Thread: Behmor Conversion question

I think you probably nailed it when you said you have been getting good results.
Most of us will vary the batch size by +/- 50 ish grams to suit your roast profile. I typically do 440g and standard 220g. I have done less and the roast is a little faster.

Keep experimenting, thats the beauty of the behmor.

Originally Posted by Trumpetboy

Hi everyone,
I don't if this has been covered somewhere else before, but when a Behmor roaster is converted to metric weights as it is in Australia, have there been any allowances made for the fact that a pound is actually 454 grams and a 1/2 pound is 227? So, in effect, 200 and 400 are at least 10% shy of this mark when determining weight/time roasting.
Just curious---I've been measuring out around 450g and 225g and getting pretty good results so far...

I agree with WhatEverBeansNecessary, if the results are good then enjoy it!

The problem with 1lb, 1/2lb, 1/4lb is that I (personally,, not as the regional distributor) don't think the US roaster was ever great at those weights. It was a great weight for marketing and a nice round number. A troll through old posts on USA forums will show you plenty of people whinging about it not roasting dark enough. Mostly the problem there was low power and large variations in the 110v-120v power supplied to the houses (that we don't have the same grief with here).

A small weight change will give you more scope to do a profile that works better and you can always adjust up and down to suit both your tastes and the climate. Cold winter air will require a longer roast to get the same result as a warm summer day... ya gotta heat the air first.

If you finish your roast too fast in today's weather, then add more beans in the next roast (30-50g) and see how that goes. We have people here that happily roast 500g and others that roast 350g as that's the weights that suit their profile, taste, location and climate.

...so, when we were working with the factory on the metric roaster we wanted a weight that was more achievable in more climates (Hobart to Darwin and everywhere in between) and that's where the rounded down 400g,200g and 100g came from and we have found it pretty close most of the time.

Thank you for your answers--very much appreciated. I have to say, the amount of useful information on this forum is incredible, and I really love the fact that everybody seems so positive and encouraging. I've just gotten into home roasting this year, and absolutely love it. To me, it's very similar to being into photography and having control over your negatives (back in the day). Once you've become accustomed to having that control, it's hard to relinquish it to someone else. In the case of coffee, it makes it a little more difficult to go out for coffee and actually enjoy it!