This is a multi-part message in MIME format. Hello all, I am new to the list, so please forgive me if this question has already = been answered. It's hard to keep up with the volume of posts! My husband and I have recently started home roasting. We swiped my = mother-in-law's Popcorn Pumper and had a good time roasting until it got = cold and found that even putting the popper in a box was not going to = cut it in our frosty Delaware cold snaps. So as a combined = birthday/Christmas present, we bought a Behmor. Hooray! Now we are = babes in the woods with a new toy and are feeling our way along. We roast for espresso and have so far tried some of the SM blends - LA, = Monkey and decaf Donkey (for mother-in law). Along with the 8 lb = sampler pack, we got a few different beans to try and create our own = blends with. And since I'm such a big geek, I'm using the ISL coffee = roasting database as recommended by someone here way back in the list. = So far I've left the profile info out of it, because I'm not sure about = the segment times. Can anyone tell me - are the segments ALL split into = three equal time segments, no matter how many minutes? And what leg is = affected if you adjust the time on the fly, with the + or - buttons? So far we have been pretty clumsy with our roasts. We have tried to = stick with 1/4 roasts until we learn better but we keep finding that we = are burning the beans - there's not much of a pause, if any, between = first and second crack - one minute the beans are browning nicely, the = next there's smoke and more smoke. We've used the P1 and P2 = profiles....am I correct in guessing that a P4 profile would be better? = Can anyone give a recommendation? We are aiming for FC+ or a light = Vienna as we are adjusting our tastes "downwards" from Charbucks to a = milder roast. Thanks!
Hi Tracy and welcome, I am a newb to roasting as well; I just got my Behmor and have absolutely no experience with any other method of roasting. I just tried one 1/4# roast: Sumatra. I set it at 1/4#, P1, A. I let it run through without adding or subtracting any time and I believe it stopped well short of 2nd crack. Actually, I think it is a little too light (tastes a bit earthy) so next try I'll add a few minutes and listen for the start of 2nd crack before I hit cool. Sorry I don't have a better answer for you. I'm waiting for the more experienced answers to your post as well. On Nov 28, 2007 12:32 PM, Tracey Rovira wrote: <Snip>
Welcome, Tracey! While not a Behmor owner (yet), just wanted to welcome you to the list and to future excellence in roasting! At 12:32 PM 11/28/2007, you wrote: <Snip> "I have measured out my life with coffee spoons." ~T.S. Eliot
--Apple-Mail-7-1073215739 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Tracey, First let me say I am no expert but here is what I think. 1) No, all the roasting times are NOT split into three segments. For example P1 is full power the whole time (not including the warmup time). These percentages are shown in the manual. At the Behmor site you can download the manual is better than the manual you get with the roaster as the pages are bigger and thus easier to read. The link to the manual site ishttp://www.behmor.com/manual.html2) If you hit the + or - buttons prior to starting the roast the time is added to the roast time and each leg gets a pre-determined percentage of the total time base on which program (profile) you are using (P1 thru P5). 3) Once you start the roasting process by pushing the start button then any time added or taken away by hitting the + or - buttons is added or subtracted from the final leg. Hope this helps and if anyone thinks I have said something incorrect or incomplete please correct. dave On Nov 28, 2007, at 9:32 AM, Tracey Rovira wrote: <Snip> --Apple-Mail-7-1073215739 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Tracey,First let me say I = am no expert but here is what I think.1) No, all the roasting = times are NOT split into three segments. For example P1 is full power = the whole time (not including the warmup time). These percentages are = shown in the manual. At the Behmor site you can download the manual is = better than the manual you get with the roaster as the pages are bigger = and thus easier to read. The link to the manual site is2) If =">http://www.behmor.com/manual.ht=ml
--Apple-Mail-9-1073697220 Content-Type: text/plain; charset -ASCII; format=flowed; delsp=yes Content-Transfer-Encoding: 7bit I think also hitting the letter buttons B, C or D (A is the default) stretches out whichever profile you've chosen and thus lengthens overall roast time. On Nov 28, 2007, at 12:57 PM, Dave Ehrenkranz wrote: <Snip> Sandy Andina www.myspace.com/sandyandina --Apple-Mail-9-1073697220 Content-Type: text/html; charset -ASCII Content-Transfer-Encoding: quoted-printable I think also hitting the letter = buttons B, C or D (A is the default) stretches out whichever profile = you've chosen and thus lengthens overall roast time. On Nov = 28, 2007, at 12:57 PM, Dave Ehrenkranz wrote:
On Nov 28, 2007, at 1:08 PM, daniel kunz wrote: <Snip> Sumatra that tastes earthy? Well I never! s.c.f.t.h.i. - allon
