[Homeroast] Behmor questions
bsgarley.public at gmail.com
Fri Feb 18 09:50:50 CST 2011
I agree that dark roasts should not be a problem.
After getting a Behmor, I spent the first half dozen roasts trying NOT to
char the beans.
New Port Richey, FL
Vivir con miedo es como vivir a medias.
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Dave
Sent: Friday, February 18, 2011 9:35 AM
To: A list to discuss home coffee roasting. There are rules for this list,
available at http://www.sweetmarias.com/maillistinfo.html
Subject: Re: [Homeroast] Behmor questions
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.
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
> 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
> out of the Behmor? Should I be looking at a different roaster altogether
> achieve what I want?
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