HomeRoast Digest


Topic: Behmor fire picture (29 msgs / 2335 lines)
1) From: homeroast
Oh - I just uploaded a picture of it to the Community Pictures folder:http://www.homeroasting.com/gallery/main.php?g2_view=core:ShowItem&g2_itemIdƒ60<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

2) From: homeroast
<Snip>
In looking at the image you posted I see that you forgot to open the door:>
treshell

3) From: homeroast
--_7902fc3d-a956-4cc1-9476-99e430bbe841_
Content-Type: text/plain; charset="Windows-1252"
Content-Transfer-Encoding: quoted-printable
yah looks like mine did when I smoked up the house.  Fortunately mine came =
through without any damage either.  
 
Was almost worth the wasted beans to see my roommate come running in a pani=
c thinking the house was burning down.
<Snip>
ubject: Re: +Behmor fire picture> Date: Wed, 16 Jan 2008 14:55:38 -0800> > =
Oh - I just uploaded a picture of it to the Community Pictures folder:> > h=
ttp://www.homeroasting.com/gallery/main.php?g2_view=core:ShowItem&g2_item=
Id=8360> > > > > >I sent a Behmor to Yemen to help them with a cupping pr=
oject, and > >they have had no problem finding a transformer. As far as I k=
now it > >is working great.> >> >BTW: I just had a total Behmor fire. It wa=
s my fault - walked away > >from the roaster. I got ERR3 and tons of smoke =
- the whole warehouse > >is smokey. Great news - the roaster is just fine. =
But I need to kick > >myself in the pants and remember to set a loud timer =
and keep an eye > >on the roaster!!!> >> >Tom> >> >> >>Even if they had ele=
ctricity over there. They make universal power > >>adapters with all the pl=
ug end types that can handle 108 - 240 vac > >>50 / 60 Hz and convert it to=
 the 115 needed for the behmor, and > >>can handle 1500 watts. I can get on=
e for about ten bucks at cost. > >>Throw that into the deal and they can ru=
n it on pretty much > >>whatever passes for power over there. The behmor ev=
en with the > >>light on inside doesn't take 1500 watts that I have seen.> =
<Snip>
 mailing list> >>http://lists.sweetmarias.com/mailman/listinfo/homeroast>>=
<Snip>
bscribes) go to > >>http://sweetmarias.com/maillistinfo.html#personalsettin=gs> >> >--> >=> > "Great coffee comes from tiny roasters"> > Sweet Maria's =
Home Coffee Roasting - Tom & Maria> >http://www.sweetmarias.com>> Thompso=
n Owen george_at_sweetmarias.com> >=> > Sweet Maria's Coffee - 1115 21st St=
reet, Oakland, CA 94607 - USA> > phone/fax: 888 876 5917 - tom_at_sweetmari=
as.com> >> >homeroast mailin=
g list> >http://lists.sweetmarias.com/mailman/listinfo/homeroast>>To chang=
e your personal list settings (digest options, vacations, > >unsvbscribes) =
go to > >http://sweetmarias.com/maillistinfo.html#personalsettings>> -- > ==
_> "Great coffee comes from tiny roasters"> Sweet Maria's Home Coffee Roast=
ing - Tom & Maria>http://www.sweetmarias.com>Thompson Owen george_at_swee=
tmarias.com>=> Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 =
- USA> phone/fax: 888 876 5917 - tom_at_sweetmarias.com>=> homeroast mailing list>http://lists.sweetma=rias.com/mailman/listinfo/homeroast> To change your personal list settings =
(digest options, vacations, unsvbscribes) go tohttp://sweetmarias.com/mail=listinfo.html#personalsettings
Make distant family not so distant with Windows VistaŽ + Windows Live™.http://www.microsoft.com/windows/digitallife/keepintouch.mspx?ocid=TXT_TA=GLM_CPC_VideoChat_distantfamily_012008=
--_7902fc3d-a956-4cc1-9476-99e430bbe841_
Content-Type: text/html; charset="Windows-1252"
Content-Transfer-Encoding: quoted-printable
.hmmessage P
{
margin:0px;
padding:0px
}
body.hmmessage
{
FONT-SIZE: 10pt;
FONT-FAMILY:Tahoma
}
yah looks like mine did when I smoked up the hous=
e.  Fortunately mine came through without any damage either.  
> To: homeroast
> From: sweetmarias=
ias.com
> Subject: Re: +Behmor fire picture
> Date: Wed, 16 Jan=
 2008 14:55:38 -0800
> 
> Oh - I just uploaded a picture of it =
to the Community Pictures folder:
> 
>http://www.homeroasting.=com/gallery/main.php?g2_view=core:ShowItem&g2_itemId=8360
> <=
BR>> 
> 
> 
> >I sent a Behmor to Yemen to help the=
m with a cupping project, and 
> >they have had no problem finding=
 a transformer. As far as I know it 
> >is working great.
> =
>
> >BTW: I just had a total Behmor fire. It was my fault - wal=
ked away 
> >from the roaster. I got ERR3 and tons of smoke - the =
whole warehouse 
> >is smokey. Great news - the roaster is just fi=
ne. But I need to kick 
> >myself in the pants and remember to set=
 a loud timer and keep an eye 
> >on the roaster!!!
> >> >Tom
> >
> >
> >>Even if they had e=
lectricity over there. They make universal power 
> >>adapters =
with all the plug end types that can handle 108 - 240 vac 
> >>=
50 / 60 Hz and convert it to the 115 needed for the behmor, and 
> &g=
t;>can handle 1500 watts. I can get one for about ten bucks at cost. > >>whatever passes for power over there. The behmor even with =
the 
> >>light on inside doesn't take 1500 watts that I have se=
en.
> >>
> >>Aaron
> >>=
> >>homeroast mailing list
&=
gt; >>http://lists.sweetmarias.com/mailman/listinfo/homeroast>=
 >>To change your personal list settings (digest options, vacations, =
> >>unsvbscribes) go to 
> >>http://sweetmarias.co=m/maillistinfo.html#personalsettings
> >
> >--
> &g=
t;=
> > "Great coffee comes from tiny roasters"
> > Sweet=
 Maria's Home Coffee Roasting - Tom & Maria
> >http://www.swe=etmarias.com
> > Thompson Owen george_at_sweetmarias.com
> &=
gt;=
> > Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 9460=
7 - USA
> > phone/fax: 888 876 5917 - tom_at_sweetmarias.com
&g=
t; >
> >homeroas=
t mailing list
> >http://lists.sweetmarias.com/mailman/listinfo/ho=meroast
> >To change your personal list settings (digest options, =
vacations, 
> >unsvbscribes) go to 
> >http://sweetmarias=.com/maillistinfo.html#personalsettings
> 
> -- 
>=
&=
gt; "Great coffee comes from tiny roasters"
> Sweet Maria's Home Coff=
ee Roasting - Tom & Maria
>http://www.sweetmarias.com> Th=
ompson Owen george_at_sweetmarias.com
>=
> Sweet Maria's Coffe=
e - 1115 21st Street, Oakland, CA 94607 - USA
> phone/fax: 888 876 59=
17 - tom_at_sweetmarias.com
>=
> homeroast mailing list
>http://lists.sweetmarias.co=m/mailman/listinfo/homeroast
> To change your personal list settings =
(digest options, vacations, unsvbscribes) go tohttp://sweetmarias.com/mail=listinfo.html#personalsettings

Make distant family not s= o distant with Windows VistaŽ + Windows Live™. Start now! = --_7902fc3d-a956-4cc1-9476-99e430bbe841_--

4) From: homeroast
The good thing, it's not spewing flames. It may be tight enough to not
let enough oxygen in. Ed B.
On Jan 16, 2008 6:47 PM, eric estes  wrote:
<Snip>
e
<Snip>
temId=8360
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
™.
<Snip>

5) From: homeroast
 any cupping notes on that roast?
On Jan 16, 2008 7:04 PM, Edward Bourgeois  wrote:
<Snip>
ame
<Snip>
:
<Snip>
_itemId=8360
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
™.
<Snip>

6) From: homeroast
That is why the manual tells you in several places to *NOT OPEN THE 
DOOR*.  No excess oxygen = no real fire, just smoke.
Edward Bourgeois wrote:
<Snip>

7) From: homeroast
--=====================_8353734==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
Have you roasted with it since?  I found it important to clean the 
interior well in this event or the thermostat tends to get false low 
reading due to the dark vs shiny surfaces.
At 14:55 1/16/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/--=====================_8353734==.ALT
Content-Type: text/html; charset="us-ascii"
Have you roasted with it since?  I found it important to clean the
interior well in this event or the thermostat tends to get false low
reading due to the dark vs shiny surfaces.
At 14:55 1/16/2008, you wrote:
Oh - I just uploaded a picture
of it to the Community Pictures folder:
http://www.homeroasting.com/gallery/main.php?g2_view=core:ShowItem&g2_itemIdƒ60I sent a Behmor to Yemen to help
them with a cupping project, and they have had no problem finding a
transformer. As far as I know it is working great.
BTW: I just had a total Behmor fire. It was my fault - walked away from
the roaster. I got ERR3 and tons of smoke - the whole warehouse is
smokey. Great news - the roaster is just fine. But I need to kick myself
in the pants and remember to set a loud timer and keep an eye on the
roaster!!!
Tom
Even if they had electricity
over there.  They make universal power adapters with all the plug
end types that can handle 108 - 240 vac 50 / 60 Hz and convert it to the
115 needed for the behmor,  and can handle 1500 watts.   I
can get one for about ten bucks at cost. Throw that into the deal and
they can run it on pretty much whatever passes for power over
there.  The behmor even with the light on inside doesn't take 1500
watts that I have seen.
Aaron
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings--
                 
"Great coffee comes from tiny roasters"
           Sweet
Maria's Home Coffee Roasting  -  Tom & Maria
                     
http://www.sweetmarias.com              
Thompson Owen george_at_sweetmarias.com
    Sweet Maria's Coffee - 1115 21st Street, Oakland, CA
94607 - USA
           
phone/fax: 888 876 5917 - tom_at_sweetmarias.com
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings--
                 
"Great coffee comes from tiny roasters"
           Sweet
Maria's Home Coffee Roasting  -  Tom & Maria
                     
http://www.sweetmarias.com              
Thompson Owen george_at_sweetmarias.com
    Sweet Maria's Coffee - 1115 21st Street, Oakland, CA
94607 - USA
           
phone/fax: 888 876 5917 - tom_at_sweetmarias.com
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings

John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt http://www.chocolatealchemy.com/ --=====================_8353734==.ALT--


8) From: homeroast
Hmmm...
Behmor smoke than flame.....

9) From: homeroast
John,
<Snip>
Thanks a bunch - good catch.
Mike (just plain)

10) From: homeroast
--=====================_43634343==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
No problem.  IMO, this (the information exchange not the fire) is 
where the list is going to really assist in making the Behmor even 
more of an amazing roaster than it already it.
On that note, after probably 30 roasts tweaking with a profile, I 
have come to really like the following for 8 oz of beans.
1 lb
P2
14 minutes prestart.
1st tends to occur at 9-10 minutes, although as late as 11 for some 
wp or large beans.
The gap between 1st and 2nd VERY distinct in that 2nd sometimes 
doesn't start until 13-14 minutes.
This configuration really sneaks up on 2nd in a controlled 
fashion.  This is the one that I used to take one batch into 2nd 90 
seconds without Tom's result.
At 23:24 1/16/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/--=====================_43634343==.ALT
Content-Type: text/html; charset="us-ascii"
No problem.  IMO, this (the information exchange not the fire) is
where the list is going to really assist in making the Behmor even more
of an amazing roaster than it already it.
On that note, after probably 30 roasts tweaking with a profile, I have
come to really like the following for 8 oz of beans.
1 lb
P2
14 minutes prestart.
1st tends to occur at 9-10 minutes, although as late as 11 for some wp or
large beans.
The gap between 1st and 2nd VERY distinct in that 2nd sometimes doesn't
start until 13-14 minutes.
This configuration really sneaks up on 2nd in a controlled fashion. 
This is the one that I used to take one batch into 2nd 90 seconds without
Tom's result.
At 23:24 1/16/2008, you wrote:
John,
>Alchemist John wrote:
>important to clean the interior well in this event or the thermostat
tends
>to get false low reading due to the dark vs shiny surfaces.
Thanks a bunch - good catch.
Mike (just plain)
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings

John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt http://www.chocolatealchemy.com/ --=====================_43634343==.ALT--