This is a multi-part message in MIME format. Thanks all, for the responses! Actually, the beans we roasted today were the Classic Sumatra = Mandheling. I like the uneven, mottled appearance of the beans, = actually. It makes for a nice variation! So I'll have to put together a table of roast segment times as defined = by profile, weight, and program. That's just for the fussbudget in me, = really; although any new tidbit of info is helpful, I know the process = is still just trial, error and experience and that knowing the length of = each roast segment is not going to suddenly make everything golden (or = will it???). So far, I've found that the Brazil Cerrado has been very forgiving of my = clumsy roasts in the Behmor, the Sumatra roasted light, and the Monsoon = Malabar "Elephant" went straight to 11. I haven't yet been able to get = that stupid bean to behave - it's all "wait, wait, stare, stare, = *crackle*BURN!" We made our own espresso blend using the Cerrado, the toasty Malabar, = and the Costa Rica Peaberry that came with the sampler - I sat outside = on Thanksgiving crouching over the Popcorn Pumper roasting Peaberry when = I should have been driving to my in-laws for Thanksgiving! We were a = half hour late, but hey, the weather was perfect for outdoor roasting! On Nov 28, 2007, at 1:08 PM, daniel kunz wrote: <Snip> Sumatra that tastes earthy? Well I never! s.c.f.t.h.i. - allon
Daniel, Sumantra is generally *Supposed* to taste earthy. Check out the color of the bean against the Degrees of Roast chart on SM's website to see if you hit FC or not if you can't tell from the sound. I don't think the earthiness of Sumantra will go away with a darker roast, and I've had wonderful Sumantras anywhere from City+ through Full City+. It's just another experience in the broad variety of coffee characteristics you can experience as a home roaster. It's what keeps me in my garage roasting each weekend. Best regards, Dave Kvindlog iHomeroast Cedar Rapids, Iowa On 11/28/07, daniel kunz wrote: <Snip>
<Snip> Hi Tracey: Jump up your load the Behmor thinks it is doing. Got a 1/4 you want darker tell the machine it is a 1/2 pound or more. You can always shut the machine off and pull out 'dem beans. P3 is a really good place to start. More playing around and you will nail you favorite combinations. Play a bit more you are clearly on the right track. I was not sure I could really, really roast a dark roast in this Behmor; I did. Dark is a relative thing to say; use the longer profiles for less weight and that may get you going to what you want as an end result. That is what this is all about, your results. Keep asking those questions. ginny ---- Tracey Rovira wrote: <Snip>
I am new to roasting too, and I have a Behmor. I find Section V, Number 3 in the latest version of the operating manual http://www.behmor.com/manual.html)to be extremely helpful and accurate. For me it's the most helpful section of the entire manual. For this beginner, the manual has provided all the information I need to do, what are in my limited experience, great roasts (including darker roasts a little beyond FC+), with a great deal of ease. I haven't found a need to deviate from the instructions yet. As someone else said, if you haven't done so already, I strongly suggest you read it thoroughly and refer to it often. It will save you time and effort. I have seen several questions asked and topics discussed which are thoroughly addressed in the manual already.
I should add that I've used only 1/2 lb. batches and the P1 profile. I want to keep it simple until I understand more about roasting, and this profile most mimics the method I used to roast before. To get darker roasts I use P1, B, and add 30 seconds using the + button, for a total of 13:30. I have yet to use the entire time. I use the the cool button as needed to stop the roast. At the suggestion of a roaster with more than 20 years experience, who is graciously helping me learn off line, I stick with 1/2 lb. of beans. He said it would produce the best roasts, and it does. I plan to move on to other profiles when I feel very familiar and comfortable using P1. Jeff Anderson wrote: <Snip>
Glad to hear that the Behmor is working out so well for you, Jeff. Brian On Nov 28, 2007 8:33 PM, Jeff Anderson wrote: <Snip>
This is a multi-part message in MIME format. This part of the manual confused me. I couldn't wrap my head around it. = But Joe answered it over the phone. If you add time with the +/- = buttons before you start the roast, you simply add time to the whole = roast profile. The breakpoints shown on the profiles remain at the same = <Snip> or decrease. If you start the roast and then add or subtract time, only = the last segment's time will change. Prior segment >times< are already = locked in. So you can change the percentages for the segments that way. = If you really want to understand how this behavior affect the profile, = do like I did. Get a scratchpad and sketch the profiles with calculated = times from the percentages. This is much harder to describe in words = than graphically. Bob