Behmor on the way - Page 2

floydpink · 02-13-2010, 09:31 PM

I guess P1 is fine for now. After all, the SCCO and drum on the grill roasters, as well as all the heat gun/dog bowl guys as well as the Poppery crowd all seem to do quite nicely without all these fancy profiles. P1 ramps right up and you can always hit the cool button once you are smelling and hearing what you like, right?

I had it described as like using a point and shoot camera over on CG as far as using a Behmor or Hottop but, unfortunately, don't have the time to dedicate to all the homemade roaster options. (work, kids, etc)

I need to remind myself that you don't need to get to second crack to have great coffee and sometimes it's best to shut down earlier.

I got 5 pounds of free beans to practice with and will probably use the good old Fresh Roast for the Kona, as I have gotten to know the roaster pretty well and am not convinced a drum roast is better than an air roaster; yet.

So far the best thing about the Behmor is all the house's roasting is done in short order for the week and I'm not worried as much about the fragile glass roasting chambers I kept breaking on the Freshroast.

raisin · 02-14-2010, 11:27 AM

The problem with P1 is that it is too fast, and too hot. That's fine to time first crack, but then it will rush right up and into second crack. Professional advice holds that you want to stretch out this inter-crack period to some degree to develop and polish the better origin flavors. (2c and beyond is the standard "supermarket" heavy roast flavors that are base and common)
In P1 this inter-crack might last less than a minute, whereas 3-4 minutes would be much better, that is where P2 comes in with a temp drop. (if you can figure out the timing sweet spot)
Some will attempt this pause manually with P1 by opening the door briefly around 1c, to save doing the math, but this is not the best solution....

floydpink · 02-15-2010, 06:24 PM

I tried openeing the door at cooldown and noticed it sure makes the chaff fly.

After my 3rd roast, it seems like P2 is working best for me.

raisin · 02-15-2010, 07:05 PM

Quote:

Originally Posted by floydpink

I tried openeing the door at cooldown and noticed it sure makes the chaff fly.

My kitchen floor is never, ever truly chaff free...

but if you want to fight the tide, slide the chaff tray (old style is best) to the outer edge of the open door, it's a great backstop. I used to assist the cooling with a hair dryer on cool for the first few critical minutes. A dustbuster or a small shopvac makes clean-up easier, but refer back to my first sentence!

germantown rob · 02-21-2010, 08:50 AM

Pete, any further reports on your new toy?

Reading about your journey helps me forget the stress of house hunting, raising a 30 month old, and dealing with a 7 month pregnant wife

.

floydpink · 02-21-2010, 11:18 AM

Yeah Rob,

I have been through 4 roasts and had a few challenges, but seem to be getting the hang of it.

The other night, I had an error come up and roaster stop. The cause was the drum not being squarely in the peg hole. The squeeking sound alerted me and it shut off. I tried to restart the machine and guess the temp requires it to cool down before restarting, so i lost a small batch.

I've been doing 10 oz batches with pretty good results and am documenting each roast with 1c times and other notes and rating the results in a log.

I have, so far, found that 10 oz batches on 1 pound, p2, c, settings are working best.

All in all, a longer learning curve than the freshroast, but having some experience helped a lot as the smells are more familiar to me and I know what is going on.

All the reviews I read about limited visiblity are not an issue with mine as it has the lower chaff collector and with the light on, it is a clear view of the process.

With the Freshroast, doing a few batches in a day to get my tin filled resulted in different roast results and with the Behmor, it is much more uniform and the longer roast profiles are a little better.

I'm glad my journey is relieving some stress for you and would like to invite you over for an espresso some time.

raisin · 02-22-2010, 08:50 PM

I believe if you go to the Behmor website they list cleaning that fan as a critical update to the paper manual, but bi-annualy would probably be overkill.

I also avoid the simple green because the scent lingers and taints the coffee, if you must use that stuff, time it before a cleaning cycle so as to burn off as much chemicals as possible!

Spend some time searching over at CG, or at Barista, there are some modding threads that have pics of the interior with explanations of what most of the stuff does, if that kinds stuff appeals to your tinkering affliction...

floydpink · 02-22-2010, 09:23 PM

Quote:

Originally Posted by raisin

I believe if you go to the Behmor website they list cleaning that fan as a critical update to the paper manual, but bi-annualy would probably be overkill.

I also avoid the simple green because the scent lingers and taints the coffee, if you must use that stuff, time it before a cleaning cycle so as to burn off as much chemicals as possible!Spend some time searching over at CG, or at Barista, there are some modding threads that have pics of the interior with explanations of what most of the stuff does, if that kinds stuff appeals to your tinkering affliction...

Definitely. The timing before a cleaning cycle is a must. That stuff smells like the discs they put in urinals in public restrooms and would really screw up a roast.

Found the critical update #3 and it says to slide the whole side panel off after 40 roasts and I'll prbably follow the manual pretty closely as it seems Joe Behm has put some time in researching his roasters.

floydpink · 02-22-2010, 10:00 PM

Without having an old Behmor to compare with, the view of the roasting process is better than I had hoped. Earlier models were reported to be tough to view, but the new chaff collector seems to have addressed the issue.

germantown rob · 02-23-2010, 06:13 AM

That is a great view, the old chaff collection tray came up and blocked the view of the beans.

raisin · 02-23-2010, 08:37 AM

I have gone back to using the old style chaff collector. The new one adds a minute+ to my roast and is awkward to slide out for accelerated cooling. My "Python Style"

viewing method did not bother me and the increased height of the old model works better as a chaff backstop on the edge of the door...

