[Homeroast] Question on roast times
howardbandy at gmail.com
Sun Apr 26 22:13:55 CDT 2015
Hi Ira --
Can you give us details of the bean probe you are using for the Behmor?
I have a thermocouple and digital thermometer I use with the FreshRoast.
It is easy to string that through the top, puncturing the screen.
Do you do something similar with the Behmor? Come in around the gasket?
The probe is in what position or location during roasting?
On Sun, Apr 26, 2015 at 11:58 AM, Ira <ira at extrasensory.com> wrote:
> Hello Greg,
> Sunday, April 26, 2015, 7:23 AM, you wrote:
> > So my question to the group, especially those that roast large amounts of
> > beans at a time, do you still aim for this "less than 15 minute" goal
> > roast 1 pound, 5 pounds, or more? Doesn't it get more difficult to get
> > those larger roast batches to be done in the same amount of time as a
> > smaller sample size?
> So now that I'm roasting with FrankenBehmor and have something
> like actual bean temperature and am learning to to follow
> profiles I'm down to roasting 250 gram batches as anything past
> that looses to much control. I'd also suggest that any profile
> other than P1 is probably a mistake for a 1 lb batch. If
> you want to slow the beginning, start cold with the beans in the
> roaster, if you want to speed it up, preheat with just the chaff
> tray and then put the beans in when it's hot.
> I preheat to 350F, then put the beans in the roaster with the
> elements still on at 100%, insert the chaff tray, close the
> door, insert the bean probe and finally turn on the drum motor.
> Then I back the heat off to between 83 and 87% till first when I
> turn on the afterburner and raise the heat to 100% until the
> readings indicate it's time to turn the heat down again.
> I was quite surprised at how little my Behmor would roast with
> what are considered reasonable profiles by the 3rd wave
> And yes, you are always aiming for the same profile whether it's
> 4 ounces or 500 pounds assuming you want the same result.
> And I've never seen anyone who roasts professionally talk about
> roasts over 15 minutes. Also it seems to be a common belief that
> you should cool your beans in 4 minutes or less.
> -- Ira
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