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Thread: Behmor Plus - Roasting Approaches

  1. #101
    Senior Member Barry O'Speedwagon's Avatar
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    Hi Avex,

    It is Intended for espresso, but sometimes I take some beans in to the office for my Brazen (as long as it isn't really dark). I don't use the Rosetta Stone function, because when you are applying less heat after FC than the default profile, it can take a touch longer to reach 2nd crack. I judge when to pull it by a few factors (time since FC finished, colour of beans, increasing smoke from the top of the roaster door). Usually works well, though I always go a bit too late when roasting my Yemen Mocha beans (I will never, never learn ). I do write down the 'target time' that would be suggested by the Rosetta Stone and use this as a guide as well, but if the beans aint ready I let them go a bit longer.


    Cheers
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    Thanks for sharing Barry. Since it was my first roast, I would say the entire process was rather chop and change from various techniques I found over the past 3 days.

    Looking back, a few observations:

    1) I constantly checked the chamber wall temp, realised it plateaued at mostly 130-135dc, highest was roughly 140. There were no organised timings for these checks, I simply hit B when I felt the urge
    2) I wedged a chopstick at the door to listen for rolling FC at the ~9 min mark and left it there till the roast was done, checked chamber temps and they were largely unaffected (~130dc)
    3) When I hit cooling a minute before the end of rosetta stone; which on hindsight was an impulsive thing to do, I just thought Id rather err on the side on light rather than dark
    4) I left the door opened at 45 degrees throughout the entire cooling process
    5) I never had the goal to reach 2nd crack and Im not sure whether it ever did. On that note, I doubt I could even identify second crack.

    Colour wise it looks like a city plus to me, I see faint cracks on some beans but not on all of them.

    Also I had every intention to consume this as a pour over, and due to my lack of patience and eagerness from doing my first ever roast, I actually cupped it this morning and subsequently extracted 200g from 12g aeropressed.
    This was roughly 10 hours in and Im already quite happy with the results.

    Strong floral (jasmine) notes expected of Ethiopians, and ends smoothly with vanilla tail notes when cooled. I could taste a hint of ripe stonefruit coming through which I hope will be more prominent as the beans peak over the next 4-10 days. Also, there was that hovering burnt popcorn taste which I hope will disappear over time.

  3. #103
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    Congratulations Avex, sounds like you did quite a roast there. Not for lack of trying, but I've never been able to get the elusive jasmine from some of the Ethiopians I've roasted on the Behmor. Look forward to hearing about more of your roast cupping reports.

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    Meanwhile I've destroyed two whole kilos of my Brazil Daterra, not one single drinkable roast. Roasting 200g I've tried going hard all the way to first with p1 auto then p2 manual at FC. Slow drying phase fast ramp, fast drying phase (by cutting weight and using full power, p5) and slow ramp, all using p2 manual after FC, typically for about 3 mins after first then drop. Slow all the way. The result of all roasts where I used full power after yellowing to FC was scorching, some facing and acrid taste in the cup. The result of roasts where I slowed the ramp down to p4 manual were not bitter or acrid, but flat and a baked grainy taste! Playing around with temp settings during drying phase didn't seem to change much. It seems that the optimum temp setting for this bean is somewhere between 75% and 100%, for the ramp. From these failures I have learnt that you don't need as much heat with this Brazilian as you would with a hard bean.

    Problem is I've tried everything other than manually cycling the power between 75 and 100 during the ramp. I'm losing patience and see this as a bit of a hit it and hope strategy. What I really need to see is BT, which as us Behmor users know is impossible unless you own a lathe and wish to drill your drum axle. What to do? If I calibrate the weight of beans up to say 250g and continue with the p1 auto - p2 manual strategy is there any hope here? The roaster i talked to about my problems reckons with the bread baking smell at 7 mins I'm baking these beans. But you can't drop in at a high temp on the Behmor so can't see how to speed up drying....
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  5. #105
    Senior Member Barry O'Speedwagon's Avatar
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    A few blokes on HB seem to have used a 'work around' to effectively run a pre-heat on the Behmor (via use of 'off' button). I doubt it is what the manufacturer would recommend however.

