HomeRoast Digest


Topic: Behmor Profiles (83 msgs / 1853 lines)
1) From: Barry Luterman
Les a couple of months a go you published a one half pound profile for the
Behmor. You said you have some 1 lb profiles but they were much more
complicated. Do you or anyone have any 1 lb profiles to share?
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2) From: Alchemist John
With the Behmor, you can only make it so complicated.  Here's a few 
tips and profile suggestions for a pound.
First off, due to regulatory reasons, there is only so much power 
available.  Consequently, to handle a pound well, I have found it 
does best to make sure the roaster is warmed up (60 seconds on p1 
then off will take care of that), and that the beans are not too 
cold.  Tossing in a pound of beans at 40 F really can really stretch 
out the roast.  I had a couple customers thinking they had a 'cool' 
roaster and it turned out they were simply pushing the roaster past 
it's design specs by roasting in a cool environment (50-60 F), not 
warming the roaster at all, and using cold beans.  All things 
combined pushed the roast times for a lb beyond what was published as 
'normal'.  Oh, and not to mention one that was using a 16 gauge 
extension cord - the voltage drop was just too much.  I digress...
Anyway, for a pound I like P1 and P2.  P1 is just 100% heat all the 
time (up to the maximum temperature).  Nothing to it.  Settings:  1 
lb, P1, Start.  Time is irrelevant because there is no curve to 
extend or contract.  End it when you want.
For P2, again verify you are a normal operating temperatures.  After 
that, I like 1 lb, 16 minutes, start, add 2 minutes, end when appropriate.
At 19:21 4/3/2008, 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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3) From: Bonnie Polkinghorn
I have been roasting 12 oz of beans, which is in between 1/2 lb and a
lb.  I have been wary of roasting a whole pound due to the mumblings
here, and doing 1/2 lb at a time just takes too much time for the
amount of coffee I need to roast.  12 oz works out good for me.
My roaster or my voltage may be different than perhaps Alchemist
John's, because for my 12 oz roasts, I need to set it at P2, 1 lb, and
add time before start to about 21:00.  I get a nice C+ to FC at this
setting, I can get to FC+ by setting it to 21:15.
One caveat, I mainly roast decaf beans.  When I roast the decaf beans,
I remove the chaff tray because there is no chaff, so I get a better
view of the beans that way.
Although I have 63 Behmor roasts under my belt, I'm still learning and
trying to figure it out, I understand times, but I have a hard time
with percentages, so I still don't totally understand how changing the
 time after start affects the time/percentage of each stage.  I have
been sticking to P2 since I roast mainly decaf and it just seems more
conducive to that.
Bonnie P.
On Thu, Apr 3, 2008 at 7:21 PM, Barry Luterman  wrote:
<Snip>
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4) From: gin
Bonnie:
Very interesting. I am going to try your profile for 12oz,
I have several roasters and I find that the Behmor is the least likely to give me the same roast with the exact same settings.
ginny
---- Bonnie Polkinghorn  wrote: 
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5) From: Barry Luterman
That's it. It's that simple. Wow, I probably don't even have to go through
the warm up here in Hawaii. Machine and beans are always about 80 deg year
round before roasting,
On Fri, Apr 4, 2008 at 2:13 AM, Alchemist John 
wrote:
<Snip>
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6) From: Les
One other trick to quality on one pound roasts is to remove the chaff
collector after about a minute and a half to two minutes into the cooling
cycle.  This wait prevents chaff fires, and you get the heat-sink out of the
roaster so the beans will cool faster.  I use a heat glove to pull the chaff
collector.  Makes a difference in the quality of the roast.  I did a head to
head blind test twice.
Les
On 4/4/08, Barry Luterman  wrote:
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7) From: Barry Luterman
Now I definitely need the handle to the chaff collector. I have enough
roasted now for about 10 days. Will try a one pound roast then. I think I
may like this roaster.
On Fri, Apr 4, 2008 at 9:44 AM, Les  wrote:
<Snip>
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8) From: Ira
I was messing around today and came up with something that might be 
useful for Behmor users that run Windows and have .NET V2 installed.
If you want to see, it's here for your pleasure:
http://www.extrasensory.com/Downloads/BehmorThing.exeI believe if you have .NET installed, it will work as is. It's only a 
44K downloads, 1 or 2 second download for most.
Most interested in comments if there are any.
Ira
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9) From: Rich
Looks like a very good tool for those who have difficulty visualizing 
what all the numbers and percentages represent.  Should be a hit with 
the group.
Ira wrote:
<Snip>
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10) From: Bonnie Polkinghorn
Ira,
Very cute!  I really like it.
You asked, so here are my suggestions:
I would like it better if you could print both the elapsed time and
the remaining time, since the Behmor timer counts down, you could see
both.
Also, if it would stop at the maximum time that the Behmor allows,
that would be more helpful.  What I mean is, I hit your + sign to add
time, and it continued to add time, even though the Behmor would have
stopped.
Thank you,
Bonnie P.
On Sun, Jun 22, 2008 at 8:53 PM, Ira  wrote:
<Snip>
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11) From: Ira
At 10:49 AM 6/23/2008, you wrote:
<Snip>
Well thanks!
<Snip>
I believe both of your requests are done. I'd not looked at the 
manual and now that I did, it works a bit better.
