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Topic: Behmor P2 (27 msgs / 503 lines)
1) From: Dean De Crisce
I just got from a conference and I have been dying for a decent cup of coffee. I decided to try out P2 on the behmor with some kauai beans that I had. I used 8 oz at the 1 lb setting at P2 (18). Since the power drops at 60% time... I guessed that meant that at 8 min remaining the power drop would occur. I was hoping that first crack would be finishing about then.
I started the behmor and luckily first crack began with 9.42 remaining. It lasted until about 8 min remaining. I let it continue for about one minute, and when the beans looked smooth, stopped the roast. No second crack (which I was shooting for). Got a perfect city + roast at a total time of 11 min.
Can't wait to try it tomorrow for brakfast in about five or six hours.
Dean De Crisce
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2) From: Rick Copple
Dean De Crisce wrote:
<Snip>
Looks like you had more success on your first shot of P2 than I did. Did 
you get a solidly good first crack? I'm not sure why I didn't, 
especially since I did two days ago on the Behmor with the same bean. 
The only changed variable was moving from P1 to P2.
I think my drop in temp happened before first crack, and so the lower 
temp didn't create a solid first crack even though the beans cooked 
beyond that. But boy, second crack was nice and loud! So I image it was 
the lower temp when first crack would have been happening. I didn't get 
mine timed like I wanted.
-- 
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3) From: Paul
Dean, you do almost the same thing I do for Kauai and othe Hawaiin beans. Only I use the P3 setting. 8 oz at 1lb has worked fine for me too. Now if i want to use a little less greens, I'll use 6-7 oz of greens on the 1/2 lb setting at P3, and then after Start, I'll increase the time to max for a nice slow ramp up. With a little variation from the manual, the BEHMOR does a fantastic job!
PAUL CARDER
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4) From: Dean De Crisce
I was ready to roast some of the anokhi liberica and began to run a cleaning cycle. To my horror...the drum was moving awfully slow and then flashed an Err6. I looked that up in the manual and it said a prob with dc voltage. Ill have to call tomorrow. It would be a coffee emergency if I had to send the behmor in. Thanks for the reply Paul.
Dean De Crisce
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5) From: Dean De Crisce
Hey Rick, 
yes I did get a strong first crack at about 9.42 left starting from 18 min. However I have had beans take 13 min to hit first crack on P3-5. I've always thought that this setting was a crap shoot depending on the particular bean's responsiveness. I just got lucky...but it was a nice feeling. (saying to myself "wahoo...i did it...i am the bean daddy!")
Dean De Crisce
Sent from a Treo.

6) From: Dave Ehrenkranz
Email Joe Behm and you will be amazed how quickly he takes care of the  
problem.
dave
On Mar 31, 2008, at 9:35 PM, Dean De Crisce wrote:
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7) From: John and Emma
I roasted the first 1/2 lb of Costa Rican Dota Conquistador using Les'
fantastic profiles. Thanks Les. This did help reduce my intimidation on
using P2 for fear of ruining a roast. I have saved the Costa Rican until I
felt more comfortable with the results I would achieve.
I roasted my first 1/2 lb on P2 A 1 lb setting. Time was 18:00 stopped at
2:50 left on timer. Result was FC was trying for FC-FC+.
Changed second roast based on result from above. Roated 1/2 lb on P2 A 1lb
but reduced time from 18:00 to 15:30 before start. I thought I would end up
with FC+. Result was C+. After 2 days rest I couldn't believe how different
this tasted from the roast above. I really think this is the best roast I
have done to date. Silky smooth on the palate with all the flavours Tom
talks about in his review. All I can say is WOW! WOW! WOW! I just want to
keep making another pot and drinking this cup of nectar from the gods :). 
All the best.
John H.
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8) From: Les
I am glad I could help.  It is always fun when you nail a roast.
Les
On Tue, Jun 10, 2008 at 1:52 PM, John and Emma  wrote:
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9) From: John Mac
I owe you one as well Les, I've been following your guidlines for the last
few weeks with great success. I just stopped by SM on my way home from work
today and picked up 8 pounds of seven different coffees and couldn't pass up
a bag of Tom's roast of the week, the Nic Limoncillo. I'll be on a roasting
binge the rest of the week. I've had great success with P2 and I have some 4
Star Columbian in the kitchen just waiting for tomorrow.
Thanks Les!
Regards,
John
On 6/10/08, Les  wrote:
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10) From: Bob Luis
I roasted some *Colombia Cauca -Finca El Roble (4-Star)  yesterday to a C+.
It ended a mottled looking roast. Anybody else experience this?*
On Tue, Jun 10, 2008 at 8:03 PM, John Mac  wrote:
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11) From: Robert Yoder
Greetings, everyone, How would one know how to set up P2 without first roasting an identical batch of the particular coffee at P1 and carefully noting the timing of first crack?  Given that information, would one want to initiate the drop in power at first (outlier) crack, or somewhere else in the first crack interval? I haven't been able to get the latest version of Ira's Behmor Thing, but the v 1.1.11 I was able to install will be very useful after these determinations are made.  How are other Behmor users implementing P2? Happy Roasting! robert yoder
Get Windows Live and get whatever you need, wherever you are. Start here.
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12) From: Bob Hazen
Based on a post by Les some time ago, I've been running a 1/2 lb. load of 
greens on P2-1lb.  I do exactly as you describe and determine the time of 
1st crack on a P1 roast; not the first bean to go, but perhaps the 2nd or 
3rd.
