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My Behmor roasting journey

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  • #16
    Re: My Behmor roasting journey

    Thanks for that Mal it makes sense.
    I would also be interested in the different profiles between 1/2 P3 A + 2 minutes and 1/2 P3 C. They are the same roast time but it could be that + 2 min keeps applying the power at 100% for the added 2 minutes whereas 1/2 P3 C actually increases the time at a different points in the profile for example at the 80% power level in the profile. I would expect this would make a difference to the roast and might be an interesting comparison for stretching the gap between 1C & 2C without opening the door. I might also be way off the mark. Mmmm more graphs required, might run two cleaning cycles to see how the power is applied.

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    • #17
      Re: My Behmor roasting journey

      Let the graphs tell the story, there is no difference between 1/2 P3 A + 2 minutes and 1/2 P3 C profiles


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      • #18
        Re: My Behmor roasting journey

        Originally posted by 6C534A43557974260 link=1300240063/16#16 date=1301397074
        Let the graphs tell the story, there is no difference between 1/2 P3 A + 2 minutes and 1/2 P3 C profiles
        At what point did you add the 2 minutes? I think it may depend when you add it.

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        • #19
          Re: My Behmor roasting journey

          I did wonder about the program sequence. When roasting I normally + toward the end of the roast based on the progress of the beans.
          For this comparison I programmed 1/2 P3 A ++++++++

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          • #20
            Re: My Behmor roasting journey

            Originally posted by 5F607970664A47150 link=1300240063/18#18 date=1301398556
            For this comparison I programmed 1/2 P3 A ++++++++
            Id love to see 1/2 P3 A .....wait until 10 seconds from end...++++++++

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            • #21
              Re: My Behmor roasting journey

              Originally posted by 66797B61786D7A7B6C140 link=1300240063/19#19 date=1301398786
              Id love to see 1/2 P3 A .....wait until 10 seconds from end...++++++++
              Richard I ran the sequence you requested and graphed the comparison. The profiles remain the same.
              1/2 P3 A +2min then roast is the lower temperature graph
              1/2 P3 A roast then + 2min is the higher temperature graph
              I cannot explain the temperature difference possibly mains voltage night vs morning ??
              I am getting a better understanding of the Behmor performance

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              • #22
                Re: My Behmor roasting journey

                Originally posted by 744B525B4D616C3E0 link=1300240063/20#20 date=1301435093
                Richard I ran the sequence you requested and graphed the comparison.
                Thankyou for doing that. Without a probe myself its very hard to work that out. The book implies otherwise - ie if you do a B vs C profile, temperature drops will be at different times, and all plus button pressing will add to the end. This changes my thought process with the profiles I dont normally use (P3,4,5) and will probably help me a lot actually in getting them working for me.

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                • #23
                  Re: My Behmor roasting journey

                  I look forward to your results. I had been sticking with P2 but after reading Mals comments have tried P3 with great sucess. I do find it can get away from you at the end if you are not careful but I am now getting closer to what I believe is a better 2C result. I find the graphs give me a much better understanding. The earlier graphs were without beans. The attached was 240g on 1/2 P3 B +++... but the temp dropped too far when I tried to stretch the gap to 2C by opening the door

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                  • #24
                    Re: My Behmor roasting journey

                    Dropped the batch size to 275 grams tonite on another P3 roast with my costa rica beans

                    Got FC starting with 6 mins left, cracked the door and had a couple of snaps of SC with about 2 mins left

                    Looking promising so far, might go for 300g next time and crack the door earlier into FC

                    its amazing what 75g can do to a roast

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                    • #25
                      Re: My Behmor roasting journey

                      phrostyboi did you do this on the 1lb setting ? Sounds very interesting. What CS # did that end up at ?

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                      • #26
                        Re: My Behmor roasting journey

                        Originally posted by 6D524B42547875270 link=1300240063/22#22 date=1301472962
                        The attached was 240g on 1/2 P3 B +++... but the temp dropped too far when I tried to stretch the gap to 2C by opening the door
                        I eventually resolved that by simply cracking the door a little (10mm give or take) the temperature gradient reduced only slightly and allowed the batch to coast into 2nd-Crack. Its a bit difficult to know exactly what the bean mass temperature gradient is doing but from my results so far, Id say it isnt heading into negative territory otherwise 2nd-Crack would never happen.