Ira
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12) From: Bonnie Polkinghorn
Thanks Ira,
That is very fast work!
I have been hand drawing mini-charts like that in my logbook for each
of my roasts, calculator in hand.  This will be a big help.
-Bonnie
On Mon, Jun 23, 2008 at 12:02 PM, Ira  wrote:
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13) From: Ira
At 02:33 PM 6/23/2008, you wrote:
<Snip>
And it's even better now.
Ira
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14) From: Jim Anderson
Thanks, that is really a great little program.
Jim
On Mon, Jun 23, 2008 at 5:27 PM, Ira  wrote:
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15) From: Ira
At 08:26 PM 6/23/2008, you wrote:
<Snip>
Thanks for the kind words. It now has a second tab which should link 
to a database so you can record each roast and then later pull it up 
and see the coffee, how it was roasted and some notes. it's a dummy, 
but if you had some thoughts on what needs to be recorded, I'd listen.
Ira
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16) From: Dean De Crisce
Im a little slow, but when I hit the link nothing downloads or happens.
Thank you for your work...hope I get to see it.
On Sun, Jun 22, 2008 at 11:53 PM, Ira  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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17) From: Ira
No clue, I just clicked on the link here and it offered to 
download.  You can copy the link and paste it into your browser and 
try going there.
Ira
At 07:11 AM 6/24/2008, you wrote:
<Snip>
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18) From: Dean De Crisce
maybe I need .NET...but i dont really know what that is!
On Tue, Jun 24, 2008 at 12:48 PM, Ira  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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19) From: Barry Luterman
Mine works but I am not sure what it is. As far as I can see it gives
you graphic representation of power levels over time for each profile
combination,  The cursor follows the graph in realtime. Now I can't
think of how I would use it or why? Tab 2 gives me printable labels.
What am I missing?
On Tue, Jun 24, 2008 at 6:53 AM, Dean De Crisce  wrote:
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20) From: Kris McN
Sweet, Ira!  Thanks for taking the time.  I think it will come in very
handy!
Best,
Kris McN
On Tue, Jun 24, 2008 at 12:13 AM, Ira  wrote:
<Snip>
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21) From: Ira
At 02:33 PM 6/23/2008, you wrote:
<Snip>
There is a new improved version up. I'm working on adding a roast 
history so you can keep a log of all the roasts you do. If that 
Interests you, you might have a look and tell me if the history tab 
contains the things you'd like saved or I guess more correctly, if 
it's missing anything you want saved?
Ira
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22) From: Bonnie Polkinghorn
Hello Ira,
I also like to record the ending weight of the beans, and I record the
percent change.
Hope you are having fun writing this program.  Soon, you'll have a
full database and the ability to print labels, write reports and do
analysis!
Bonnie P.
On Thu, Jun 26, 2008 at 10:33 AM, Ira  wrote:
<Snip>
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23) From: Howard Degenholtz
Hi Ira,
Thanks for putting this program together.  I just ran my first roast
on the Behmor and I had your program running in concurrently.  Very
nice piece of work;you saved me the trouble of drawing graphs and
keeping a spreadsheet!
Question: I'm not sure I understand how the roast history works - when
I restarted the program there was no data.  Is this feature fully
implemented?  If it's just in a test phase, then I'd suggest
automatically capturing the date/time of the roast so that each entry
for 'peru' generates a new record.  In addition to capturing the P# it
should capture the A/B/C/D setting.  If you want to get fancy, you
could capture any + or - keypresses. Perhaps add a 'Save' button to
force capturing the data.
Cheers,
Howard
On Thu, Jun 26, 2008 at 2:32 PM, Bonnie Polkinghorn
 wrote:
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24) From: peterz
Please help.
What program are you all referring to. Somehow I missed it.
Thanks,
PeterZ
Howard Degenholtz wrote:
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25) From: Howard Degenholtz
Hi Ira,
Thanks for the link the version with the database.  I followed your
instructions, but it won't launch under Vista.  I just keep getting
'behmorthing.exe has stopped responding'.
Any suggestions?
Hwoard
On Mon, Jun 30, 2008 at 12:28 AM, Ira  wrote:
<Snip>
-- 
Howard B. Degenholtz, PhD
Associate Professor
Department of Health Policy & Management
Graduate School of Public Health
Center for Bioethics and Health Law
University of Pittsburgh
3708 5th Ave. Suite 300
Pittsburgh, PA 15213
tel: 412.647.5860
fax: 412.647.5877
email: degen
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26) From: Rich
Not Ira, but do you have .net 2.0 installed?  I think you need to have 
that installed for it to run.
Howard Degenholtz wrote:
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27) From: Howard Degenholtz
I tried to install net 2.0 and it reported it was already part of the
operating system.  I installed .NET 3.5 just for good luck, but same
problem.