  6. #106
    Senior Member sprezzatura's Avatar
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    I used RS after a healthy RFC with a 400g roast of Andy's superb Chimanimani and let it run out on P3C. This bean is really nice to roast in the Behmor. I made a Hario (14g, 250bvm, 3:14) after about 10 minutes. Very good!

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    (First post) so i got my behmor from CS back in august been having a ball with it waited till now to post because i think I've finally achieved something worth talking about. After reading various threads i decided to start trying 400 gram roasts to drag out the first crack till about 15 minutes and cooling with the fan on. I don't know alot about cupping but ive been pouring the Indian elephant hill as an espresso on the silvia at about 7 days and am tasting and smelling brown sugar notes with no bitterness. I'm really enjoying it as a single, i was wondering what other people are tasting in this bean?

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    Toys! I must have new toys!!!

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    Quote Originally Posted by Barry O'Speedwagon View Post
    I judge when to pull it by a few factors (time since FC finished, colour of beans, increasing smoke from the top of the roaster door). Usually works well, though I always go a bit too late when roasting my Yemen Mocha beans (I will never, never learn ).
    I've been finding the same thing Barry. I just completed a 390g roast of Yemen Mocha Ismaili - handful of snaps into SC This is my 3rd attempt at the Yemen's using your approach and each time I tell myself pull a little bit earlier... Luckily every pour has been stunning to the very last bean...

    Bean: Yemen Mocha Ismaili
    Start weight: 390g
    End weight: 328g (loss of 15.8%)
    Profile: 400g P2 B Start drop power to 75% at 12min, then 50% at RFC
    Data Log: (Blue measuring exhaust temp, and Red is internal)

    15-11-05_1706Yem.jpg

    IMG_0235.JPG

    I have some catching up to do on my roast logs, but safe to say now Barry's approach has rejuvenated my enthusiasm for roasting on the Behmor - Every bean I've tried to date has produced a far superior result to what I was previously getting - good on ya for sharing Barry!

    I have a couple more logs I can upload if anyone is interested... Tanz K and El Sal Q B.
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    Interesting chart! I have often wondered about how the dramatic temp drop at 7:30 impact the roast quality and what is the best way to minimize it. With my slightly modified Behmor 1600, I would normally use P1 auto and drop the heat to about 80% (SSVR +pot control) after 5 min and bring it back up to 100% at 7:15 right before the afterburner kicks in. Drop the heat to 90% at the end of yellowing until RFC and drop and coast at 60% for about 2 1/2 minutes before pressing Cool. I do external cooling after 1 minute and roasted coffee is at room temp after 4 minutes. This method works well for me and I am curious how it would look in a chart.

  11. #111
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    Hi Andy,

    Just wondering if P1 auto to FC is much different to P5 manual to FC and then all the rest is the same?

    Mike

  12. #112
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by pcf1978 View Post

    I have some catching up to do on my roast logs, but safe to say now Barry's approach has rejuvenated my enthusiasm for roasting on the Behmor - Every bean I've tried to date has produced a far superior result to what I was previously getting - good on ya for sharing Barry!
    No worries at all. I didn't really do too much, just tweaked the basic approach in one of the preset profiles, largely to deal with the fun and games of roasting here in winter. But, yep, I use the approach for basically every bean and blend (with the optional switch to 25% late in the roast for softer beans) and it seems to work very well. I'm not sure if I've tried it with SO Brazilian beans (which seem to be troubling pyrmontboy), but might try that out next week.
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  13. #113
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    Will depend on what Brazilian beans you use too. The particular ones I was roasting, Daterra sweet collection, were very soft. I've had another roast recently with some others and they've taken to the heat a lot better. The difficulty of the Behmor and softer beans is they don't seem to like the direct heat that the Behmor uses, so one approach is to be really gentle and use one of the slower profiles, I had some limited success with P5 , mentioned earlier in the thread. The other thing is the inability to drop in at a higher temp and get drying started fast, means you have this extended drying phase so by the time you've hit FC, if you develop too much you will have a piece of ashy charcoal on your hands (even if the bean looks okay at the end of the roast). The other approach with this sort of bean is to speed up drying, so calibrate your weight down < 200g and start with P5 manual 100% power to get to yellowing faster, then slow things down until FC. This approach can you get close to timings achieved with a commercial drum. This looks promising too, but I can't really report any hands down success on either of these approaches yet.

