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Topic: Behmor - how many roasts at a time (6 msgs / 228 lines)
1) From: Stephen Carey
Hi, still new to the Behmor, using 1/4 pound roasts.  I do a roast, 
then package the beans, write down my information, then clean the 
machine, which includes wiping it down and vacuuming the parts out, 
plus the door and up to the heating elements.  That all takes about 15 minutes.
How long do I have to wait to roast again?  Can I just go ahead, or 
is it like the IR2, which had a suggested roasting schedule (which I 
didn't actually follow all of the time).  I just must be missing this 
part in the instruction book, which is pretty thorough, so I think it is me.
I love this thing.  I can't wait to start roasting larger amounts, 
transferring my IR2 profiles to the Behmor, but for now, I am just 
following instructions and getting used to the quirks of the machine 
by roasting 1/4 pound roasts on P1.  I should be ready for more in 
another two roasts or so, when I feel comfortable - sounds sissy, I 
know, but it is just me.  I love the bean that I want to get it right 
and I will once I really know this machine.
So, any suggestions on how many roasts or how much time between them 
on this machine and if I am missing it in the instruction book, well, 
I am truly sorry, for I have scoured it.
Heck, I love roasting and drinking the result.  Even on the basic 1/4 
pound P1 I have gotten some very good coffee - plus my taste buds 
back.  I feel like I am back with you all also.  Cool, you all 
rock.  Thank you.
Stephen

2) From: raymanowen
I have a serious suggestion, if you want to make sure you don't risk running
your roaster too hard.
It's easy for me to say, but spend some bucks and get a second Behmor 1600.
That way, you can use the roasters alternately. If you can multitask, you
can roast practically continuously with a variety of beans and profiles.
Each machine will have a greatly extended life and you'll get much greater
utility and flexibility with the reduced duty cycle on each machine.
The machines aren't built for continuous duty or commercial use. You can get
that utility if you use multiple machines. Generally, they just have to cool
off after a roast cycle.
If you're really serious about roasting, get a pair and keep your present
one as a hot spare.
A thousand dollars for roasting equipment? That's nothing- consider the
alternative. How many people have invested that much money in a single
roaster with far less capacity. If it breaks, they're riding the Archimedes
Spiral, and they're happy with it!
Cheers, Mabuhay -RayO, aka Opa!
On Dec 25, 2007 6:39 PM, Stephen Carey  wrote:
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-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

3) From: Stephen Carey
Excellent suggestion.  I also have my IR2 if I find I need to roast 
more than once in a day or so.  There are times, every few weeks 
where I need to roast about 2 roasts of 1/4 pound each.  I was 
wondering if the Behmor could handle that.  I really do mean every 3 
to 5 weeks.  I am the lone coffee drinker in this house, so these 
would be for gifts.  I can just use my IR2 if I have to do so, which 
I love.  Then, when money and medical stuff gets a bit better pick up 
another Behmor, I love that suggestion.
I agree about spending money on it, not a major deal in comparison to 
what one may spend money on.  Right now mine all goes to CVS and they 
love it.  But, things will turn around, I am sure of that and then I 
can really roast for even more friends; I love it so much.
Thank you again.
Stephen
At 09:15 PM 12/25/2007, you wrote:
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4) From: Rich
You can start another roast at the end of the cooling cycle.  Don't 
forget to run a clean cycle after every 5th roast.  Sweeping the machine 
out between roasts is also considered to be a good practice.
Stephen Carey wrote:
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5) From: Sandra Andina
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Just what I was going to say. I've done as many as four back-to-back  
roasts in a session (a couple of them full-pounders) and "tick off" on  
an index card as I finish each one. I then wipe the window, sweep out  
the machine thoroughly, and do a 1/4-lb. cleaning cycle on P1 A--then  
wipe the window again. I ALWAYS try to sweep out as much chaff as I  
can after every roast to avoid fire. I roast about every 3d or 4th day  
or so.  I am saving the "fallen-through" bits from Horse, IMV, and  
Yemen Mokha to do a <1/4 lb. in one of my i-Roasts.
Eagerly awaiting the availability of the small-mesh drum (expected to  
arrive after New Year's, what with Customs doo-dah).
Kicking back with some glogg (steamed cup-by-cup with my Silvia) after  
hosting dinner for 10 at the Palm. Poor guys were shell-shocked by how  
much business they got--normally Christmas is dead for them, but they  
added a holiday menu this year and hoo boy, they didn't know what hit  
them--we were seated (in a private room--kinda cool, we called it the  
"kids' table") at 6:45, ordered by 7:15, and had nothing but bread,  
wine, booze and beer till the first soups and salads arrived about  
8:30. We were all pretty well-lubed, though; and didn't object much.  
(Although they poured the Chardonnay for the poultry-and-fish-eaters  
and the Meritage for the carnivores at the same time, with the white  
wine growing unacceptably warm, when my husband gently complained-- 
which in all the years we've been regulars there he'd never done, they  
took the warm wine back and opened a fresh bottle, putting it in an  
ice bucket--and didn't charge us for the warm first bottle).
I'm gonna NEED that Tanzania Meru tomorrow morning!!!!
On Dec 25, 2007, at 8:45 PM, Rich wrote:
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Sandy Andina
www.myspace.com/sandyandina
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Just what I was going to say. =
I've done as many as four back-to-back roasts in a session (a couple of =
them full-pounders) and "tick off" on an index card as I finish each =
one. I then wipe the window, sweep out the machine thoroughly, and do a =
1/4-lb. cleaning cycle on P1 A--then wipe the window again. I ALWAYS try =
to sweep out as much chaff as I can after every roast to avoid fire. I =
roast about every 3d or 4th day or so.  I am saving the =
"fallen-through" bits from Horse, IMV, and Yemen Mokha to do a <1/4 =
lb. in one of my i-Roasts.
Eagerly awaiting the = availability of the small-mesh drum (expected to arrive after New = Year's, what with Customs doo-dah). 
Kicking back with some = glogg (steamed cup-by-cup with my Silvia) after hosting dinner for 10 at = the Palm. Poor guys were shell-shocked by how much business they = got--normally Christmas is dead for them, but they added a holiday menu = this year and hoo boy, they didn't know what hit them--we were seated = (in a private room--kinda cool, we called it the "kids' table") at 6:45, = ordered by 7:15, and had nothing but bread, wine, booze and beer till = the first soups and salads arrived about 8:30. We were all pretty = well-lubed, though; and didn't object much. (Although they poured the = Chardonnay for the poultry-and-fish-eaters and the Meritage for the = carnivores at the same time, with the white wine growing unacceptably = warm, when my husband gently complained--which in all the years we've = been regulars there he'd never done, they took the warm wine back and = opened a fresh bottle, putting it in an ice bucket--and didn't charge us = for the warm first bottle).
I'm gonna NEED that = Tanzania Meru tomorrow morning!!!!On Dec 25, 2007, = at 8:45 PM, Rich wrote:
You can start another roast at the = end of the cooling cycle.  Don't forget to run a clean cycle after = every 5th roast.  Sweeping the machine out between roasts is also = considered to be a good practice. Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-6--848269116--

6) From: gin
Hi Stephen:
I have been doing back to back in the Behmor since I got it.
The machine cools down in about 10 minutes, as soon as it is cool, go for it.
Have fun,
ginny
happy new year...
---- Stephen Carey  wrote: 
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