After that, I figure out how much time to use on P2 to time the power drop 
to occur about 10-20 seconds before the time I'd get to 1st on P1.  The heat 
input tapers off as the beans rise up into 1st.  This time can have a big 
influence as it determines how hard you hit first crack and how well it 
stretches out.  It doesn't matter how you set up the initial time.  You can 
use P2-1/2 or P2-1 and A, B, C or D.  As long as the starting time on the 
clock gives you a time that will result in the proper timing of the power 
drop, you're fine.
Bob
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13) From: kevin creason
If I set my P2 to go to stage two as early as Bob does my roast would stall.
I have to wait until it is definitely rolling before it goes to two. But
otherwise, just like Bob says.
It does fluctuate with each coffee, and ambient temps really play a
difference if you are outside.
Perhaps my roaster is a little cool. I think I will call Joe and find out
about the mod to warm it up a little.
On Mon, Aug 11, 2008 at 11:41 PM, Bob Hazen  wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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14) From: Paul Helbert
On Mon, Aug 11, 2008 at 10:18 PM, Robert Yoder wrote:
<Snip>
You could try enie meiny miney mo.
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15) From: Paul Helbert
Try witching it with a free range chicken wishbone. Count the number of
times the bone twitches in 6.02 seconds when held between your two pinkie
fingers over the unknown coffee sample. Then divide this result into your
unloaded line voltage to determine the initial time setting for P2. (This
assumes 60Hz, 20C, 60%RH, and 1/8" FL).
On Tue, Aug 12, 2008 at 8:07 AM, Paul Helbert wrote:
<Snip>
-- 
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16) From: Floyd Lozano
For me, it depends on when I'm doing the P2 roast - if immediately
following the P1 roast, the Behmor is nice and toasty warm and
removing 10-20 sec from the 1st crack time still puts it about 20 sec
after first crack starts.  This technique is working REALLY well for
me and I intend to use it when I roast up my Gesha high-end lots,
mainly because the only roaster I have that has any type of profile
control is the Behmor (but the more I hear Les talk about his roaster,
the more I start to save up my pennies ;) )
My main worry at this point with the Behmor and the roasting of my
Gesha is the coast-down cooling cycle.  I think the ramp down is a
little to slow for my liking, and I'm wonderiing if anyone thinks that
simply opening the door and blasting it with a fan during cool down
will be bad for the roaster (cooling it too quick introducing stresses
in the electronics or whatnot that it should not undergo).  If so,
I'll just end the roast and pull the basket, then run the cool cycle
empty while I supercool my beans.
-F
On Tue, Aug 12, 2008 at 8:01 AM, kevin creason  wrote:
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17) From: Floyd Lozano
Oh, as for timings, someone posted this program called BehmorThing.
It takes the guesswork out of figuring out the P2 timings.  Love it :)
 Lost the link though, can probably search the archives for it.
-F
On Tue, Aug 12, 2008 at 8:32 AM, Floyd Lozano  wrote:
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18) From: Patrick R. Sklenar
Floyd Lozano wrote:
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19) From: Seth Grandeau
I always do a P1 roast first, to understand where to set my P2 roast
timing.  I've had better results setting the power drop to happen after 1st
crack starts, compared with before first crack.  YMMV.
Regarding cooling, I would not blast cool air into the roaster (hey, there
has to be a reason that the designers have it wait before putting the fan
on), but I would expect it's safe to open the door (if you don't mind
smoke).  I've read of other users doing this, though I have not tried it.
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20) From: Alchemist John
Having spoken to Joe, the only reason not to blast cool air 
immediately is for smoke suppression.  Immediate cooling caused a 
puff of smoke that Joe did not like because a large amount of air is 
introduced into the system and the afterburner can't handle the smoke 
caused by the surge.  By having a moderate initial cooling, the 
beans' temp drops just enough that smoke production doesn't overwhelm 
the afterburner.  I have been opening the door immediately upon 
cooling and blasting it with external cooling air for over a year now 
(I have a pre-production model) with no ill effects on the 
components.  Just lots of chaff and smoke.
At 07:22 8/12/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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21) From: Seth Grandeau
Thanks for clearing that up!
On 8/12/08, Alchemist John  wrote:
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22) From: Floyd Lozano
That's awesome, and since i roast out... er, in a location that is
amenable to dispersion of chaff, I think I will start doing this to
cool beans!
-F
On Tue, Aug 12, 2008 at 10:35 AM, Alchemist John
 wrote:
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23) From: Ira
At 05:33 AM 8/12/2008, you wrote:
<Snip>
www.extrasensory.com
Ira
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24) From: Ira
At 07:22 AM 8/12/2008, you wrote:
<Snip>
I don't think they want you to open the door on a roast till waiting 
because of the risk of a chaff fire. I open mine right away though I 
did notice that on my first roast since making the speed up change to 
my roaster that there were glowing chaff embers when I opened it 
right after hitting cool so I closed it again and waited till that 
calmed down before opening it again.  I can't imagine that there 
could possibly be any problem other than fire and chaff everywhere. 
It won't hurt the electronics which are safely enclosed in a metal 
box with a little fan to keep them cool.
Ira
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25) From: raymanowen
"...cooling it too quick introducing stresses in the electronics or whatnot
that it should not undergo"
I wouldn't bet the farm on that. Don't presume so much about the whatnots -
they're notwhat you think. -ro
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26) From: Paul Helbert
In a conversation with Bob at Behmor, I told him I often modulated heat by
opening the door a few seconds per half minute to stretch the roast. I asked
him it that was okay. He said, "Yes".
I'm thinking that fires are not a problem before Vienna roast level. Has
anyone had a chaff or coffee fire in a Behmor before second crack?
-- 
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27) From: David Rossell
I've had a couple of minor fires with dry-process Ethiopian coffees prior to
second crack when using the P3 profile.
David


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