    Over the weekend I roasted up a very well reviewed Sumatran, Lake Tawar on P3 auto, power drop to 0% at FC for 30 seconds, then 50% power for another 2:45. I've gone back to this approach as TBH I haven't had a lot of success with the 25% power after FC. It probably depends on the bean, and how wildly it swings from exo to endo, but cutting the power at roll FC onset and reintroducing power seems to give me better results in the cup, and I encourage other Behmor users to experiment with this approach, along with the 25% power method.

    Anyway the Tawar smells and looks good, cupped it and got some spice and dark chocolate. Good to roast something that is drinkable again!

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    Quote Originally Posted by JojoS View Post
    Interesting chart! I have often wondered about how the dramatic temp drop at 7:30 impact the roast quality and what is the best way to minimize it.
    The drop in temp at 7:30 is most likely exaggerated by the probe placement. I don't think the fan kicking in is causing much (if any) loss of momentum.

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    Quote Originally Posted by Barry O'Speedwagon View Post
    I'm not sure if I've tried it with SO Brazilian beans (which seem to be troubling pyrmontboy), but might try that out next week.
    Yeah, I think Brazil's are a tricky bean too. It's like they resist heat all the way through, then quickly turn to ash.
    I had a go at some Brazil Pulped Naturals a few weeks back (using your approach) - Beans looked great on one side, but underneath they had black centre lines - tasty mighty ashy. Into the composted bin.

    Let us know how you go. What Brazil's have you got handy?

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    Quote Originally Posted by pcf1978 View Post
    The drop in temp at 7:30 is most likely exaggerated by the probe placement. I don't think the fan kicking in is causing much (if any) loss of momentum.
    I monitor the temp drop with the built in side wall sensor and it registers a definite drop as the exhaust temp sensor climbs up where it more or less equalize with each other before the exhaust temp steadily climbs further. I suppose the impact on the roasting momentum and it's effect on the final product will depend on the stage where you are in the roast when the afterburner kicks in.

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    Behmor Plus - Roasting Approaches

