[Homeroast] Moka kadir roasting in Behmor

Clark Barclay pedestriancoffee at gmail.com
Thu Mar 10 15:11:58 CST 2016


Speaking of high-speed. What advantages do you see with pressing D? I've never tried it, not sure how it will affect the roast

> On Mar 9, 2016, at 6:33 PM, Ira <ira at extrasensory.com> wrote:
> 
> Hello Jamie,
> 
> Sunday, March 6, 2016, 6:49 AM, you wrote:
> 
>> 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?
> 
> Having spent a lot of time watching bean temperature in a Behmor
> I might suggest this as an experiment.
> 
> 260 grams of beans to start, adjust as needed.
> Start with P1 B
> You may choose to press D to set the drum to high speed.
> Then at one minute press P4 to set the power to 75%
> 
> Adjust bean qty until you get first crack around 12.5 to 13.5
> minutes and then stop it at whatever point in the roast you want.
> 
> My PWM frequency is a about 100 times as fast so you'll get
> different results but I've been getting pretty decent profiles
> with 300 grams and 82-84% power. I only run at high speed
> because I currently have no way to control it except on or off.
> 
> If you're pleased with that, try adjusting the bean quantity to
> speed up or slow down the roast and also try preheating. I
> always preheat till the bean temperature in an empty roaster
> shows 350, then turn the elements to 100%, and put in the loaded
> drum as quickly as possible. You can press B to read the wall
> temperature to make your preheat consistent. If you let the B
> temperature get past some temperature I don't know, the roaster
> will not start until it cools back off.
> 
> I've also insulated my roaster and effectively covered the
> window with foil to help keep the heat in and speed up the
> roasts.
> 
> I can set the power level in 1% increments and find I get the
> bet results if I just pick a power level and leave it alone.
> 
> The afterburner throws an unknown wrench into the works, worse
> if you roast in a cool environment but it seems to have less
> effect than I would have expected. I can manually control it and
> usually turn it on right about first crack. I roast outside and
> the smoke is not a problem.
> 
> And I really have no idea if that will work any good on a stock
> Plus, but given what I've seen, I think it might.
> 
> -- Ira
> 
> 
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