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Topic: Updated Behmor Chaff Collector (14 msgs / 369 lines)
1) From: Robert Yoder
Greetings, great group,
I'm wondering if any Behmor roaster-users have experienced roasting with both the original and updated chaff-collector.  Have you noticed any difference in roast progress?  Any difference in chaff-dumping?
Thanks, and,
Happy Roasting,
robert yoder
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2) From: Jim Couch
I have not personally used one but based on comments from people that have I
decided that it was slowing roast down too much. And, that was before I got
a true fine grid drum that slowed it some itself.
On Sat, Jun 19, 2010 at 1:12 AM, Robert Yoder wrote:
<Snip>
-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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3) From: ricky carter
Chafff tray?  What Chaff tray?
:)
On Sat, Jun 19, 2010 at 2:52 AM, Jim Couch  wrote:
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4) From: Jim Couch
The perforated "screen" looking thing that goes in a Behmor after the
roasting drum before shutting the door and starting the roast.....
On Sat, Jun 19, 2010 at 3:09 PM, ricky carter  wrote:
<Snip>
-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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5) From: Joseph Robertson
Did Ricky mean that he doesn't use it?
Joe
On Sat, Jun 19, 2010 at 2:01 PM, Jim Couch  wrote:
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6) From: Jim Couch
coulda been what he was trying to convey..... However, the new chaff tray
slows the roast down by letting heat by and "out the door" so no tray would
slow it even more......
On Sat, Jun 19, 2010 at 4:19 PM, Joseph Robertson wrote:
<Snip>
-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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7) From: Joseph Robertson
Hummm, not good.
JR
On Sat, Jun 19, 2010 at 3:17 PM, Jim Couch  wrote:
<Snip>
-- 
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8) From: ricky carter
I was referring to the fact that I don't use the chaff tray.  Maybe it is
supposed to slow the roast, but that's not the empirical results I get.  On
P3 1/2# (ABC) I see from 30 seconds to 1 minute quicker roasts without the
tray.  I am also now able to roast more than 8 oz with the half pound
settings.  I have roasted 235 grams of Bali to 2nd crack with 45 seconds
left using the P3A 1/2 # setting.
I stumbled across it by forgetting to insert the tray once or twice and
noticing the quicker roast times.  I roast in my garage and the chaff ends
up on the floor for sweeping later either way, so that is not a
consideration for me.
Has anyone else tried this and gotten longer roast times?
On Sat, Jun 19, 2010 at 6:17 PM, Jim Couch  wrote:
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9) From: Alchemist John
No, 'no tray' is faster.  It all come downs to thermal mass.  The new 
tray weights more, so takes more energy to heat it up.  I've found 
the simple solution to be just to pre-heat with the tray in for about 
1 minute and you are right back in business as usual.
At 06:03 PM 6/19/2010, you wrote:
<Snip>
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10) From: Bryan Wray
I never used the tray, but I used an 'open/closed' door cracking system to =
make my times line up.  I never let the machine cool down all the way and=
 I was using it on a heavily used circuit so I was dealing with far more va=
riables than just chaff tray in/out.
Regardless it worked just fine without and chaff on the floor was not an is=
sue for me.
-bry
Bryan Wray
Nor'West Coffee
360.831.1480
Bryan
It is my hope that people realize that coffee is more than just a caffeine =
delivery service, it can be a culinary art- Chris Owens
--- On Sat, 6/19/10, ricky carter  wrote:
From: ricky carter 
Subject: Re: [Homeroast] Updated Behmor Chaff Collector
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Saturday, June 19, 2010, 6:12 PM
I was referring to the fact that I don't use the chaff tray.  Maybe it is
supposed to slow the roast, but that's not the empirical results I get.  =
On
P3 1/2# (ABC) I see from 30 seconds to 1 minute quicker roasts without the
tray.  I am also now able to roast more than 8 oz with the half pound
settings.  I have roasted 235 grams of Bali to 2nd crack with 45 seconds
left using the P3A 1/2 # setting.
I stumbled across it by forgetting to insert the tray once or twice and
noticing the quicker roast times.  I roast in my garage and the chaff ends
up on the floor for sweeping later either way, so that is not a
consideration for me.
Has anyone else tried this and gotten longer roast times?
On Sat, Jun 19, 2010 at 6:17 PM, Jim Couch  wrote:
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<Snip>
ariascoffee.com
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ariascoffee.com
<Snip>
ariascoffee.com
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ariascoffee.com
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ariascoffee.com
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11) From: Joseph Robertson
John,
Thanks for the science. A very regular poster here once told me all this
roasting is 50% science, at least.
I get so wrapped up in the smells of the moment I forget to see that part.
JoeR
On Sat, Jun 19, 2010 at 7:44 PM, Alchemist John
wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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12) From: Yakster
I've got the old chaff tray and I used to pre-roast the beans for two
minutes to extend the available roasting time and push out the P2 drop, but
have switched to pre-heating the Behmor with the old chaff tray in for one
minute to bring everything up to temp before putting in the drum with the
beans.
My thinking on this is that this will help normalize my roasts between
summer and winter, as I would get quite a variation in roasts when looking
at roasts of the same bean done six months ago.  I think that pre-heating
the Behmor and Chaff Tray is helping.
I'm sure that airflow / convection current patterns also play a large part.
I used to measure temperatures at the ceiling of the Behmor and would
measure wide temp variations when the fans / afterburner kicked in.  I
switched to measuring the temps just below the bottom heating element to get
a better feel for the heat output.
-Chris
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13) From: ricky carter
Bryan,
Were you using "'open/closed' door cracking system" just to slow down 1st
crack (as many people have commented on), or at other points in the roast?
On Sun, Jun 20, 2010 at 12:42 AM, Bryan Wray
wrote:
<Snip>
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14) From: Bryan Wray
I was using door cracks to slow time between first and second, initally. =
 Trust me... getting the Behmor to roast slowly should NOT be a problem, =
haha.  I would normally crack the door when I had 15-30 seconds left in f=
irst (depending on a rather obvious multitude of variables) to slow down th=
e exit speed.  Sometimes I didn't need to and it never got around to an e=
xact science, but was something I goofed with.
Mainly I was roasting a lot (100's of lbs) of the same beans, so I wanted t=
he profiles to line up.  If a roast was tracking fast, the door would get=
 cracked, if it was tracking slow the door would stay closed the whole time=
, but a typical roast (again with the variables) was a 10-15 second crack a=
s 1st was finishing.
-bry
Bryan Wray
Nor'West Coffee
360.831.1480
Bryan
It is my hope that people realize that coffee is more than just a caffeine =
delivery service, it can be a culinary art- Chris Owens
--- On Mon, 6/21/10, ricky carter  wrote:
From: ricky carter 
Subject: Re: [Homeroast] Updated Behmor Chaff Collector
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Monday, June 21, 2010, 7:34 AM
Bryan,
Were you using "'open/closed' door cracking system" just to slow down 1st
crack (as many people have commented on), or at other points in the roast?
On Sun, Jun 20, 2010 at 12:42 AM, Bryan Wray
wrote:
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820
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