HomeRoast Digest


Topic: Anyone attempting to Mod a Behmor for a bean mass reading? (17 msgs / 689 lines)
1) From: Les
I find it ironic that someone wants to "hotrod" a roaster that has had the
most R and D of any homeroaster that I know of.  Joe has spent years
engineering the Behmor, and now someone who can't afford to buy one thinks
they can make it better?  I am sorry, but the more I use my Behmor, the more
I am discovering the subtle nuances of this roaster.  I am drinking some
Panama 1800 meters that is just stunning.  With about 50 roasts under my
belt now, I am just getting used to how it works and how I can use the
profiles to get the coffee profiles tweaked the way I want them.  There is
an amazing flexibility in this roaster without having to hack into it.   I
pushed the roast to a full city++ with awesome depth, complexity, chocolate,
and after taste linger that has me sitting here enjoying it and not getting
up for another cup yet.  Joe spent years working on this, and he even had
the guts to have some of the homeroasters on this list give it a workout
before he put it into production.  I have some good profiles worked out with
P1 and a couple of profiles that are also outstanding on P2.  I have not
even played with the other profiles yet.  I can understand why Joe wouldn't
be receptive to major mods.  He has worked hard to bring us an awesome
roaster and he has put his life-savings into this project.  Again thanks
Joe, I am looking forward to some more roasts tonight!  For less than
$300.00 it is an awesome roaster.  It makes me think I shouldn't have spent
10 times for for the US Roasters roaster that is coming in a couple of
weeks.  However, I am convinced that the Behmor is really a half pound
roaster that can do one pound roasts and I am looking forward to the
flexibility of a commercial style roaster. Enjoy the Behmor for what it is.
It is an awesome value.
Les
On Jan 22, 2008 6:41 PM, Edward Bourgeois  wrote:
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2) From: Scott Miller
I agree on the flexibility of this roaster. Don't know how I got so lucky,
but I quickly found the P2 profile works for what I look for in a lot of my
roasts and I use it most often.
The best thing I have found for getting the EXACT roast level I want is to
adjust the amount of beans used. If I use a 12 oz. load and get a nice FC
roast on a bean and want to try a lighter or darker roast, I just keep other
variables the same and adjust the weight. Seems to work for me, anyways.
cheers,
Scott --> just did roast of the decaf Komodo and another of African
Highlands decaf... I hope that blend comes around again.... a FC+ Komodo
mixed with equal weight of C+ Highlands is an awesome decaf MokaJava cup.
On Jan 24, 2008 7:57 PM, Les  wrote:
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3) From: Edward Bourgeois
Les I'm glad to hear how much you like the roaster. I too think Joe
did an incredible job designing and building the roaster. Having spent
a year+ building a rather complex roaster myself I can really
appreciate many of the details Joe worked into his roaster. And your
right that another great thing about the roaster is it "doesn't need"
any modifications at all to produce some fine roasts. But hot rodding
has been done to most of the finest things ever made and with the
greatest respect. Hot rodding is not about fixing problems it's more
about customizing to "my" liking.  And I know that there are others
like me who might be interested in my work. Every great commercial
roaster has been modified. I think the behmor could be a  nice sample
roaster but IMHO needs some ways to measure whats happening to make a
determined profile more easily transferable to a larger drum roaster.
Ed
On Jan 24, 2008 7:57 PM, Les  wrote:
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4) From: kevin creason
<Snip>
Share them profiles.
Share! Share! Share!
Please?
Especially decafs. All the decaf I've run through the B16 have been
overdone. Anyone have good decaf profiles figured out?

5) From: David Rossell
This is a multi-part message in MIME format.
I've consistently over-roasted (not burned, just roasted beyond my =
target)
every decaf I've tried in the Behmor (sigh).  The problem, I'm sure, is =
my
inexperience with roasting in general.  I'm pretty much relying =
exclusively
on the sound of the cracks to judge where a roast is.  With the decaf =
beans,
it seems like I'm hearing just a couple of pops of a first crack, then =
the
next thing I know the beans are oily and ripping through a second crack.
I've tried P3 and P4 and am going to try P5 the next batch I roast.  =
I've
also dialed down the range hood above my stove so I can catch more of =
the
aroma of the roasting beans.  I had the vent on so high, I couldn't =
smell
anything.  
 