                        Something else Ive discovered that I particularly enjoy with using the Behmor, and that is Night Roasting. Its great sitting outside watching the roast with all the daytime noise finally silent and just the gentle sound of the roaster running, the occasional cracks of beans reaching their milestones and that wonderful aroma of freshly roasted coffee as you dump the batch, clean up and get ready for then next one.... [smiley=happy.gif]

                        Bliss 8-)

                        Mal.

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                        • #27
                          Re: My Behmor roasting journey

                          Hi Guys,
                          I did another batch last night - 320gm Java Kalistat on 1P, P2, C and it went like this...

                          1st Crack started at 12mins and went for 1:30mins.
                          I then opened the door and jammed the brush in there.
                          2nd Crack came 2:40mins later with 5:20mins remaining.
                          I let it go for 30 secs before hitting cool and opening the door all the way.

                          The result looks nice and dark but with only a few beans showing traces of oil on the surface. Ill Taste in another 2 days. If I had opened the door at the onset of 1st crack rather than at the end of it, would that have delayed 2nd crack longer??

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                          • #28
                            Re: My Behmor roasting journey

                            for me this is an interesting thread... I am way too lazy to bother getting scientific with my roasts- and getting a temp gauge etc..... So when I got the Behmor I tried out the P1 and P2 settings and found that the roast went to fast- I burnt some beans. Being lazy I always roast 400 grams to maximise my roast as well. I soon found the 1 pound (400 grams), P4 setting+C worked well for me.

                            I now only ever use that setting.

                            Roasts take around 15 minutes to fist crack- with second crack beginning around 4 minutes after that. I do open and close the door towards the end of FC to try and extend the time to 2ndC a little.

                            I then hit cooling just after the first signs of 2nd C- aiming for a rolling 2nd C throughout the first minute of cooling. After this I open the door to allow the beans to cool as quickly as possible. I dont try and remove them for accelerated cooling- to stressful...

                            I have gotten pretty good results using this method with every bean.

                            However I have no way of knowing if I am doing something wrong. Does an 18 to 20 minute roast time sound OK for 400 grams?

                            I have noticed I sometimes get those little divets in the beans- but usually only in a small percentage. I am able to get a pretty consistent medium/dark roast.

                            Reading the various Behmor threads I dont see many people using the p4 setting- or roasting 400 grams... Do any Behmor experts think there could be a problem with my method?

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                            • #29
                              Re: My Behmor roasting journey

                              To beanz
                              yes I did use the 1lb setting

                              from my memory they ended up around the cs9 / cs10 mark, just at the first snaps of SC - not quite as far as id like them to go

                              I had the door open to the first stop on the hinge which is about a quarter open

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                              • #30
                                Re: My Behmor roasting journey

                                Originally posted by 736F7272656E74696E61636F66666565000 link=1300240063/27#27 date=1301710156
                                However I have no way of knowing if I am doing something wrong. Does an 18 to 20 minute roast time sound OK for 400 grams?
                                Absolutely fine mate and well within the considered norms.... 8-)

                                Originally posted by 736F7272656E74696E61636F66666565000 link=1300240063/27#27 date=1301710156
                                I have noticed I sometimes get those little divets in the beans- but usually only in a small percentage. I am able to get a pretty consistent medium/dark roast.
                                This is quite common too mate and seems to happen more regularly if the temperature gradient towards 2nd-Crack is a little too steep so if youre concerned about it, you could try leaving the door open a bit longer to reduce the gradient a little. Dont think it is noticeable in the cup to be honest but you may notice more flavour development if you slow the pace into 2nd-Crack a little bit...

                                Originally posted by 736F7272656E74696E61636F66666565000 link=1300240063/27#27 date=1301710156
                                Reading the various Behmor threads I dont see many people using the p4 setting- or roasting 400 grams... Do any Behmor experts think there could be a problem with my method?
                                Dont know that there are any "experts" as such, except maybe Joe himself...

                                I use P4 for a lot of roasts as it seems to be better suited for softer beans (low altitude). I havent posted up every roast I do unfortunately so I guess there seems to be a bias towards a preference for P3 profile roasts. At a quick guess, probably a ratio of about 60/40 for P3/P4 profile usage... I use a standard batch size of only 350g mate so this will definitely have an impact on how each profile works with a particular batch size.

                                Hope that helps a bit Jack....

                                Mal.

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