On Nov 21, 7:16 pm, Aaron wrote: <Snip> I had a similar experience. Agree. <Snip> 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. <Snip> 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. <Snip> People will always complain. I think if most of us weren't somewhat obsessive, we'd be buying our coffee at the store, right? <Snip> 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. <Snip> 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?
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 --------------------------------- Be a better pen pal. Text or chat with friends inside Yahoo! Mail. See how.
On Nov 21, 9:43 pm, "C. Herlihy" wrote: <Snip> 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.
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
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
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
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: <Snip> "I have measured out my life with coffee spoons." ~T.S. Eliot