11) From: homeroast
------=_Part_38_24420038.1200580721145
Content-Type: text/plain; charsetO-8859-1
Content-Transfer-Encoding: 7bit
Content-Disposition: inline
John,
On my Behmor sheet it shows the 1 lb P2 setting to be variable between 20:00
and 22:30. Did you mean the 1/2 lb setting raised up to 14:00?
I am using P2 a lot also. Drinking a cup of IMV now that was done at 16oz,
P2 1lb C with a couple of +'s at the end. Very nice after 5 days of rest.
Jim
On Jan 17, 2008 4:59 AM, Alchemist John  wrote:
<Snip>
------=_Part_38_24420038.1200580721145
Content-Type: text/html; charsetO-8859-1
Content-Transfer-Encoding: 7bit
Content-Disposition: inline
John,
On my Behmor sheet it shows the 1 lb P2 setting to be variable between 20:00 and 22:30. Did you mean the 1/2 lb setting raised up to 14:00?
I am using P2 a lot also. Drinking a cup of IMV now that was done at 16oz, P2 1lb C with a couple of +'s at the end. Very nice after 5 days of rest.
Jim
On Jan 17, 2008 4:59 AM, Alchemist John <John> wrote:
No problem.  IMO, this (the information exchange not the fire) is
where the list is going to really assist in making the Behmor even more
of an amazing roaster than it already it.
On that note, after probably 30 roasts tweaking with a profile, I have
come to really like the following for 8 oz of beans.
1 lb
P2
14 minutes prestart.
1st tends to occur at 9-10 minutes, although as late as 11 for some wp or
large beans.
The gap between 1st and 2nd VERY distinct in that 2nd sometimes doesn't
start until 13-14 minutes.
This configuration really sneaks up on 2nd in a controlled fashion. 
This is the one that I used to take one batch into 2nd 90 seconds without
Tom's result.
At 23:24 1/16/2008, you wrote:
John,
>Alchemist John wrote:
>important to clean the interior well in this event or the thermostat
tends
>to get false low reading due to the dark vs shiny surfaces.
Thanks a bunch - good catch.
Mike (just plain)
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings

John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt http://www.chocolatealchemy.com/

------=_Part_38_24420038.1200580721145--

12) From: homeroast
--=====================_50602046==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
I did not mean 1/2 lb.  I meant 1 lb.  It is for the following reasons.
1 lb allows you maximum flexibility of time.  If you set it for 1/2 
lb you are in effect tieing your own hands to a maximum of I think 16 
minutes, but by setting it to 1 lb you allow yourself 22:30 (just 
quoting you, have not verified).  I think your 20 is off though.  The 
1 lb A (default) setting is 18 minutes IIRC.
If you were to set it to 1/2 lb, used a huge wp bean on a 
particularly cold day with a slightly low voltage (just setting up a 
worst case here) you might not be able to hit the degree of roast you 
want.  With the 1 lb setting you have more play room and could push 
the roast way out past what it would allow in 1/2 lb mode.
Personally I don't use anything but the 1 lb setting and never use 
the ABCD buttons.  They are just shortcut buttons basically for time presets.
Using 1 lb all the time is basically just a "legal" hack.
At 06:38 1/17/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/--=====================_50602046==.ALT
Content-Type: text/html; charset="us-ascii"
I did not mean 1/2 lb.  I meant 1 lb.  It is for the following
reasons.
1 lb allows you maximum flexibility of time.  If you set it for 1/2
lb you are in effect tieing your own hands to a maximum of I think 16
minutes, but by setting it to 1 lb you allow yourself 22:30 (just quoting
you, have not verified).  I think your 20 is off though.  The 1
lb A (default) setting is 18 minutes IIRC.
If you were to set it to 1/2 lb, used a huge wp bean on a particularly
cold day with a slightly low voltage (just setting up a worst case here)
you might not be able to hit the degree of roast you want.  With the
1 lb setting you have more play room and could push the roast way out
past what it would allow in 1/2 lb mode.  
Personally I don't use anything but the 1 lb setting and never use the
ABCD buttons.  They are just shortcut buttons basically for time
presets.  
Using 1 lb all the time is basically just a "legal"
hack.
At 06:38 1/17/2008, you wrote:
John,
On my Behmor sheet it shows the 1 lb P2 setting to be variable between
20:00 and 22:30. Did you mean the 1/2 lb setting raised up to
14:00?
I am using P2 a lot also. Drinking a cup of IMV now that was done at
16oz, P2 1lb C with a couple of +'s at the end. Very nice after 5 days of
rest. 
Jim
On Jan 17, 2008 4:59 AM, Alchemist John
<
John> wrote:
No problem.  IMO, this (the information exchange not the fire)
is where the list is going to really assist in making the Behmor even
more of an amazing roaster than it already it.
On that note, after probably 30 roasts tweaking with a profile, I
have come to really like the following for 8 oz of beans.
1 lb
P2
14 minutes prestart.
1st tends to occur at 9-10 minutes, although as late as 11 for some
wp or large beans.
The gap between 1st and 2nd VERY distinct in that 2nd sometimes
doesn't start until 13-14 minutes.
This configuration really sneaks up on 2nd in a controlled
fashion.  This is the one that I used to take one batch into 2nd 90
seconds without Tom's result.
At 23:24 1/16/2008, you wrote:
John,
>Alchemist John wrote:
>important to clean the interior well in this event or the
thermostat tends
>to get false low reading due to the dark vs shiny
surfaces.
Thanks a bunch - good catch.
Mike (just plain)
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettingsJohn Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalt
http://www.chocolatealchemy.com/

John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt http://www.chocolatealchemy.com/ --=====================_50602046==.ALT--


13) From: homeroast
This is a multi-part message in MIME format.
------_=_NextPart_001_01C8591E.14D3EC18
Content-Type: text/plain;
	charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
I have had some beans (e.g., my last batch of Cameroon Caplami Java) =
only
barely squeaking through 1st crack with maxing out the time on a 1/2 =
-lb.
setting using P4, roasting a half pound of beans.  
 
I have an old house, so I may have some low voltage issues, but I do =
have
200-amp service and a new 200-amp panel.  
 
I roasted a half pound of Honduras San Marcos FTO last night on 1 lb., =
P3 B,
total minutes on the clock:  20.  First crack started with 7 minutes
remaining, and ended with about 4:35 remaining.  I cooled at 4:20 =
remaining,
bringing the roast in somewhere between a City+ and a FC.  That would =
have
been cutting it really close with the max time on the ˝ pound setting, =
and
that's a pretty light roast.
 
