I get a nice plume of smoke right before 2nd crack
I pull the beans before second crack - 2-3 minutes after first crack - any longer and it may hit second - may also roll into second when cooling. I also always cool with the door closed.
With any roaster you need to allow for the transition from adding heat to taking it away. In my commercial roaster 12kg of 220C beans hit the cooling tray, there is some "over run" where the beans are still cooking until the beans start cooling. In a 120kg roaster with such a big bean mass it would be far longer.
As David said above, the Behmor is fine for cooling with the door closed, you just have to allow for that extra transition time and cut the heat earlier.
I have been heating up the roaster to about 100C before I start. Any suggestions on doing this or not?
Try without the pre-heat and I think you find the roast far more manageable at the end of the roast. Too warm when starting will make the whole profile ramp faster.
spreadsheet format. I can do a screen dump but I can't seem to put it into a graph format.
Make some adjustments to your roasting style (one at a time), take note of the differences and you will be fine.

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