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Topic: Behmor - Different Roasting times (18 msgs / 418 lines)
1) From: Jamie Dolan
HI;
I'm roasting several batches today in the Behmor.  It is 70 degrees
here.  I'm using the new classic espresso blend @ 13 ounces.  I'm
allowing about a half hour to cool in between batches.
I've gotten all 3 batches to turn out with close to the same roast,
but the amount of time it took has varied by over 2 minutes.  It has
not been all that dark either, maybe full city, or a bit lighter.
I ran it empty and cleaned it prior to starting today.
I'm just wondering if this is normal, I have not noticed this much
variation in the roasting times in the past, plus it is warmer today
than what I have been roasting at most of the time.  I always run B,
P2.
Thanks
Jamie
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2) From: Jim Gundlach
I am having similar experiences.  I think the temperature actually declines over time.  They really should include temperature adjustment as a standard and easy to use part of their roasting machine.  I am getting a bit tired of being treated as the dumbest and most incompetent person because I but their machine. 
    pecan jim 
On May 23, 2011, at 3:37 PM, Jamie Dolan wrote:
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3) From: Rich
With small batches and with  some beans this is not unusual.
On 05/23/2011 03:37 PM, Jamie Dolan wrote:
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4) From: Jamie Dolan
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5) From: Peter Louton
Hi there, 
I don't seem to have those issues in my roasts using the Behmor.  I usually roast with a preheat with beans of 90 seconds and then P2 C and the first roast will add the full minute if FC or will run it at the 21 minutes 30 seconds.  Then I clean the temp sensor area and then immediately continue with my next roast and usually cut back the preheat to 75 seconds and otherwise keep the roasts the same, I don't wait at all and can usually roast 3 batches in about 2 hours from beginning to end.
Peter
-- Sent from my Palm Pre
On May 23, 2011 18:18, Jim Gundlach <pecanjim> wrote: 
I am having similar experiences.  I think the temperature actually declines over time.  They really should include temperature adjustment as a standard and easy to use part of their roasting machine.  I am getting a bit tired of being treated as the dumbest and most incompetent person because I but their machine. 
    pecan jim 
On May 23, 2011, at 3:37 PM, Jamie Dolan wrote:
> HI;
> 
> I'm roasting several batches today in the Behmor.  It is 70 degrees
> here.  I'm using the new classic espresso blend @ 13 ounces.  I'm
> allowing about a half hour to cool in between batches.
> 
> I've gotten all 3 batches to turn out with close to the same roast,
> but the amount of time it took has varied by over 2 minutes.  It has
> not been all that dark either, maybe full city, or a bit lighter.
> 
> I ran it empty and cleaned it prior to starting today.
> 
> I'm just wondering if this is normal, I have not noticed this much
> variation in the roasting times in the past, plus it is warmer today
> than what I have been roasting at most of the time.  I always run B,
> P2.
> 
> Thanks
> 
> Jamie
> 
>
> Homeroast mailing list
> Homeroast
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6) From: Bob Hazen
I think mine's been slowing down too.  I have generally used P2 because P1 
would race from end of 1st to start of 2nd, sometimes blurring together. 
Now that P2 has slowed down so much, I'm using P1 and getting the gap 
between 1st and 2nd that I couldn't before.  I thought it was my technique 
that was changing; perhaps not.
Bob
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7) From: David Rossell
I really, really like my Behmor, but it is not the most consistent of machines.  For a few years I kept careful logs of roast times, crack times, etc., but finally stopped this past winter.  The previously logged roast numbers were proving to be only the barest guidelines.  So now I just Zen out with the roasting process.  I go a little by eye, but mostly by smell and by sound and intuition.  If I'm sometimes sad I can't recapture a particularly brilliant roast, I have more fun with the roasting than when I was worried about record-keeping.  (shrug)   
David

8) From: Lynne
I don't have a Behmor, but that's exactly my roasting 'method.' In fact,
it's the only way I know how to roast! Personally, I think it makes the
roaster (human not machine) far better in the long run, if one has the
personality to roast like this.
Problem I have now is that I moved in Dec - apt. is great, stove isn't. I'm
drinking a sad, sad cup of Columbia Los Chuchos de Tolima - no, scratch
that. I couldn't get past a couple of sips. Been like that for what seems
like forever.
