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Topic: Behmor Questions (21 msgs / 589 lines)
1) From: Howell Ite
I am contemplating the purchase of a Behmor and I have a few questions for people who have used the roaster.
   
  1.  Is the roaster really smokeless if I roast to FC+?  How large is the output for the smoke?  Would it be hard to mount a standard dryer vent to route the smoke outside?  I currently have an I-Roast with the dryer vent which is permanently vented outside the house.
   
  2.  I saw in the manual that small beaned coffee is not recommended since it will fall through the holes in the drum. Does this only include peaberry and longberry?  If not, maybe SM should have an icon indicating which coffees are not safe with the Behmor.
   
  Any information would be appreciated.  Thank you.
   
  Paul Andres

2) From: David Rossell
This is a multi-part message in MIME format.
I've been roasting for precisely two weeks, so take my comments with a =
grain
of salt.
 
1)  You get some smoke at a FC+, but not too bad.  I set the Behmor on =
my
stovetop with the range hood running, though, just to be safe, since it =
does
kick out a fair bit of smoke once you get into Vienna and FR range.
 
2)  In my very limited (2 roasts) with peaberry beans, I lost only a few
through the mesh.  I was roasting half-pound lots.
 
David
 
David Rossell
drossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Howell Ite
Sent: Wednesday, December 19, 2007 12:25 PM
To: Sweet Marias Listserv
Subject: +Behmor Questions
 
I am contemplating the purchase of a Behmor and I have a few questions =
for
people who have used the roaster.
 
1.  Is the roaster really smokeless if I roast to FC+?  How large is the
output for the smoke?  Would it be hard to mount a standard dryer vent =
to
route the smoke outside?  I currently have an I-Roast with the dryer =
vent
which is permanently vented outside the house.
 
2.  I saw in the manual that small beaned coffee is not recommended =
since it
will fall through the holes in the drum. Does this only include peaberry =
and
longberry?  If not, maybe SM should have an icon indicating which =
coffees are
not safe with the Behmor.
 
Any information would be appreciated.  Thank you.
 
Paul Andres

3) From: Joseph Robertson
Hi Howell,
I was fortunate enough to have a personal demonstration of the Behmor by
Bryan Wray at Dino's cafe in Kalamazoo Michigan yesturday. Bryan has put
more roasts through the Behmor than anyone I know so far. He told me he is
up to 65 roasts or so. He is very pleased with the performance. Here is how
simple he deals with the small bean issue. If you think you may have some
small beans for the basket, Before starting the roast cycle let the drum
rotate a few times and see what falls through. Clean them out and proceed.
If your workingf with the smallest you might need the alternate drum with
small holes. The roast went well, no smoke. I forgot the roast level we took
it to. P2 plus a couple of minutes added.
Bryan has put through many different varities. I'm sure he would answer any
questions you might have about the Behmor.
I look forward to selling this roaster in my retail shop when we get up and
running.
Regards,
JoeR
On 12/19/07, Howell Ite  wrote:
<Snip>

4) From: Dave
I've now run exactly 1 roast in my Behmor. I wanted to see how much
smoke was really produced at the the roast levels I typically use. I
roasted 1/2 lb of Cameroon Caplami Java on the kitchen counter without
using the range hood. I seem to have gotten a nice FC or thereabouts
roast (pretty much what I was hoping for.) I couldn't see the smoke
coming out of the roaster while it was roasting, but I could see it as
the can lights in the kitchen shined through it by the ceiling. I plan
to roast primarily outside, or if inside, under the hood.
Now to go try some of that coffee, after all its been resting 2 hours now;-)
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
On Dec 19, 2007 9:25 AM, Howell Ite  wrote:
<Snip>

5) From: Dave Ehrenkranz
I have done 16 roasts with my Behmor. Previously I used a Zach & Dani  
(for about 2 years) and then an iRoast 2 (for over another year). I  
have never used a hood or vented any of my roasts outside. Now to try  
to answer your concerns.
1) My records show I have done 4 roasts to what I thought thought  
reached FC/FC+  and one roast to FC+. I have never been bothered by  
the smoke. Yes, it is true if you open the door when towards the end  
or when you first hit cool you will get smoke coming out. Now if you  
truly do not like the smell of roasted coffee then you may have a  
problem. But heck, I like it as I suspect most people on this list do.
2) As someone already mentioned. If you are using small beans then  
all you have to do is put the beans in the basket, hit the cool  
button, and collect the beans which fall thru the screen before  
starting the roast. This is really simple and effective. Much more  
effective and convenient then my original solution which was to  
rotate/shake the basket by hand outside the roaster. It would not be  
convenient to mount a dryer vent on the behmor like one could on the  
iRoast.
dave
On Dec 19, 2007, at 9:25 AM, Howell Ite wrote:
<Snip>