    Hi all contributors to this thread. It was with a sigh that I saw my beloved Behmor walking out the door tonight, off to a new home. After graduating from crazy popper university back in 2014 and taking out a masters in Behmor roasting over the last couple of years, I've decided to move on to a PhD - a roaster with BT logging. Ok that metaphor doesn't quite hang together but you get the idea. During my ownership of the Behmor I spent a lot of time staring at my roast notes and testing all my little theories, a portion of which I've logged in here. It was a lot of fun and thanks to all those that humoured me in my ramblings. Most importantly I learnt a lot about coffee. I'll sign off from this thread with my summary of key learnings using this machine. I may well have been dunce of my class, so take these with a grain of salt. These are just my own opinions, I'm sure plenty of people will have a very different perspective :
    - using around 200g as your charge weight will allow you to hit close to commercial drum timings, allowing an extra minute or two since you are not able to drop in to a preheated roaster and reach a turn temp quickly-
    - the Behmor has by default a long dry phase, the lack of preheat means that this portion is, in my opinion, a little overweight. So it spends a bit too long here, cooks the beans on the inside a little too long, such that later in the roast, with some bean varieties, you have to be careful not to go too hard on heat or you will end up with internal tipping/ashiness. Munch on a bean after your next Behmor roast, do you taste charcoal? If yes my guess is you spent too long in the dry phase. How many times have you tasted a green tasting roast on your Behmor? For me hardly ever, compared to the popper where every second hard bean roast tasted a little grassy/green. So the beans are getting very well 'cooked through', but my point is perhaps too cooked through on occasion. This ultimately means harder beans like Ethiopians do quite well in the Behmor, as the harder exterior protects them through this extended dry phase.
    - so (when you want to) how do you speed up this dry phase? Bring your charge weight down below 200g until you can see yellowing of the beans at an acceptable time, e.g 5-6minutes. You then may need to watch your heat for the ramp, as full power may deliver too much for the smaller quantity of beans. This approach of calibrating your charge weight to try and hit acceptable commercial drum timings I found to be very helpful as a baseline. I realise each roaster is in a class of its own. The benefit of this is that you can talk to your green bean supplier who is typically a roaster, and ask them what timings they use in their commercial drum, then with a bit of fuzzy logic take it from there
    - if roasting 200g always cut your power once FC starts to roll for 30s, then power back on @ 50% and go up as close to second as you would like. This is the only way I found to develop on the Behmor that worked for me. P2 25% power post FC was never enough heat and I'm almost certain every roast where I used it in the stretch stalled. Again could be user error here, or down to different bean varieties. But it's issues like this that make me want to stop beating in the bush and get a BT readout .
    - roasting quantities larger than 200g? This is probably contentious but I've had unanimously disappointing results for 300g and above roasts. One time I can recall I did this with an Ethiopian Yirgacheffe, it still retained some fruit but just seemed a little thin and lacking body, like as though the beans were partially dehydrated instead of caramelised. If you like chocolatey lattes this is fine, but for filter drinkers I would not recommend these extended times to FC on the Behmor. But it's working for a lot of people on here so each to their own I guess.
    - don't breathe in the smoke!
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  18. #118
    Senior Member sprezzatura's Avatar
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    Quote Originally Posted by pyrmontboy200 View Post
    Will depend on what Brazilian beans you use too. The particular ones I was roasting, Daterra sweet collection, were very soft. I've had another roast recently with some others and they've taken to the heat a lot better. The difficulty of the Behmor and softer beans is they don't seem to like the direct heat that the Behmor uses, so one approach is to be really gentle and use one of the slower profiles, I had some limited success with P5 , mentioned earlier in the thread. The other thing is the inability to drop in at a higher temp and get drying started fast, means you have this extended drying phase so by the time you've hit FC, if you develop too much you will have a piece of ashy charcoal on your hands (even if the bean looks okay at the end of the roast). The other approach with this sort of bean is to speed up drying, so calibrate your weight down < 200g and start with P5 manual 100% power to get to yellowing faster, then slow things down until FC. This approach can you get close to timings achieved with a commercial drum. This looks promising too, but I can't really report any hands down success on either of these approaches yet.

    Over the weekend I roasted up a very well reviewed Sumatran, Lake Tawar on P3 auto, power drop to 0% at FC for 30 seconds, then 50% power for another 2:45. I've gone back to this approach as TBH I haven't had a lot of success with the 25% power after FC. It probably depends on the bean, and how wildly it swings from exo to endo, but cutting the power at roll FC onset and reintroducing power seems to give me better results in the cup, and I encourage other Behmor users to experiment with this approach, along with the 25% power method.

    Anyway the Tawar smells and looks good, cupped it and got some spice and dark chocolate. Good to roast something that is drinkable again!
    I'll give your method a try. I've had more success with 200g batches and P5 auto works good for a really moist bean e.g., IEH Monsoon as it's less effected by the looooooong dry and slow ramp up. I haven't tried Ethiopia yet but will order some of the Biftu that everyone's raving about next week and hit it P5 manual and try your RFC cut out for 30 and then 50%.

