HomeRoast Digest


Topic: Ping: Ira and Chris, re: Behmor (2 msgs / 88 lines)
1) From: Scot Murphy
Last week I went on about my new Behmor, and Chris suggested I try 10-oz. batched on a 1-lb. setting. I'm going to try that today, because my last batch of beans came out baked. I know everyone says 11 to 13 minutes is fine, but my beans all smell like baker's cocoa and dust when they're ground. The flavor isn't bad, but so far, it's all generic. I'm getting very little nuance. Ira also said this:
"Which chaff tray do you have? The old tall one or the new low one?  I 
have the old one and I line it with aluminium foil shiny side to the 
drum. It sped up my roasts quite a bit though the door open trick 
takes a lot longer and there is nothing to see through the window. I 
roast 12 to 13 ounces on 1lb P2B with a 2 minute or so preheat with 
the beans in the roaster and usually hit first just as the power 
drops.  The cycling means that you've hit the thermostat limit 
temperature and the machine is trying to maintain temperature. That's 
also what happens during the power drop stage."
I'm also going to try a batch with aluminum foil stuck to the door, shiny side in. I have the newer, lower chaff tray, so it won't work for that, but I can manage to do something with the foil...which I will probably remove after first crack, about the time I am opening the door so I can extend the development of second crack.
Whee.
Scot "if only I had the $1200 for a Q-thing" Murphy
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2) From: Robert Yoder
Great information, Chris!
 
First I'd heard about the perceived sweetness data and I hope to be able to use the technique.
 
Happy Roasting,
 
robert yoder
 
From: yakster
Date: Wed, 9 Feb 2011 14:40:25 -0800
To: homeroast
Subject: Re: [Homeroast] Ping: Ira and Chris, re: Behmor
Scot,
 
Reply from 10.1.1.1: bytes2 time<1ms TTL%5
Reply from 10.1.1.1: bytes2 time<1ms TTL%5
Reply from 10.1.1.1: bytes2 time<1ms TTL%5
 
Not sure if you asked a question, but it sounds like a good plan and I think
you'll see an improvement.
 
I've been sticking with 300 g loads (10.5 oz) and also pulling the beans
after they cool in the Behmor down to about 200 degrees (about two minutes)
to turbo cool them externally in a stainless steel steamer basket fitted to
a plastic storage cylinder with a shop vac pulling air through the
beans that I think has really helped with the results.   After the first
stage completes, I stop the Behmor, dump the beans in my cooler, then
restart the cool cycle on the Behmor. This last bit was based on SCAA
lectures where Carl Staub's experiments showed that the perceived sweetness
of a roast doubled if you cooled it to room temp in four minutes rather then
five, but the difference between five and six minutes was minimal.  Since
listening to the lectures and reading up about this, I started a two-stage
cooling process since the Behmor is very good at cooling the roast to 200
degrees but slow to get it from there to room.  I've attached an old roast
profile showing the cooling curve I was getting just using the Behmor.
 
You can also use tricks like leaving the door open during the cool cycle (I
do this anyway with a mesh letter tray to catch the chaff) and cooling with
a fan blowing into the Behmor if you don't mind Chaff everywhere.
 http://www.home-barista.com/home-roasting/cooling-roast-and-sweetness-t14211.html ">http://www.home-barista.com/home-roasting/alternative-cooling-techniques-with-behmor-t11929.html#p142764 http://www.home-barista.com/home-roasting/cooling-roast-and-sweetness-t14211.html 
I tried the aluminum foil trick but decided to clean up my chaff tray real
well (soak in espresso machine cleaner) but the heavy, thick, and wide
aluminum foil that you get at Costco works pretty well.
 
Good
luck,.
 
-Chris
 
On Wed, Feb 9, 2011 at 1:25 PM, Scot Murphy  wrote:
 
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