HomeRoast Digest


Topic: Longer cooling times, was GeneCafe vs Behmor (5 msgs / 116 lines)
1) From: Brian Kamnetz
I recall a year or so back a question from someone about off flavors
in a roast, and Les responded that the type of off flavor described
often results from inadequate cooling. So, I'm wondering whether
people have complaints about off tastes of Behmor roasts that may be
attributable to slow cooling times.
Brian
On 7/24/08, Justin Marquez  wrote:
<Snip>
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2) From: raymanowen
"...many of us quietly accept a 15 minute or so cooling time (including me)
in our shiny new ..."
Has your power supply failed recently? There should be a high intensity red
LED flashing somewhere, along with a *Sonalert* alarm, unless you disabled
the pesky alarm. Then I bet you got more alarms!
If you think about it, the temperature gradient from one roast level to the
next is not very great. You have passed every roast level below your current
smoke and fire. All you want to do is back away from your highest
temperatures to stop advancing.
With any method of cooling, heat is lost most rapidly at the highest
temperatures. It's a waste to incorporate extreme cooling into a roaster if
you get more bang for the buck from precision controls.
My cooler has been a total waste of money. Just grabbing the first $2
furnace blower without any research and consideration has been a real
debacle and waste- it's easily 100X too big. It could really be the air
mover in a 50Kg roast cooler, just playing with some numbers.
Next time I'll calculate the exact number of BTU/hr and airflow needed. W.W.
Grainger will have the right one in the catalog for $65 to $80.
Cheers, Mabuhay -RayO, aka Opa!
I literally wasted $2 by snagging the first blower I saw. I wasn't
thinking...
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3) From: raymanowen
On Thu, Jul 24, 2008 at 11:34 PM, Brian Kamnetz  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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4) From: Alchemist John
Just because inaccuracies annoy me, where do you get 15 minutes 
Justin?  The longest cooling cycle in the Behmor is 12 minutes (iirc) 
and personally I find 90% of my roasts are adequately cooled (under 
200 F) in 7-8 minutes.  If I recall, what Les was describing was the 
situation where people did nothing to aid cooling and beans stayed at 
roasting temperatures for a long time.
Here is an observation I would like to make.  Joe and his Behmor are 
challenging many of the "don't's" that many take for granted.  Don't 
take 20 minutes to roast.  Don't take 12 minutes to cool.  Don't run 
a slow rpm motor.
Joe (and I) will be the first to admit it is not a perfect roaster 
and could be improved.  But I can say that about ANY home roaster on 
the market.  As I have heard Joe say many time to comments about 
various profiles, motor speeds, and cooling - "ok, great, I hear 
you.  But how does the coffee TASTE.  Do you like it?"
And so, that is what you are asking Brian.  Overall, I have not heard 
complaints.  I am sure the Behmor could be improved, and also pretty 
sure it will be.  But until then, it seems people are learning how to 
roast with it to produce the cups they want and like.  Anticipating 
the EOR and stopping 'early' to account for that seems to be a major 
factor.  But that is no different from learning any new 
roaster.  Each has it's quirks and ways to deal with them.
At 22:34 7/24/2008, 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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5) From: Brian Kamnetz
On 7/25/08, Alchemist John  wrote:
<Snip>
Absolutely correct, John. I was wondering what, if any, off flavors
people might be experiencing that could perhaps be attributed to slow
cooling.
Brian
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