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 Alchemist =
John
Sent: Thursday, January 17, 2008 10:18 AM
To: homeroast
Subject: Re: +Behmor fire picture
 
I did not mean 1/2 lb.  I meant 1 lb.  It is for the following reasons.
1 lb allows you maximum flexibility of time.  If you set it for 1/2 lb =
you
are in effect tieing your own hands to a maximum of I think 16 minutes, =
but
by setting it to 1 lb you allow yourself 22:30 (just quoting you, have =
not
verified).  I think your 20 is off though.  The 1 lb A (default) setting =
is
18 minutes IIRC.
If you were to set it to 1/2 lb, used a huge wp bean on a particularly =
cold
day with a slightly low voltage (just setting up a worst case here) you =
might
not be able to hit the degree of roast you want.  With the 1 lb setting =
you
have more play room and could push the roast way out past what it would =
allow
in 1/2 lb mode.  
Personally I don't use anything but the 1 lb setting and never use the =
ABCD
buttons.  They are just shortcut buttons basically for time presets.  
Using 1 lb all the time is basically just a "legal" hack.
At 06:38 1/17/2008, you wrote:
John,
On my Behmor sheet it shows the 1 lb P2 setting to be variable between =
20:00
and 22:30. Did you mean the 1/2 lb setting raised up to 14:00?
I am using P2 a lot also. Drinking a cup of IMV now that was done at =
16oz, P2
1lb C with a couple of +'s at the end. Very nice after 5 days of rest. 
Jim
On Jan 17, 2008 4:59 AM, Alchemist John < John
 > wrote:
No problem.  IMO, this (the information exchange not the fire) is where =
the
list is going to really assist in making the Behmor even more of an =
amazing
roaster than it already it.
On that note, after probably 30 roasts tweaking with a profile, I have =
come
to really like the following for 8 oz of beans.
1 lb
P2
14 minutes prestart.
1st tends to occur at 9-10 minutes, although as late as 11 for some wp =
or
large beans.
The gap between 1st and 2nd VERY distinct in that 2nd sometimes doesn't =
start
until 13-14 minutes.
This configuration really sneaks up on 2nd in a controlled fashion.  =
This is
the one that I used to take one batch into 2nd 90 seconds without Tom's
result.
At 23:24 1/16/2008, you wrote:
John,
<Snip>
<Snip>
tends
<Snip>
Thanks a bunch - good catch.
Mike (just plain)

 

John Nanci

AlChemist at large

Zen Roasting , Blending & Espresso pulling by Gestalt

http://www.chocolatealchemy.com=/

 

 

John = Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt http://www.chocolatealchemy.com=/

------_=_NextPart_001_01C8591E.14D3EC18--

14) From: homeroast
Sounds like just what I needed to do the other day. I roasted 1/2 lb
of Bali at 1/2 lb P2, and ran out of time before the roast got to
where I wanted it. I was looking for a FC+, but MAYBE made it to FC.
I'm not sure if that last crack was an outlier for 1st or 2nd crack,
but I think 1st.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
On Jan 17, 2008 4:59 AM, Alchemist John  wrote:
<Snip>

15) From: homeroast
I'm with John - p2 is by far my favorite profile for a more 
controlled finish (i.e. distinct separation of 1st and second, etc) 
but p2 can lead to some stalled roasts too, or maxxing out the 
allowed roast time without reaching the desired target, especially at 
1 lb setting. But the p2/1lb. combo is the one I use most despite 
this. Now to get that nice photo ...I used p1 to have a nice toasty 
warm fire, and p1 is a very hot, fast finish. It was 1 Lb at 20 
minutes of Sumatra Lintong, and reached char at about 18:30. It was 
100% my fault too. After than I did a cleaning cycle and vacuumed the 
roaster out, then fired up another batch at p2 with good results.
Tom
No problem.  IMO, this (the information exchange not the fire) is 
where the list is going to really assist in making the Behmor even 
more of an amazing roaster than it already it.
On that note, after probably 30 roasts tweaking with a profile, I 
have come to really like the following for 8 oz of beans.
1 lb
P2
14 minutes prestart.
1st tends to occur at 9-10 minutes, although as late as 11 for some 
wp or large beans.
The gap between 1st and 2nd VERY distinct in that 2nd sometimes 
doesn't start until 13-14 minutes.
This configuration really sneaks up on 2nd in a controlled fashion. 
This is the one that I used to take one batch into 2nd 90 seconds 
without Tom's result.
At 23:24 1/16/2008, you wrote:
John,
<Snip>
Thanks a bunch - good catch.
Mike (just plain)John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalt
 http://www.chocolatealchemy.com/--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

16) From: homeroast
<Snip>
well, it's out in the bamboo out front of the warehouse, as mulch. I 
hosed down the drum to extinguish it. Well, I left it in the roaster 
with the door shut, shut down the power, unpluged it and waited 
(which is the the correct response for a probat fire) but it just 
kept on smoking ... so after 5 minutes I pulled it out with a hot 
mitt and hosed it down out front.
It is amazing the amount of smoke 1 lb of char coffee can cause. I am 
afraid to say that, if it was indoors at my hosue, it could do some 
serious smoke damage and take a lot of effort to eradicate! That's 
the biggest risk with being an idiot like me and forgetting about 
your roast. If I am distracted at all, I usually set a timer and 
carry it with me. One of those stopwatch timers you hang from your 
neck would be a VERY wise safety precaution. I use a clip on timer - 
the chrome ones we sell.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

17) From: homeroast
Probley make a perfect cup of Charbucks  coffee be the flavor of the week
and they would want 30 bucks a pound for it~

