[Homeroast] Behmor questions

Dave Huddle 137trimethyl26dioxopurine at gmail.com
Fri Feb 18 08:35:23 CST 2011

I've been using a Behmor since Tom started selling them.    NO problem
getting dark roasts.    I roast inside, under a vent hood.    I always
preheat the roaster and chaff tray for 1 minute, add beans  and
restart.   I nearly always roast 8.0 oz. at the 1/2 lb. setting.

I have to be very attentive or I might actually get Char$s.

Westerville, OH

On Fri, Feb 18, 2011 at 8:20 AM, micah milano <micaho at gmail.com> wrote:
> I've been thinking of getting the Behmor to replace my dead Poppery (6
> years!). Yhe only thing that is holding me back is that I have read that it
> doesn't really do dark roasts. I prefer darker roasts, being a west coast
> kinda guy. I'm not a fan of Charbucks, I dont need it to be burnt, but I'm
> worried that I wont be able to get a French roast out of the thing, and be
> stuck at lighter roasts.
> I've seen a few posts about a slow roast fix that is available from the
> Behmor folks, and some people recommending a pre-heat... but what I'm
> looking for is people's actual experiences. Can you get a decent dark roast
> out of the Behmor? Should I be looking at a different roaster altogether to
> achieve what I want?
> thanks!
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