I've been very happy with roasting 1/2 -pound batches of non-decaf =
coffee on
1 lb. P3 B.  I've had great control over the roast, with plenty of time =
left
on the clock (about 4 minutes, give or take).
 
David
 
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell
 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of kevin =
creason
Sent: Friday, January 25, 2008 11:55 AM
To: homeroast
Subject: Re: +Anyone attempting to Mod a Behmor for a bean mass reading?
 
	have some good profiles worked out with P1 and a couple of profiles
that are also outstanding on P2.  I have not even 
Share them profiles.
Share! Share! Share!
Please?
Especially decafs. All the decaf I've run through the B16 have been =
overdone.
Anyone have good decaf profiles figured out?

6) From: Sandra Andina
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You have to accept some compromises with a Behmor. One of them is that  =
you probably won't be able to roast decafs lighter than City+ to FC  
without sacrificing a large degree of complexity. I haven't found a  
decaf that shows its stuff well at less than FC by any method I've  
used anyway.  I've learned to accept a darker roast in my decafs than  =
in my regular coffees; this works out well, since the darker the roast  =
the lower the acidity and I drink decaf only at night--I like my  
morning coffee to be "snappy."  If I had to give up caffeine, then I  
might have to retrain my tastes to accept a loss of acidity all around.
Sandy Andina
www.myspace.com/sandyandina
On Jan 25, 2008, at 11:32 AM, David Rossell wrote:
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[mailto:homeroast-admin 
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You have to accept some =
compromises with a Behmor. One of them is that you probably won't be =
able to roast decafs lighter than City+ to FC without sacrificing a =
large degree of complexity. I haven't found a decaf that shows its stuff =
well at less than FC by any method I've used anyway.  I've learned =
to accept a darker roast in my decafs than in my regular coffees; this =
works out well, since the darker the roast the lower the acidity and I =
drink decaf only at night--I like my morning coffee to be "snappy." =
 If I had to give up caffeine, then I might have to retrain my =
tastes to accept a loss of acidity all around.
 Sandy Andinawww.myspace.com/sandyandina 
On Jan 25, =
2008, at 11:32 AM, David Rossell wrote:
Iíve = consistently over-roasted (not burned, just roasted beyond my target) = every decaf Iíve tried in the Behmor (sigh).  The problem, Iím = sure, is my inexperience with roasting in general.  Iím pretty = much relying exclusively on the sound of the cracks to judge where a = roast is.  With the decaf beans, it seems like Iím hearing just a = couple of pops of a first crack, then the next thing I know the beans = are oily and ripping through a second crack.  Iíve tried P3 and = P4 and am going to try P5 the next batch I roast.  Iíve also = dialed down the range hood above my stove so I can catch more of the = aroma of the roasting beans.  I had the vent on so high, I couldnít= smell anything.  Iíve been very happy with = roasting 1/2 Ėpound batches of non-decaf coffee on 1 lb. P3 B.  = Iíve had great control over the roast, with plenty of time left on the = clock (about 4 minutes, give or take).David = Rossell8821 = River Rd.(301) 841-2178
From:  [ On Behalf Of kevin = creason Sent: Friday, January 25, 2008 = 11:55 AM To:  Re: +Anyone attempting to = Mod a Behmor for a bean mass reading? have some good profiles worked = out with P1 and a couple of profiles that are also outstanding on = P2.  I have not even Share them profiles. Share! Share! = Share! Please? Especially decafs. All the decaf I've run = through the B16 have been overdone. Anyone have good decaf profiles = figured = out? = --Apple-Mail-6--359045472--

7) From: Woody DeCasere
David, i think with decaf you have to realize that at the same roast level
you will have a darker colored bean, i believe it has to do with the water
decaf process. I roast on a large machine that i have added a thermocouple
to and have to remind myself sometime when doing decaf not to dump early
because the color is darker. i really dont know the behmor, does it have th=
e
ability to add a thermocouple or is this what everyone is up in arms about?
On 1/25/08, David Rossell  wrote:
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re,
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ee
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-- 
Genius does what it must, and Talent does what it can.
Owen Meredith Earl of Lyttonhttp://www.decasere.blogspot.com/

8) From: David Rossell
This is a multi-part message in MIME format.
Thanks for that info-it's comforting to hear that I'm not just botching =
one
batch after another.
 
