HomeRoast Digest


Topic: Behmor 1600 questions (4 msgs / 106 lines)
1) From: John
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 
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2) From: Bob Hazen
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
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3) From: davidjohnrossell
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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.
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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
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4) From: michael kaericher
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:
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discuss home coffee roasting. There are rules for this list" 
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