-Howard
On Mon, Jun 30, 2008 at 1:19 AM, Rich  wrote:
<Snip>
-- 
Howard B. Degenholtz, PhD
Associate Professor
Department of Health Policy & Management
Graduate School of Public Health
Center for Bioethics and Health Law
University of Pittsburgh
3708 5th Ave. Suite 300
Pittsburgh, PA 15213
tel: 412.647.5860
fax: 412.647.5877
email: degen
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28) From: Ira
At 10:19 PM 6/29/2008, you wrote:
<Snip>
Thanks for trying. Turns out Vista is really picky and i made a 
mistake. As soon as it quiets down, I'll put up a new version and let you know.
ira
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29) From: Ira
At 05:16 AM 6/30/2008, you wrote:
<Snip>
It was my problem, and now it's fixed or I think it is. I had the 
same problem on a Vista machine and after much head scratching it now 
seems to work perfectly.
Thanks for reporting the problem.
Ira
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30) From: Alex Fitch
Ira,
Is the "Roast History" suppose to save? It does not for me.
------------------------------
Alex Fitch
Alex
On Jun 30, 2008, at 8:17 PM, Ira wrote:
<Snip>
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31) From:
Vista security is keeping it from executing.
Its fine on mine. Save it to your computer and then execute it and tell it yes you trust it. I use firefox to surf with and had no problems downloading it to execute later.
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32) From: Ira
At 05:45 PM 6/30/2008, you wrote:
<Snip>
It is, and it does in the version posted this morning. I was trying 
to make sure that I had all of the data people wanted to save before 
I implemented save.  Make sure you get the ZIP file version and 
follow the instruction on the text file in there.
Ia
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33) From: Barry Luterman
How does one get to the Zip file version?
On Tue, Jul 1, 2008 at 10:00 AM, Ira  wrote:
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34) From: Bonnie Polkinghorn
Try this:http://www.extrasensory.com/Downloads/BehmorThing.zipThen read the file
InstallingBehmorThing.txt
HTH,
-Bonnie P.
On Tue, Jul 1, 2008 at 1:16 PM, Barry Luterman  wrote:
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35) From: Bryan Wray
I suppose I must have missed a post somewhere.  I am still running one of the older versions (I think) and I still love it.  Helps me visualize very VERY well.  Where exactly are the updates coming from?
Thanks for you hard work on a great little helper!
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
--- On Tue, 7/1/08, Ira  wrote:
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36) From: Ira
At 02:33 PM 6/23/2008, you wrote:
To make things a bit easier for people looking for my Behmor Profile 
tool, there is now a web page:http://www.extrasensory.com/BehmorThing.htmIra
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37) From: Barry Luterman
Would love to download it but dont know haw to make the folders etc.
Should I just wait till you get the downloads to work with one click?
On Sat, Jul 12, 2008 at 10:06 AM, Ira  wrote:
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38) From: Ira
At 01:22 PM 7/12/2008, you wrote:
<Snip>
I've been trying to get my head around the installer in VS 2005 for 
the last hour and it almost works but there is one thing I can't 
figure out. Hopefully it won't be too much longer, but no promises.
Ira
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39) From: Barry Luterman
Great if I can't get what I want out of my computer by re-booting it I
am completely lost.
On Sat, Jul 12, 2008 at 11:34 AM, Ira  wrote:
<Snip>
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40) From: Ira
At 01:22 PM 7/12/2008, you wrote:
<Snip>
OK, look again and grab BehmorSetup.msi and run that.
Ira
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41) From: Barry Luterman
Think I got it. When I click the icon I get an error message. The
message says to click continue and it will try to run. When I click
continue it runs. Is that right
On Sat, Jul 12, 2008 at 12:21 PM, Ira  wrote:
<Snip>
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42) From: Barry Luterman
Nope when I try to run it error message keeps reappearing
On Sat, Jul 12, 2008 at 1:48 PM, Barry Luterman  wrote:
<Snip>
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43) From: Ira
Hi
First I want to ask if anyone is getting tired of me and my BehmorThing.
Second, thanks to all who've made suggestions and help make it 
better. Some of you have come up with ideas I'd never considered and 
the program is much better for it.
And lastly, I'm about to add a Coffee Inventory section and I'd love 
to know your thought on that. There a preliminary screen shot at the 
bottom of the web page, www.extrasensory.com/BehmorThing.htm .
Ira
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44) From: Bob Glasscock
Ira,
I don't even own a Behmor, but your software looks cool enough to make me
want one. What I really like about this group is that everyone seems to be
very dedicated to the advancement of the art.
Bob Glasscock
Subject: [Homeroast] Behmor Profiles
Hi
First I want to ask if anyone is getting tired of me and my BehmorThing.
Second, thanks to all who've made suggestions and help make it 
better. Some of you have come up with ideas I'd never considered and 
the program is much better for it.
And lastly, I'm about to add a Coffee Inventory section and I'd love 
to know your thought on that. There a preliminary screen shot at the 
bottom of the web page, www.extrasensory.com/BehmorThing.htm .
Ira
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45) From: Coffee Willard
Getting tired of it? Hell no! Keep up the good work.
On Wed, Jul 16, 2008 at 2:39 AM, Ira  wrote:
<Snip>
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46) From: Paul Helbert
I might be interested in knowing what things it does so that an open source
version could be made. I'd be following the discussion more closely if it
were not Windows specific..
-- 
Paul Helbert
Linux
FireFox
Open Office
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47) From: kevin creason
Inventory would be very nice, I hope it autocalculates and reduces the green
stash when I roast is performed.
How about a feature to export all this (stash inventory, graphs, and notes)
to a series of webpages?