Before I embarked on home roasting, I managed my caffeine addiction much
better than I do now.  I was down to a cup or two of regular coffee a =
day,
with the rest decaf.  It all tasted the same, more or less, since it was =
all
pre-roasted.  Now I have all these different flavors to try from Sweet
Maria's, and it's like a new holiday gift every time I roast something
(what's *this* one going to taste like at *this* roast?).   Mastering =
decaf
roasting is key to my scheme for getting my caffeine intake below the =
1000
mg/day level :  ).
 
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell
 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Sandra =
Andina
Sent: Friday, January 25, 2008 1:41 PM
To: homeroast
Subject: Re: +Anyone attempting to Mod a Behmor for a bean mass reading?
 
You have to accept some compromises with a Behmor. One of them is that =
you
probably won't be able to roast decafs lighter than City+ to FC without
sacrificing a large degree of complexity. I haven't found a decaf that =
shows
its stuff well at less than FC by any method I've used anyway.  I've =
learned
to accept a darker roast in my decafs than in my regular coffees; this =
works
out well, since the darker the roast the lower the acidity and I drink =
decaf
only at night--I like my morning coffee to be "snappy."  If I had to =
give up
caffeine, then I might have to retrain my tastes to accept a loss of =
acidity
all around.
Sandy Andina
www.myspace.com/sandyandina
 
 
 
On Jan 25, 2008, at 11:32 AM, David Rossell wrote:
I've consistently over-roasted (not burned, just roasted beyond my =
target)
every decaf I've tried in the Behmor (sigh).  The problem, I'm sure, is =
my
inexperience with roasting in general.  I'm pretty much relying =
exclusively
on the sound of the cracks to judge where a roast is.  With the decaf =
beans,
it seems like I'm hearing just a couple of pops of a first crack, then =
the
next thing I know the beans are oily and ripping through a second crack.
I've tried P3 and P4 and am going to try P5 the next batch I roast.  =
I've
also dialed down the range hood above my stove so I can catch more of =
the
aroma of the roasting beans.  I had the vent on so high, I couldn't =
smell
anything. 
 
I've been very happy with roasting 1/2 -pound batches of non-decaf =
coffee on
1 lb. P3 B.  I've had great control over the roast, with plenty of time =
left
on the clock (about 4 minutes, give or take).
 
David
 
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell
 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of kevin =
creason
Sent: Friday, January 25, 2008 11:55 AM
To: homeroast
Subject: Re: +Anyone attempting to Mod a Behmor for a bean mass reading?
 
	have some good profiles worked out with P1 and a couple of profiles
that are also outstanding on P2.  I have not even
Share them profiles.
Share! Share! Share!
Please?
Especially decafs. All the decaf I've run through the B16 have been =
overdone.
Anyone have good decaf profiles figured out?
 

9) From: Edward Bourgeois
when beans are processed for decaf they basically become more porous.
I really slow my heat just before 1st to a crawl but not
stall(thermocouple is handy here). Then I try to stretch for a couple
min. and dump. Taking it too far really flattens the roast.
On Jan 25, 2008 2:26 PM, David Rossell  wrote:
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10) From: Tim Harvey
Don't have my log in front of me, but had some luck with a decaf colombian from SM. I do regular 1 lb on p4 A, start, max time, usually cools at about 2nd, sometimes I stop a little before time runs out. For DECAF, though, I move to 1 lb, p3 A, start, max time, but find I hit 2nd at about 1-2 min left, so cool early.  I always attempt to stop it right at the first snaps of 2nd, which seems to be about 20 seconds before a full roll. Ends up at a FC-FC+
Also, if my roast starts to get away from me into 2nd, I've started opening the door and letting my box fan take the few seconds of smoke away out the window-works great.  (Yeah I know the manual or Tom's tip sheet says let it run for minute or so first, but it seemed that was for fire purposes. I'd of course close the door if an inferno suddenly erupted, not likely at FC on a low chaf coffee. Open to ideas if I'm ruining my machine.)
Tim
---- kevin creason  wrote: 
=============
<Snip>
Share them profiles.
Share! Share! Share!
Please?
Especially decafs. All the decaf I've run through the B16 have been
overdone. Anyone have good decaf profiles figured out?

