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Topic: Koratie's in Behmor (4 msgs / 75 lines)
1) From: John and Emma
To those of you that have roasted these two beans in your Behmor, how have
you found the large amount of chaff that others have discussed? Of course in
the Behmor we do run the risk of a Chaff fire. We are warned not to roast
high chaff coffees? Has anyone had any issues or do you have a method to
work around this?
I just ordered the two Koratie's with my CR's and Gesha's so wanted some
feedback before I roast them.
John H.
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2) From: John Mac
I've roasted a pound of both in 1/2 lb batches in my B16 and took them into
2nd C without incident. I've roasted multiple batches well into 2nd C and
have only had one flare up that was handled by quickly removing the chaff
screen from the unit.
Remember, NEVER LEAVE THE UNIT ALONE, THEY DON"T LIKE IT< THEN  THEY BURN
YOUR BEANS WHEN YOU"RE NOT LOOKING !!
On 8/2/08, John and Emma  wrote:
<Snip>
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3) From: raymanowen
It's your choice whether the XYZ is air temp just beyond the nichrome he=
at
coils, the drum temperature, or the elusive "Bean Mass temperature," a
figure of speech that is as impossible to realize as it is to quantify,
measure and repeat.
Individual roasters can duplicate their roasts, but the numbers don't
transfer very well
Nobody seems to realize that "Bean Mass Temperature" is a phenomenon that
does Not represent the temperature of any particular bean. Some will be
hotter, some cooler- no way around it. The temperature/ time profile of each
bean is different
There will be no risk of a chaff fire if you're roasting only two beans at a
time in your Behmor.
Cheers, Mabuhay -RayO, aka Opa!
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4) From: Seth Grandeau
I roasted both Karoties last night in 1/2 lb batches with no problems.  I
use the small grid drum.  It did produce a fair amount of chaff, but no
flameups.  There was also a LOT of chaff left on the bean after the roast
was complete (particularly for the dry).  I spend a few minutes outside,
shaking the coffee in the drum, until chaff stopped falling out.  That
seemed to remove most of it.
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