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Topic: Gene Cafe in Freezing temps? Behmor? (22 msgs / 520 lines)
1) From: MikeG
I'm a contented Gene Cafe user but am concerned as we head into winter
that ambient temps in the freezing range will slow the roast enough to
cause problems.
Is the Behmor the answer?
Roasting inside isn't an option for me given the smoke.
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2) From: Scott Bukofsky
Why not vent it outside?  That's what I do - easy with dryer hose.
-Scott
On Sat, Oct 4, 2008 at 8:40 PM, MikeG  wrote:
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3) From: Brian Kamnetz
MikeG,
Of course, roasting indoors when it is cold out is a very good excuse
for buying a Behmor, if you are hankering for one, but you mention
being "a contented Gene Cafe user", so I am assuming you are looking
for a fix. One common "fix" for cold ambient temps with hot air
poppers is to create your own ambiance by putting the whole roaster
into a cardboard box. I roast with heat gun/dog bowl, and when it is
colder (ok, 40s, but that passes for cold here in SC) and the wind is
blowing I put the bowl into a box thoughtfully provided by our hosts
an order or two ago, and that helps quite a lot. I don't know whether
the cardboard box gambit will work for a Gene Cafe, but it may be
worth considering.
Brian
On Sat, Oct 4, 2008 at 8:40 PM, MikeG  wrote:
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4) From: MikeG
I had ordered a Behmor then canceled when I realized that my new
"perfect" coffee is a DP which I take right to the early stage of 2nd
crack.  I've got 30 lbs which is two years worth.  That chaff concern
plus the cryptic nature of the Behmor's profiles and the need to
"coast the roast" have me thinking the Behmor isn't for me.
I really like the GC - maybe if I just preheat the chamber for a few
minutes it will work ok in sub freezing temps?
Anyone here doing dry process coffees 1/2 lb at a time in thier
Behmor?   I have a vent hood I could put it under to roast indoors.
I'm not going to use the GC indoors as I dump to cool and would smell
the house up a good deal using that machine.
On Mon, Oct 6, 2008 at 11:05 AM, Brian Kamnetz  wrote:
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5) From: Bob
Adding my 2 to the pile.
Prior to moving into the basement & venting outside, I lined a =
four sided cardboard hood with a foil covered bubblewrap I found =
at the hardware store. It keeps the air around the Gene Cafe =
warmer by capturing the heat coming off the unit. I also lifted =
the unit onto a pair of moulding strips to allow the warmer air =
to circulate underneath it too.
Seemed to work quite well in the garage during our Colorado =
winters. In that I did not need to extend my roasts.
Bob

6) From: Seth Grandeau
MikeG,
I roast mostly DP coffees in my Behmor and have not had any problems with
chaff fires.  I generally do 8 to 12 oz of beans on the 1 lb setting, with
proper adjustments to start times.  Though not intentionally, I have taken
some DP coffees into 2nd crack.  You can smell (and see) a little smoke.
I've also seen bits of chaff hit the heater (right at the beginning of cool
down) and "flare".  No flames, but a little light show.  The only time I've
had a real problem was when I tried to do a full 1lb roast and it did not
finish.  I though I could "trick" the Behmor into more roast time by hitting
off and then restarting.  Trick failed, and without the coffee moving, or a
cooldown phase, something caught on fire, as I got some smoke coming out of
the roaster (maybe this was just the afterburner being off).  In the end, I
had an under-roasted lot of coffee, and a burned pile of chaff in one corner
of the chaff collector.  A little scrubbing and it was good as new.
I always watch my roaster carefully and keep a fire extinguisher on hand,
just to be safe.
-Seth
On 10/6/08, MikeG  wrote:
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7) From: Gary Foster
I have been doing mostly DP coffees, 8 oz at a time (sometimes 12 oz and
rarely a full pound) in my Behmor with no problem at all.  I have never had
a chaff fire yet (knock on wood) and once I've learned how the roaster
behaves I can usually stop it just about exactly where I want (even allowing
for coasting).
