HomeRoast Digest


Topic: Behmor First Roast (3 msgs / 76 lines)
1) From: Walter R. Basil
As anticipated, my Behmor arrived yesterday evening. I unpacked it,  
drooled a little bit, wiped it off, and resisted the urge to roast  
some right then. I roasted my first batch in it this morning. I  
haven't had any yet, so more on that to follow.
Having 20 pounds of some Columbian already, I just threw in a pound  
bag of some Brazil (inlcuded as a sample), fired it off on 1#, P3, as  
the manual advised for Brazil. It was a long roast - about 21 minutes  
or so, and it had just managed first crack and some change when I was  
reaching the end of the cycle. I maxed out the time from there and  
never hit 2nd as far as I can tell. Which is cool for me. I don't have  
an exact time my coffee has to be roasted for. I have a wide  
tolerance. Which probably explains my love and loyalty of and to my  
Bunn.
My iRoast 2 ended up being a generic set it and forget it regardless  
of beans. They would finish up anywhere between city to full city+. I  
found I was happy with the results regardless of roast level for that  
particular bean just as long as it's under vienna. I understand that  
P3 is a lower power level roast, and I'll probably toy with P1 or 2  
next time, which will probably be next weekend. I've still got two  
batches I roasted in the iRoast on Monday I need to grind through, but  
I may just skip them and go straight to the Behmor's beans next. Give  
the other to one of my coffee vultures.
There was very little smoke. Maybe a whisp or two from the door. Yes I  
ran it through a 1/2 pound burn-in before roasting for seasoning of  
the gasket. Clean-up seemed a bit messier than the iRoast 2, but I  
expected that from reading Tom's review. A shop-vac made the necessary  
cleanup. No glass chamber to clean up is nice. It seemed wrong to pour  
all those beans into the drum! ;-)
Have a great weekend!
Walt
--
Walter R Basil
www.basilweb.net
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2) From: Rich
If you got smoke out of the door you probably made it to Vienna.
Walter R. Basil wrote:
<Snip>
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3) From: Alchemist John
Not in my experience at all.  I have had wisps of smoke anywhere from 
1st crack on.  That is why the afterburners come on at 11 minutes 
instead of just at the end.  Copious smoke out of the vent is more 
likely Vienna, but then again, Vienna is not recommended for this 
roaster.  I can do it, as I know others can, but until you get a feel 
for the roaster, it is a razor's edge of getting out of control.
At 10:04 PM 8/29/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
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