HomeRoast Digest


Topic: Behmor neophyte (3 msgs / 86 lines)
1) From: sci
* *After 3 years of happy home-roasting with various contraptions, I am
taking the Behmor plunge, thanks to tax refund.
Is there anywhere I can find a definitive guide to roasting with the Behmor?
I have an espresso machine, so I will want to do some roasting into 2nd.
I felt confident doing this, mostly due to this list and the enthusiasm here
for the Behmor.
However, I have ignored all the Behmor posts over the years for obvious
reasons.
So, does anybody have anything like a "down and dirty" guide?
Ivan
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Ken Schillinger
Hi Ivan,
I'm nearly a newbie with a few years of roasting behind me, and I bought a 
Behmor when they first were made available to the public.
The method I use for roasting most of my coffee as follows:
Measure two cups of greens (by volume) into the drum.
Install the drum and chaff tray into the machine.
Pre-heat machine and greens by:
Select the 1LB. P1 profile and press start, which will set the timer for 18 
minutes.
At 16: 10 press stop.
Immodestly press 1LB then the P4 button and then the start button.
Press the + button to increase the time for as long as it will go.
Set your another timer for 15 minutes and relax.
After 15 minutes your roast will be ready to enter 1st so listen for it.
As 1st ends, listen for 2nd to start, (I have my ear nearly on the door, 
because I have poor hearing).
A few seconds into 2nd press the cool button and set you auxiliary timer for 
13 minutes and relax; 13 minutes is how long the cooling cycle lasts.
I have a vacuum cleaner stored by my roaster so I can vacuum the door, 
followed by the chaff tray upon removal, then the interior of the roaster. 
This keeps the roaster ice and tidy.
If all goes as it should, you will have a perfectly acceptable roast.
The beans I prefer with this roast are Chiapas, Raisin, and Costa Ricans, as 
well as other CA beans.
Best regards, Ken

3) From: Bob Hazen
Just dive right in!  Experience is the best guide.
I usually use P2 and roast to FC+.  Just this morning I roasted some Raisin 
Coffee and gently hit 1st (barely audible) and hit "cool" at 2nd.  I open 
the door when I hit "cool" to halt 2nd crack.  The Raisin Coffee is great 
with, oh.., a few minutes of rest.  This is one of my quirks.  I enjoy most 
coffees right out of the roaster.  It will be less enticing tomorrow, but 
the day after it will start developing other interesting flavors.
This morning's roast was 322 g of coffee done on 1lb-P2B.  P2's drop in 
power occurred about a minute before 1st, although it was mild and hard to 
hear.  If I wanted to shorten that gap, I'd use less coffee.  I would do 
this in "pot's worth" increments so I don't run out of a given batch with 
less than a "pot's worth" of beans left.
Best of luck to you!
Bob
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest