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Topic: YABR, Behmor profiles, and drums (17 msgs / 380 lines)
1) From: Rudy Ramsey
Well, I'm in love. My Behmor 1600 came yesterday, and life is good. :-)
I see that I now need to learn about stuff that was irrelevant to me with my
rather tired, and rather limiting, Fresh Roast 8. I absolutely don't regret
starting with it, but I'm *so* glad to be moving up. My very first cup
(Columbia Antioquia 13353 C+, profile P3 C +45 seconds) was *much* better
than anything I've been roasting before.
I've been saying that I have three taste buds, but I may have miscounted.
There must be at least four, because I actually got most of the tastes Tom
mentioned in his cupping notes for this coffee, which came as part of the
8-pack sampler SM sends with the roaster.
I have two questions, though (the first of many, I'd guess ;-). For my
second roast, I wanted to push this bean to FC+, so I first tried adding
more time, but ran afoul of the time limit. Then I tried selecting program
D, but that still didn't do it. Adding as much time as the roaster allowed
still left me just a little past C+. Maybe I've misinterpreted which profile
I should be using? I don't really know about hard vs. soft beans, as my FR8
roasting never gave me enough control for such subtleties. What should I do
to roast this bean darker?
I bought the extra small grid drum, but I don't see any difference between
it and the drum that came with the roaster. The box that the small-grid drum
came in is clearly labeled as "small grid", and has x(?)1600SG as a part
number. But both drums appear to have a .20" spacing, or 49-50 squares for
the full length of the drum. I suspect that a small-grid drum was shipped in
my roaster, but wanted to get my facts straight before proceeding. Can
someone tell me what the two grid spacings should be?
Anyway, life really is good. Well, it was already good. Now it's better.
(Thanks, Joe. I was very impressed when you showed us the roaster in
Vancouver, and am even more impressed now. :-)
BTW, according to the official internet acronym guide, YABR = Yet Another
Behmor Rave. You'll have to take my word for that, though, as I seem to have
misplaced the URL. ;-)
Rudy
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2) From: Dave Ehrenkranz
Rudy,
Congrats on your Behmor.
How many grams (454 g = 1 pound) were you roasting? One thing you may  
try is roasting less than a pound but telling the roaster you have a  
full pound. Then you can start with approx. how many minutes you may  
need for a 1/2 Lb and increase the time if the situation demands it.  
Remember the time limit is a function of what weight (1/4, 1/2, or 1  
Lb) you told the Behmor your are roasting.
Also remember the programs (A, B, C, or D) are only quick ways to  
initially set the time. You can add or subtract time with the + & -  
buttons before the roast starts and after the roast has started.  
Adding or subtracting time after the roast has started only affects  
the last stage of the roast where as adding or subtracting before the  
roast has started affects all the stages meaning the fraction of time  
in each stage is not affected.
I do not know much about Columbia Antioquia 13353 but you could try a  
more aggressive roast profile P1 or P2.
I measure the following for the standard and small mesh baskets:
There are 5 grids in 1 inch on the standard basket.
There are 6 grids in 1 1/32 of an inch on the small mesh basket.
Good luck,
dave
On Feb 29, 2008, at 9:56 PM, Rudy Ramsey wrote:
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3) From: Marty Wooten
Rudy,
I second the congratulation from Dave as well as the advise to start by
trying a 1/2 pound of beans with a full pound roast setting. As Dave noted,
P1 or P2 should do the trick on 1/2 pound of beans set to roast as a full
pound
The second thing I would recommend is (if it is in the budget) to get a
Kill-A-Watt so you can monitor your electricity use to verify your not
fighting low voltage - I think they are around $25.00 - $30.00 on Amazon.
Good luck, Good roasting and Good coffee,
Marty
On Sat, Mar 1, 2008 at 2:15 AM, Dave Ehrenkranz  wrote:
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4) From: Rich
Want FC+, its easy.  Do this:  1lb greens - weighed out and not measured 
in  a cup.  P-3 and 1Lb buttons, rime will be 18:00 min.  Hit START then 
punch the + button to max time, 23:30 min.  This will extend the full 
power point of the P-3 profile only.  carefully watch the time and 
cracks.  you should hit 1st crack of the first cracks at about 6:30 time 
remaining on the clock.  Consider 2nd starting 3:20 later than where you 
heard the first of 1st crack.  Hit cool at this time.  Example: 1st at 
6:10 so COOL is 3:20 later and that would be 2:50 on the timer.  That 
should get you to a FC+ or a very light Vienna.
It works foe me....
Rudy Ramsey wrote:
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5) From: Rich
The Behmor is not as sensitive to low voltage as the air poppers are.  I 
would not spend the $30.00 to play boy electrician unless I saw that the 
heater was on 100% of the time when I was well into the full power stage 
of the roast cycle.  If the HEATER IS CYCLING on and off then the 
VOLTAGE is more than adequate, save your money for greens.
Marty Wooten wrote:
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6) From: Sheila Quinn
When I want a darker roast, I use either 6 oz. of greens at the 1/2 
pound setting...or 12 oz. of beans at the one pound setting.
Sheila
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7) From: Bob Hazen
Rich,
Wouldn't you want to add time before the start?  As I understand it, when 
you add time after the roast starts, it simply extends the last segment, but 
doesn't change the time where you hit the break points in the profile.  If 
you change time before the start, the time where you hit the breakpoints 
changes and stretches or compresses the profile.
This was gleaned from a conversation with Joe Behm; the manual confuses me.
Bob

