[Homeroast] Behmor and new temp probe

Greg gregro at earthlink.net
Thu Mar 3 18:06:17 CST 2011

Hi all-
I've been using a Behmor for about a year now. I mainly roast for 
espresso and the technique I've settled into is to open the door once 
first crack has been going for about 15 seconds. I keep the door open 
for a short time, close it, open it again etc throughout first crack. 
The goal is to stretch the time between cracks because, according to an 
article I read, that is when the big flavor development is taking place 
and if I don't open the door there's minimal time between cracks. 
Basically I open the door to simulate the P2 profile.
So, tomorrow Fedex is delivering a meter and probe so I can know how 
much heat is escaping when I open the door. What I want to know is... 
how much should I be dropping them temp? And for how long? I realize the 
precise numbers vary greatly depending on several factors (bean type, 
desired roast level, etc.) but I would love to hear your suggestions.


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