cools,
I am starting to get the fruit coming through up front; I can't really
locate what fruit--my first impulse is tropical fruit but that's not
quite right.
It will be interesting to see what occurs with the flavor with more
rest.
As for the lawsuit/warning discussion; Aaron, you have a point. As a
user, the warnings made me a little nervous, even with some experience
under my belt.  As an engineer sticking my neck out, I'd be very
nervous about people suing me into oblivion.  The practiced confidence
of a larger company comes with deep pockets to handle such things;
deep pockets a little guy doesn't have.  Just keep in mind I noted it
as a minor nit, not a major problem; and of course understandable
given the situation.  I don't think its anything that would overshadow
some of this roaster's advantages, assuming it stands the test of
time.
Have a great holiday.  Enjoy your cuppa!  Don't roast too much. (Is
that possible?)
Steve

6) From: Aaron
Thanks for the reply steve.  The fruit tastes, yep know what you mean.  
I finally this morning used the last of my anoki or whatever the hell is 
it called. Ive been only putting maybe a gram at most into each cup 
ofcoffee.  Every time I open the container with that stuff it smells 
like fruitl oops cereal.  Can't say it's this or that specific fruit 
but,  it's fruit nonetheless.  That stuff was amazing, it lasted well 
over a month (me not drinking it straight) and did not lose any flavors 
really to be honest,  the fruit was a bit different, with the age but 
every as bit intense as the day I roasted it, no faded flavors or stale 
there.
The brazil's I find are well,  good immediately after roasting but 
really shine on about day 3 of rest.  and last well out to a few weeks, 
though some may call me blasphemous for letting one last that long.  Ive 
always had a love of the brazillian coffee, there's just something 
unique and really good about the flavor.
That's a funny thing, I noticed the other day.  I got a friend roasting 
too now and he does coffee's up and will make a cup and say here try 
this. I have no idea what it was, I just get handed a cup of coffee, 
yet  I am finding that I can say probably with about 90 percent 
accuracy.  Oooh!!  that's a brazillian or hmm.... this tastes like a 
guat...  I am in no way trying to sound like mr connisiour here..if I 
had to classify myself id put my taste habits more towards  common sewer 
:)  but just was kind of suprised that I can pick out the differences, 
sometimes that subtle and be correct....  oh god, what has happened to me!!!
I better get back to roasting,  #5 coming up.  did 4 half pounders, and 
a full pound, all went without a hitch,  gonna do a 1/4 pound now just 
to see how it handles a small batch, then do a 6 ounce batch, to see how 
it handles a 'between settings' roast with a little time added....
take care all.
Aaron

7) From: Robert Gulley
Congrats, Aaron - that's no small feat, and it certainly isn't 
bragging! I look forward to the day when I can do that! (And congrats 
on the Bohmer - now that's something to be extra thankful for!)
Robert RG
At 08:41 AM 11/22/2007, you wrote:
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"I have measured out my life with coffee spoons."  ~T.S. Eliot  


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