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Topic: First roasting with Behmor 1600 a failure: Thanks (5 msgs / 218 lines)
1) From: Jim Gundlach
I roasted the second one for 20 minutes.  The roaster would not allow  
me to extend the time but all the beans had expanded and they look  
well roasted.  Thanks folks, your expertise and suggestions have saved  
me.   I am going ahead and adding to the roasting time of the first  
one, now know roughly what to look for through these glasses and can  
tell the size of an expanded roast with the unexpanded.
All the folks who made suggestions were a great help.   I find the  
manual loaded with so much idiotic and obvious information that I find  
it hard to read.  Maybe one of the things I will do is write a real  
useable manual for this when I have really learned to use it.
I now have two freshly roasted coffees, one is probably a little over  
roasted but I think both will be drinkable.   I will let people know  
tomorrow.  Again, thanks for helping me through tonight.
     pecan jim
On May 18, 2009, at 8:52 PM, Jim Gundlach wrote:
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2) From: Sandy Andina
Hi, Jim,
   If the manual contains several "WTF?" head-scratchers or "duh"  
statements, best to contact inventor Joe Behm.  He stands behind his  
product and can explain things in plain educated adult English rather  
than "See Dick and Jane Roast-ese."  He's even phoned me in response  
to e-mails!
On May 18, 2009, at 9:59 PM, Jim Gundlach wrote:
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Peace & song,
Sandy
www.sandyandina.com
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3) From: Ira
At 07:59 PM 5/18/2009, you wrote:
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One other thing to try that I always do is to roast less than 1lb on 
the 1lb setting.
Personally I almost always put 12oz in the drum and put it in the 
roaster and then follow this or something close to it:
Press 1Lb then Start
At 16 minutes indicated or 2 minutes into the roast, quickly press:
Stop, 1lb, P2, B, Start
In my case that puts the P2 drop at 14 minutes into the roast which 
seems be close to where most roasts hit first crack.
You need to figure out how your particular machine works and discover 
how to use it to get the roasts you want.
If you've got a PC, you probably should look at BehmorThing or find 
the spreadsheet that's floating around that will let you visually see 
how all the different the Behmor buttons effect the roast temperature 
versus time.  Until I did that, pressing the buttons was just a 
somewhat random exercise, mostly in frustration. The better I 
understand what they do, the better I seem to be at guessing what's 
needed to get where i want.
Ira
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4) From: Charlie Herlihy
 Seems like you did better with your second try. Good. My advice, though,=
 is take out the chaff collector and toss away somewhere. Put no more than =
3/4 lb. of greens in for the 1 lb. setting. Use P1, wait until it smells li=
ke 1st crack is on it's way, open the door and see how it looks--clear view=
 without the chaff collector-, and when 1st is about to start keep opening =
the door to lower the heat a bit. Continue doing that as 1st gets rolling. =
Press cool when you figure it's about done. Open the door,  some chaff wi=
ll blow out, sparks, smoke and all-no big deal unless you're roasting in a =
tidy house or something-and dump when the drum is cool enough to handle. Re=
start the cool cycle for the sake of the machine but really cool your beans=
 in a colander or whatever.   Works for me ;o)
 I'm so glad that you made it through the illness!
 Saludos,
  Charlie
--- On Mon, 5/18/09, Jim Gundlach  wrote:
From: Jim Gundlach 
Subject: Re: [Homeroast] First roasting with Behmor 1600 a failure: Thanks =
second one looks good
To: "A list to discuss home coffee roasting. There are rules for this  list=
,  available athttp://www.sweemarias.com/maillistinfo.html"
Received: Monday, May 18, 2009, 7:59 PM
I roasted the second one for 20 minutes.  The roaster would not allow me =
to extend the time but all the beans had expanded and they look well roaste=
d.  Thanks folks, your expertise and suggestions have saved me.   I=
 am going ahead and adding to the roasting time of the first one, now know =
roughly what to look for through these glasses and can tell the size of an =
expanded roast with the unexpanded.
All the folks who made suggestions were a great help.   I find the ma=
nual loaded with so much idiotic and obvious information that I find it har=
d to read.  Maybe one of the things I will do is write a real useable man=
ual for this when I have really learned to use it.
I now have two freshly roasted coffees, one is probably a little over roast=
ed but I think both will be drinkable.   I will let people know tomor=
row.  Again, thanks for helping me through tonight.
    pecan jim
On May 18, 2009, at 8:52 PM, Jim Gundlach wrote:
<Snip>
 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 bein=
g expanded and roast longer if I don't see beans that really look done
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mor 1600?
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what you're about to roast and understand how to the the drop point in p2 t=
o 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 o=
r the beginning of second and then press cool.  There is no downside to a=
dding time after the roast starts unless you walk away. I've only let the r=
oast 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.
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5) From: Jim Gundlach
Charley,
      Thanks for the suggestions.  I'll give them a try quit soon.  I  =
am off to buy scales this afternoon.
      Again, I want to say thanks to this community of roasters for  =
helping me through a very rough experience.  I still have a great deal  =
of difficulty dealing with the idea that I am one of about 44  =
survivors out of about 1,000 infected with this disease this year.   I  =
met with my doctors at the end of the day yesterday and he assured me  =
that I would pick up the continued missing memory.  He had fun asking  =
me to tell him his name, that is one of the things I cannot remember,  =
and looking at me be embarrassed by not knowing it.  He assured me  =
that this was normal for this stage of this illness but he found it  =
funny that I could talk about illness and coffee roasting in detail  =
then simply could not repeat his name after he told it to me a few  =
minutes earlier but he assured me that that was normal for this disease.
   pecan jim
On May 19, 2009, at 7:51 PM, Charlie Herlihy wrote:
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lorer/
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