18) From: homeroast
When we tested the Behmor initially, I felt that it might eventually 
be considered a "good" feature that, in situations where people 
consistently can't reach the desired roast, they can use 1/2 Lb of 
coffee and the 1 lb roast setting. But as we point out on our Behmor 
pages (which need a lot of updating but DO have a lot of good info) 
that this is a RISK and requires the operator to really be there for 
the whole roast, timers or not!
Tom
I have had some beans (e.g., my last batch of Cameroon Caplami Java) 
only barely squeaking through 1st crack with maxing out the time on a 
1/2 -lb. setting using P4, roasting a half pound of beans.
I have an old house, so I may have some low voltage issues, but I do 
have 200-amp service and a new 200-amp panel.
I roasted a half pound of Honduras San Marcos FTO last night on 1 
lb., P3 B, total minutes on the clock:  20.  First crack started with 
7 minutes remaining, and ended with about 4:35 remaining.  I cooled 
at 4:20 remaining, bringing the roast in somewhere between a City+ 
and a FC.  That would have been cutting it really close with the max 
time on the 1Ž2 pound setting, and that's a pretty light roast.
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 Alchemist 
John
Sent: Thursday, January 17, 2008 10:18 AM
To: homeroast
Subject: Re: +Behmor fire picture
I did not mean 1/2 lb.  I meant 1 lb.  It is for the following reasons.
1 lb allows you maximum flexibility of time.  If you set it for 1/2 
lb you are in effect tieing your own hands to a maximum of I think 16 
minutes, but by setting it to 1 lb you allow yourself 22:30 (just 
quoting you, have not verified).  I think your 20 is off though.  The 
1 lb A (default) setting is 18 minutes IIRC.
If you were to set it to 1/2 lb, used a huge wp bean on a 
particularly cold day with a slightly low voltage (just setting up a 
worst case here) you might not be able to hit the degree of roast you 
want.  With the 1 lb setting you have more play room and could push 
the roast way out past what it would allow in 1/2 lb mode. 
Personally I don't use anything but the 1 lb setting and never use 
the ABCD buttons.  They are just shortcut buttons basically for time 
presets. 
Using 1 lb all the time is basically just a "legal" hack.
At 06:38 1/17/2008, you wrote:
John,
On my Behmor sheet it shows the 1 lb P2 setting to be variable 
between 20:00 and 22:30. Did you mean the 1/2 lb setting raised up to 
14:00?
I am using P2 a lot also. Drinking a cup of IMV now that was done at 
16oz, P2 1lb C with a couple of +'s at the end. Very nice after 5 
days of rest.
Jim
On Jan 17, 2008 4:59 AM, Alchemist John 
< John> wrote:
No problem.  IMO, this (the information exchange not the fire) is 
where the list is going to really assist in making the Behmor even 
more of an amazing roaster than it already it.
On that note, after probably 30 roasts tweaking with a profile, I 
have come to really like the following for 8 oz of beans.
1 lb
P2
14 minutes prestart.
1st tends to occur at 9-10 minutes, although as late as 11 for some 
wp or large beans.
The gap between 1st and 2nd VERY distinct in that 2nd sometimes 
doesn't start until 13-14 minutes.
This configuration really sneaks up on 2nd in a controlled fashion. 
This is the one that I used to take one batch into 2nd 90 seconds 
without Tom's result.
At 23:24 1/16/2008, you wrote:
John,
<Snip>
Thanks a bunch - good catch.
Mike (just plain)John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

19) From: homeroast
------=_Part_3393_7949305.1200609098801
Content-Type: text/plain; charsetO-8859-1
Content-Transfer-Encoding: 7bit
Content-Disposition: inline
The ABCD buttons are lot easier than pressing + eight times in succession. I
think max for 1# is 24:30.
I've been doing 16oz batches in p4, with I think good results.
I do 1#, P4, B which is 20:00. I start and then add 2:00 more minutes.
But this is after a 1:00 minute warm up (1/4#, Start and stop after 1:00).
Which is after 5:00 of tumbling on Cool to remove little beans and hopefully
some chaff.
Before warm-up was mentioned on the list, I was doing 12-14 oz on these
settings.
I've been seeing about 1:20 between definitive end of of first, and definite
second crack (maybe a handful of unknowns in between). It usually hits cool
and gets a dozen or so cracks of second in the first :30 of cool down.
Sometimes I have to add another minute or two but usually end up hitting
cool down early that the time if I do that.
Outside temps are 50-70, humidity in the 50's.
How much time do you get between crack stages on P2? I have not gone back to
P2 since my first week, I thought the cracks ran together on that one but
maybe not.
On Jan 17, 2008 9:18 AM, Alchemist John  wrote:
<Snip>
-- 
-Kevin
Admit your errors before someone else exaggerates them. - Andrew V. Mason
------=_Part_3393_7949305.1200609098801
Content-Type: text/html; charsetO-8859-1
Content-Transfer-Encoding: 7bit
Content-Disposition: inline
The ABCD buttons are lot easier than pressing + eight times in succession. I think max for 1# is 24:30.
I've been doing 16oz batches in p4, with I think good results.
I do 1#, P4, B which is 20:00. I start and then add 2:00 more minutes.
But this is after a 1:00 minute warm up (1/4#, Start and stop after 1:00).
Which is after 5:00 of tumbling on Cool to remove little beans and hopefully some chaff.
Before warm-up was mentioned on the list, I was doing 12-14 oz on these settings.
I've been seeing about 1:20 between definitive end of of first, and definite second crack (maybe a handful of unknowns in between). It usually hits cool and gets a dozen or so cracks of second in the first :30 of cool down. Sometimes I have to add another minute or two but usually end up hitting cool down early that the time if I do that.
Outside temps are 50-70, humidity in the 50's.
How much time do you get between crack stages on P2? I have not gone back to P2 since my first week, I thought the cracks ran together on that one but maybe not.
On Jan 17, 2008 9:18 AM, Alchemist John <John> wrote:
I did not mean 1/2 lb.  I meant 1 lb.  It is for the following
reasons.
1 lb allows you maximum flexibility of time.  If you set it for 1/2
lb you are in effect tieing your own hands to a maximum of I think 16
minutes, but by setting it to 1 lb you allow yourself 22:30 (just quoting
you, have not verified).  I think your 20 is off though.  The 1
lb A (default) setting is 18 minutes IIRC.
If you were to set it to 1/2 lb, used a huge wp bean on a particularly
cold day with a slightly low voltage (just setting up a worst case here)
you might not be able to hit the degree of roast you want.  With the
1 lb setting you have more play room and could push the roast way out
past what it would allow in 1/2 lb mode.  
Personally I don't use anything but the 1 lb setting and never use the
ABCD buttons.  They are just shortcut buttons basically for time
presets.  
Using 1 lb all the time is basically just a "legal"
hack.
At 06:38 1/17/2008, you wrote:
John,
On my Behmor sheet it shows the 1 lb P2 setting to be variable between
20:00 and 22:30. Did you mean the 1/2 lb setting raised up to
14:00?
I am using P2 a lot also. Drinking a cup of IMV now that was done at
16oz, P2 1lb C with a couple of +'s at the end. Very nice after 5 days of
rest. 
Jim
On Jan 17, 2008 4:59 AM, Alchemist John
<
John> wrote:
No problem.  IMO, this (the information exchange not the fire)
is where the list is going to really assist in making the Behmor even
more of an amazing roaster than it already it.
On that note, after probably 30 roasts tweaking with a profile, I
have come to really like the following for 8 oz of beans.
1 lb
P2
14 minutes prestart.
1st tends to occur at 9-10 minutes, although as late as 11 for some
wp or large beans.
The gap between 1st and 2nd VERY distinct in that 2nd sometimes
doesn't start until 13-14 minutes.
This configuration really sneaks up on 2nd in a controlled
fashion.  This is the one that I used to take one batch into 2nd 90
seconds without Tom's result.
At 23:24 1/16/2008, you wrote:
John,
>Alchemist John wrote:
>important to clean the interior well in this event or the
thermostat tends
>to get false low reading due to the dark vs shiny
surfaces.
Thanks a bunch - good catch.
Mike (just plain)
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettingsJohn Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalt
http://www.chocolatealchemy.com/

