HomeRoast Digest


Topic: Behmor question (10 msgs / 220 lines)
1) From: Samiel Wong
When I go to the cool cycle there is what looks like a heat unit still on
for a couple of minutes in the ceiling of the unit. Why is that? What is
that?
Also, I have been going to 1st with the right side black panel off, then
hook it on to slow time to 2nd.  I think it helps.
A mod could be a tube with a fan for blowing cool air across the tc .....
sort of Rube Goldberg  controls.
Sam
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2) From: Allon Stern
On Jul 30, 2008, at 3:11 PM, Samiel Wong wrote:
<Snip>
Smoke scrubber.
-
allon
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3) From: Brian Salwasser
I finally decided to roast 1/2# of the Gesha Lot 5 this morning.  I did a
quick scan of the archives that contained the discussion on roasting Gesha
beans the last month or so.  I got confused, so I just set my Behmor to 1#
P4 then took the time down to 14:00 minutes.  I know the slower ramp up time
is supposed to bring out more sweetness in the bean, but I think it took too
long.  1st crack didn't come until approx. 14:00 into the roast (I had
already added another 2:00 by that time).  I opened the door about halfway
for about 15-30 sec to slow down the roast a little (1st crack was happening
rapidly), and 1st crack lasted about :60, with a few scattered cracks for
another :60.  I ended the roast about 3:00 after 1st crack began, making for
an approx. 17:00 roast.  Is that too long for a 1/2# roast?  P4 obviously
took me to a slower first crack than P1 or P3 usually does (around 9-11
minutes), but 14:00 seemed like it was too long.  I don't have anything that
checks the voltage, but could that be an issue?  Is 14:00 to 1st crack
normal?
I suppose the test will really come in the cup.  The beans are in the cool
cycle right now, and I plan on brewing a cup tomorrow.
Thanks for any input you might have.
Brian
P.S.  A friend from New Zealand, but who lives in Redding, CA was here this
weekend.  He complains about how *$'s makes their lattes (burning the coffee
and milk).  Before he left this morning I took him to miKe's Paradise Kafe.
My friend's response:  "Best latte I've had in America in 2 1/2 years!"
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4) From: Brian Kamnetz
On Mon, Sep 15, 2008 at 1:27 PM, Brian Salwasser
 wrote:
<Snip>
Your friend is very fortunate!I sure hope I am able to make it to
miKe's Paradise Kafe sometime.
Brian
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5) From: Brian Salwasser
Yeah, I'm not going to lie...I had a pretty good Americano this morning as
well.
On Mon, Sep 15, 2008 at 10:32 AM, Brian Kamnetz  wrote:
<Snip>
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6) From: Dave
I roasted some Lot 10 a couple weeks ago. My roast was very much like yours,
but I don't keep close records. I used 1lb P4 reduced to 15 minutes before
start, added a couple minutes during the roast and stopped before the timer
ran out. It made awesome coffee! I think you'll be fine.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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7) From: Brian Salwasser
Thanks Dave.  Sounds like it won't be baked!
On Mon, Sep 15, 2008 at 11:15 AM, Dave  wrote:
<Snip>
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8) From: raymanowen
"... it won't be baked!"
Beans, potatoes, meat loaf, Alaska- taste good baked. It's possible I've
only tasted baked coffee- all I've ever roasted.
Maybe the result is that I despise correctly roasted coffee like Starbucks.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Mon, Sep 15, 2008 at 12:30 PM, Brian Salwasser <
salwasser.homeroast> 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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9) From: Bruce Garley
I roasted 1/2# of Lot 5 using P3 at 1/2#. Added +'s to 15m30s after hitting
start. The beans roast for 1m45s past the beginning of first crack. This
yields a City to City + that has a lemony citrus emphasis.
I like your idea of reducing the time prior to start using -'s, then adding
back with +'s. Means less time at reduced heat in beginning and more high
heat exposure at the end. I think I will use this idea to increase the
degree of roast rather than reducing weight of the beans for the roast (eg
roast 7 oz at 1/2# setting).
Bruce Garley

10) From: Dave
My understanding is that changing the time before the start of roast changes
all times proportionately. So By using 1lb P4 then reducing time to 15
minutes, I get the same roast as 1/2lb P4-C. I like to reduce the time
before roast so I keep my options open to add all I need during the roast.Oh
yeah, That was quite possibly the best coffee I've EVER had!
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
On Mon, Sep 15, 2008 at 1:39 PM, Bruce Garley wrote:
<Snip>
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