[Homeroast] Moka kadir roasting in Behmor

Dean dean_schaffran at wildblue.net
Sun Mar 6 15:05:09 CST 2016

Hi Jamie,

As you may recall there are a couple of tricks for the (old) Behmor to 
roast a little quicker--
do a 2-minute warmup, hit stop, & then load the green
prop the front feet up on a 1" thick block (or thereabouts) so the 
elements are a little more under the drum
Some people used to recommend opening the door just a crack to 
moderate the temp instead of using the "other" Px butttons

and finally, I went from 16 oz (450 gm) to 400 gm (14 oz) and use the 
1# settings P1B and then hit Cool when it looks/smells/sounds right.

That said, it's been a while since I roasted anything for espresso, no 
can't say any of this is an answer to your actual question. and of 
course the controls/sensors/etc might be changed in the "improved" 
mark2. Bless ETL and their meddling.

I've been thinking I should clean the Anita and do some MK or Liquid 
Amber & have a few shots, so I'm hoping some great advice comes in 
response to your question

Good Luck & Happy Roasting!


On 3/6/2016 8:49 AM, Jamie Dolan wrote:
> Good Morning!
> After replacing multiple parts in our old Behmor and trouble shooting
> with Behmor (They are very helpful by the way).  It was decided that
> the entire main control board was bad in some way, so my dad just
> bought us one of the new programmable Behmor's.
> Now that I have a Behmor that works right, I'm trying to figure out
> the best way to roast Moka Kadir, for espresso.  I've tried different
> profiles, but the taste doesn't seem to be right.
> My most recent batch, from yesterday, needs to rest for a couple days,
> but I ran 1 pound of Moka Kadir on P1 and it still took right about 16
> minutes to hit first crack.  Ran it just to the start of second crack.
> I picked up a pound of black cat and compared my roast to that and I
> am definitely darker than black cat.  For anyone that is familiar with
> Black Cat, can you tell me what roast you would say that is so I can
> compare?
> Is this messing up the flavor of my roast because it takes too long to
> reach 1st crack?  Do I need to do 8 or 12 ounces in 1 pound mode so I
> hit first crack sooner?
> Thanks,
> Jamie
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