John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt http://www.chocolatealchemy.com/


-- -Kevin Admit your errors before someone else exaggerates them. - Andrew V. Mason ------=_Part_3393_7949305.1200609098801--

20) From: homeroast
Can you push bcd AFTER you start to add time? Otherwise you throw off your roast curve if you're hitting it BEFORE start.
Tim
---- kevin creason  wrote: 
=============
The ABCD buttons are lot easier than pressing + eight times in succession. I
think max for 1# is 24:30.
I've been doing 16oz batches in p4, with I think good results.
I do 1#, P4, B which is 20:00. I start and then add 2:00 more minutes.
But this is after a 1:00 minute warm up (1/4#, Start and stop after 1:00).
Which is after 5:00 of tumbling on Cool to remove little beans and hopefully
some chaff.
Before warm-up was mentioned on the list, I was doing 12-14 oz on these
settings.
I've been seeing about 1:20 between definitive end of of first, and definite
second crack (maybe a handful of unknowns in between). It usually hits cool
and gets a dozen or so cracks of second in the first :30 of cool down.
Sometimes I have to add another minute or two but usually end up hitting
cool down early that the time if I do that.
Outside temps are 50-70, humidity in the 50's.
How much time do you get between crack stages on P2? I have not gone back to
P2 since my first week, I thought the cracks ran together on that one but
maybe not.
On Jan 17, 2008 9:18 AM, Alchemist John  wrote:
<Snip>
-- 
-Kevin
Admit your errors before someone else exaggerates them. - Andrew V. Mason

21) From: homeroast
REally! How do you guys know this much technical stuff? Anyway, does it make the Behmor run cooler or hotter then?  I've got a nice "patina" from normal use, and noticed what seems like a change in performance. Should the whole interior be cleaned, one area?
Tim
---- Michael Dhabolt  wrote: 
=============
John,
<Snip>
Thanks a bunch - good catch.
Mike (just plain)

22) From: homeroast
Seems roasting coffee leaves behind a fine spray of oil and some sticky
smoke in the roasting process, after a while this will build up coffee beans
are oily you can see this if you roast them to the dark side!  Most of us
don't here in the Midwest we prefer the lighter roasts seems like out west
they go more for the French roast and to me that leaves a bitter after taste
I hate but to each there own and that's being human we all are a little
different

23) From: homeroast
--Apple-Mail-1--955288336
Content-Type: text/plain;
	charset-ASCII;
	format=flowed;
	delsp=yes
Content-Transfer-Encoding: 7bit
Wipe the viewing window after every other roast with a damp paper  
towel (or an eyeglass cleaning cloth or a paper towel dipped in some  
very dilute Cafiza/Cleancaf/white vinegar solution, then the plain  
damp paper towel), then dry throroughly. Brush out ALL the chaff you  
can from both the chafff screen and the interior of the machine after  
every roast.  And after five roasts, run the machine (with an empty  
cylinder) on 1/4 lb. P1 A and allow to cool. Then brush again and  
you're good to go.
Sandy Andina
www.myspace.com/sandyandina
On Jan 18, 2008, at 1:41 PM, ray wrote:
<Snip>
--Apple-Mail-1--955288336
Content-Type: text/html;
	charset-ASCII
Content-Transfer-Encoding: quoted-printable
Wipe the viewing window after =
every other roast with a damp paper towel (or an eyeglass cleaning cloth =
or a paper towel dipped in some very dilute Cafiza/Cleancaf/white =
vinegar solution, then the plain damp paper towel), then dry =
throroughly. Brush out ALL the chaff you can from both the chafff screen =
and the interior of the machine after every roast.  And after five =
roasts, run the machine (with an empty cylinder) on 1/4 lb. P1 A and =
allow to cool. Then brush again and you're good to go.
 Sandy Andinawww.myspace.com/sandyandina 
On Jan 18, =
2008, at 1:41 PM, ray wrote:
Seems = roasting coffee leaves behind a fine spray of oil and some = sticky smoke in the roasting process, after a while this will build = up coffee beans are oily you can see this if you roast them to the = dark side!  Most of us don't here in the Midwest we prefer the = lighter roasts seems like out west they go more for the French roast = and to me that leaves a bitter after taste I hate but to each there = own and that's being human we all are a = little different

24) From: homeroast
I wipe the window after every roast.   If I see any discoloration on
the interior, I wipe with a paper towel moistened with Simple Green,
then wipe with a damp paper towel.
After every roast, I vacuum the interior and chaff screen, then
reverse the vacuum attachment and blow the rest of the stuff out.
Dave
Westerville
On 1/18/08, Sandra Andina  wrote:
<Snip>