6) From: Bryan Wray
In my experience with the Behmor:
Smoke was only an issue with the first few roasts (4 or so).  These roasts are used to season the roaster and the gasket around the door.  Now that I have had plenty of roasts with it, I seem to be getting a lot less smoke.  If you are looking to roast inside in a room with a smoke detector... no, I probably wouldn't recommend a FC+ roast...  I keep describing it as "smoke-less" not "smokeless."  If you keep the batch size down though (1/4 or so) I get almost no smoke even at Vienna.  It's just that when I do 1lb batches of FC+ or darker coffee I start to get smoke.  But let me tell you, there is DEFINITELY LESS SMOKE THAN WITH OTHER METHODS.  The smoke suppressor really does work (open the door as soon as the cooling cycle kicks in if you want proof.)  It's not 100% smokeless, but if you think about it... unless there is no air output or there were filters to change and such, how could you have it be smokeless, not to mention smokeless at $300.  It's a great machine...  I
 never vented my IR2, so I will leave that question for someone that has vented the IR2, and has attempted to vent the Behmor...
2)  All this talk about "Oh my God beans fall through the basket!!!!" is really annoying to me.  (Granted some of the talk was about manufacturing defects which caused real problems, but this is not a flaw in the machines design, it is a flaw in QC...)  Anyway, I am up to almost 60lbs of beans run through my roaster (maybe more) and I bet I have lost maybe 1/4lb through the drum.  I have roasted quite a bit of IMV, and other small sized beans and as long as you sift out the beans before roasting, you should have no problems.  Now all I do is load the basket with beans, insert it into the machine, and hit the cooling cycle and let it run for 3-4 minutes.  This allows the beans to go through the same pattern in the basket that they will when roasting, without actually applying any heat to the beans, so you can easily stop the cooling cycle and pull out any beans that may have fallen onto the chaff tray.  I haven't had a bean burn on the chaff tray since I started this
 practice.  Peaberries are no problem... yesterday I roasted 2-1lb roasts of Kenya Kirinyaga- Thimu Peaberry and I didn't lose a single bean.  Same thing with Nicaragua Matagalpa- Pacamara Peaberry that I roasted about a month ago.  Will you loose some small beans through the basket?  Yes, you will.  Is it ridiculously easy to prevent yourself from losing those beans after you have started the roast?  Sure is...
Overall, I am extremely happy with this roaster and I recommend it to people every single day at Dino's.  I think the shop is going to purchase 3 of these actually just for our use (that way we can have more than one running at a time.)
HTH
-Bry
 
Bryan Wray
NaDean's Coffee Place/
Dino's Coffee Lounge
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
---------------------------------
Be a better friend, newshound, and know-it-all with Yahoo! Mobile.  Try it now.

7) From: Bryan Wray
Ah, he beat me to the response!  So basically, he said what I told him, and then I told you what he told you that I told him... yup... I think that's about right and if it isn't I don't really feel like figuring it out. haha.
-bry
 
Bryan Wray
NaDean's Coffee Place/
Dino's Coffee Lounge
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
---------------------------------
Never miss a thing.   Make Yahoo your homepage.

8) From: Sandra Andina
--Apple-Mail-1-745968990
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My smoke detector is at the archway between the dining and living  
room. With the i-Roasts unless I removed the module and brought it all  
the way to the front room, I set the detector off constantly even at  
the end of first crack (my range hood is a cheapo recirculator).  I  
have yet to set off the smoke detector (in situ, range hood off) with  
a Behmor, even with 1/2 lb. of Monsooned Malabar/India Robusta  
Peaberry blend taken to Vienna (I took the other 1/2 lb--1/4 lb.  
Fazenda Brauna plus Mysore Nuggets and a dollop of Sumatra Mandheling  
taken to City+ for my Rocket Fuel blend). (No beans dropped through  
the mesh either--I think the problem is just with the irregularly- 
sized beans of the rustic varietals such as Harar Horse, IMV or Yirg).
Sandy
On Dec 19, 2007, at 1:18 PM, Bryan Wray wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
--Apple-Mail-1-745968990
Content-Type: text/html;
	charset-ASCII
Content-Transfer-Encoding: quoted-printable
My smoke detector is at the =
archway between the dining and living room. With the i-Roasts unless I =
removed the module and brought it all the way to the front room, I set =
the detector off constantly even at the end of first crack (my range =
hood is a cheapo recirculator).  I have yet to set off the smoke =
detector (in situ, range hood off) with a Behmor, even with 1/2 lb. of =
Monsooned Malabar/India Robusta Peaberry blend taken to Vienna (I took =
the other 1/2 lb--1/4 lb. Fazenda Brauna plus Mysore Nuggets and a =
dollop of Sumatra Mandheling taken to City+ for my Rocket Fuel blend). =
(No beans dropped through the mesh either--I think the problem is just =
with the irregularly-sized beans of the rustic varietals such as Harar =
Horse, IMV or Yirg). Sandy
On Dec 19, 2007, at =
1:18 PM, Bryan Wray wrote:
If you are looking to roast inside = in a room with a smoke detector... no, I probably wouldn't recommend a = FC+ roast...  Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-1-745968990--

9) From: raymanowen
"its been resting 2 hours now;-)"
What happened, did you forget it? Resting coffee was impossible when I
roasted in my shop with other people clamoring for a drink. I didn't know
from resting anyway. -ro

