I am hoping you can provide me with some input on my roaster choice. I roasted for a number of years with a Freshroast and an earlier Hearthware. Unfortunately, my wife became rather sensitive to the smoke when living in our small condo while she was expecting our daughter. However, we have moved and now live in a house with a dedicated outdoor roasting facility (the previous owner's business office that is attached to the shed, which I have claimed for roasting)! :)
So, I am now looking at a new roaster and am going between the Behmor and a Gene Cafe. I am leaning toward the Behmor due to its larger roasts. I am rather short on time and go through about 1.5 lbs. a week, so the larger roasts are attractive. I roast primarily for espresso with the occasional French press coffee. I do like to roast a bit darker, but typically do not go beyond 5-10 seconds into second crack. I know that Behmor is not to be used to go past 20 seconds into second crack.
My questions are:
- Due to the inside-the-roaster cooling period, is it difficult to get to this point (a little into second crack) without roasting too long and creating a fire hazard?
- Does this entail learning when to cut the roast and letting it coast into second crack or is one able to wait until second crack begins, and then begin the cooling?
- How much (if any) of a difference does it make having the bit of temperature control that the Gene Cafe provides?
- For those that might have tasted roasts from both roasters, is there a big difference?
Thanks for any information you can provide!
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