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Topic: First roasting with Behmor 1600 a failure (15 msgs / 337 lines)
1) From: Jim Gundlach
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My first roasting effort with the Behmor 1600 appears to be a failure,  
beans are under roasted, still have more than half the white film on  
and none have expanded.  I had wanted to roast only a quarter of a  
pound as the instructions suggest but I could not find my scales to  
weight them so I went ahead and roasted a full pound from the samples  
that came with the Behmor.  I selected roast P2 and while it looked to  
me like it was not roasted enough I added 30 seconds to the full time  
but was afraid to add more.  When my wife came home I asked about the  
scales I could not find, they were great crystal digital scales and  
she told me that I broke it when I was sick and uncontrollable in my  
behavior before I got put into the hospital.
The only coffee I have roasted now is this under roasted Kenya AB  
Auction Lot #786 Rukira.  I don't think it would be a good idea to try  
to roast it more with this roaster so I would like to try to roast  
another pound but I need some advice before I am willing to take that  
on.  Any suggestions on how to get a complete roast for a pound with  
the Behmor 1600?
This coffee effort was the worst part and only failure on the best day  
I have had since I got sick.
I am willing to try something else but I don't have any scales to  
weight the coffee.  Please give me an idea!
Pecan Jim
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2) From: dennis true
Jim,
	do you have any samplers from SM's? the one pound ziplock bags will  
only hold about a pound... would at least get you in the ball park.....
So glad to have you back with us.... a second option is to see if  
another roaster is nearby that could come over and measure out a bunch  
of coffee in to batches and label it for you so you would have what  
you need already seperated
Dennis
(still just surviving in CUBA)
31Jan2010 USN retired
On May 18, 2009, at 9:13 PM, Jim Gundlach wrote:
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3) From: Barry Luterman
For a 1 lb roast. Pre-heat for 2 min on P1 then hit cool for 2 min. Add 1 lb
of beans. Hit 1 lb P1. Watch beans.When 1 st crack is over hit cool. Remove
Chaff Collector. Continue cool until machine shuts off.
On Mon, May 18, 2009 at 3:13 PM, Jim Gundlach wrote:
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4) From: Jim Gundlach
Dennis,
I have several one pound ziplock bags of coffee from SweetMarias, I  
just used one of those but I am really worried that the first pound  
roasted by the rules for a single pound came out so under roasted that  
I know it will not be drinkable in the morning.  I am kind of  
desperate to get some coffee roasted for the morning and about all I  
have that will roast tonight is the now roaster.  It seems really hard  
to custom roast with this thing since you have to leave it closed  
through the cooling and the view is not that good for me to evaluate  
the roast level at this point.  If I don't get any suggestions in half  
an hour I will subject another full pound to another of the roasts and  
if necessary try to figure out how to add some time.
     pecan jim
On May 18, 2009, at 8:22 PM, dennis true wrote:
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5) From: Sandy Andina
You should always warm up a cold Behmor (first roast of the day,  
especially new roaster) with an initial 1/4-1/2 lb. empty-drum  
session. Subsequent roasts should prove more complete.
On May 18, 2009, at 8:13 PM, Jim Gundlach wrote:
<Snip>
Peace & song,
Sandy
www.sandyandina.com
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6) From: Ira
At 06:13 PM 5/18/2009, you wrote:
<Snip>
Don't use P2 till you've figured out where first crack is in a pound 
of what you're about to roast and understand how to the the drop 
point in p2 to come around the start of first crack. This is why 
BehmorThing exists.  Use P1, 1Lb, B and then listen for the cracks. 
Add time without concern and press cool when you think it's time, I'd 
wait till the very end of first or the beginning of second and then 
press cool.  There is no downside to adding time after the roast 
starts unless you walk away. I've only let the roast stop itself 
about twice, once the coffee was under done like yours and I just 
roasted it again on P1 and it came out fine. Not perfect, but quite 
drinkable, just be careful on he second roast, as it will take very 
little time.
