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Topic: Behmor testing - some at your own risk (10 msgs / 372 lines)
1) From: Alchemist John
Over the holiday break I have had quite the opportunity to test out a 
number of Behmors.  I wanted to pass on a few nuggets that I have 
"discovered" with a TC in place and some time to experiment.
If you are roasting outside (or in a cool area) and are trying a 
pound, "preheat" you Behmor for about a minute, even with the beans 
in.  It will get the chill off the roaster and not waste a bunch of 
heat playing catchup.  This is particularly important with any 
profile other than p1.  If I didn't preheat (just on for 1 minute, 
off, set my profile and go) I found the roast was well over 1 minute 
longer, sometimes 3-4 minutes.  It has to due with when the profiles 
are set to come on, the heat input before the cutoffs (or lack there 
of) and the ability to actually have some momentum to carry the roast 
through a couple of the critical stages, namely when the draw fan 
comes on.  When that happens, even in P1, the roaster temp drops as 
much as 50 F.  If you are playing catchup and are only at 275 F 
(instead of 300-350) when that draw fan comes on suddenly the beans 
are seeing 225-250 - quite cool for the middle of the roast.
And to beat a dead and well cooked horse, with a TC in place, I 
roasted a full pound to the point I was seeing oil on the beans (for 
giving away BTW), well past a minute into 2nd.   Yes, ladies and 
gents, fully possible without an UEE (uncontrollable exothermic 
event).  Note though, it was with a TC in place and I could see the 
delta T, and when I could see it suddenly starting to go north I hit 
cool.  At that point there was little visual clue in the beans or 
roaster itself.  I lost a full 25% of the roasting weight.  French I 
would hazard to guess.  I am not sure I would try it without the TC.
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

2) From: Rich
Just to add to this a little.
I have also been preheating the Behmor before installing the drum filled 
with 1lb of beans.  I am using a P-1 selection to preheat for 60 to 90 
seconds and then OFF.  The beans have also been warmed in the 125 deg. F 
oven for 20 to 30 minutes in a plastic bag.  Beans are put in the drum 
in the preheat time.  So far no protective clothing has been required to 
install the drum after the preheat.  With this approach 1lb P-3 or P-4 
at max time will get into deep Spanish, or beyond.
When 1st crack is ending think real hard about COOL or you will end up 
in French.
I have yet to stick a thermocouple into the chamber.
Alchemist John wrote:
<Snip>

3) From: Ken Schillinger
This is a multi-part message in MIME format.
I roast in an unheated building here in Washington State, where the =
temperature is often in the 32 to 40 degree range. While not terribly =
cold, the Behmor won't start. My answer is that I have a 1500 watt hair =
dryer which I place in the door with the door partially open, directing =
the heat into the oven. I give the machine 4 to 5 minutes of heat and =
all is well, including my roasts. So far I have been quite happy with =
the Behmor.
Ken.

4) From: Alchemist John
And from a quick conversation with Roaster Joe, I wanted to add this 
to my "report"
<Snip>
At 17:06 12/30/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

5) From: Alchemist John
Yes, I found out there is a 42 F lower limit programmed in.  Odd.  A 
little birdie has hinted to me (I think) that will be out of there at 
some point due to us "shop roasters".  I am in Oregon and do the same 
as you, except I just open the door fully.
At 17:21 12/30/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

6) From: Sandra Andina
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2 minutes into 2nd?  Definitely livin' on the edge, as Aerosmith used  
to say....
On Dec 30, 2007, at 6:13 PM, Alchemist John wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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2 minutes into 2nd? =
 Definitely livin' on the edge, as Aerosmith used to =
say....
On Dec 30, 2007, at 6:13 PM, Alchemist John =
wrote:
Over the holiday break I have had quite the = opportunity to test out a number of Behmors.  I wanted to pass on a = few nuggets that I have "discovered" with a TC in place and some time to = experiment. If you are roasting outside (or in a cool area) and = are trying a pound, "preheat" you Behmor for about a minute, even with = the beans in.  It will get the chill off the roaster and not waste = a bunch of heat playing catchup.  This is particularly important = with any profile other than p1.  If I didn't preheat (just on for 1 = minute, off, set my profile and go) I found the roast was well over 1 = minute longer, sometimes 3-4 minutes.  It has to due with when the = profiles are set to come on, the heat input before the cutoffs (or lack = there of) and the ability to actually have some momentum to carry the = roast through a couple of the critical stages, namely when the draw fan = comes on.  When that happens, even in P1, the roaster temp drops as = much as 50 F.  If you are playing catchup and are only at 275 F = (instead of 300-350) when that draw fan comes on suddenly the beans are = seeing 225-250 - quite cool for the middle of the roast. And to = beat a dead and well cooked horse, with a TC in place, I roasted a full = pound to the point I was seeing oil on the beans (for giving away BTW), = well past a minute into 2nd.   Yes, ladies and gents, fully = possible without an UEE (uncontrollable exothermic event).  Note = though, it was with a TC in place and I could see the delta T, and when = I could see it suddenly starting to go north I hit cool.  At that = point there was little visual clue in the beans or roaster itself.  = I lost a full 25% of the roasting weight.  French I would hazard to = guess.  I am not sure I would try it without the TC. =
John Nanci = AlChemist at large Zen Roasting , Blending & Espresso pulling by = Gestalt http://www.chocolatealchemy.com/ = Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-14--428190594--

