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Topic: GeneCafe vs Behmor (16 msgs / 357 lines)
1) From: George Miller
Hello once again everyone.  I'm coming out of cloaked mode because I have a
question that stumps me and I don't remember anyone bringing up these
questions.
Why was it when the GeneCafe came out most everyone complained (more or
less) about the "long" cooling time of about 10 minutes and now with the
Behmor no one complains about a long cooling time which is actually longer
than the GeneCafe.  I also remember members of the list saying that it was
best to cool the beans as fast as possible and that once the GeneCafe's
cooling cycle  goes for a couple of minutes it's best to stop the machine
and cool the beans faster in another fashion for maximum  results in saving
the origin characteristics of a bean.   Also if I remember right some people
were saying that a long roast, about 20 minutes or so was too long.   Can
anyone tell me why there is a  change in attitudes or opinions about long
roast/cooling times?
Don't take me wrong, I am a fan of the Behmor  as own one and am looking
into possibly getting a second one in the somewhat near future.  Between all
my roasters that include a Bravi, two Zach's, two GeneCafe's and now a
Behmor I find they all have their special place in roasting.  The Bravi and
Behmor are drum roasters which to me brings out the "base" characteristics
of a coffee,  Zach's are air or what I believe they call fluid bed roasters
which I understand brings out more of the highlights and delicate notes of a
bean, the GeneCafe is a hybrid of those two and is supposed to be a good
balance between the drum and fluid bed roasters.
Confused but still loving my coffee no matter which machine is used.
George Miller
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2) From: Seth Grandeau
George,
With the Behmor, I'm guessing part of the acceptance of the long cooling
cycle is the fact that you get the smoke suppression.  If I were to open the
roaster and dump the beans into an alternative cooling rig, the smoke that
comes out would be a big problem.
-Seth
On 7/23/08, George Miller  wrote:
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3) From: Ken Knott
I remember these same discussions myself.
I have been using my GeneCafe religiously since late January.  It's amazing.
As for cooling.  I originally followed these directions and dumped my beans to cool them manually after a brief cooldown in the machine.
No longer.  I found when doing that I had an enormous mess of chaff.  An it was a pain.  And I burnt myself more than once...
So I thought, what the hell, let's just try the regular automatic cooldown.  Frankly I think it works great.  The longer time in the chamber removes the chaff completely.  The flavor of the beans is at least as good if not better than it was when I was 'cooling it faster'....
In any case, I'm truly surprised that the Behmor seems to get so much more hype than the GeneCafe.  I'm sure it's great, but my GC amazes me day after day.  It took some practice to learn when to hear the cracks, but after that I have been constantly happy with the results.  I love it.
Go GC!!
Javaslinger
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4) From: Brian Kamnetz
On Thu, Jul 24, 2008 at 8:12 AM, Ken Knott  wrote:
<Snip>
My guess would be that the buzz over the Behmor is related to it being
a serviceable roaster for $300, which may be more surprising than a
serviceable roaster for $500.
Brian
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5) From: miKe mcKoffee
<Snip>
<Snip>
Simple: 1/2LB vs 1LB capacity, $495 vs $299 cost.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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6) From: Ken Knott
Roasting just for myself and a few others now and then, I prefer the 1/2 lb capacity.  It would take me quite awhile to get through a lb.  
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7) From: Brian Kamnetz
Ken,
I don't doubt that the GC is a great roaster and it is not surprising
that it meets your needs and you enjoy it a lot. In my response, and I
assume miKe in his, I was responding to your comment about you being
surprised that the Behmor gets more hype than the GC seems to get. I
simply meant to say that the buzz is probably related to the Behmor's
ability to do a pretty good job roasting at a sumstantially lower
price than the GC. People on this list who are familiar with the GC
(seems like Eddie might be one) are very complimentary when it comes
to the GC.
Brian
On Thu, Jul 24, 2008 at 9:08 AM, Ken Knott  wrote:
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8) From: Alchemist John
Yep, no two of us alike.  I also roast just for myself, and the few 
others now and then, but routinely do 1 lb at a time.  And that is 
often every 5-6 days. But I have a convert at work.  Same thing.  For 
himself, but only does 4-6 oz at a time and is totally content.  He 
considers his stash of 4 lbs large and almost in excess since it is 
nearly 2 months worth of coffee for him.