I take my notes from my RK roasts and put them in Excel to make graphs and
export as a spreadsheet. I can't post a link at the moment, but they are
basic but nice to have.
On a side note, what do you call a roasters blog? Is that rblog, rlog,
beanblog....
Also, I think I owe you some green beans as a way of saying thank you. What
do you like? and send me your address by personal reply.
On Wed, Jul 16, 2008 at 1:39 AM, Ira  wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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48) From: Bob Brashear
Paul Helbert wrote:
<Snip>
I would second that. Messing with WINE to get your BehmorThing to run in 
Linux. Don't like emulators much.
Bob
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49) From: John and Emma
Ira,
I haven't read any replies yet but I would start off by saying this is
fantastic. You have done a great job. Now I'm going to have to take my
laptop into the kitchen with me when I roast. Way to eliminate the need for
paper.
In my own records I have included columns that I thought were very useful. I
would add these columns to your list:
Target Roast Level
Finished Roast Level
Adjusted Time - I would allow this column to handle both positive and
negative values.
End Time
Comments 
All the best.
John H.

50) From: Ira
At 05:25 AM 7/16/2008, you wrote:
<Snip>
That's a given!
<Snip>
Not hard, but send me some examples of what you'd like to see off 
list and I'll have a look. Be easier to go to a spreadsheet or just a 
tab delimited file that Excel can import.
Ira
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51) From: Howard Degenholtz
I too have been very happy with this program.  It allows me to
understand what the Behmor is doing.  One think I keep getting is
having to enter decimal numbers for weights.  For some reason my scale
gives fractions! 5/8 and so on.  I may have to finally "go metric!"
Another minor thing is that the roast profile does not pick up the
starting weight from the button on the main screen.
Thanks for putting so much time into this.
Cheers,
-Howard
On Wed, Jul 16, 2008 at 11:29 AM, John and Emma  wrote:
<Snip>
-- 
Howard B. Degenholtz, PhD
Associate Professor
Department of Health Policy & Management
Graduate School of Public Health
Center for Bioethics and Health Law
University of Pittsburgh
3708 5th Ave. Suite 300
Pittsburgh, PA 15213
tel: 412.647.5860
fax: 412.647.5877
email: degen
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52) From: Bob Brashear
Howard Degenholtz wrote:
<Snip>
Howard,
This is not a put down in any way shape or form.
To convert fractions to decimal, divide the numerator (the top number) 
by the denominator (the bottom number). For example, 5/8 would convert 
to 0.625. Slightly greater than 1/2 (0.5).
It's a compulsion. I tutor.
Bob
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53) From: Rich
Do the tab delimited as it will be much more useful, I can not think of 
any reason why I would want to post the information on the web.
Ira wrote:
<Snip>
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54) From: Ira
At 09:04 AM 7/16/2008, you wrote:
<Snip>
That one you'll have to live with. And worse, I don't think I 
currently deal with anything after the decimal point. Probably should fix that!
<Snip>
This was a choice for me. I usually roast 10 to 12 ounces on the 1lb 
setting so unless there is a overwhelming cry for this, it probably 
won't change.
Ira
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55) From: Lindsay Murphy
On Wednesday 16 July 2008 08:03:56 Paul Helbert wrote:
<Snip>
Definitely second that.  Although I'm no programmer, I do run a Linux system, 
and I would gladly contribute what minimal experience I have toward building 
a FOSS (or, at least, *nix-compatible) version of the Thing.
--
Lindsay Murphy
murphyl
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56) From: Dave Ehrenkranz
Since I am a mac user I have not been following this as closely as I  
would if I could run it. But from what I have read I would love to be  
able to run it.
dave
On Jul 16, 2008, at 7:20 PM, Lindsay Murphy wrote:
<Snip>
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57) From: Ira
At 07:20 PM 7/16/2008, you wrote:
<Snip>
There's nothing particularly interesting about the code other than I 
took the time to write it. I know nothing about programming this kind 
of thing on Linux or the Mac. My Linux machine is completely stripped 
and only runs Asterisk. I have access to a Mac but no development environment.
Ira
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58) From: Alex Fitch
I am also a mac user, but I thought i cool enough to pollute my mac  
with XP via VM fusion. There is a free virtualization package i  
believe called virtualbox. It runs well. But a mac version is needed!
Thanks again Ira
------------------------------
Alex Fitch
Alex
On Jul 16, 2008, at 11:38 PM, Dave Ehrenkranz wrote:
<Snip>
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59) From: Paul Helbert
It's not the code that interests me but what it is you are doing that has
folks so excited. Is it just a nice GUI? What are the functions that are
being done? Perhaps we can do similar with an Open Office spreadsheet or
some other program which is not platform specific...maybe a Google
spreadsheet or something of the like. I'm just trying to brainstorm the
thing. The last I did anything I'd call programming was in BASIC, and that's
been quite a few years.
-- 
Paul Helbert
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60) From: Ira
At 01:45 PM 7/17/2008, you wrote:
<Snip>
Someone else did an Excel spreadsheet to help with understanding the 
Behmor, and I started with that and soon decided Excel was too 
limiting and so I went on and programmed something. Sorry to say I've 
spent the last 23 years or so working on PCs running DOS and then 
Windows and that what all my tools are for. Other than the embedded 
automotive stuff I also do.