I'm extremely happy with my Behmor and my wife has decided that DP
Ethiopians are about her favorite coffees.
-- Gary F.
On 10/6/08 11:17 AM, "MikeG"  wrote:
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8) From: Derek Bradford
What Bob said above (building a small box enclosure) is the ticket if you
want to keep your GC.  If you roast frequently then it would really be worth
putting something together.  I noticed a significant difference even
roasting near zero Celsius, let alone below.  I roasted indoors in an
unheated room, ambient temperature around 10'C, and without warming the room
first I couldn't get decent results. The roasts took way too long and
sometimes didn't make first crack.  I only did that a few times before
changing my setup a bit.
Doing that would be a lot cheaper than buying a Behmor.
--Derek
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-- 
Every path but your own is the path of fate.  --Thoreau
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9) From: MikeG
I'm going to order the Behmor for use as an indoor roaster during the
Winter months under the range hood and will keep my Gene Cafe for
summertime roasting.  For the combined cost I coulda woulda shoulda
had a digital HotTop, but I really dislike roasting out in the cold
garage so this combo might work out ok.
I've really loaded up on that Guat Oriente DP that recently came out -
like 25 lbs on hand and just love the stuff.  Luuuuuuv it.  Will
prolly throw another 10 lbs on with the Behmor.
Another one that is calling to me is that Guat Orange Bourbon
Cultivar.  Anyone here experimented with it?
Thanks for the roaster input.
Mike
On Mon, Oct 6, 2008 at 5:22 PM, Derek Bradford  wrote:
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10) From: Kris McN
Mike, shhhhhhhhhhhhh!  I haven't reordered yet.  Shush!
:-)
Kris McN
On Tue, Oct 7, 2008 at 9:03 PM, MikeG  wrote:
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11) From: Bill
Kris,
I just ordered 5 pounds.  I think I'm going to really enjoy it!  The Mexican
DP was very interesting.  I'll let you know what I think of it!!!  Get your
order in, too!  I ordered my first SM's shirt this time.  Weren't you the
one who said that this list warps our sense of normal?  Indeed!
bill
On Wed, Oct 8, 2008 at 1:06 PM, Kris McN  wrote:
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12) From: MikeG
Gosh, this Oriente DP really demands that you back off on the temp at
the onset of 1st crack or it races right from a violent first into a
raging second.  I've never had that problem with the other coffees I
use.
I ruined another 250g today (sob!) when I forgot that and ended up
with an oily mess.  Coulda consumed it, but this bean properley
roasted is too special to me to consume it as abused dregs.
Got my Kill a watt today and found that my 1950's circuit is yielding
116v under load.  Same indoors in the kitchen where I'll be using the
Behmor.  Hope the latter will work ok on that voltage.
On Thu, Oct 9, 2008 at 1:03 PM, Bill  wrote:
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13) From: Kris McN
Yes, Mike, that's my exact experience too.  I didn't ruin another batch, but
I did end up with FC++ again when I was trying to stop at FC.  Fortunately,
this bean is also excellent/incredible/unbelievable at that roast level (I
really never thought I'd ever be crowing about such a dark roast).  I've yet
to hit a real FC with this bean in 3 tries.
Kris McN
On Thu, Oct 9, 2008 at 1:06 PM, MikeG  wrote:
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14) From: MikeG
I hit FC+ on my second roast (only time with this bean I've just sat
down an focused on the roast process) - which yielded a brew from the
Technivorm so delicious that I have since ordered 25 more lbs and may
well order more (YMMV).  I'm here in dry Utah so am thinking of a
"coolerdor" well sealed to keep the beans from drying excessively.
On Thu, Oct 9, 2008 at 5:11 PM, Kris McN  wrote:
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15) From: mvivit
Hi, Mike...
I'm in the Salt Lake valley. Not sure where you are, but how do you  
deal with winter roasting...especially in light of our storms getting  
ready to start?
