Yep, it's not actually a requirement but in very hot climates it helps get a little more air across the circuit board and then out the exhaust via the other fan in the triangle housing.
If you sucked air out you would fight the other fan.
The first few builds of the Behmor didn't have the side fan but did have the provision on the circuit board. You do need the triangle fan but the side fan is just added flow.
Presumably the fan is designed to bring cooler air into the machine from the surrounding atmosphere, and direct it toward the main board etc. Wouldn't be a lot of point otherwise?
Yeah I was thinking maybe it was extraction fan.
Damn just attempted my first roast and I'm getting error 5 after a few minutes. After burner is glowing and both the side fan and triangle fan are running from start to when it shuts down.... Any suggestions please?
Or you put the thermocouple plugs in the wrong spots....
Any Behmor Plus users regularly roasting 500 gram batches ? What is the maximum charge weight the Behmor will roast well ?
Have done up to 500g for something I want to roast very light. But I find at 500g the roast starts to bake more than roast, so the end result isn't as nice.
Thanks Whatever. Was wondering what times do you or others have for larger batches. I don't think i'm baking? ...Opinions?...
I've done 20 or so batches at 450 grams and usually get around 385-390 grams. First crack at around 13:30 min - 15 min and remove when f.c. it ends. Roast times total 15 to 17 minutes depending on bean and f.c. I am yet to roast when its cooler. Ambient temps have been mid 20's C. I roast in manual and found a base profile that seems to work. I like the roast to appear dry with some texture still on the bean am guessing CS7 or CS8 and perhaps some spots of oil after week on some beans. I cut beans in half to check development or inner scorching. The roasts taste very nice. I might add i started roasting in December,a few months now, and nearly all I've learnt is from CoffeeSnobs.com.au so THANKYOU ALL. aldo.
I have done a dozen or so roasts of 450g. Same net weight as you, around 380g - 385g of roasted beans. Times are very similar as well, 13:30min to 15:30min till FC. Usually cool after Rolling FC just before SC. Total roast time of around 18 - 19 min. If I go to SC roast time is around 19min - 21min. The finished beans taste fantastic, which is all that counts in the end. Just keep experimenting with settings and settle on what works.
400G Has worked very well for me, easy peasy, push 400 then start. The roaster defaults to P1, then push start again at 13 min 40, first crack usually happens at 13 to 14 min 30 seconds, at first crack press C and P2, and cool 2 to 3 minutes later. This formula has worked very well for easy to roast beans like Colombian V G Especial, Panama Rati Hartman Black Honey, PNG Mt Ambra A, Peru Even the Ethiopia Sidamo Ardi, and Ethiopia Biftu Gesha Sundried . Was assisting the cooling for a while, and in december a storm came suddenly and i had to move inside, and let the roaster time out after pressing C and P2, and the result was lovely coffee,
Agree to adjust to what works best for you.
I roast regularly with 500g. Usually its P2 400G C which puts it up to 21:30. Usually get first crack with anywhere from 1-4mins remaining depending on type of bean. Press C @ 1st Crack and then drop the power between 25-50%. I try and watch carefully to pull just before 2nd crack and around the 209 degree mark. If it gets much higher i will go into a rolling 2nd crack which is still nice, just not as nice a just before where i may end up with a few snaps into 2nd crack.
I may give 450g a go....havent tried smaller batch in a while. Maybe that will taste a little different.
So I have had my 1600+ for 2 years. I usually do the Barry O'Speedwagon 400g profile. Has worked well.
p5 -> 12 min
p4 -> first crack
p3 -> second crack
However, I started getting error 2 on every roast. This has varied from 4minutes into roast through to first crack
Read online it is due to too much heat, but it has never been an issue in the past. Some say that a good clean fixes it, followed by a burn off roast. So I did that, however in the burn off roast I got error 2 again. I am not sure when it happened as I walked away and came back to the error. With the burn off roast I pressed p5 manual after start to give it a good 'blast'.
This morning I had another idea to not press the p5 manual, and just pressed 200 then start. Strangely enough it finished the burn off roast.
So now I am a little confused. Do you think it is the manual mode p5 that is triggering too much heat and causing error 2? I don't really want to use the default profiles. I think I will need to experiment further without beans in and see if I can replicate the error.
Does anyone have any other ideas, or have experienced consistent error 2? I have cleaned the sensor area pretty well. At what B temp does the machine error 2?
YES!Do you think it is the manual mode p5 that is triggering too much heat and causing error 2?
Err2 is too much heat on the right side wall. The number isn't important, it's a reading of the thermocouple on the circuit board side of the wall, you are simply applying too much heat and the roaster is protecting itself from you!
Lower your initial heat and it should be fine.
