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Topic: Behmor profile question (12 msgs / 260 lines)
1) From: Rich
Hi,
This question is directed at those who already have their Behmor, mine 
does not show up until this Friday...
For those who have roasted an Ethiopian bean, specifically the current 
Sidamo Special Selection offering.
-What batch weight?
-Which Program?
-Which Profile?
How did it turn out?  Did the beans fall through the drum?
Thanks!

2) From: Dave Ehrenkranz
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I have roasted a couple of pounds of last year Ethiopian Idido Misty  
Valley Sidamo bean in the behmor. Today I did 1 pound using profile  
P4 with a starting time of 23 minutes (program D). Before putting  
cage in roaster I was able to get 3.84g out of 455.97g to fall thru  
cage prior to inserting in roaster. Another 1.31g fell thru cage  
during roast. First crack came with 3 min 26 seconds left on timer  
and ended with about 1:00 left. I pushed cool button with 50 seconds  
left. Beans lost 16.3% of weight and I figure I was at City+.
Hope this helps.
dave
On Nov 28, 2007, at 1:35 PM, Rich wrote:
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I have roasted a couple of =
pounds of last year Ethiopian Idido Misty Valley Sidamo bean in the =
behmor. Today I did 1 pound using profile P4 with a starting time of 23 =
minutes (program D). Before putting cage in roaster I was able to =
get 3.84g out of =
455.97g to fall thru cage prior to inserting in roaster. Another 1.31g =
fell thru cage during roast. First crack came with 3 min 26 seconds left =
on timer and ended with about 1:00 left. I pushed cool button with 50 =
seconds left. Beans lost 16.3% of weight and I figure I was at =
City+. 
Hope this = helps.dave On Nov 28, 2007, at 1:35 PM, Rich = wrote:
Hi,This = question is directed at those who already have their Behmor, mine does = not show up until this Friday... For those who have roasted an = Ethiopian bean, specifically the current Sidamo Special Selection = offering. -What batch weight?-Which = Program?-Which Profile? How did = it turn out?  Did the = beans fall through the drum? Thanks!homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-8--1064005109--

3) From: Rich
Thanks Dave, yes this is what I am looking for.  Sounds like shaking the 
drum first might be a very good idea.
Dave Ehrenkranz wrote:
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4) From: gin
Tuff question Rich. Nothing is ever the same!!
I can tell you for a FACT that I have roasted some really tiny Columbian beans and I bet I lost 30 beans to the back of the machine and no fire was started.
Roast in Peace and forget the few that drop through the drum!!
You will not lose 1/2 your greens to the "little squares" in the drum...
ginny
---- Rich  wrote: 
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5) From: Bob Hazen
Yes, methinks losing a few to the machine isn't a big deal.  I don't know if 
any of you are single-malt whisky lovers, but I am!  When whisky is aged in 
barrels, part of it goes away; disappears; evaporates, whatever.  It 
vanishes.  The part that goes away is called "The Angels' Share."  So what 
should we call the beans we lose to the Behmor?  The's Share?
Opinions anybody?
Bob

6) From: Robert Gulley
Obviously:
"God's share!" After all, coffee is "the eternal black fluid!"
At 12:06 AM 11/29/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

7) From: Les
First off, Robert I was always taught that coffee is "Swedish Plasma."
 Second, I second your observation that it should be "God's share."
All of us espresso nuts are trying to get god-shots, so "God's share"
sounds right!
Les
On 11/29/07, Robert Gulley <2bopen4all> wrote:
<Snip>

8) From: Allon Stern
On Nov 29, 2007, at 12:06 AM, Bob Hazen wrote:
<Snip>
I wonder what a whiskey aged in a coffee-wood barrel would taste like :)
Another sign I have too much blood in my caffeine-stream....time for  
another cuppa.
(still patiently waiting for that ethiopian to rest while I sip some  
sumatran)
-
allon

9) From: Barry Luterman
Biblically G-d's share should be a tenth. That's an awful lot of my 
stash.Perhaps if we call it something else we can conserve.
As lightening strikes the author.

10) From: Kris McN
I've been calling the few beans that sometimes fly out of my bread machine
when it kicks into full stir speed the Gremlin Tax (kinda like the Mommy Tax
bite I'll sometimes take when I give my son some cookies or the like).
Gotta keep the gremlins happy, lest they mess with my set up.
Kris McN

11) From: Robert Gulley
True - but biblically giving a tenth from the first fruits was an act 
of faith that G-d would provide throughout the rest of the harvest. 
I'm not sure I want to mess with that plan - some of those later bean 
harvests are awfully good! ;-)
At 12:11 PM 11/29/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

12) From: Chris Hardenbrook
At the risk of being the kind of person who corrects people for 
ending sentences with prepositions ("Where do you live at?"), I must 
point out that bourbon is not "single malt," it is "single 
barrel."  Scotch has its single malts because it is made with barley 
malt, but bourbon (which does NOT have to come from Kentucky, 
incidentally) is made from corn (minimum 51% but usually ~75%) and 
MUST be aged in burnt oak barrels.  Thus, "single barrel" is the 
designation of fine bourbons to distinguish them from blends derived 
from a variety of barrels.
There is a parallel between single malt scotch, single barrel 
bourbon, and single estate coffee.
Chris in Hilo
At 05:46 AM 11/29/2007, you wrote:
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