    I too am a pour over and press preference guy.
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  19. #119
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    Well, I was the lucky (I hope!) recipient of pyrmontboy200's behmore, I am totally new to this and after reading through this thread wasn't sure if his Brazilian beans were a good first roast as they sound pretty tricky - but since that packet was already opened I thought I'd go for it. I kept it simple, 200g P4D. first crack seemed to be about 13 minutes in, though since this was my first roast I wasn't entirely sure what to listen for. I kept it going for 1:15 after that and then hit cool. I'm not sure if I got to second crack or not, looking at the beans they aren't super dark. It did start to get pretty smokey when I hit cool. I tried them a day later and it was acceptable as an espresso, much better with milk though. Not good at describing flavours yet! A bit over a week later and it seems to have improved a lot.

    2nd roast go I decided to hit P2 at first crack and opened the door just briefly. This happened at about 12:45 (which makes me think I was a bit late identifying first crack first go, everything else was the same 200g batch size and outside temp the same). I left it at 25% power for 30 secs then up to 75%. I had to press + a couple of times so I didn't run out of time, I got to ~2:50 after first crack (fair bit longer that first roast) and hit cool. Again I'm not sure if I got to second crack or not!

    Looking at the two roasts they look extremely similar. The 2nd one smells a more complex than 1st (sorry can't do any better explaining!) but I haven't tasted it yet, going to wait a few days.

    Below are samples from the two, 1st one on the right, 2nd on the left. For some reason the left looks darker in this photo, however looking at them with my eyes they look a lot more similar. Also the images seem to show more difference in colour, there isn't really that much contrast in bean colour for each roast (crappy phone camera!)



    I installed a heatsnob for the 2nd roast and installed it as per instructions. I opened the door for a bit when I hit cool which seems to have caused the air to move around or something to cause the rise? Not sure.

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  20. #120
    CoffeeSnobs Owner Andy's Avatar
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    I opened the door for a bit when I hit cool which seems to have caused the air to move around or something to cause the rise? Not sure.
    Yep, that's exactly what that "heat bump" is. Instead of the heat getting sucked through the afterburner it's risen to the top of the chamber to come out the door. Don't get too worried about it.

    Try some other beans too... Brazil is, well, a bit like brazil. It has it's place in the flavour spectrum but play with something like the Indian Elephant Hills, the Zimbabwe or the Biftu to get a range of great flavours that will really help develop your roasting journey.

    Take lots of notes on what you changed and what effect it had and you will be roasting like a pro in no time.

    Enjoy!
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    Quote Originally Posted by Andy View Post
    Yep, that's exactly what that "heat bump" is. Instead of the heat getting sucked through the afterburner it's risen to the top of the chamber to come out the door. Don't get too worried about it.
    Cool thanks for the explanation

    Quote Originally Posted by Andy View Post
    Try some other beans too...
    Yeah I fully intend to! Wanted to maybe try some of your PNG Mt Ambra next. I forgot to mention I also roasted some decaf wow that I got from you when I ordered the heatsnob. Only reason for decaf is that I got excited and wanted to roast more but don't drink all that much (don't want to have too much caffeine!). I think I may have gone a bit far with that one, it's a bit bitter (very dark but I believe it's supposed to be?) I followed what others were doing in this thread - might try stopping it a bit earlier next time. Not great as an espresso but fairly decent with milk. Will be interesting to see how different roasting methods affect it.

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    Hey guys, can anyone give me some advice on roasting PNG Mt ambra? Got some off Andy a few weeks ago and every batch I've roasted has been average at best.

    Also been getting bubbles coming through my lattes after sitting for a minute or so. Has to be the coffee, as I've tried 3 different milks. Bubbles only seem to come through the crema also. Please help

  23. #123
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    How are you roasting it (program; weight) and how long is it resting after roasting? Are you allow it to degass?

