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 Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20
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: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20
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 <Snip> With Windows Live for mobile, your contacts travel with you.