[Homeroast] Behmor Roast Control

Rich rich-mail at octoxol.com
Wed Nov 3 11:00:57 CDT 2010


Nice recycling of no longer needed computer case parts.

On 11/03/2010 10:43 AM, michael kaericher wrote:
> I open the door by much less than a chopstick or anything else that I could use to prop it open.  Really it's not much more than enough to break the seal on the gasket.  If the thermometer is climbing fast, I open it a little wider but never enough for the gasket to clear the overhang of the top of the machine.
>
> One other factor that I did not mention is that I also have a fan behind the behmor with a hood over it to create a "wind tunnel"
> http://i436.photobucket.com/albums/qq89/Monkey_K/Behmor/IMG_3579.jpg
> (I really have to make this more attractive)
> This slows my temperature climb as well.
>
> I can reliably get 3-4 minutes from 1C to roast end.
>
>
>
> --- On Wed, 11/3/10, Robert Yoder<robotyonder at hotmail.com>  wrote:
>
> From: Robert Yoder<robotyonder at hotmail.com>
> Subject: Re: [Homeroast] Behmor Roast Control
> To: homeroast at lists.sweetmariascoffee.com
> Date: Wednesday, November 3, 2010, 3:13 AM
>
>
> Thanks, Mike, for the details!
>
> Could you give me a sense of the how open you hold the door after 1C?
> Would a wooden chopstick between the opening and the door be comparable?
>
> What kind of interval are you getting between 1C and End of Roast?  Before I started this door-opening, I couldn't stretch this interval at all, and only now am I getting a sense of what's possible.
>
> Happy Roasting,
>
> robert yoder
>
>
>
>
>
>> Date: Sat, 30 Oct 2010 08:08:44 -0700
>> From: mike_kae at yahoo.com
>> To: homeroast at lists.sweetmariascoffee.com
>> Subject: Re: [Homeroast] Behmor Roast Control
>>
>> I use a digital thermometer to measure the effect of opening the door.  Starting with 1C (after the second audible crack and before a rolling 1C), I tend to open the door just a enough so that environmental temp climbs very slowley (sorry, I'm not sophisticated enough to say what the rate of rise is).  This used to mean that I opened it about 1/2 to 1 inch for about 2-3 seconds of every 10-15.  Lately, I just keep it opened a very small amount the whole time.
>>
>> My thermocouple is attached to drum hanging shelf on the left side of the behmor interior with a loose overhand knot.  I find that this location doesn't result in wild temp changes with the door cracking open.
>>
>> -Mike
>>
>> --- On Sat, 10/30/10, Robert Yoder<robotyonder at hotmail.com>  wrote:
>>
>> From: Robert Yoder<robotyonder at hotmail.com>
>> Subject: [Homeroast] Behmor Roast Control
>> To: homeroast at lists.sweetmariascoffee.com
>> Date: Saturday, October 30, 2010, 4:24 AM
>>
>>
>> Greetings, great group,
>>
>> Apparently some Behmor Roaster users use Door-opening to slow their roasts, in lieu of a better control option.  I think I have successfully prolonged the interval between First Crack and Second Crack this way, with some encouraging results.  One worry is Baking the roast (letting the Environment Temperature Fall off too far, while attempting to just slow the progress but not stall it).
>>
>> What's the best way to use door-opening as a "speed control" with a Behmor?  If you open the door, how far open and for how long do you do this?  What's your cue to begin the door-opening process?  When using this approach, how do you decide on EOR? Any other hints are also very welcome.
>>
>> Happy Roasting,
>>
>> robert yoder
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