02-13-2010, 09:31 PM	#1
floydpink crazy diamond Join Date: Oct 2008 First Name: Pete Location: Orlando Posts: 1,955 Trading: (17)	Re: Behmor on the way I guess P1 is fine for now. After all, the SCCO and drum on the grill roasters, as well as all the heat gun/dog bowl guys as well as the Poppery crowd all seem to do quite nicely without all these fancy profiles. P1 ramps right up and you can always hit the cool button once you are smelling and hearing what you like, right? I had it described as like using a point and shoot camera over on CG as far as using a Behmor or Hottop but, unfortunately, don't have the time to dedicate to all the homemade roaster options. (work, kids, etc) I need to remind myself that you don't need to get to second crack to have great coffee and sometimes it's best to shut down earlier. I got 5 pounds of free beans to practice with and will probably use the good old Fresh Roast for the Kona, as I have gotten to know the roaster pretty well and am not convinced a drum roast is better than an air roaster; yet. So far the best thing about the Behmor is all the house's roasting is done in short order for the week and I'm not worried as much about the fragile glass roasting chambers I kept breaking on the Freshroast. __________________ "If we weren't all crazy we would go insane"

02-14-2010, 11:27 AM	#2
raisin Still Watching My Back Join Date: Oct 2008 Posts: 82 Trading: (0)	Re: Behmor on the way The problem with P1 is that it is too fast, and too hot. That's fine to time first crack, but then it will rush right up and into second crack. Professional advice holds that you want to stretch out this inter-crack period to some degree to develop and polish the better origin flavors. (2c and beyond is the standard "supermarket" heavy roast flavors that are base and common) In P1 this inter-crack might last less than a minute, whereas 3-4 minutes would be much better, that is where P2 comes in with a temp drop. (if you can figure out the timing sweet spot) Some will attempt this pause manually with P1 by opening the door briefly around 1c, to save doing the math, but this is not the best solution....

02-21-2010, 08:50 AM	#5
germantown rob Still not Adjusted Join Date: Oct 2008 First Name: Rob Location: Philadelphia Posts: 330 Trading: (1)	Re: Behmor on the way Pete, any further reports on your new toy? Reading about your journey helps me forget the stress of house hunting, raising a 30 month old, and dealing with a 7 month pregnant wife .

02-21-2010, 11:18 AM	#6
floydpink crazy diamond Join Date: Oct 2008 First Name: Pete Location: Orlando Posts: 1,955 Trading: (17)	Re: Behmor on the way Yeah Rob, I have been through 4 roasts and had a few challenges, but seem to be getting the hang of it. The other night, I had an error come up and roaster stop. The cause was the drum not being squarely in the peg hole. The squeeking sound alerted me and it shut off. I tried to restart the machine and guess the temp requires it to cool down before restarting, so i lost a small batch. I've been doing 10 oz batches with pretty good results and am documenting each roast with 1c times and other notes and rating the results in a log. I have, so far, found that 10 oz batches on 1 pound, p2, c, settings are working best. All in all, a longer learning curve than the freshroast, but having some experience helped a lot as the smells are more familiar to me and I know what is going on. All the reviews I read about limited visiblity are not an issue with mine as it has the lower chaff collector and with the light on, it is a clear view of the process. With the Freshroast, doing a few batches in a day to get my tin filled resulted in different roast results and with the Behmor, it is much more uniform and the longer roast profiles are a little better. I'm glad my journey is relieving some stress for you and would like to invite you over for an espresso some time. __________________ "If we weren't all crazy we would go insane"

02-22-2010, 08:50 PM	#7
raisin Still Watching My Back Join Date: Oct 2008 Posts: 82 Trading: (0)	Re: Behmor on the way I believe if you go to the Behmor website they list cleaning that fan as a critical update to the paper manual, but bi-annualy would probably be overkill. I also avoid the simple green because the scent lingers and taints the coffee, if you must use that stuff, time it before a cleaning cycle so as to burn off as much chemicals as possible! Spend some time searching over at CG, or at Barista, there are some modding threads that have pics of the interior with explanations of what most of the stuff does, if that kinds stuff appeals to your tinkering affliction...

02-15-2010, 06:24 PM	#3
floydpink crazy diamond Join Date: Oct 2008 First Name: Pete Location: Orlando Posts: 1,955 Trading: (17)	Re: Behmor on the way I tried openeing the door at cooldown and noticed it sure makes the chaff fly. After my 3rd roast, it seems like P2 is working best for me. __________________ "If we weren't all crazy we would go insane"

02-22-2010, 10:00 PM	#9
floydpink crazy diamond Join Date: Oct 2008 First Name: Pete Location: Orlando Posts: 1,955 Trading: (17)	Re: Behmor on the way Without having an old Behmor to compare with, the view of the roasting process is better than I had hoped. Earlier models were reported to be tough to view, but the new chaff collector seems to have addressed the issue. __________________ "If we weren't all crazy we would go insane"

02-23-2010, 06:13 AM	#10
germantown rob Still not Adjusted Join Date: Oct 2008 First Name: Rob Location: Philadelphia Posts: 330 Trading: (1)	Re: Behmor on the way That is a great view, the old chaff collection tray came up and blocked the view of the beans.

02-23-2010, 08:37 AM	#11
raisin Still Watching My Back Join Date: Oct 2008 Posts: 82 Trading: (0)	Re: Behmor on the way I have gone back to using the old style chaff collector. The new one adds a minute+ to my roast and is awkward to slide out for accelerated cooling. My "Python Style" viewing method did not bother me and the increased height of the old model works better as a chaff backstop on the edge of the door...