[Homeroast] Behmor 1600+ on order...

Jason Brooks brookswv at gmail.com
Mon Dec 7 09:15:28 CST 2015


Yes, 10.5 to 11 oz on 1# setting with P1. Resting now. I'll try to remember
to post a few taste notes when I brew it.

On Mon, Dec 7, 2015, 9:47 AM Steve Jacobs <steve.jacobs at gmail.com> wrote:

> 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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