[Homeroast] Behmor 1600+ on order...
pedestriancoffee at gmail.com
Sun Dec 6 16:40:24 CST 2015
Thanks for the recipe Howard. I've been roasting on my 1600 for about two years, and still experimenting and learning.
I never use the c button anymore since I've noticed that if I let it run its course after I hit C it will always roast too dark for me. If I want a French roast maybe I'll do that.
I now just use the + or - buttons to add/subtract time depending on when or if it hits 1C. It seems to work pretty well, but definitely not totally consistent.
That's interesting that you hit cool during the Rosetta Stone section. What do you suppose the advantage is of doing that as opposed to just adding the crack time you want and letting it hit cool once 1C starts? I've always wondered how adding/subtracting time plays into the roast curve program. And how the Rosetta Stone affect it as well.
> On Dec 5, 2015, at 1:22 PM, Howard B <howardbandy at gmail.com> wrote:
> I bought a Behmor 1600+ about a year ago, after wearing out a FreshRoast
> 500. I make about two Behmor roasts per week.
> I have a standard procedure that works well for me, resulting in a fairly
> light roast:
> 280 grams of green beans (0.6 pounds)
> Settings: 1 pound, A, P1. Press Start
> 18:00 on the clock.
> 4:30 failsafe countdown begins. Press Start.
> Around 3:30, varies by bean, the first pop of a bean cracking.
> Around 3:20, the tenth pop, which I use as the indication of the beginning
> of first crack. Press C.
> 3:10 on the clock.
> About 1:45 on the clock, cracking is about done. Press Cool.
> 13:00 on the clock.
> About 8:00, stop the roaster and dump the beans. Press Stop.
> Dump beans onto a large baking sheet, sort for duds, cool to room
> temperature, remove chaff, store.
> The result is about 240 grams of roasted coffee beans. Just right for four
> one-liter pots of coffee, each 56 to 60 grams.
>> On Sat, Dec 5, 2015 at 6:43 AM, Martin Maney <maney at two14.net> wrote:
>>> On Fri, Dec 04, 2015 at 11:14:47PM +0000, Jason Brooks wrote:
>>> Piggy backing on here. Just got the Behmor 1600+ as an early Christmas
>>> from my wife. Glad to see the mention that quarter pound batch are a bad
>>> idea. I've been roasting for over 10 years on several different
>>> What I've seen worth either P1 or P2 is that the Behmor gets to a thermal
>>> safety before such as small mass can heat up in that cavernous body.
>> Haven't tried it, as I'm still using the old panel, but one thing I'd
>> hope is that with the manual control you ought to be able to find a
>> reduced-power setting that would better match the smaller load (and
>> that should help with the thermostating). I could see myself using
>> that if it worked well, as I'm the only consumer here, so even a half
>> pound roast batch lasts a good while, and it's hard to justify roasting
>> two (or more) batches for post-roast blending (and pre-blend would
>> address that, but the few blends I feel confident enough to plan that
>> far ahead aren't well suited. mixed roast levels and/or wet/dry
>> processed lots).
>> automation: replacing what works with something that almost works,
>> but which is faster and cheaper. - attributed to Roger Needham
>> Homeroast mailing list
>> Homeroast at lists.sweetmariascoffee.com
>> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
>> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
More information about the Homeroast