I'll be happy to answer questions of anyone who what's to work on a 
Mac or Linux version, but it's not likely I'll do it unless this 
suddenly makes me a lot of money.
And onward yet again. Version 1.0.12.0 was just posted which seems to 
have a working greens inventory system and knows to automatically 
reduce your inventory when you decide to roast something. Not 
perfect, but it's a start.
Another question that's been piquing my curiosity is what would I 
have to do to this to make it useful for people who don't own a 
Behmor?  It started as a way to visualize Behmor roast profiles and 
it's moved far past that and it might be reasonable to make a second, 
more universal version if I know what people using other roasters needed.
Ira
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61) From: Ira
At 02:23 PM 7/17/2008, you wrote:
<Snip>
If you tried 1.0.12.0 and crashed, 1.0.13.0 should fix that really 
minor oops, Thanks to Fred for pointing it out.
Ira
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62) From: Morris Nelson
My .02.  If it were a webpage, then no one would really care what kind of
computer they have. It would also be kewl if the tool were generic to
roasting coffee, not the behmor. Two variables, time and temp.
Morris

63) From: Kris McN
Well, for me, what makes it most useful is the visual for how the Behmor
profiles change with changing times.
Thanks again, Ira!
Kris McN
On Thu, Jul 17, 2008 at 5:20 PM, Morris Nelson 
wrote:
<Snip>
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64) From: Dave
Looks great. I'm anxious to get home and roast some coffee!
On Fri, Jul 18, 2008 at 2:49 AM, Kris McN  wrote:
<Snip>
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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65) From: Justin Marquez
Ira,
I use a Kill-A-Watt meter with the Behmor.  I always use the same batch size
(2 cup measure = 320 grams greens) and I always hit 1 pound on the Behmor.
I am finding that the voltage varies at my house, probably depending on the
system load, etc.  I am also finding that the length of time for "benchmark
events" such as when first crack starts is dependent on the voltage (i.e.,
the effective wattage load). I think that I might be able to make a curvefit
for voltage vs. start of 1st crack, etc. Of course , the voltage range is
pretty limited - about 118 to 123, but it does seem to have some effect. Of
course decaf and regular have different times to 1st crack.
I can look back in my roast log and find a previous roast at about the same
unloaded voltage and predict when 1st crack will start within about 10
seconds. This would imply that eventually with enough roasts in the log that
I might be able to predict the entire time required for a given roast level
just knowing the starting voltage (before the Behmor is started) as long as
I use the same loaded batch weight.
Anyone else already looked at it like this?
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Wed, Jul 16, 2008 at 1:39 AM, Ira  wrote:
<Snip>
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66) From: Ira
At 11:22 AM 7/18/2008, you wrote:
<Snip>
The thought has occurred to me. Yesterday my voltage was 114 during a 
roast. I just ordered a Kill-a-Watt as pulling out the Fluke for 
every roast is a bit of a pain.
Maybe it's time to put a hospital grade outlet where the roaster plugs in.
Anyway, I ponder how to figure out the settings based on past roasts 
and have not come up with anything useful yet.
Ira
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67) From: Rich
My line voltage is dead constant and its also monitored.  I find that 
using 1 lb batches on the 1lb setting I get approximately a 50 second 
swing in the start of 1st crack.  that was across a 20lb bag, 20 roasts. 
  There is more at work here than the line voltage.
Ira wrote:
<Snip>
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68) From: Justin Marquez
What a good thing that the line voltage is very constant for you.  Here in
Houston, TX there are soooooo many air conditioners going on/off all day
long that the voltage bounces a bit!
Do you weigh the batches? It seems curious that there is a 50 sec variation
when the voltage and batch size are constant. The heat input would be the
same if the volts are the same. How are the beans stored? Is humidity a
potential factor affecting moisture levels in the beans?  How much
difference is there in green beans temps and ambient air temps? Do you roast
outdoors where wind blowing may affect heat loss from the roaster?
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Fri, Jul 18, 2008 at 3:22 PM, Rich  wrote:
<Snip>
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69) From: Justin Marquez
I got to thinking about the profiles built into the Behmor roaster.  We all
think of the higher numbered profiles as "cooler" or "slower" profiles. If
you look at the maximum time allowed for each one and consider the power
levels of the different "legs" of the profile, then in terms of energy
delivered to the roast chamber, they end up about the same:
     *Maximum Behmor Roast Times for Programs P1 to P5* ** Leg 1 L Leg 1 P Leg
2 L Leg 2 P Leg 3 L Leg 3 P OA FACTOR Equiv 100% Minutes * * *1/4 Lb* *1/2
Lb* *1 Lb* * * ** ** ** ** ** ** ** ** *P1* 10 13.5 20.5   33.33% 100.0%
33.33% 100.0% 33.33% 100.0% 1.00 20.50 *P2* 10.5 14.5 22.5   60.00% 100.0%
30.00% 70.0% 10.00% 100.0% 0.91 20.48 *P3* 11 15.5 23.5   20.00% 70.0%
35.00% 80.0% 45.00% 100.0% 0.87 20.45 *P4* 11.5 16.5 24.5   30.00% 70.0%
30.00% 85.0% 40.00% 100.0% 0.87 21.19 *P5* 12.5 17.5 25.5   33.33% 70.0%
33.33% 80.0% 33.33% 95.0% 0.82 20.82
And in fact, P4 actually delivers a little bit more total energy than the
rest. I had never run any except P1 and P2, so I pulled out some cheap-o
coffee, measur4ed out 227 grams and ran it as 1/2# at P5 and set the max
time.  It hit first crack at about 14:29 elapsed (at 116 VAC with the main
heater on) and hit 2nd crack at about 16:39. The roast was a nice FC.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
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70) From: Alchemist John
I think that what you have "discovered" is the crux of what is simply 
meant by profiles.  The application of a given amount of heat/energy 
over a prescribed time.  The overall energy to raise X grams of 
coffee to Y temperature (2nd crack) is going to be virtually a 
constant so seeing that the energy input is constant is what I would 
expect.  It's all a matter of how and when the heat is applied.  In 
that regard, I would consider them "slower" as they add the heat at a 
lesser rate then the lower numbered profiles, but I concur (mostly) 
that they are not cooler per se.