10) From: micah milano
I've been thinking of getting the Behmor to replace my dead Poppery (6
years!). Yhe only thing that is holding me back is that I have read that it
doesn't really do dark roasts. I prefer darker roasts, being a west coast
kinda guy. I'm not a fan of Charbucks, I dont need it to be burnt, but I'm
worried that I wont be able to get a French roast out of the thing, and be
stuck at lighter roasts.
I've seen a few posts about a slow roast fix that is available from the
Behmor folks, and some people recommending a pre-heat... but what I'm
looking for is people's actual experiences. Can you get a decent dark roast
out of the Behmor? Should I be looking at a different roaster altogether to
achieve what I want?
thanks!
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11) From: David Rossell
I've had no problem getting beans into second crack in my Behmor when roasting 12 oz. of coffee on the 1 lb. P3 B profile.
David
From: micah milano [micaho]
Sent: Friday, February 18, 2011 8:20 AM
To: homeroast
Subject: [Homeroast] Behmor questions
I've been thinking of getting the Behmor to replace my dead Poppery (6
years!). Yhe only thing that is holding me back is that I have read that it
doesn't really do dark roasts. I prefer darker roasts, being a west coast
kinda guy. I'm not a fan of Charbucks, I dont need it to be burnt, but I'm
worried that I wont be able to get a French roast out of the thing, and be
stuck at lighter roasts.
I've seen a few posts about a slow roast fix that is available from the
Behmor folks, and some people recommending a pre-heat... but what I'm
looking for is people's actual experiences. Can you get a decent dark roast
out of the Behmor? Should I be looking at a different roaster altogether to
achieve what I want?
thanks!
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
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12) From: Greg Hollrigel
Yes, you can get dark roasts.  I've burned coffee once by going too far into
2nd crack.
Greg
On Fri, Feb 18, 2011 at 5:35 AM, David Rossell
wrote:
<Snip>
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13) From: Cory Creighton
I too agree with David.  I typically roast 12 oz. on 1 lb set on whatever
profile depending on the bean and have never had a problem getting to 2nd.
I usually stop my roasts well before it times out but I also am a C+, FC
guy.
I roasted with a fluid-bed for about five years before my Behmor and have
very much enjoyed the transition.
Best,
Cory
On Fri, Feb 18, 2011 at 7:35 AM, David Rossell
wrote:
<Snip>
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14) From: Dave Huddle
I've been using a Behmor since Tom started selling them.    NO problem
getting dark roasts.    I roast inside, under a vent hood.    I always
preheat the roaster and chaff tray for 1 minute, add beans  and
restart.   I nearly always roast 8.0 oz. at the 1/2 lb. setting.
I have to be very attentive or I might actually get Char$s.
Dave
Westerville, OH
On Fri, Feb 18, 2011 at 8:20 AM, micah milano  wrote:
<Snip>
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15) From: BSGarley
I agree that dark roasts should not be a problem.
After getting a Behmor, I spent the first half dozen roasts trying NOT to
char the beans.
Bruce Garley
New Port Richey, FL
Stillwater, MN
 
Vivir con miedo es como vivir a medias.
 

16) From: Joseph Robertson
I thought French roast meant burnt........................in the new wave of
roasting.
<;^)
Joe
On Fri, Feb 18, 2011 at 5:20 AM, micah milano  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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17) From: Bob Holland
As a distinguished member of the "Third Crack Club" I can attest to the
ability of roasting dark. I tend to roast 8 oz. batches of Decaf and will
tune the roast on the 1 lb. setting and monitoring the EOR carefully. I also
do a 1 minute pre-heat with or without the chaff tray.
 
Bob
Dexter, Oregon
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18) From: Joseph Robertson
Hey Bob,
thanks for the detail on this. It's one thing to own a Behmor but totally
another to have developed techniques for what your looking for and a way to
repeat it.
Joe
On Fri, Feb 18, 2011 at 10:30 AM, Bob Holland  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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19) From: cherry carter
I love my Behmor. I roast 8 ounces at 1 pound and have no problems. It will
roast the beans from light to charred . . . but I stop it way before that.
In the beginning there were problems. I just had to make sure that the
outlet had a full voltage. And then I needed to double the amount of beans
that I was roasting when programming the machine.
After that, what perfection!!!
Cherry Carter
On Fri, Feb 18, 2011 at 5:20 AM, micah milano  wrote:
<Snip>
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20) From: John and Emma
I personally have never experienced the issues other listers mention
regarding roast time ending too soon. People have suggested roasting under
1lb at 1lb setting, roasting under a 1/2 lb at 1/2 lb setting. Personally I
roast exactly 1lb at 1lb setting and can get the roast to go to French
without an issue. I usually end my roasts 2 min before max time to finish
with FC to FC+.
John H.

21) From: Ken Schillinger
I'm also a member of the Third Crack Smokey Bean Brigade.
Seriously though; I bought my Behmor when SM's first started selling them, 
and I've never had a problem reaching a dark roast when I wanted to. I 
always pre-heat (with the beans and chaff shield in place) for 1:45 before 
starting the roast, and I always roast 2 Cups by measure.
Ken
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