As Andy said itís getting too hot in the wall sensor reading. If you press B (pretty sure A is exhaust temp and B is wall temp - could be other way around) you will se the temp. Once it gets to 165 or 166 it will trigger the err2.
I did a post on it a year or so ago, Behmor max temp or something like that if you search for it, has all my findings there.
Iíll have to check my logs to see what the biggest batch I have roasted but from memory itís over 500g.
OK, Here goes
As some of you folk know I recently got one of these roasters from Coughy...
Brand new to roasting apart some very little but successful pop corn machine roasting a few years back...
Got this baby home and decided I will try to learn with The Coffee Snobs WOW Decafe (Which was supplied long with some other beans)...Anyway, decided to learn on the decaf because there were a few hundred grams there and I wasn't really planning on drinking decaf coffee at this stage.
I tried using 100 grams lots...
First of try was on full auto at P5 and burnt the beans straight up...Second try was full auto on P4 same thing actually I didn't notice much difference actually...
Now I have watched a few YouTubes on roasting coffee on the Behmor so I gave the next try a go on manual, I set 100 grams on P5 and set the drum rotation to fast, but stuffed it up a bit by pressing the C button and setting the Rosetta stone timer into action...I did manage to save the roast (well maybe save it) by watching the beans and going to P1, just at the beginning of first crack then dropping the load out to cooling with my colander and stainless mixing bowl just at the beginning of first crack slow down...I noticed the beans still burnt a bit...
My second try in manual was nearly the same as above except at P4 and I didn't notice much difference in the way the bean looked.
So I cooled both these beans down to cool to touch at about 4 minutes and put them into some old mocna coffee jars.
I know you should rest the beans after they had been roasted but curiosity got the better of me so that afternoon I ground up 15 grams and put them though a syphon..Heck... I nearly threw up on the first mouthful ..... Now I know how to wreck a good syphon cup of coffee and why you should wait a while before using.
Well...I'm still curious and today was day 5 after roasting and the beans smell really good so I tried a pour over this morning and found it just palletable...Fruity hints were coming out, I knew it was coffee and there is not to much after taste..I reckon give it a couple more days and it should be even better.
Below are my roasts at manual on P4 AND P5 all drum speeds at max.
I have a couple of questions...Is this bean easily burnt? Is it a tricky bean to roast? Is 100 grams too small a batch? and to those who use it in the Behmor...What settings and weights do you use?
Last edited by bigdaddy; 9th March 2018 at 11:13 AM. Reason: Adding extra text
I also roast the decaf WOW (unfortunately super sensitive to cafiene which limits me to only a ocuple of coffees a day in the morning). The decaf WOW is great as far as decaf goes, but really doesn't compare to a single oriign full strength of reasonable quantity. It's also a slightly difficult bean to roast as the first cracks are very quiet and hard to hear at times.
First, 100g is really too small for the behmor for any bean. I have never had a good 100g gram roast, so have since given up! 200g is okay, but 400g is the sweet spot. Sometimes I will go for 250g/350g/450g etc to suit the bean and shorten or extend the roast. The problem with small batch sizes is that it leaves so very little room for error, if you start realising you are running too hot in 100g it's too late, the thermal mass of the beans is so small that it's all over. Larger batches have a slower response time to heat output changes, which makes it easier to get a 'smooth' roast profile (I am making some huge generalisations/simplifications but the logic is there!)
For decaf WOW I would suggest maybe a 200g roast, P1 then straight to manual mode P4. Once you hit the first sounds of first crack which will be very quiet, you want to drop the heat to maybe P1/P2 - the beans will go exothermic and produce enough heat to keep raising the temp. Then hit your rosetta stone feature (C) and the double drum speed (D). Let it coat for a min or so and then maybe bump up to P3/P4.
I let the decaf go reasonably dark, so you start getting oil on the beans maybe 2-3 days post roast. I think they just taste better that way, but thats personal prefference.
My overall suggestion would be to get a washed, well graded, full strength single origin bean to practice with. There are a couple of columbians - particularly the volcan geleras on bean bay at the moment which is divine to learn with. It takes the heat pretty well and is great for filter or espresso. It's a nice fat, juicy, well graded bean so you wont get the inconsistencies that you might with a natural processed - not as well sorted bean like a yemen or ethiopian (again a huge generalisation!)
My basic 'go to' roast settings are 400g, P1 then about 7-9 min in, go to P4 (75% power) wait until you hear the first snaps of first crack and hit rosetta stone (C) and double drum (D), drop to P2 (25% power). Then after about 2 min, P4, then finally a good whack to P5 to finish off for the last minute. If you are going for a filter coffee maybe drop the roast 1 minute early and don't go to P4/P5 - just finish on P3 maybe.