Nice observation.
At 07:10 AM 10/1/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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71) From: Justin Marquez
The longer time the roast takes, the more the possibility of losing some of
that precious heat out the walls of the roaster, so I guess that "slower"
could also mean "cooler" due to additional heat loss. The outside wall
surfaces are pretty warm during the roast but I have never tried to quantify
how many equivalent "watt-minutes" are lost that way.
I will poke the thermocouple back into the chamber next P5 roast I do and
just see what the temperature vs. time looks like compared back to P1 and
P2.
When I first got the roaster, I was dismayed that it seemed to run "cool"
and occasionally ran out of allowed time before C1 was done.  My response to
that was to roast 320 grams at "1# P1 18:00".
After I applied the air flow mod to it, it speeded up so that often first
and second crack had almost no gap between them when I roasted my old 320
grams on 1# P1 setting.  That was what led me to try P5. Now order has been
restored. And, I like the roast results as well.
Another wrinkle that could be tried would be to select P5, shorten the total
time before hitting START. This reduces the time that the two lower power
legs are in effect. Hit "START", then extend the last 95% power leg by
hitting the "+" button repeatedly. This would give you more time at 95%,
which is perhaps more manageable than the 100% on other profiles. This
particularly could help if you were trying to go carefully into C2.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Thu, Oct 2, 2008 at 7:27 AM, Alchemist John wrote:
<Snip>
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72) From: Eoghan Abundell
I've been roasting SM beans for 8-10 years, and bought a Behmor about a year
ago. I am the lone coffee drinker in the house and brew in a Technivorm to
the 6 cup line in the AM. I buy 10-15 lbs in 1-2 lb bags at a time to save
on shipping and drink Central/So. American beans. I always try a lot of
different beans from the New Arrivals list and generally like to roast to
FC+. I'm pretty laid back and definitely not as discerning as many of you.
But the net-net is that I never get to re-order a bean that I like. So I get
one shot at guessing the perfect roast.
I'm in something of a (pleasant) rut. I always roast a full 1-2 lb bag of
beans... either two 8 oz batches or three 10-11 oz batches. I set the Behmor
to 1 lb., P1 (though I recently tried P2) and generally hit the cool button
a few seconds into 2nd crack. The beans come out looking chocolaty brown.
and compare to the SM FC+ pic.I have experimented with lighter roasts and
when I get them right, they're great, but sometimes I under-roast and the
coffee is thin and awful, so I mostly take the sure bet and go FC+, which I
love.
So here's my question. Wouldn't it be nice if I actually knew how other
people roasted a specific bean. For example, I'm looking at a pound of green
El Salvador Los Luchadores Pacamara. I'm sure some folks have roasted some
in a Behmor and got it just right (or just wrong). I saw the Behmor Thing.
Any chance someone could create a simple repository where folks could post
their Behmor settings for specific beans? Or something like that.
~Abundell
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73) From: Jim Couch
Try 1/2 Lb. with the Behmor set to 1 full Lb. P3 C pay close attention when
you get to the 8 or less minutes left let it roll through 1st and either hit
cool when you hear first snaps of 2nd or actually time 10 seconds into 2nd
crack and then hit cool but the heat will have some inertia so they will
probably continue on further into 2nd even after you hit cool. I believe Joe
says for about anothe 10-15 seconds......see if that doesn't get ya where
you wanna be.....
Jim
On Wed, Aug 25, 2010 at 7:27 PM, Eoghan Abundell  wrote:
<Snip>
-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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74) From: michael kaericher
I know what you are saying but variations in ambient temperature, humidity,=
 bean age, voltage, not to mention the actual roaster will result in profil=
es that are not quite the same (though they might be a good starting point)=
. In addition to that, even after getting a roast right, the taster migh=
t prefer a different level of roast. There is no substitute for seeing and =
tasting the roast in person
I think that the best way to understand a particular bean is compare as man=
y roasts as possible. Unfortunately, if the rate of consumption is low t=
his can take a long time, which makes things even harder by requiring a goo=
d taste memory. Some options:
1) Note where you are to see if anyone else has the same interest. A mee=
t up with other roasters is something I've intended to do for quite some ti=
me. (I'm in the Twin Cities by the way)
2) Sweet Marias sells roasted coffee (though not always what they are selli=
ng green). You could by the roasted coffee and it's green version and us=
e the roast as a basis for comparison.