Mary in cold Utah
Quoting MikeG :
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16) From: MikeG
Just bought a Behmor?  It's pretty frustrating dealing with cold air
with most roasters.  What do you use?
I'm in East Millcreek.
Mowing lawns now, before the storm tomorrow
Mike
On Fri, Oct 10, 2008 at 11:05 AM,   wrote:
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17) From: Bill
Not Mike and not in Utah, but I figger Wyoming is close enough... how do i
deal with winter roasting?  I shiver!  I wear layers and try to avoid the
times when the wind is above 50 mph...bill
On Fri, Oct 10, 2008 at 11:05 AM,  wrote:
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18) From: Jeff Walls
Is the wind ever BELOW 50mph in Wyoming?  :) I'm in Fort Collins, CO. I just have a puny iroast2, so I can roast indoors. 
-- Jeff
Sent from my iPhone
On Oct 10, 2008, at 5:58 PM, Bill  wrote:
Not Mike and not in Utah, but I figger Wyoming is close enough... how do i
deal with winter roasting?  I shiver!  I wear layers and try to avoid the
times when the wind is above 50 mph...bill
On Fri, Oct 10, 2008 at 11:05 AM,  wrote:
Hi, Mike...
I'm in the Salt Lake valley. Not sure where you are, but how do you deal
with winter roasting...especially in light of our storms getting ready to
start?
Mary in cold Utah
Quoting MikeG :
I hit FC+ on my second roast (only time with this bean I've just sat
down an focused on the roast process) - which yielded a brew from the
Technivorm so delicious that I have since ordered 25 more lbs and may
well order more (YMMV).  I'm here in dry Utah so am thinking of a
"coolerdor" well sealed to keep the beans from drying excessively.
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19) From: mvivit
Hi, Mike...
It depends on how much I want to do and what the weather is like. If I  
want to do a bunch and the weather isn't too bad, I head to the deck  
with a PopperyII. If I only want a little or the weather is crappy, I  
have a FreshRoast and an exterior-venting exhaust fan. Even then, a  
C+/FC will still be smoky. We're seriously considering putting a hood  
arrangement in our laundry room. We're in Sandy.
Mary in cold Utah
Quoting MikeG :
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20) From: Jim and Tina Wheeler
Another note from cold Utah.  We use a FreshRoast on the kitchen deck when
temps are above 55 and in our vented darkroom when the weather is nasty and
cold.  I have roasted in the unvented garage, but that can get pretty thick
after a few roasts.
My wife thinks we should get a Behmor and I am inclined to agree..
-- 
Jim in Skull Valley (south and west of Salt Lake City)
On Mon, Oct 13, 2008 at 12:49 PM,  wrote:
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21) From: MikeG
As to roasting indoors, I did my 2nd batch in the new Behmor this
morning on stove top under the range hood.   I took some of that
Orange Bourbon Cultivar just to the beginning of 2nd crack.  No open
windows and my Wife couldn't tell I'd roasted this morning when she
got home at 5pm.
Coming from the Gene Cafe I'm a bit frustrated presently with the lack
of profile control.  I guess I've got to work with the machine a bit
and learn to let it do it's thing.
On Fri, Oct 10, 2008 at 8:18 PM, Jeff Walls  wrote:
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22) From: Dave Huddle
Mary,
When we updated the kitchen, my wife (she drinks my coffee!) insisted
on a vent hood in the new 1st floor laundry room.    I have no clue
how much extra that vent hood cost, and I DON"T CARE!
Now I can roast in any weather (as long as the electric power doesn't
go out!) in comfort.   No more sweating in the garage in August or
freezing in January.
I'm happy, SWMBO is happy, and the Behmor works great!
[We also included an area under the coffee roasting counter top for
our dog confinement area - Chihuahuas don't need a lot of room.
Since I do the laundry, I spend a lot of time in the dog house now!]
Dave
Westerville, OH
On Mon, Oct 13, 2008 at 2:49 PM,   wrote:
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