[Homeroast] My new Behmor

Greg Hammond greg.hammond at mac.com
Thu May 5 13:25:24 CDT 2011

That is excellent info Chris. You have taken the Behmor to an entirely other level.


On May 5, 2011, at 11:20, Yakster wrote:

> I like to emphasize the fruity acids in my roasts and for that I find that
> batch size does matter.  I recently scaled back to roasting 250 G batches
> (8.8 oz) after comparing a 300 g Ethiopia Jimma with a 250 G Ethiopia Jimma
> roast and finding I much preferred the 250 G roast.  I roast on a 1# P1
> profile at this load size.  When I roast decaf, I find that I can roast a
> much larger batch, up to 1#, but as I'm usually roasting decaf for others
> and at a darker roast, I haven't really dialed in the roast much.  Roasts
> for espresso could also take a larger load.
> I've been pre-heating my Behmor with just the Chaff tray in until my
> thermocouple near the heater reads 200 F.  I'll then stop the roaster, don
> the Ove Goves for safety and quickly pull the chaff tray and put in the drum
> with the greens in and start a P1 roast.  I could probably take it a little
> higher, but there's a temperature limit in the Behmor that when you pass it
> won't allow you to start the roaster if the temperature is too high.  I feel
> that pre-heating the roaster along with a small batch size shortens the
> drying time and improves the roast.
> I used to play with calculating the P2 power drop to coincide with first
> crack, but now I door surf the roast.  When first crack really starts (not
> just a few outliers), I'll crack the door about an inch to keep first from
> getting away from me.  I watch the temperature readout on RoasterThing and I
> can simulate what I observed with a P2 roast by opening the door more, but
> mainly you want to listen to the cracks and keep first crack going, but not
> going too fast.  I usually stop my roasts at City Plus or sometimes Full
> City for an espresso roast.
> Another tweak I use is that I hit cool and allow the Behmor to take the
> beans down in temp, sometimes with the door open to aid the cooling (the
> Behmor is good at the initial cooling) but after a couple minutes I'll stop
> the cool cycle briefly to dump the beans in my external cooler and restart
> the cool cycle to cool down the roaster.  The Behmor has a hard time cooling
> the beans down to room temp in four minutes because of the residual heat in
> the roaster so I cool my beans in a metal steaming basket insert that is in
> a storage cylinder connected to a shop vac to draw air down through the
> beans.  It also allows me to stir the beans by hand which helps to loosen
> and eliminate much of the chaff.
> By going with a smaller batch size, the roast is finished more quickly (less
> then 15 minutes) which allows me to roast more then one origin a week and
> have a variety of coffee.
> -Chris
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