3) Many professional roasters will let you buy the greens of coffee that th=
ey roast. Buy greens and roasted and compare (I know that Paradise Roast=
ers in the Twin Cities will do this)
-Mike
--- On Wed, 8/25/10, Eoghan Abundell  wrote:
From: Eoghan Abundell 
Subject: [Homeroast] Behmor profiles
To: homeroast
Date: Wednesday, August 25, 2010, 7:27 PM
I've been roasting SM beans for 8-10 years, and bought a Behmor about a year
ago. I am the lone coffee drinker in the house and brew in a Technivorm to
the 6 cup line in the AM. I buy 10-15 lbs in 1-2 lb bags at a time to save
on shipping and drink Central/So. American beans. I always try a lot of
different beans from the New Arrivals list and generally like to roast to
FC+. I'm pretty laid back and definitely not as discerning as many of you.
But the net-net is that I never get to re-order a bean that I like. So I get
one shot at guessing the perfect roast.
I'm in something of a (pleasant) rut. I always roast a full 1-2 lb bag of
beans... either two 8 oz batches or three 10-11 oz batches. I set the Behmor
to 1 lb., P1 (though I recently tried P2) and generally hit the cool button
a few seconds into 2nd crack. The beans come out looking chocolaty brown.
and compare to the SM FC+ pic.I have experimented with lighter roasts and
when I get them right, they're great, but sometimes I under-roast and the
coffee is thin and awful, so I mostly take the sure bet and go FC+, which I
love.
So here's my question. Wouldn't it be nice if I actually knew how other
people roasted a specific bean. For example, I'm looking at a pound of green
El Salvador Los Luchadores Pacamara. I'm sure some folks have roasted some
in a Behmor and got it just right (or just wrong). I saw the Behmor Thing.
Any chance someone could create a simple repository where folks could post
their Behmor settings for specific beans? Or something like that.
~Abundell
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      =
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75) From: John and Emma
I have been using P2 for a very long time for all my roasts. When I first
started with the Behmor I tried other profiles but especially with so many
recommendations of P2 on this list I decided to stick with it and try to
find that perfect roast level and when to hit cool.
I recently started using P3. I have found that I prefer this profile for my
roasts. I find I get a really smooth Americano, a better mouth feel, end up
with a little less on the high notes.
Sending this out to see what others have experienced, to help those that may
be just starting out with the Behmor, and to just share.
John H.
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76) From: Dennis Guyer
I have just started using P-3 after using P-2 for a long time.  My last two 
roasts have been the best I have produced in a long time.  I am now going to 
use P-3 as my "go to" profile.
Dennis

77) From: BSGarley
P3 and 12oz of beans does everything I need done. =
Bruce Garley
New Port Richey, FL
Stillwater, MN
No more San Juan Capo, CA

Vivir con miedo es como vivir a medias.

78) From: Martin Maney
On Thu, Aug 09, 2012 at 03:24:03PM -0400, BSGarley wrote:
<Snip>
A little context: I got the Behmor after the Nesco gave up the ghost
last fall.  I had to ponder it some, as I have found the 4 oz roast
batches from the Nesco suited my rate of consumption and love of
variety (I blame SM samplers, mostly ) nicely.  As it turns out,
I've been pretty happy roasting mostly 8 oz batches and having more
that I can spare for friends.
So first roast was a straight P1 with 8 oz., didn't like the velocity
with which it zoomed out of first crack and into second.  Tried P2,
liked the timing better, but the all too effective suppression of the
audible cues led to the same result, a roast that intended to be FC
that slid into second crack.  Third roast was P3, and that one came out
a lot better, as did subsequent roasts.  I'd been doing a preheat
(without drum or, IIRC, chaff tray), and at some point that turned into
2:00 of P1 with everything in and then P3, and that was even better.
Recently there's been a lot of talk in the SM forum about tweaking P2,
and that got me interested enough to try it again.  Dunno if it was
luck, accumulated experience, or what, but this time around it was
dropping near the start of first so it got to slow things down without
killing the sounds of crack.  Good results, but then I loaded a bean
(Yemen?) that took a good deal longer to get to those first pops... ah,
the timing problem returns.  Somehow this led to that same overunning
into second crack problem, and while this is probably fixable, the cost
is doing a straight P1 with every lot to find out what its timing is
(or risk that it's close enough to chance).  I was back to my original
dissatifaction with P2: it needs some way to accept user input about
how the roast is progressing rather than the damned fixed timing for
the power drop.  (true of other profiles, but most acute with P2
because it's not just a ramp & plataeu)
So for several roasts now I've joined the brigade of door openers.  For
the experiment so far I've been using a simple 1P1, not trusting that
there will be enough time in a P1 with the added ventilation.  So
there's about a minute open as it's coming up on yellow because the
exhaust fan starts later on the 1 lb program, and then around 1
minutes from the start of first crack.  Timing is still subject to
ad-hoc changes, but I have turned a scrap of wood into a prop (1"
wide) to provide a fixed opening and so that I can remove my hand and
my attention from holding it open and pay more attention to what's
happening in the roaster... and making notes of all that.