7) From: Sandra Andina
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I roast in the kitchen, in Chicago, where to save energy in winter we  
have the 'stat set to between 65-68.  Haven't had to preaheat. I do  
open the back door (exposing the screen door) if I crack the roaster's  
door during 2nd or cooling and some smoke comes out, and the smoke  
detector never kicks in.
Happy New Year,
Sandy
On Dec 30, 2007, at 7:21 PM, Ken Schillinger wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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I roast in the kitchen, in =
Chicago, where to save energy in winter we have the 'stat set to between =
65-68.  Haven't had to preaheat. I do open the back door (exposing =
the screen door) if I crack the roaster's door during 2nd or cooling and =
some smoke comes out, and the smoke detector never kicks in.Happy =
New Year,SandyOn Dec 30, 2007, at 7:21 =
PM, Ken Schillinger wrote:
I roast in an unheated building here in = Washington State, where the temperature is often in the 32 to 40 degree = range. While not terribly cold, the Behmor won't start. My answer is = that I have a 1500 watt hair dryer which I place in the door with = the door partially open, directing the heat into the oven. I give the = machine 4 to 5 minutes of heat and all is well, including my roasts. So = far I have been quite happy with the = Behmor.Ken.  Alchemist JohnTo: homeroast= s.comSent: Sunday, December 30, 2007 = 4:13 PM Re: = +Behmor testing - some at your own risk Over = the holiday break I have had quite the opportunity to test out a number = of Behmors.  I wanted to pass on a few nuggets that I have = "discovered" with a TC in place and some time to experiment. If = you are roasting outside (or in a cool area) and are trying a pound, = "preheat" you Behmor for about a minute, even with the beans in.  = It will get the chill off the roaster and not waste a bunch of heat = playing = catchup. Snip.www.myspace.com/sandyandina = --Apple-Mail-15--427890265--

8) From: Alchemist John
Actually about 90 seconds.  Really kind of surprised me that I could 
go that far.  About 6 months ago one I tried 30 seconds and that was 
the limit.  This was smoking profusely, but no blue oily smoke which 
you NEVER want to see.  I also had a blow dryer handy and opened the 
door and hit the beans with 500 cfm of cold air nearly as soon as I 
hit cool.  This is a "gift" to someone who likes this style of coffee 
so I took this opportunity....
At 18:57 12/30/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

9) From: Robert Yoder
John, could you let us know how you mounted the TC?  Did you simply run the=
 wire out the door?
 
Thanks for all the information!  I'm still trying to come up with 1/4 pound=
 slow profiles which aren't either way too dark or way too light.
 
Happy New Year!
 
robert yoder
To: homeroast: John: =
Re: +Behmor testing - some at your own riskDate: Sun, 30 Dec 2007 16:13:45 =
-0800Over the holiday break I have had quite the opportunity to test out a =
number of Behmors.  I wanted to pass on a few nuggets that I have "discover=
ed" with a TC in place and some time to experiment.If you are roasting outs=
ide (or in a cool area) and are trying a pound, "preheat" you Behmor for ab=
out a minute, even with the beans in.  It will get the chill off the roaste=
r and not waste a bunch of heat playing catchup.  This is particularly impo=
rtant with any profile other than p1.  If I didn't preheat (just on for 1 m=
inute, off, set my profile and go) I found the roast was well over 1 minute=
 longer, sometimes 3-4 minutes.  It has to due with when the profiles are s=
et to come on, the heat input before the cutoffs (or lack there of) and the=
 ability to actually have some momentum to carry the roast through a couple=
 of the critical stages, namely when the draw fan comes on.  When that happ=
ens, even in P1, the roaster temp drops as much as 50 F.  If you are playin=
g catchup and are only at 275 F (instead of 300-350) when that draw fan com=
es on suddenly the beans are seeing 225-250 - quite cool for the middle of =
the roast.And to beat a dead and well cooked horse, with a TC in place, I r=
oasted a full pound to the point I was seeing oil on the beans (for giving =
away BTW), well past a minute into 2nd.   Yes, ladies and gents, fully poss=
ible without an UEE (uncontrollable exothermic event).  Note though, it was=
 with a TC in place and I could see the delta T, and when I could see it su=
ddenly starting to go north I hit cool.  At that point there was little vis=
ual clue in the beans or roaster itself.  I lost a full 25% of the roasting=
 weight.  French I would hazard to guess.  I am not sure I would try it wit=
hout the TC.
John NanciAlChemist at largeZen Roasting , Blending & Espresso pulling by G=
estalhttp://www.chocolatealchemy.com/The best games are on Xbox 360.  Click here for a special offer on an Xbox =
360 Console.http://www.xbox.com/en-US/hardware/wheretobuy/=

10) From: Alchemist John
I ran the TC wire through the right corner of the door in the 
triangle made up by the door, hinge and frame, then along the right 
wall, looped through the back grill and then set vertical between the 
two screws in the back right (they hold the Behmor's TC in place on 
the other side of the wall).
1/4 lb profile.  I would start with P2, set for a pound (I set 
everything for a pound to give me maximum time options), then reduce 
it to 12 minutes before the start of the roast.  If all goes right, 
the lower part of the temp profile should start right around 1st 
crack.  If it doesn't, tweak the profile longer or short to try and 
hit that mark.  Longer profile if you didn't hit 1st at the lower 
power interval, shorter if you are still in the high power area when 
1st starts and 2nd barrels right on in.
At 10:53 12/31/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/


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