I usually start there and tinker after tasting a few days later.
Hope this helps and good luck!
That certainly does help...
It's 8 days since I roasted My WOW and today I ground up some of my 2nd batch and made a pour over..I tried it black and must say, I was pleasantly surprised. It actually tasted OK :0 I'd give it a 6.5 out of 10 for taste (but that's to my taste)...I thought it was light and a bit fruity...Being decafe I don't think it tastes as good as the caffeinated coffee but it was still OK..I'm now enjoying the rest of it as a cappuccino.
My next roast will be with WOW decaf following WhatEverBeansNecessary advise...
Finally got my roaster after fastway stuffed up pretty badly.
About to roast my first batch. 400g to start with. The start with 100g are only guidelines right
First roast done. India elephant hills AA grade that came with the roaster. Thought Iíd do them rather than the 20 odd kg I also bought with.
Manual mode 400grams in.
P5 and kept til the B measure (wall chamber) was hovering around 128. I thought I read but couldnít find it in the above 200 posts I went looking that at 132 it errors. Is that correct.
First crack pressed C dropped to P3 then one minute later pressed cool then one minute later took beans out and started cooling by swapping between bowls.
Would love for some feedback on this as itís my first roast on any equipment.
Looks pretty good to me!
It might make more sense to leave the beans in the machine during cooling (perhaps opening the door if you want more rapid cooling) in the interests of easy repeatability. Change one variable at a time otherwise you wont know what change did what.
From memory the max b temp is 160 odd? There is a thread about behmor max temps here if you do a search with the correct info.
Lately I have been doing a lazy P1 auto then down to 25 or 50% at first crack and press C for auto cooling after 3m10s. The results have been very nice. Unless I have done something stupid (like not press th start button when the display flashes) all the roasts from the behmor have been great. Nifty little machine that can be left to own devices in auto or allow good tinkering if that tickles your fancy.
Agree with Artman they look great!
First and foremost the best measure for a sucess of a roast is how it tastes in the cup. I have had some horrible looking roasts that look incredibly uneven that taste amazing in the cup.
Agree with Artman about the cooling cycle in the machine. Behmor used a lot of science to get the whole process right. I open the door and blast a fan in there to cool it extra quick.
The Elephant hills is a super easy bean to roast, so it's great to learn on. Not too much chaff, nice loud first crack and can take quite a bit of heat before burning or giving the undesireable ashy flavours. I would think about stretching out the first crack phase a little more, maybe to 2 minutes or longer? - but it does depend on your brew method, in general espresso is darker and pour over lighter. Maybe try dropping to P1/P2 for a bit first and then back up to P3/P4 for a little bit.
The beans look a little uneven - some lighter and some darker. I find if you use the D button after first crack for double drum speed you get a more even roast.
But for a first roast of any kind, they are amazing! My first roast I think you could have used as charcoal on the BBQ. Great stuff.
thanks artman and whateverbeans. I must say my partner said I looked like a little kid just camping a chair infront of the roaster.
Artman, I agree once I pulled it out I realised that was probably a mistake and opening the door will probably be a better idea and less mess. I'll go searching again for that thread as I wasnt sure if 100% power would max out it and stop with an overheat error message.
Whateverbeans, I think perhaps a small fan would be good but perhaps I will try with just the door open. The beans are for espresso but prefer lighter roasts over darker ones so wanted to ensure I didnt go to far over first crack. Great tip about the drum speed and I can see now about light and dark beans. It was all overwhelming once first crack started but I guess it will take time.
Now to wait the 5 or so days to try them.
In general I found the bests roasts I have done occur when you get a nice easy roll of first crack. Like a couple of pops every second or so, rather than sounding like rice bubbles in milk or like popping candy. Usually a good sign you have got to a good temp without burning the hell out of it.
The sound of "rice bubbles in milk"/crinkling cellophane is what 2nd crack typically sounds like, not first crack.
Java "Sounds like what?" phile
Toys! I must have new toys!!!
Agree on the actual sound Javaphile - however it was more of a description of the frequency. 1-2 pops a second is good, 5-10 pops per second is too fast (in general).
First crack sounds more like popcorn popping or maybe a twig snapping. Second crack like rice bubbles or popping candy.
To my eye, that batch looks like it is just on the cusp of 2nd-crack starting.
Give it a couple of days to degas and then start making a few brews.
Should work well in lots of different combos; with or without milk, straight espresso/ristretto, etc...
Experiment away and enjoy,
No need to wait for 5 days to try them. 5 minutes maybe to make sure they are cool enough....
If you try them every day as they develop you ill see the flavour develop and change.