  24. #124
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    Quote Originally Posted by Owlee View Post
    Hey guys, can anyone give me some advice on roasting PNG Mt ambra? Got some off Andy a few weeks ago and every batch I've roasted has been average at best.
    Most recent roast (coolish day for this time of year....on a warm day use 400g)
    390g of Mt Ambra initial setting 400 P2 B
    with 8.00 min to go, switch to 75%
    I hit FC at 4.43 remaining
    Dropped to 50% at 3.43 remaining
    Pulled at 1.37 remaining.

    Result was outstanding.

    Quote Originally Posted by Owlee View Post
    Also been getting bubbles coming through my lattes after sitting for a minute or so. Has to be the coffee, as I've tried 3 different milks. Bubbles only seem to come through the crema also. Please help
    That suggests either CO2 from very fresh beans or quite acidic beans. I don't think the Mt Ambra is a particularly acidic bean (??), so if the beans have had sufficient time to rest, maybe try grinding coarser and dosing up a bit.
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    Been roasting 300g batches on p3 a 400g settings. Got to second crack. But have tried a few variances. Let them degas for 24 hours they are about a week old now.

    Cheers Barry I'll try that tonight

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    Woo hoo. Finally got my thermocouples working. Here’s my first roast of India Elephant Hills and Yirgacheffe. Took them both to start of second crack just so I could get an idea of time, temp and duration b/w first crack and second crack. Then did another batch for both to a bit after end of first crack which I plan to blend 30:70. Fingers crossed it’s brilliant but realistically this is my first batch/s so I’ll be happy if it’s just drinkable.

    Btw, here’s a pic of my BT probe. Took almost 2 weeks to get this working properly, argh!!!!
    1IEH.jpg2EY.jpg3probe.jpg

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    Interesting charts MrFreddofrog! You configured the logger to consider the first 5 minutes as preheat?

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    Quote Originally Posted by Owlee View Post
    Hey guys, can anyone give me some advice on roasting PNG Mt ambra? Got some off Andy a few weeks ago and every batch I've roasted has been average at best.

    Also been getting bubbles coming through my lattes after sitting for a minute or so. Has to be the coffee, as I've tried 3 different milks. Bubbles only seem to come through the crema also. Please help

    say hello to Mr Acid!

    The Ambra hates latte art and will make your nice neat cap look like a milk-shake.... but the taste is excellent. You have to determine if you want flavour or looks... and we are CoffeeSnobs here not PictureSnobs. ;-)
    Put it in a take-away cup with lid and it will taste great.

    Longer rest times (as suggested above) will help though (7-10 days it should settle) and allow better art. One of the Championship blends Fiefy used in a state competition had PNG in it and we had to wait 18 days for it to settle down but it produced sweet milk and an excellent art canvas.
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    Quote Originally Posted by JojoS View Post
    Interesting charts MrFreddofrog! You configured the logger to consider the first 5 minutes as preheat?
    Something like that. Behmor recommend 1:45mins preheat which works out to be 60C on my ET thermocouple. So now I just wait until ET hits 60C and then load the charge regardless of the time. Not sure if that's the best way to do it but I figure Behmor have done a fair few roasts so I'll go with their recommendations for now

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    Just an update on the gas. Roasted to your recommendations Barry! Delicious! Let them rest for 7 days and barely in bubbles in the crema.

    Thanks again :thumbup:

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    Roasted some Ethiopian Sidamo last Tuesday, tried it last night, what a ripper! Delicious! Very happy with how it turned out. Preheated, loaded 200g and started with P4. first crack at ~12:30 and hit P2 for 30sec, then up to P4. second crack just started about 2:30 later and I hit cool as it had got going. Got a cupful of crema!
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    Hello everyone,

    Wanted to say a big thanks to Andy for his help and getting my Behmor to me so quickly! And another thanks to all here for the great advice on roasting approaches.

    I wanted to know if anyone could tell me whether the heat and power application differs from P1 AUTO to running at P5 MANUAL from the start? I have been using the latter, in full manual mode, but with cuts to 25% at first crack, however after 7 x 200g roasts, only one has exhibited no tipping. Just wondering if in Auto, element/ fan cycling will help to be less aggressive to my poor beans, or should it operate identically? Sick of these poor beans getting ruined!

    Thanks in advance,

    Ben

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    Quote Originally Posted by bentkalec View Post
    I wanted to know if anyone could tell me whether the heat and power application differs from P1 AUTO to running at P5 MANUAL from the start?
    The element heating will be the same, given the graphs in the manual, however not sure about fan/exhaust difference

    Quote Originally Posted by bentkalec View Post
    however after 7 x 200g roasts, only one has exhibited no tipping
    Why don't you try a different (slower ramp) profile if you're getting tipping? Manual P5 with 200g is going to be a hot/fast roast
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  34. #134
    Senior Member sprezzatura's Avatar
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    Behmor 1600 Plus 200gram Batch Report

    PNG Mt. Ambra report: I tried pyrmontboy's method for 200g and was pleased with the results (so far so good!). 180 grams PNG, 200, P5, 0% power for :30 seconds at first crack then 50% power until ... well let's say I stopped at CS8+ (I'm running it through my V60 right now). It's nice and well developed; meaning evenly without any charring and a seed that I munched tasted juicy and originy. Having a sip of pour over ... very drinkable. Sweet, some fruits and a light, clean finish. No dark after taste or lingering on the back of the palate. No sourness, however, there's the tiniest suggestion of grassiness (I should've taking it a bit further!). I recommend this method or a variation if you are experiencing tipping or charring. I believe PNG is a softer bean (I am no expert) and this gentle ramp for drying seems to work well. Next time I'll develop it further as I like slightly darker coffee through the pour over.
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  35. #135
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    Quote Originally Posted by Agrajag View Post
    The element heating will be the same, given the graphs in the manual, however not sure about fan/exhaust difference


    Why don't you try a different (slower ramp) profile if you're getting tipping? Manual P5 with 200g is going to be a hot/fast roast

    The heating power is not the same: P1 auto will drop the power to around 75% at about 10 mins when the fan kicks in (400g setting).

    I have been roasting using manual mode P5, 400g and using the fast drum speed. Seem to get more even bean colouration with the faster drum

  36. #136
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by TRRR View Post
    The heating power is not the same: P1 auto will drop the power to around 75% at about 10 mins when the fan kicks in (400g setting).
    Maybe, but not according to my manual it doesn't. According to the manual, P1 stays on 100% for the duration of the roast....maybe it pulses on an off more frequently and the drum speed may change. P2 drops to about 70% power approximately 12 minutes into a 20 minute cycle.

  37. #137
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    Quote Originally Posted by TRRR View Post
    P1 auto will drop the power to around 75% at about 10 mins
    Interesting, that's not what the graphs in the manual suggest (the page that has "Roast Profiles/Heat Applications"). For P1 it has power % reaching 100% and staying there for the whole roast. If you're correct I guess I'm reading them incorrectly and the red line isn't really indicative of the element power (not sure what it would be if that's the case)
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  38. #138
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    Keep an eye on the element during a roast, the manual is incorrect.

    On the topic of dubious documentation...why is there a sticker saying not to use extension cords? The roaster is only 1600W resistive load and well within the specs of an extension cord. Voltage drop will be insignificant. Does the roaster not meet Australian specs for wiring? I use mine with an extension cord.

  39. #139
    CoffeeSnobs Owner Andy's Avatar
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    P1 manual will run 100% elements with the exception that the elements will cycle off if the roaster gets too hot, turning back on again when under the internal threshold. I "think" P5 manual will be the same.
    ...so different people will see different results in a P1 manual roast depending on ambient temperature, roaster temperature and weight of beans.