At 07:08 7/24/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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9) From: Fred Dorn, III
Then roast a 1/2 pound in the Behmor.  You don't have to roast a pound.  In
fact 12 ounces is the largest amount I have roasted.  7 ounces is the normal
amount I roast.
Fred

10) From: George Miller
I agree with you about the GC cooling.  I just let it cool on it's own.  I
think the big todo about the Behmor is that it's new and the largest of the
affordable home roast machines in doing 1 pound batches.   When the GC first
came out everyone was talking about that.  So when the next roast machine
comes out for the home roaster, if it's any good, the topic will change to
that and the Behmor will go the way of the GeneCafe.
I'm still wondering why no-one is complaining about the long cool down or
the long roast times (over 20 minutes) for one pound roasts.  Actually I'm
starting to work on a faster cool down for the Behmor.  Don't ask what or
how yet, when it's more or less the way I want it to work, I'll let the list
know.
GeorgeM
On Thu, Jul 24, 2008 at 9:12 AM, Ken Knott  wrote:
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11) From: Justin Marquez
I agree that it is curious that two years back we all were trying to build a
fast cooler contraption to "stop the roast" right at the point we were
shooting for (including me).   Enter the Behmor. Now many of us quietly
accept a 15 minute or so cooling time (including me) in our shiny new
Behmor.
If you don't mind a little smoke and chaff, you could set up a fan and when
the Behmor hits the cool cycle, open the door and let the fan blow in. It
wouldn't be as fast as an external cooler, but it would speed it up some.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Thu, Jul 24, 2008 at 1:33 PM, George Miller  wrote:
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12) From: Kris McN
I don't think all of us have accepted long cool times on the Behmor.  Once
I'm in the Cool cycle, I open the door and put my shop vac hose close to
catch the flying chaff.  I know Les has talked about pulling the chaff
screen ("a big heat sink") to speed cooling.  We're not the only ones.
Maybe we just don't talk about it as much as the GC days of yore, though
there was a flurry of discussion about it early on.
Best,
Kris McN
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13) From: Alex Fitch
I can only speak for my self on why i do not complain about the short  
comings of the Behmor. I started like most with a popper. I had  
limited funds and wanted to more then a 1/3 of cup (at the very most)  
at a time. I also wanted something that would allow me increased  
ability to reproduce a roast. I decided that the Behmor offered the  
best features for the cost. I plan to someday add a second roaster. It  
is like many things in life, there are trade off's.
Oh and I am having a very nice Panama Don Pepe that I originally  
cupped at SM's. Nice blueberry / fruit.
------------------------------
Alex Fitch
Alex
On Jul 24, 2008, at 2:33 PM, George Miller wrote:
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14) From: Alex Fitch
I too am a fan of the the shop vac
------------------------------
Alex Fitch
Alex
On Jul 24, 2008, at 5:41 PM, Kris McN wrote:
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15) From: Rick Copple
Ken Knott wrote:
<Snip>
Maybe I'm usual? I'm the only one in my house that drinks consistantly, 
though my son has picked up the habit so my coffee runs out earlier in 
the day now. But I roast 2 # almost every week. As a matter of fact, I 
need to roast some now, as I used the last of my Costa Rican Aero. 
Tarrazu this morning.
I guess I don't mind the cool down time on the Behmor because I tried 
it, and the coffee taste great, as good as I had when I used the wok and 
cooled with my hand-held air-mattress blower which was generally under 4 
minutes. And didn't someone point to an article that a longer cooling 
time can actually improve taste? I've always thought the main reason for 
a quick cooling time is to stop the roast as close to where you want it. 
The longer the coast time, the better you have to be at stopping before 
it gets there to, get there.
-- 
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16) From: raymanowen
"It would take me quite awhile to get through a lb."
How long would it take to get through the $200 savings?
Just wait- from what I've read, it will reach out and touch you...
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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