[Homeroast] Drum Roaster Question
137trimethyl26dioxopurine at gmail.com
Mon Feb 13 15:35:16 CST 2012
Behmor works for me. I can get as dark as I want easily with 8oz.
of beans, using 1/2 lb. setting. No fires. Be sure to keep it
clean according to instructions.
I do have a good vent system - we installed a vent hood in the
roasting room during a remodeling of the house a few years back.
Worth the money.
On 2/13/12, Sandy Andina <sandraandina at mac.com> wrote:
> I've been using a Behmor since it came out, and agree that it does best with
> batches of half a pound (maybe up to 12 oz. in a pinch) or smaller. Yes, it
> does put out smoke--ever since I upgraded my smoke detectors I must roast
> with the window screens open and the ceiling fan going, even in the dead of
> winter--but less than even the little i-Roast and i-Roast 2 and MUCH less
> than the Stir-Crazy/Turbo Oven combo I use for one-pound batches outside in
> summer. (BTW, if you insist on roasting outdoors, don't get a Behmor, since
> it's designed to be used indoors).
> You mentioned you need to reach "espresso/Italian roast" level now that you
> bought an espresso machine. If you can vent heavily, there are tweaks you
> can do while roasting in the Behmor to get well into second crack without
> charring the beans. I find that matching profiles to bean texture, choosing
> a 1 lb. setting for an 8 to 10-oz batch and manipulating the "+" and cooling
> buttons I can get a dark roast without hitting the dreaded "third crack."
> BUT, where is it written that espresso must be a dark roast? My local
> roaster, Metropolis, roasts its famous Red Line Blend to a medium level,
> not-quite-full-city (ditto re Caffe d'Arte's Firenze blend), in the
> Lombard/Tuscan style; and Intelligentsia's Black Cat and Kid O espressos
> aren't much darker. I've roasted Metropolis' Green Line and SM's Liquid
> Amber and Monkey Blends only a few seconds into second crack before starting
> to cool (and Donkey Blend only a tad longer). Unless you are wedded to a
> dark, smoky Neapolitan/Sicilian style cup, you'll find the lighter espresso
> roasts will produce a more complex shot--caramel, different kinds of
> chocolate, even anisette notes. I used to prefer Torrefazione Italia's
> Sicilian roast and even Medaglia d'Oro or Cafe Bustelo; now that I've gotten
> used to lighter espressos I don't even like New Orleans chicory coffee
> Remember: "espresso" is a brewing process, a blend, or the finished product
> in your cup--NOT a roast!!!
> On Feb 12, 2012, at 11:14 PM, Matthew D. Kaufman wrote:
>> Hi guys n' gals!
>> I've been lurking for quite a while and been home roasting for a bit over
>> year on a FreshRoast SR500. I absolutely love being able to roast my own
>> coffee - fresh taste, much higher quality than even expensive stuff from
>> grocery store, and making our place smell like roasted coffee is just
>> amazing. I'm getting to a point where I want to be able to make a bit
>> bigger batch size, and have a more uniform roast. One thing I've noticed
>> about the FreshRoast is that my roasts are rarely uniform throughout; some
>> beans are noticeably lighter and darker, even in the same batch. I roast
>> my kitchen at a pretty average temperature (room temp anywhere from 70 to
>> 75) - I think it's just a function of air roasting being an imperfect
>> medium. I'm looking at drum roasters, and had some questions for the
>> on the list.
>> I like a good City Roast (maybe a tad darker), and I don't think that any
>> drum roasters have issues with that. However, we recently bought an
>> espresso machine, so I'd also like a machine that can handle an
>> Espresso/Italian Roast. In reading about the Behmor 1600, it sounds like
>> is not a good model to get if you want darker roasts due to smoke and fire
>> hazard. I was hoping that wouldn't be the case given the attractive price
>> point for the Behmor over other drum roasters, but there seems to be
>> consensus on the reputable sites I check (Sweet Maria's, The Coffee
>> Project), so who am I to question that.
>> Do you guys have any suggestions on a reasonably priced drum roasters that
>> could handle what I'm looking for? Batch size isn't super important - I'd
>> be happy with a half-pound at a time (though more is better, I care more
>> about the roast quality than a gigantic batch size). Any advice would be
>> Homeroast mailing list
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> Peace & song,
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