    Extension cord sticker? More about the USA where voltages vary from 100-120v and the use of a low quality extension cord makes it worse. Put a sticker on there and you remove an unknown variable. Personally (err not as the distributor of the roaster who has to follow the manufacturers guidelines) in AU I've always used an extension cord but I use a good quality one and no longer than needed. No ill effects.
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  40. #140
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    Thanks for the responses everyone. Ill just attempt a slightly gentler profile from now on and maybe up the mass slightly given the temp has been on the warmer side these last few weeks!

    Cheers,

    Ben

  41. #141
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    Hi guys,

    i run 400g on P1 till rolling first crack then I hit drum speed and P5 for the duration of the roast, pulling the roast approx 30sec to 1min from the end of first crack, based on the beans - and I always get a terrific result that's easily repeatable and great for espresso

    Best,

    Pat

  42. #142
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    Quote Originally Posted by askthecoffeeguy View Post
    Hi guys,

    i run 400g on P1 till rolling first crack then I hit drum speed and P5 for the duration of the roast, pulling the roast approx 30sec to 1min from the end of first crack, based on the beans - and I always get a terrific result that's easily repeatable and great for espresso

    Best,

    Pat
    I suppose you meant P1 Auto and double the drum speed and P5 manual (100%) at the start of rolling 1st crack? Wow! That is really running it hot! How dark is your roast on the CS scale?

  43. #143
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    Ive adopted several approaches depending upon the bean

    1st up

    400g on auto till rolling FC
    Then increase drum speed
    Then P1 for 30 sec
    Followed by P3 for approx 1min
    Lovely even and consistent results with minimal fuss

    2nd up

    P5 till rolling FC
    Increase drum speed
    then P1 for 30sec
    And then to P3 / P2 until first snips of SC or puff of smoke

    Both work a treat and I tend to slow drum speed down for both towards the end so that I can more accurately observe what is happening

    Pat
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  44. #144
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    Ordered my 1600 plus from the site last week, it arrived today I'm told. Looking forward to putting some of this great info to use and doing some roasts. I'm sure il have a few dud roasts, but I'm really looking forward to the process and becoming a true coffee snob . Thanks for a great thread guys!
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  45. #145
    Senior Member chokkidog's Avatar
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    Quote Originally Posted by snedden9485 View Post
    Ordered my 1600 plus from the site last week, it arrived today I'm told. Looking forward to putting some of this great info to use and doing some roasts. I'm sure il have a few dud roasts
    Congrats!

    No such thing as a dud roast! True some might be challenging to drink, but you'll learn something from even the 'worst' roast.

    In the end even the so called fails will make you into a better roaster.

  46. #146
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    Roast #1 done. Just went 100g on a P2 auto and then p1 @ FC followed by P3 30 sec later. Roast ran out of time despite adding max time, but seems to be a nice colour, not too dark. Might use the 200g function next so I have more time up my sleeve.

    I hear ear you about it being mesmerizing! Even my wife enjoyed the process. I'm hooked already.
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  47. #147
    Senior Member sprezzatura's Avatar
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    Big fan of the 200 gram roast here!
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  48. #148
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    Quote Originally Posted by sprezzatura View Post
    Big fan of the 200 gram roast here!
    I'll likely up the quantity to 200-250g after a few roasts once I've gotten my skills up a little. Just trying to really understand the sounds of FC and SC better. Plus if I roast small I get to do more roasts

  49. #149
    Senior Member deegee's Avatar
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    Quote Originally Posted by sprezzatura View Post
    Big fan of the 200 gram roast here!
    Me too !!. The short times for 100g batches mean less margin for error, especially on P1 or P2. I prefer 200g using P3 or P4 which I have found less likely to need intervention near the end of the roast.
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  50. #150
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    Behmor Coffee Roaster
    I done a 100g roast this morning on a P2 profile. I ran the 200g setting to give me the added time at the end and seemed to work well. Followed the same method of p1 at FC for 30 sec followed by p2 for 50 seconds then cool. Will sample the roast in a few days.
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