So far I'm liking the results of the door-fidgeting very much, although
a fair bit of smoke does escape at first crack, and that may call for
some countermeasures if I keep doing this.  a nice side effect is that
I can really hear those pops, even for a bean that's much quieter than
most such as that Sumatra PB I roasted a couple days ago.  :-/
-- =
The phenomenon of financial excess associated with
promising novel technologies is a recurring feature
of the last two centuries.  -- Andrew Odlyzko
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79) From: John Monteleone
I typically pre-heat for 90 seconds at P1.  Then I roast at P4, and
sometimes open the door a crack after 1st crack.  I roast 1/2 pound of
beans but I set the machine for 1 pound.  The gives me plenty of time.  I
usually get 45 seconds or more after the end of first crack before second
crack.  I try to cool before second crack.
On Fri, Aug 10, 2012 at 8:57 AM, Martin Maney  wrote:
<Snip>
mariascoffee.com
<Snip>
a>
<Snip>
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80) From: Ken Schillinger
Odd isn't it, how we tend to find one thing and stick to it? For me that's
been P4. Nearly all of my roasts are on P4, and I'm usually satisfied.
Ken

81) From: Greg Hammond
Agreed. I don't do quite all on P4 (thinking when I use Kona as part of a blend), but probably 90% of them. 
On Aug 11, 2012, at 6:38, Ken Schillinger  wrote:
<Snip>
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82) From: Kevin Lauer
The new version of the Behmor 1600 has a mechanism on the door hinge that k=
eeps it open ~1 inch. I like that feature much more than the low profile ch=
aff tray. The older chaff tray keeps most of the chaff off the floor during=
 cooling, making clean-up easier. I believe the higher profile tray also as=
sists in "door crack cooling" by regulating heat loss before/during first c=
rack.
Thanks to Sweet Maria's for keeping the HomeRoast List going and new releas=
e updates flowing like good coffee!
Have a good one-
Kevin Lauer
A little context: I got the Behmor after the Nesco gave up the ghost
last fall. I had to ponder it some, as I have found the 4 oz roast
batches from the Nesco suited my rate of consumption and love of
variety (I blame SM samplers, mostly ) nicely. As it turns out,
I've been pretty happy roasting mostly 8 oz batches and having more
that I can spare for friends.
So first roast was a straight P1 with 8 oz., didn't like the velocity
with which it zoomed out of first crack and into second. Tried P2,
liked the timing better, but the all too effective suppression of the
audible cues led to the same result, a roast that intended to be FC
that slid into second crack. Third roast was P3, and that one came out
a lot better, as did subsequent roasts. I'd been doing a preheat
(without drum or, IIRC, chaff tray), and at some point that turned into
2:00 of P1 with everything in and then P3, and that was even better.
Recently there's been a lot of talk in the SM forum about tweaking P2,
and that got me interested enough to try it again. Dunno if it was
luck, accumulated experience, or what, but this time around it was
dropping near the start of first so it got to slow things down without
killing the sounds of crack. Good results, but then I loaded a bean
(Yemen?) that took a good deal longer to get to those first pops... ah,
the timing problem returns. Somehow this led to that same overunning
into second crack problem, and while this is probably fixable, the cost
is doing a straight P1 with every lot to find out what its timing is
(or risk that it's close enough to chance). I was back to my original
dissatifaction with P2: it needs some way to accept user input about
how the roast is progressing rather than the damned fixed timing for
the power drop. (true of other profiles, but most acute with P2
because it's not just a ramp & plataeu)
So for several roasts now I've joined the brigade of door openers. For
the experiment so far I've been using a simple 1P1, not trusting that
there will be enough time in a ?P1 with the added ventilation. So
there's about a minute open as it's coming up on yellow because the
exhaust fan starts later on the 1 lb program, and then around 1?
minutes from the start of first crack. Timing is still subject to
ad-hoc changes, but I have turned a scrap of wood into a prop (1?"
wide) to provide a fixed opening and so that I can remove my hand and
my attention from holding it open and pay more attention to what's
happening in the roaster... and making notes of all that.
So far I'm liking the results of the door-fidgeting very much, although
a fair bit of smoke does escape at first crack, and that may call for
some countermeasures if I keep doing this. a nice side effect is that
I can really hear those pops, even for a bean that's much quieter than
most such as that Sumatra PB I roasted a couple days ago. :-/
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83) From: Martin Maney
On Mon, Aug 13, 2012 at 07:01:32AM -0700, Kevin Lauer wrote:
<Snip>
Whoa, how new does it have to be to have this?  I just got this at the
beginning of November last year, and ... no, wait, I'm going to go
check...
Oh, that detent.  I measure it as almost 2" open, that's why I never
noticed it while playing the door game.  I seem to be getting about as
much ventilation as I want with half that large a gap; maybe it was
appropriate for the old, taller chaff tray.
Today's cup note: had too little left of either the Harasi or the Toba
PB to brew on their own, so I combined equal measures of each and was
reminded yet again why the Moka-Java style blend is such a classic.
-- =
If a physicist met a colleague from 100 years ago,
he could teach him some new things; =
if a psychologist met a colleague from 100 years ago,
they'd just get into an ideological argument.  -- Paul Graham
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