11) From: Alchemist John
Kevin,
That brings up a good point that no one has mentioned in regards to 
controlling the profiles.  Open the door.  I roast mostly with my Zen 
II still and sometime you just have to get the heat out of there to 
slow the roast and so I pop the door open.  I caught myself doing 
that with the Behmor just around 1st one day.  Pure habit from the 
other roaster.  Since you are at first there is no smoke yet.  Just 
pop it open 1/3 or so for 15 seconds or so.  Helps slow the roast 
nicely and stretch out that time between 1st and 2nd.
Another recommendation I have for decafs is to pick your profile and 
then bump UP the time.  It will stretch the whole roast  out a bit, 
extending the cool sections and letting you stop where you want a 
little easier.
At 19:41 1/25/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

12) From: Bill
Not using a Behmor, but isn't there a danger of "stalling" the roast by
reducing the heat at that point in the roast?  I imagine that I'm probably
over-exaggerating the possibility of stalling it at this point, but I'm
curious...Bill
On Jan 25, 2008 9:15 PM, Alchemist John  wrote:
<Snip>

13) From: Alchemist John
Sure, there is always a danger.  In theory.  But then the 
symptom/condition you are addressing is a run away 1st into 2nd, 
effectively that is what you want to do it "stall" it.  To truly 
stall the roast, you would need to pop the door open all the way and 
leave it open and actually cool the beans.  All I am suggesting is 
removing the lid on that pot that is boiling over.  Get some of the 
thermal energy out of the system.   There is  enough heat capacity in 
the chamber itself, the beans and the elements that are still on full 
bore that I can't imagine a stall happening.
At 21:14 1/25/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

14) From: Joseph Robertson
John,
Please correct me if I'm off but it sounds like a recipe for baked beans?
JoeR
On Jan 26, 2008 7:40 AM, Alchemist John  wrote:
<Snip>

15) From: Alchemist John
Consider your self corrected :P.
I am NOT talking about stalling or stretching the roast out that 
far.  I am talking about making a little modification of the profiles 
- a little more control.  Check out Tom's roastmaster blog.  He had 
around 5 minutes between 1st and 2nd on a 17 min roast.  Until you 
get to anywhere near that (and over 20 minutes total roast time) you 
don't have anything to fear about baked beans.  I regularly have 3-4 
minutes between 1st and 2nd.  The Behmor rarely has more than 1-1.5.
At 08:18 1/26/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

16) From: Joseph Robertson
John,
Ahhh, yes . Read the fine print but more importantly read all the fine
print, or posts in this case.
Thank you John.
That 3-4 is what I usually see too.
I'm pay much more attention in the future.
Thanks for all your time spent with the Behmor. All of us on this list have
greatly benefited from your passion/time in service.
JoeR
On Jan 26, 2008 9:34 AM, Alchemist John  wrote:
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17) From: Floyd Lozano
I'll second that emotion.  I had difficulty getting more than a minute
between first and second until I started doing this.  I've also
started doing something someone else suggested (can't recall who,
sorry to not give credit) but near the time i want to stop the roast,
before I cool, I pull the chaff collector.  This minimizes the amount
of chaff that's about to get blown around and removes a great big heat
sink.  The cost is a little extra chaff.  Doing these two things I can
get a couple minutes after the end of first and that's when I stop
most of my roasts anyway, so I am happy.
-F
On Jan 25, 2008 11:15 PM, Alchemist John  wrote:
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