25) From: homeroast
--=====================_5445937==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
Joe was kind enough to send me a couple preproduction models for 
Chocolate Alchemy and cocoa roasting.  I being the geek that I am 
tore it down to frame and dissected it to see how it ticked.
The darker the interior becomes, the colder/longer roast times you 
will see.  The explanation is that the thermocouple is mounted on the 
other side of the wall on the right back (between a couple of 
mounting screws).  Dark material absorbs heat more, so the TC senses 
the chamber temperature fast, in effect cooling it faster.  Alpenrost 
had this same issue.  General lengthening of roast times as the unit 
aged.  Cleaning the back of the right wall is sufficient.
Likewise, I am currently testing something.  There have been on 
again/off again reports of "cold" roasters that could not do a pound 
in the maximum time.  All power consumptions seem to indicate these 
roasters are not "cold".  What I think is happening is that the draw 
fan is pulling a little too much air out (due to natural +/- in the 
fan specs), causing a loss of heat.  Taping over SOME of the after 
burner entrance should cut that draw and make the roaster "hot" 
again.  I am going to try it out tomorrow with such a roaster.  I 
will report back.
At 09:50 1/18/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/--=====================_5445937==.ALT
Content-Type: text/html; charset="us-ascii"
Joe was kind enough to send me a couple preproduction models for
Chocolate Alchemy and cocoa roasting.  I being the geek that I am
tore it down to frame and dissected it to see how it ticked.
The darker the interior becomes, the colder/longer roast times you will
see.  The explanation is that the thermocouple is mounted on the
other side of the wall on the right back (between a couple of mounting
screws).  Dark material absorbs heat more, so the TC senses the
chamber temperature fast, in effect cooling it faster.  Alpenrost
had this same issue.  General lengthening of roast times as the unit
aged.  Cleaning the back of the right wall is sufficient. 
Likewise, I am currently testing something.  There have been on
again/off again reports of "cold" roasters that could not do a
pound in the maximum time.  All power consumptions seem to indicate
these roasters are not "cold".  What I think is happening
is that the draw fan is pulling a little too much air out (due to natural
+/- in the fan specs), causing a loss of heat.  Taping over SOME of
the after burner entrance should cut that draw and make the roaster
"hot" again.  I am going to try it out tomorrow with such
a roaster.  I will report back.
At 09:50 1/18/2008, you wrote:
REally! How do you guys know
this much technical stuff? Anyway, does it make the Behmor run cooler or
hotter then?  I've got a nice "patina" from normal use,
and noticed what seems like a change in performance. Should the whole
interior be cleaned, one area?
Tim
---- Michael Dhabolt <michael.dhabolt> wrote: 
=============
John,
>Alchemist John wrote:
>important to clean the interior well in this event or the thermostat
tends
>to get false low reading due to the dark vs shiny surfaces.
Thanks a bunch - good catch.
Mike (just plain)
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettingshomeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings

John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt http://www.chocolatealchemy.com/ --=====================_5445937==.ALT--


26) From: homeroast
Bingo! It's been harder and harder to hit the first snaps of 2nd on 1 lb.  I was part of the whole voltage issue discussion and almost called my power company-I'll clean the side first and see what happens. Looking forward to your fan experiment-thanks for sharing-there's no way I'd even think to try that one.
Tim
---- Alchemist John  wrote: 
=============
Joe was kind enough to send me a couple preproduction models for 
Chocolate Alchemy and cocoa roasting.  I being the geek that I am 
tore it down to frame and dissected it to see how it ticked.
The darker the interior becomes, the colder/longer roast times you 
will see.  The explanation is that the thermocouple is mounted on the 
other side of the wall on the right back (between a couple of 
mounting screws).  Dark material absorbs heat more, so the TC senses 
the chamber temperature fast, in effect cooling it faster.  Alpenrost 
had this same issue.  General lengthening of roast times as the unit 
aged.  Cleaning the back of the right wall is sufficient.
Likewise, I am currently testing something.  There have been on 
again/off again reports of "cold" roasters that could not do a pound 
in the maximum time.  All power consumptions seem to indicate these 
roasters are not "cold".  What I think is happening is that the draw 
fan is pulling a little too much air out (due to natural +/- in the 
fan specs), causing a loss of heat.  Taping over SOME of the after 
burner entrance should cut that draw and make the roaster "hot" 
again.  I am going to try it out tomorrow with such a roaster.  I 
will report back.
At 09:50 1/18/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

27) From: homeroast
--=====================_8506359==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
Tim, if it works, it should be a simple home fix.  Two screws to 
remove the afterburner cover, a little aluminum tape at the edges, 
and close it back up.  It will be that easy.  More robust would be a 
little piece of thin aluminum, but that would be the "advanced" fix.
At 19:53 1/18/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/--=====================_8506359==.ALT
Content-Type: text/html; charset="us-ascii"
Tim, if it works, it should be a simple home fix.  Two screws to
remove the afterburner cover, a little aluminum tape at the edges, and
close it back up.  It will be that easy.  More robust would be
a little piece of thin aluminum, but that would be the
"advanced" fix.
At 19:53 1/18/2008, you wrote:
Bingo! It's been harder and
harder to hit the first snaps of 2nd on 1 lb.  I was part of the
whole voltage issue discussion and almost called my power company-I'll
clean the side first and see what happens. Looking forward to your fan
experiment-thanks for sharing-there's no way I'd even think to try that
one.
Tim
---- Alchemist John <John> wrote: 
=============
Joe was kind enough to send me a couple preproduction models for 
Chocolate Alchemy and cocoa roasting.  I being the geek that I am
tore it down to frame and dissected it to see how it ticked.
The darker the interior becomes, the colder/longer roast times you 
will see.  The explanation is that the thermocouple is mounted on
the 
other side of the wall on the right back (between a couple of 
mounting screws).  Dark material absorbs heat more, so the TC senses
the chamber temperature fast, in effect cooling it faster. 
Alpenrost 
had this same issue.  General lengthening of roast times as the unit
aged.  Cleaning the back of the right wall is sufficient.
Likewise, I am currently testing something.  There have been on
again/off again reports of "cold" roasters that could not do a
pound 
in the maximum time.  All power consumptions seem to indicate these
roasters are not "cold".  What I think is happening is
that the draw 
fan is pulling a little too much air out (due to natural +/- in the 
fan specs), causing a loss of heat.  Taping over SOME of the after
burner entrance should cut that draw and make the roaster "hot"
again.  I am going to try it out tomorrow with such a roaster. 
I 
will report back.
At 09:50 1/18/2008, you wrote:
>REally! How do you guys know this much technical stuff? Anyway, does
>it make the Behmor run cooler or hotter then?  I've got a nice
>"patina" from normal use, and noticed what seems like a
change in 
>performance. Should the whole interior be cleaned, one area?
>Tim
>
>
>
>---- Michael Dhabolt <michael.dhabolt> wrote:
>
>=============
>John,
>
> >Alchemist John wrote:
> >important to clean the interior well in this event or the
thermostat tends
> >to get false low reading due to the dark vs shiny surfaces.
>
>Thanks a bunch - good catch.
>
>Mike (just plain)
>
>homeroast mailing list
>http://lists.sweetmarias.com/mailman/listinfo/homeroast>To change your personal list settings (digest options, vacations,
>unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings>
>
>homeroast mailing list
>http://lists.sweetmarias.com/mailman/listinfo/homeroast>To change your personal list settings (digest options, vacations,
>unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettingsJohn Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalt
http://www.chocolatealchemy.com/homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings

John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalt http://www.chocolatealchemy.com/ --=====================_8506359==.ALT--


28) From: homeroast
------=_Part_6942_27088607.1200762534958
Content-Type: text/plain; charsetO-8859-1
Content-Transfer-Encoding: 7bit
Content-Disposition: inline
Tom,
You mentioned here about the correct response for a probat fire?
I'm setting up a Probat L5 on natural gas. My partner wants an indoor hose
bib or garden hose near by for fire protection. Is a garden hose hanging on
the inside wall really necessary if the machine is maintained well? Is water
really the best choice or a ditch last resort in case of fire with a roaster
like I'm installing?
Thank you Tom,
JoeR
On Jan 17, 2008 10:18 AM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
------=_Part_6942_27088607.1200762534958
Content-Type: text/html; charsetO-8859-1
Content-Transfer-Encoding: 7bit
Content-Disposition: inline
Tom,
You mentioned here about the correct response for a probat fire? 
I'm setting up a Probat L5 on natural gas. My partner wants an indoor hose bib or garden hose near by for fire protection. Is a garden hose hanging on the inside wall really necessary if the machine is maintained well? Is water really the best choice or a ditch last resort in case of fire with a roaster like I'm installing?
Thank you Tom,
JoeR
On Jan 17, 2008 10:18 AM, Tom & Maria - Sweet Maria's Coffee <sweetmarias> wrote:
>  any cupping notes on that roast?
>
well, it's out in the bamboo out front of the warehouse, as mulch. I
hosed down the drum to extinguish it. Well, I left it in the roaster
with the door shut, shut down the power, unpluged it and waited
(which is the the correct response for a probat fire) but it just
kept on smoking ... so after 5 minutes I pulled it out with a hot
mitt and hosed it down out front.
It is amazing the amount of smoke 1 lb of char coffee can cause. I am
afraid to say that, if it was indoors at my hosue, it could do some
serious smoke damage and take a lot of effort to eradicate! That's
the biggest risk with being an idiot like me and forgetting about
your roast. If I am distracted at all, I usually set a timer and
carry it with me. One of those stopwatch timers you hang from your
neck would be a VERY wise safety precaution. I use a clip on timer -
the chrome ones we sell.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                       http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
homeroast mailing list
http://sweetmarias.com/maillistinfo.html#personalsettings">http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations, unsvbscribes) go to http://sweetmarias.com/maillistinfo.html#personalsettings
------=_Part_6942_27088607.1200762534958--

29) From: homeroast
This is a multipart message in MIME format.
------=_NextPart_000_0006_01C85A0B.8B242100
Content-Type: text/plain;
	charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
Sandy Andina wrote:
 
<Snip>
lb.
P1 A and allow to cool. Then brush again and you're good to go.
 
The cleaning cycle recommended in the manual is ˝ lb. Start.  That’s =
a 12
minute cycle on P1.
 
-Dan
------=_NextPart_000_0006_01C85A0B.8B242100
Content-Type: text/html;
	charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
<!--
 /* Font Definitions */
 @font-face
	{font-family:Wingdings;
	panose-1:5 0 0 0 0 0 0 0 0 0;}
@font-face
	{font-family:Wingdings;
	panose-1:5 0 0 0 0 0 0 0 0 0;}
@font-face
	{font-family:Calibri;
	panose-1:2 15 5 2 2 2 4 3 2 4;}
 /* Style Definitions */
 p.MsoNormal, li.MsoNormal, div.MsoNormal
	{margin:0in;
	margin-bottom:.0001pt;
	font-size:12.0pt;
	font-family:"Times New Roman","serif";}
a:link, span.MsoHyperlink
	{mso-style-priority:99;
	color:blue;
	text-decoration:underline;}
a:visited, span.MsoHyperlinkFollowed
	{mso-style-priority:99;
	color:purple;
	text-decoration:underline;}
p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph
	{mso-style-priority:34;
	margin-top:0in;
	margin-right:0in;
	margin-bottom:0in;
	margin-left:.5in;
	margin-bottom:.0001pt;
	font-size:12.0pt;
	font-family:"Times New Roman","serif";}
span.apple-style-span
	{mso-style-name:apple-style-span;}
span.EmailStyle18
	{mso-style-type:personal-reply;
	font-family:"Calibri","sans-serif";
	color:#1F497D;}
.MsoChpDefault
	{mso-style-type:export-only;
	font-size:10.0pt;}
@page Section1
	{size:8.5in 11.0in;
	margin:1.0in 1.0in 1.0in 1.0in;}
div.Section1
	{page:Section1;}
 /* List Definitions */
 @list l0
	{mso-list-id:177619831;
	mso-list-type:hybrid;
	mso-list-template-ids:-1214866442 1372650160 67698691 67698693 67698689 =
67698691 67698693 67698689 67698691 67698693;}
@list l0:level1
	{mso-level-start-at:0;
	mso-level-number-format:bullet;
	mso-level-text:\F0D8;
	mso-level-tab-stop:none;
	mso-level-number-position:left;
	text-indent:-.25in;
	font-family:Wingdings;
	mso-fareast-font-family:"Times New Roman";
	mso-bidi-font-family:"Times New Roman";
	color:#1F497D;}
@list l1
	{mso-list-id:764376941;
	mso-list-type:hybrid;
	mso-list-template-ids:-1631545716 1469861174 67698691 67698693 67698689 =
67698691 67698693 67698689 67698691 67698693;}
@list l1:level1
	{mso-level-start-at:0;
	mso-level-number-format:bullet;
	mso-level-text:\F0D8;
	mso-level-tab-stop:none;
	mso-level-number-position:left;
	text-indent:-.25in;
	font-family:Wingdings;
	mso-fareast-font-family:"Times New Roman";
	mso-bidi-font-family:"Times New Roman";
	color:#1F497D;}
ol
	{margin-bottom:0in;}
ul
	{margin-bottom:0in;}
-->
 
 
  
 

Sandy Andina = wrote:

 >And after = five roasts, run the machine (with an empty cylinder) on 1/4 lb. P1 A and = allow to cool. Then brush again and you're good to go.

 

The cleaning cycle = recommended in the manual is ˝ lb. Start.  That’s a 12 minute cycle on = P1.

 

-Dan

------=_NextPart_000_0006_01C85A0B.8B242100--


HomeRoast Digest