[Homeroast] First time post
137trimethyl26dioxopurine at gmail.com
Thu Jan 27 13:07:00 CST 2011
I've roasted with a WestBend poppery II, Hearthware Precision,
Hearthware Gourmet, Alpenrost, the original Fresh Roast, the 'wb' (a
briefly marketed roaster from West Bend), a Zack and Dani's (now
called Nesco) and _NOW_ the Behmor.
I still have the WBP II, Fresh Roast, 'wb', Zack & Dani's - but use
the Behmor all the time, about every 3 to 4 days (1/2 pound batches)
to supply me and my wife with fresh roast. (The Hearthwares and the
Alpenrost don't work anymore.)
I've run the Behmor through about 350 roast cycles, if I remember correctly.
The batch size, control, visibility, smoke supression, ease of
cleaning and chaff control are major benefits of the Behmor.
ALSO - customer support from Behmor is top notch! (I got one of
the first Behmors from SweetMarias. It didn't work properly right
out of the box. I detailed the problem to the Behmor site. Joe
Behm responded via email with a diagnosis, an image and discussion of
how to fix it. Then he called me on Thanksgiving morning and walked
me through the fix in about 5 minutes. After that, we chatted for
about 25 minutes about Ohio, Ohio State football, etc.)
Years later I shipped my roaster back to Behmor for a fix I didn't
feel comfortable doing myself. All it cost was for the parts, and
shipping both ways. Again - top notch service!
On Thu, Jan 27, 2011 at 9:43 AM, Scott Bovelsky <mbovelsk at yahoo.com> wrote:
> I have a question for the readers. This is my first posting, however, I read the submissions all the time. I have been roasting coffee with a fresh roast for 2-3 years. I am thinking of upgrading to the behmor but am not sure if I should. What are your opinions on going from a fresh roast to the behmor. Thanks.
> M. Scott Bovelsky, M.D. F.A.C.O.G.
> Dedicated to Women
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