8) From: Alchemist John
The last time segment on all the profiles is 100%, so adding time 
after it starts lets you have more heat at the end.  A little counter 
intuitively, if you compress the profile (for P2-5) you shorten the 
"cool" parts of the profile allowing more overall heat to the 
roast.  For instance, if we take p3 at a nominal 12 minute roast 
(baseline).  If you add 4 minutes to it, then start the roast the 
beans will see less kilowatts (power, heat, etc) than if you reduce 
the profile to 8 minutes, start the roast, then add 4 minutes.  Both 
are 16 minutes long, but there is more power [integration area under 
the heat curve ;) ] with the compressed profile.
At 09:35 3/1/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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9) From: Bob Hazen
I think we're saying the same thing....  If you consider the area under the 
curve, adding time after the roast starts doesn't change the area at a given 
time in the roast.  In other words the initial slope from time zero stays 
the same.  The time gets added at the end.  Now if you add time before the 
roast, the temperature break points are delays and the initial slope 
lessens.  This is, methinks, akin to roasting a half-pound on the 1 pound 
setting; the ramp-up slows down.  Too bad we can't do graphics on the list. 
A picture is worth... well you know.
Seems like a good use for Excel and its graphs.  I'm thinking of taking 
Joe's profiles shown in the manual and cooking up a spreadsheet that shows 
the profiles as modified by different settings.  Something to do on a rainy 
Saturday....

10) From: Rich
Bob,
If you are after a darker roast with the P-3 profile then you want to
add your time to the LAST SEGMENT only as that is the 100% full power
period.
If you add it at the beginning before start then all segments are
extended proportionally. This is not a good approach with the P-3
profile.  It would work with P-1 if you could get enough total time, 
which you can not.
Reducing green weight and selecting a higher weight setting defeats the
value of having a 1 lb capacity roaster as far as I am concerned.
I have roasted slightly over 18 oz of greens on the P-3 setting into FC+
with no problem.  I was having a scale problem...  Right now I am
roasting the Brazil Pedra Grande to C+ with an add of 1:30 after START
for a total of 19:30.
Bob Hazen wrote:
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11) From: Bill
I missed this...it's been almost 2 weeks since a good thread on the
Behmor!!!  Ahh...it's 50 degrees today, it's the first of March, and we're
talking about the Behmor!!!  Happy roastingbill
On Sat, Mar 1, 2008 at 1:13 PM, Rich  wrote:
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12) From: John Brown
yes please!
but i don't have MS  word loaded
Bob Hazen wrote:
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13) From: Rich
Make haste slowly as the pictures in the manual are graphic 
representations of the process.  The times / durations change as you 
have stated but only the break points are totally accurate.  Ae you 
talking about the power to the heating elements or the energy delivered 
to the beans?  There is a time difference.
John Brown wrote:
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14) From: John Despres
Hey, Bob.
My log converts the numbers to a graph. If you'd like a copy, I'll email 
it to you.
John
Bob Hazen wrote:
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-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings
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15) From: Bob Hazen
John,
That would be great.  Much appreciated!
Bob

16) From: John Despres
Bob, your eskimo.com address keeps kicking back to me. Is there another?
John
Bob Hazen wrote:
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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17) From: Dennis Ryan
funny you should mention it. edit T(i) (initial time) and T(d)  
(added, or subtracted time) forgot why i picked d (delta?)) I did  
this during a roast at some point, but I dont think i finished it.  
Maybe someone will find it helpful.http://spreadsheets.google.com/ccc?key=p0pQgL2bh3D4WyAGU-fF7PQ&hl=enOn Mar 1, 2008, at 1:25 PM, Bob Hazen wrote:
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