[Homeroast] Behmor 1600+ on order...
steve.jacobs at gmail.com
Mon Dec 7 08:46:46 CST 2015
I don't really worry about how long it takes between first and second
crack. There are too many variables at play, such as ambient temperature,
bean mass, type of bean, etc. I roast once a week, year-round. So it's
anywhere from the high 90s to as low as 10 outside.
I preheat the beans, then take them through first crack and 45 seconds into
second crack, then shift into cooling mode.They always come out the exact
way I prefer them.
I have to extend roasting time with the "C" button more than a few
times, but that's because I run at least one pound in a batch and lately
have been stretching into 22 - 24 oz batches with good results. Large bean
mass means better control on temperature (but more chaff to deal with).
The Behmor is a huge advancement over my earlier methods (whirly-pop &
stainless-steel dog bowl/heat gun).
On Mon, Dec 7, 2015 at 7:27 AM, Martin Maney <maney at two14.net> wrote:
> On Mon, Dec 07, 2015 at 11:20:14AM +0000, Jason Brooks wrote:
> > Used you recipie on roughly 11 oz of Rwanda i had left. Roasted yesterday
> > afternoon. It started 1st crack earlier, but seemed to slow well and only
> > got a pop or two of second.
> Did I post a recipie recently?!? Oh, was this about the rough
> equivalence of 12 oz on P1 with 8 oz P3?
> I would say "snap or two" as that lets me omit "of second" in my notes,
> and that's one of my favorite roast levels. Not for everything, but
> probably most Rwanda lots, yes.
> The phenomenon of financial excess associated with
> promising novel technologies is a recurring feature
> of the last two centuries. -- Andrew Odlyzko
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