I need to take an active part in my roasting - can't afford a Behmor, so I
think I'm going to get a heat gun & try that method. I can attach it to
something so I don't have to hold it for the length of time (arthritis &
other stuff). Either that or (gasp!) switch to tea...
Lynne
On Tue, May 24, 2011 at 8:06 AM, David Rossell
wrote:
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9) From: Mark Jones
I follow the same guidelines; between the ambient temperatures and the method of bean processing, I believe the sound, smell and sight are your best methods of roasting. 
Mark P. Jones

10) From: Rich
I have been using the Behmor since it first came out and have kept 
notes. The variation to EOR time is small but would be significant if 
applied blindly to a given bean, Manual control works just fine.
On 05/24/2011 07:06 AM, David Rossell wrote:
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11) From: Barry Luterman
Same seems to go for the Quest. At least for me.
On Tue, May 24, 2011 at 8:08 AM, Rich  wrote:
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12) From: Rich
It is my experience that each load of beans, even from the same bag, 
will roast to a given level in various times even when the heat input, 
air flow, and initial bean temperature is held constant. This appears to 
be noting more than each bean in that bag is not like the others. They 
are like snowflakes.  The larger tha bach the smaller the time variation 
batch to batch.
On 05/24/2011 10:22 AM, Barry Luterman wrote:
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13) From: Brian Salwasser
I purchased my Behmor 3 years ago February, and it was used from SM's.  I
have LOVED it.  However, I also have noticed the roast times slowing down
significantly.  With 8 oz at the 1 lb. setting it goes almost to the end of
the cycle before it touches 2nd crack.  It is rare I ever want to take a
roast to 2nd, but it used to jump into 2nd from 1st with 8 oz in about 12
minutes.  I have kept a log of each roast cycle, and each time I've cleaned
in and run an empty cycle (every fifth roast).  I even took it apart and
cleaned the fan about a month ago with little improvement.
Anyone have any suggestions?  I have been contemplating purchasing another
one.
Thanks,
Brian
On Tue, May 24, 2011 at 9:44 AM, Rich  wrote:
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14) From: g paris p
Brian:
heater coil/thermostat could be going out. after 3 years I would replace it
and buy a new one to boot
then ya got two!!
ginny
yes the beans have 90% to do with your roast but if you have used it that
long
you know the difference; like driving your car - you know when something is
out of whack.
Joe is a great guy, give them  call.
On Tue, May 24, 2011 at 1:01 PM, Brian Salwasser <
salwasser.homeroast> wrote:
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15) From: Rich
There is info on the Behmor site on what the temperature rise should be 
for a known quantity of water.  Look under cold roaster info.
On 05/24/2011 03:01 PM, Brian Salwasser wrote:
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16) From: Bonnie Polkinghorn
Hello Brian,
That does sound slow.  Have you tried putting aluminum foil (shiny side out)
over the chaff tray?  I have trimmed about 2 minutes off each 8-12 ounce P2
roast by using it.  A call or email to Behmor support may also help.
-Bonnie P.
On Tue, May 24, 2011 at 1:01 PM, Brian Salwasser <
salwasser.homeroast> wrote:
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17) From: Jon Parquette
There are several things that you can do to improve that. First, if you remove the right side panel and using an air can electronics cleaner, blow out the impeller fan. That often gets filled with dust and slows the roasts.  The second thing to try, but I would call Behmor first, is to pull the back exhaust plate off and then using a screwdriver wedge open a 1/4 inch gap in the the exhaust tunnel. It is hard to describe but easy to do. This dramatically increases the roast rate. I went from not being able to complete a roast to producing charcoal in 15 minutes on a full pound, so you have to be careful not to make the gap too large. Anyway, call Behmor for instructions first.
Jon
P.S this is my first post after lurking for a long time.
On May 24, 2011, at 6:55 PM, Bonnie Polkinghorn wrote:
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18) From: Yakster
I don't remember seeing it mentioned, but cleaning off any built up oils or
gunk on the metal in the area where the thermocouple is mounted is
recommended.  This is on the right hand side and you can see the two screws
attaching the thermocouple on the other side of the panel.
-Chris
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