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Topic: My new Behmor (9 msgs / 181 lines)
1) From: John Monteleone
After roasting with my fresh roast for the past eight months, I just
purchased a Behmor.  I also picked up some beans.
*Costa Rica Cafetalera Herbazu
**Ethiopia Wet-Process Jimma -Duromina Coop*
Any Behmor roast recommendations for my first batches.  Should I start with
1/4 pound or 1/2 pound.  Settings.  I've watched the video on SM and read
the recommendations.  Any other things to consider.  Let me know what you
think.
John
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2) From: cherry carter
If I am roasting 1/4 pound, I use the 1/2 pound setting. For 1/2 pound, the
1 pound setting. The coffee comes out perfectly roasted!
On Thu, May 5, 2011 at 2:55 AM, John Monteleone wrote:
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3) From: Jim Gundlach
I have not found that batch size makes much difference in quality of roast.  For me the key goal is using the beans in days three to ten after roasting.  I used up some of that good luck I get in life by usually using right at what I get roasted when I put one pound of green beans in the Behmor a week.  Going for a full week's worth of beans means I am more likely to get the roasting done before the previous roast is all gone.
  pecan jim 
On May 5, 2011, at 1:55 AM, John Monteleone wrote:
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4) From: Greg Hammond
I think what Cherry was suggesting was to use the different batch size setting for different control over the length of the selected profile. Many do that with the Behmor. I do it on occasion, but only with certain beans, and typically what I will do is a 12oz batch at the 16oz setting or a 6oz batch at the half pound setting. 
FWIW, I have found that batch size matters in my Behmor. Control over an 8 oz batch is more precise because there is less mass to adjust for.
But I have found that the right profile, and looking for the opportunity to stretch the right plateau of tha profile is still the best way.
I also routinely split my roast batch into 2 or 3 sub-batches and roast at different time/profile settings. Then I re-combine the beans. When I blend different SOs into a blend, I split each SO into sub-batches, roast at different profiles, and then recombine them in whatever percentages my blend specifies. I also usually create one small combo of the green beans and do a roast of them together and recombine that as well with the individually roasted SO batches. I have found that roasting different beans together also seems to heva an impac on the outcome. Even at the same precise settings, same weights, and a fully re-set Behmor (unplugged and cooled for more than an hour), the beans roasted in a mixed combo are different than the beans roasted as an SO and then combined.
Cheers!
On May 5, 2011, at 4:54, Jim Gundlach  wrote:
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5) From: Jim Couch
Have a Behmor question..........
I have been using my 1600 almost exclusively on P3 C with a 90 sec pre-heat.
I have just shy of a 1/2 Lb. of Limu -Nigusie Lemma left and have the
hankering to try the P2 profile, but, have no idea what to put it on to
start 1st crack after the power drop...............
Suggestions?????????
On Thu, May 5, 2011 at 6:54 AM, Jim Gundlach  wrote:
<Snip>
-- 
"Idiots are so much fun! That's why every village either has one or wants
one!"
G. House MD.
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6) From: ricky carter
My suggestion is experiment with P2 on a different bean, one where you have
enough stock to run a batch on P1 first to dial in the time to 1st crack.
This is essential when using P2 in my opinion.
On Thu, May 5, 2011 at 11:25 AM, Jim Couch  wrote:
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7) From: Jim Couch
Then looks like I will be stickin with what I know P3C.... that lil dab is
the last of my inventory till I can order some more........
On Thu, May 5, 2011 at 10:34 AM, ricky carter  wrote:
<Snip>
-- 
"Idiots are so much fun! That's why every village either has one or wants
one!"
G. House MD.
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8) From: John Nanci
I 2nd that.
In regards to the starting post, I suggest doing just what the manual 
recommends and start with 1/4 lb.  RTFM (and follow it! :) If you've 
done mostly air roasts, a drum roaster, with it's momentum is a 
different animal.  Doing a 1/4 then 1/2 and on up to a 1 lb gets you 
used to the roaster with suddenly being faced with 3rd crack.
Alchemist John
At 08:34 AM 5/5/2011, you wrote:
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9) From: Yakster
I like to emphasize the fruity acids in my roasts and for that I find that
batch size does matter.  I recently scaled back to roasting 250 G batches
(8.8 oz) after comparing a 300 g Ethiopia Jimma with a 250 G Ethiopia Jimma
roast and finding I much preferred the 250 G roast.  I roast on a 1# P1
profile at this load size.  When I roast decaf, I find that I can roast a
much larger batch, up to 1#, but as I'm usually roasting decaf for others
and at a darker roast, I haven't really dialed in the roast much.  Roasts
for espresso could also take a larger load.
I've been pre-heating my Behmor with just the Chaff tray in until my
thermocouple near the heater reads 200 F.  I'll then stop the roaster, don
the Ove Goves for safety and quickly pull the chaff tray and put in the drum
with the greens in and start a P1 roast.  I could probably take it a little
higher, but there's a temperature limit in the Behmor that when you pass it
won't allow you to start the roaster if the temperature is too high.  I feel
that pre-heating the roaster along with a small batch size shortens the
drying time and improves the roast.
I used to play with calculating the P2 power drop to coincide with first
crack, but now I door surf the roast.  When first crack really starts (not
just a few outliers), I'll crack the door about an inch to keep first from
getting away from me.  I watch the temperature readout on RoasterThing and I
can simulate what I observed with a P2 roast by opening the door more, but
mainly you want to listen to the cracks and keep first crack going, but not
going too fast.  I usually stop my roasts at City Plus or sometimes Full
City for an espresso roast.
Another tweak I use is that I hit cool and allow the Behmor to take the
beans down in temp, sometimes with the door open to aid the cooling (the
Behmor is good at the initial cooling) but after a couple minutes I'll stop
the cool cycle briefly to dump the beans in my external cooler and restart
the cool cycle to cool down the roaster.  The Behmor has a hard time cooling
the beans down to room temp in four minutes because of the residual heat in
the roaster so I cool my beans in a metal steaming basket insert that is in
a storage cylinder connected to a shop vac to draw air down through the
beans.  It also allows me to stir the beans by hand which helps to loosen
and eliminate much of the chaff.
By going with a smaller batch size, the roast is finished more quickly (less
then 15 minutes) which allows me to roast more then one origin a week and
have a variety of coffee.
-Chris
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