[Homeroast] Not sure how to go about roasting now - Behmor close to death

Brian Kamnetz bkamnetz at gmail.com
Mon Aug 5 16:09:15 CDT 2013

Unless I am missing something, Jamie regularly roasts to city+, which is
not all that dark, according to Tom's guide:



On Mon, Aug 5, 2013 at 4:01 PM, Michael Baladi <mike at baladi.ws> wrote:

> Yeah, if you've opened it once and were comfortable with it you can
> probably fix anything wrong with it. Get with John. At the same time
> though, I'm not sure it'll ever do super well with the dark roasts you seem
> to like.
> ________________________________________
> From: Homeroast [homeroast-bounces at lists.sweetmariascoffee.com] On Behalf
> Of John Nanci [john at chocolatealchemy.com]
> Two fast things.
> It's impossible for one element to burn out in a Behmor - they are in
> series so it's all or nothing.
> Next, how is your cleaning?  In the inside shiny or dark.  If the
> later, that is your issue as the dark absorbs heat more and makes the
> roaster think it is hotter than it is, so cycles your elements.
> And in about 90% of these cases, a good cleaning and a change of the
> thermistor usually brings it back.
> If you want to drop me a line off list, I'd be happy to troubleshoot
> with you.  I repair these for Behmor.
> John
> At 01:26 PM 8/5/2013, you wrote:
> >HI;
> >
> >I've not posted anything in a while, but do read the posts.  I bought a
> >Behmor from SweetMaria's, I think it was 2 years ago last christmas.
> >
> >We mainly roast to the dark side (city +) for espresso, which I know isn't
> >ideal for the Behmor.  The Behmor has progressively gotten slower at
> >roasting and can barely get a 1 pound batch through first crack.  We
> >noticed one of the burners was burnt out.  My dad ordered a new set of
> >burners from Behmor and replaced them along with a full disassembly with
> >cleaning of every part of the machine.  There is basically no difference
> >now, even with it totally clean and with the new burners, still the same
> >problem.  It's being used at normal temperatures (70's) in a house with
> >good wiring and little voltage drop.  No extension cord.
> >
> >We've not contacted behmor again yet about this,  but I have the feeling
> >that it's electronics are dying and that it may not be long for this
> world.
> >  I'm thinking that our tendency to do darker roasts has been hard on the
> >machine.
> >
> >My dad has been roasting lately and when they don't turn out dark enough,
> >he just roasts them twice, I tried telling him what a bad idea this was --
> >undrinkable.
> >
> >We generally use about a pound a week for espresso, plus roast a few
> pounds
> >a month of lighter roasts for family.  I still have my RK Drumm and coffee
> >cooler I built and was thinking of going back to that, but I have a new
> >grill now (and got rid of my dedicated coffee roasting grill - probably a
> >mistake), a wide 5 burner Char-Broil.  The Charbroil has a rotisserie that
> >we use for meat, but it only runs at around 4 rpm, so can't be used.  I
> >can't even find my old rotisserie motors anymore that I used on my old
> >grill.  If I'm going to go to the effort of roasting on the grill them I
> >would want to get it setup on my current grill as opposed to a dedicated
> >one because my main grill runs on natural gas and I don't have to mess
> with
> >tanks.
> >
> >I looked at the RK site now and a rotisserie mount and motor from them is
> >around $280, which is almost the same cost as just getting a brand new
> >behmor.  The only other roaster that I see that seems worthy of any
> >consideration is the HotTop, but that's $500 more than either of the 2
> >mentioned options.
> >
> >Has anyone had much luck with fixing a Behmor that has gotten to this
> >point?  Do you think it's worth it to get another behmor again or do I put
> >in the effort and cost to go back to grill roasting?
> >
> >The Behmor is quite convenient when it works right.
> >
> >Thanks;
> >
> >Jamie
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