Ira
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7) From: Barry Luterman
To add time when display blinks at last minute keep pushing the plus button
On Mon, May 18, 2009 at 3:33 PM, Jim Gundlach wrote:
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8) From: Jim Gundlach
OK,
     I gave that a try, I now have a pound in under roast program B  
which gives me a 20 minute roast and the roaster is quite well pre- 
heated.  I just now see that I have gotten some other responses.   I  
will read them but I will go ahead and see what happens with the pre- 
heated roaster.
     pecan jim
On May 18, 2009, at 8:33 PM, Barry Luterman wrote:
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9) From: Jim Gundlach
Ira,
    Thanks, I did start this second roast on P1 and B.  So, just by  
wild chance, I have it roasting matched to your suggestions.  I will  
try to keep the roast going if it does not looked roasted to the point  
of being expanded and roast longer if I don't see beans that really  
look done
    Thanks
     pecan jim
On May 18, 2009, at 8:35 PM, Ira wrote:
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10) From: Edward Bourgeois
Hey Jim
I'd figure a level cup of Kenyan at about 185grams.
On Mon, May 18, 2009 at 9:47 PM, Jim Gundlach  wrot=
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-- =
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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11) From: John Mac
Jim,
I've re-roasted beans several times in the Behmor and twice roasted coffee
has always tasted better than under roasted coffee where I come from. Split
the roast in half by volume, then throw 1/2 of them undere done beans in a
1# P1 roast and watch them the whole time and stop when you get them where
you'd like them by hitting the cool button. Hope this helps.
Cheers,
John in Nor Cal
On Mon, May 18, 2009 at 6:13 PM, Jim Gundlach wrote:
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12) From: J.W.Bullfrog
Jim. A 1lb bag, P1, cranked up to 20 minutes from the start. My roaster sits
in the basement, so its not cold, but not warm.
Most batches hit the start of first about 18 minutes.
However, some beans can be stubborn. Had a Sumatran that was giving a roast
buddy a problem, it was just real slow roaster. Took 21 minutes to get 9  oz
firmly into 2nd.
He had bought and canceled a behmor because he thought he loved dark roasts.
He just couldn't get squat out of this bean. I showed him it was a classic
sumatran; and he decided that he didn't like sumatran or dark roasts after
that.
He is now signing the praises of full city CR's now.
On Mon, May 18, 2009 at 8:56 PM, Edward Bourgeois wrote:
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-- 
I've seen things you people wouldn't believe.
Attack ships on fire off the shoulder of Orion.
I watched C-beams glitter in the dark near the Tannhauser gate.
All those moments will be lost in time, like tears in rain.
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13) From: Michael Wascher
I usually roast half pound batches, but was having similar issues. I finally
reduced the load to 7 ounces of beans, getting very nice results.
--MikeW
On Mon, May 18, 2009 at 6:13 PM, Jim Gundlach wrote:
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-- 
"...wisdom comes to us when it can no longer do any good." --Gabriel Garcia
Marquez
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14) From: Dave Huddle
I roast 1 lb at the 1 lb setting, 1/2 lb at the 1/2 lb setting with no
trouble - no under roasted batches.
I think I've run ~180 batches of various sizes so far.
My roasting area is in the laundry room under a exhaust hood.
Dave
On Thu, May 21, 2009 at 7:15 PM, Michael Wascher  wrote:
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15) From: an iconoclast
On Mon, May 18, 2009 at 6:13 PM, Jim Gundlach wrote:
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Hi Jim,
I regularly roast near 1 lb batches, actually 440 gm rather than 454 gm. I
use 1 pound, P3 and D.  Then I hit the - button to subtract at least a
minute or more especially when roasting to FC and then hit start.
Immediately after hitting start, I push the + button.  Then towards 3 or 4
minutes left, I start watching.  Most times, I let it go to the end except
with decafs.
When roasting my Zigzag blend of Brazil, Sumatra and a Central, I do 2
roasts, one on P3 and one on P4 (a little darker) and blend them for a
melange roast.  Works great.
I think you gotta test this machine for a bit to get the hang of it. Watch
for excessive smoke when the cooling button starts. Sometimes especially
with DP coffees, I need to pull the plug for awhile and then plug it back in
and hit cool.
I love the Behmor.  Roasting indoors any time of day or night is awesome.
Good luck and take care,
Ann
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