I agree with you "artman". You must try a roast straight away, and every day after that, to know when the beans are at their best. Once you have everything down pat i.e type of beans, heat profile and rest period, then you can roast and store your beans to suit.
That's my 2 bob's worth anyway.
Happy roasting. Cheers.
I do about 290 grams set at 400 gram of Indian Elephant beans on P1. Depending on day's weather I usually get the first crack somewhere between 7-10 mins and then press C and leave it until i hear 2nd crack and then cooling cycle.
My last batch were a lot darker then your batch. The Crema is thick and the taste through the Flat White is very nice. i started making 100 gram batches first and then experimented to where I am now.
Definitely very relaxing with great results.
Second roast. My 6 year old actually did it all.
200g P1. FC then pressed C. P2 and D.
30 seconds left pressed cool
End result is a bag he sold to my future wife for $1.20. I kept 20c as I did the cleaning up and heís educated and a dollar richer in the saving account
Have been using the above machine for about a year and I find very good BUT when using it ALWAYS sets off smoke alarms even with all doors open and AC on full blast!!! The only way I can combat this is use my machine with an extension cord to move power outlet away from house interior!!Will this damage machine as the cable on machine states DO NOT USE EXTENSION CORD!!!
Have you tried roasting under the hood exhaust of your stove? Or in front of a window with a fan in it blowing outward?
Java "Obvious but needs to be asked" phile
Toys! I must have new toys!!!
Use of an extension cord will not damage the machine but depending on its length it may result in a voltage drop which can affect roast times. You may find it necessary to add time during a roast to compensate for any voltage drop. One of the simple plug-in power meters available from Jaycar (approx $25) also shows voltage, which will confirm if voltage drop is a problem. The power meter can also serve other purposes eg allowing you to check the power consumption of various appliances around the house.
Yes I've done all that and I'm getting frustrated as were coming into cooler weather and having windows, doors and AC on makes it rather chilly
I understand what you are saying GR,
Mine sits on top of my filing cabinet which lives in my garage...I've only just started to roast in the Behmor, but when I do roasting, the back door of the garage, which me and the roaster are close to and in front of, and the roller door (front) are both open (my car lives outside of the garage)...I don't like the cold and so far don't feel it when when roasting...
Even with the doors open for a bit after roasting the smell hangs around for a day or so but I don't mind...It's better than having that lovely smell in the house upsetting the family
I read the same about the extension cord and that's why the roaster is on top of the filing cabinet not far away from the power point...I have since watched some youTube videos and one guy says you can use an extension cord but...It has to be heavy duty and good quality.
Hope this helps.
As the distributor of the Behmor I need to follow the company line and I can't say...
"just use a good extension cord, that sticker is more about the USA 120v which struggles and not our 220-240v which has very little voltage drop"
...but if I was just a user I could say that.
I have been using my Behmor 1600 for 3 years now. Don't do much fancy with the roasting process, use a blend of beans based on KJM's House Blend, in summer we roast in 400g lots (350g in winter 'cos Tassie is cold outside then and 400g is a struggle sometimes lost) and have a cleaning session every 5 roasts. All roasts are done outside, running from an external power socket attached to the house (no actual extension cord).
Apart from an initial problem with weird warnings, the roaster has given absolutelyno trouble. We roast at least twice a week so would have completed over 300 roasts by now.
I can say that cold days with strong winds affect the roaster - they seem to prevent generation of enough heat to finish the job off. Luckily the timing of such a day on a roast day is rare - and now I just wait until the next day.
Why am I writing this? To show the Behmor as a roaster that lasts and one that keeps on producing results that we are very pleased with. Thanks Andy for working with Behmor to bring the unit into the country and for your ongoing green bean supply. And now - it's coffee time I am being told.
After burner comes on and stays on, all the time, every time...
...cross posted to coffeegeek of North America...
Just finished a roast about an hour ago. Light, as usual, set into cooling before second crack. I let it cool for ages, a lot longer than the normal cooling cycle, while I made breakfast for my little girl. Come back to empty the beans, they are stone cold as expected, the display LED lights are all out and dark, consistent with a shut down machine... but... the after burner is going full gonzo. So I unplug the machine from the wall. This time the AB turns off (duh) while I vacuum out the chaff. Plug it back in, and the AB comes on again full blast. Unplug it and leave it unplugged for half an hour, go back and plug it in and the AB turns right on immediately.
Got the machine for Chrissie 2014, so in service for '15 '16 '17 and a quarter of '18...
Any ideas before I contact Behmor?
The nice people at Behmor seem to be monitoring their support line....my roaster (similar age to yours) stopped completely on Friday (Aus time) but they've responded with advice within 24 hours.
I'll try those things, thanks :thumbup: