I had a couple of questions. Does anyone recommend using a digital thermometer with thermocouple with the Behmor. If so, how do you get the thermocouple in the Behmor. Also, as part of my roasting process. I am trying to extend the time between first and second crack as long as possible. Based on information I've read before, I usually keep the door open a crack once i go into first crack. But sometimes I'm not really sure when first crack starts. Is the first faint crack that I hear or is the first real snap. Any thoughts? Thanks John Sent from my iPad Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Can't help with the first question. But, the second: I have no trouble getting a long 1st to 2nd gap with my Behmor. I use P2 set for 1lb and run 340 g of beans. I've been thinking the gap is actually too long because I feel something is missing in the flavor development. So, I'm fooling with P3 now. P1 has always been too hot and fast for me to get a gap of any significance. Bob <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
<Snip> There was a discussion about doing this sort of thing a while back, but I don't recall that anyone had a great solution for it. <Snip> I've had that problem sometimes with beans, especially decaf beans. Smell is a great clue, and color (again, not for decaf beans) can help also. Tom's pictorial guide to stages of a roast will at least get you in the ballpark, but I as often as not go by when the green, grassy smell is leaving the beans. There's a time when that smell is gone, but before you start to smell something more akin to smoke (you'll also see smoke start to come out of the afterburner). When the smoky smell just starts, second crack isn't too far away (ymmv, though). I'll also sometimes let a couple of beans sit in the tray of the heat shield/chaff collector. Those tend to roast more quickly than the ones in the drum, so they can be your canaries. The Behmor is a great roaster, but sometimes you're using your Jedi powers to get a good roast out of it. It's not a science (too many variables), and I've made my peace with that in return for the large roasting capacity. Good luck! David Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
I use a thermocouple. I have it tied to the left side drum support in a ha= lf hitch. = I don't hope to get exact readings of ET. Instead I use it to make sure th= at ET is not going down as I crack the door too stretch 1C-2C. Regarding opening the door, I wait until I verify several snaps of 1C. Tha= t is when 1C is adding significant heat to the roast. That said, lately, I've changed my Behmor roasting strategy. Up to recentl= y, I have focused on maximizing 1C-2C, often resulting in roast lenghths of= 18-21minutes. Lately, I have been focusing more on a 13-15minute roast b= y trying to speed up the onset of 1C. To do this I *preheat the roaster em= pty for 2 minutes *roast 10oz = *attach a piece of aluminum foil to the chaff tray on the roaster door side= . = *When I hit 1C, I remove the aluminum foil to help slow things down a bit. = Doing this, I have found a significant improvement in the flavor of my coff= ee. -Mike K --- On Tue, 12/20/11, John wrote: <Snip> discuss home coffee roasting. There are rules for this list" <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> mariascoffee.com <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Sweet Maria's Forum Our new Coffee Library |