Well I just got my Behmor on Saturday. I read the manual twice, reread everybody's discussions on the profiles twice and read Tom's suggestions twice. I always want to know every detail before I start something new. My wife laughs about it but it's the scientist in me. I used a half pound of the Kenya Giakanja Coop. I started by warming up the machine on P1 for 2 min and cool for 2min. The profile I used was P1 at 1 lb and reduced time to 12min. I wanted to make sure that if I needed to add a lot of extra time I had the ability. My biggest fear was not being able to add enough time and end up with an under roasted bean. My goal was City+. The first sound of first crack started with 2:15 left on the timer. With 30 sec left first crack was just finishing. I sure expected it to end quicker than that on P1. I added 1 min., based on Tom's very very rough estimate that time between first and second crack was 2:20 to 2:40 I thought for City+ I would want about 1:30 after first crack to reach City+. Unfortunately about 15 sec after first crack ended second crack started. I hit cool and as we know the Behmor doesn't stop roasting immediately so second crack continued. End result was a really nice looking FC+. I have been using a Poppery II and though this was my first roast with a Kenya bean I always noticed a bigger spread in time between first and second crack (about 1 to 2 min). I'm not sure why this roasted jumped so quickly into second crack. It looks like I just might be able to use the default setups on the Behmor to get the exact roast I want. I have not tested our voltage nor bought anything to test it with. Positives and pluses. The Behmor is a fantastic roaster. Quiet, clean and though I over shot my goal the FC+ looks great. Nice and even. I really like how the roaster separates the chaff. For those that are familiar with poppers I would roll the roasted beans on my pizza tray to separate as much chaff as possible and then blow it off. I want to thank all of you for you're in depth discussions on the different roasters. As I said I am a scientist and as a result do sooooo much research before I even buy anything it makes my wife laugh at me. I have spent every day since starting home roasting (approximately 3 months) researching what roaster I was going to upgrade to. I am definitely not disappointed in my decision on the Behmor. All the best. John H. Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20
In th Behmor manual there is a small chart that gives the time from the initial first crack of 1st crack to the start of 2nd crack for 1/4, 1/2, and 1 pound. It works very well. If you use that as a guide you will not experience accidental Vienna roasts. John and Emma wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20
Thanks Rich, I did use this as a guide. My error was I thought it meant from end of first crack to start of second crack. That explains a lot. John H.
John and Emma wrote: <Snip> Yes, I made that mistake once too. Then realized it was from start to start, so that's how I time it when I'm shooting for a certain roast like City+. So, I think I've discovered, that you wait until first crack is totally over, hit cool, you'll be around a city+. If you want city, hit it about 1 to 1.5 minutes after first crack starts. It will coast into the city roast. Or, you can do some of the "work arounds" like roasting closer to what you want and then opening the door to let it cool faster, then sweep up the chaff from the floor. It can stop the roast faster. Ironically, I have to deal with more chaff in the beans using the Behmor than my previous method. I roasted in a wok which kept all the chaff in the roast, but when I cooled it I sprayed burnt chaff all over the kitchen. Made a mess I had to sweep up each time, but the roasted beans were pretty much chaff free. But, truth be told, chaff in the roasted beans doesn't affect much. Only problem now, since I don't spray chaff all over the kitchen and then sweep it up, my wife says she misses me cleaning the kitchen once or twice a week. :D -- Rick Copplehttp://www.rlcopple.com/Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20