Hey Guys,
I'm a raw roasting newb who recently received a Behmor to begin roasting - after much research. I'm usually the DIY master but these days I'm so time poor that the Behmor just made too much sense. Thanks Andy for the speedy shipment.
OK, so I did my first roast last night and I think the result will be useable albeit slightly on the darker side. I suspect the 240V Behmors might possibly suffer from the opposite of the 115V USA models - too much grunt! Mine pretty much went from 1C to 2C with very little gap in between and things were getting pretty dark before I managed to get it into the cooling cycle.
So my question is this - how do you gauge the roast depth with any form of accuracy? I love the CS membership cards idea but I see they're out of stock and taking photos etc. and comparing to images off the interwebs is a vague process at best. Obviously I can do a few trial roasts at different roast depths and see how they taste but I'd really like to be able to assign a number/grading to things. Mmmmm - data, must have data...
Will we be seeing the CS membership cards again or are they gone?
Thanks guys, and thanks for helping me get this far!
PL
I'm a raw roasting newb who recently received a Behmor to begin roasting - after much research. I'm usually the DIY master but these days I'm so time poor that the Behmor just made too much sense. Thanks Andy for the speedy shipment.
OK, so I did my first roast last night and I think the result will be useable albeit slightly on the darker side. I suspect the 240V Behmors might possibly suffer from the opposite of the 115V USA models - too much grunt! Mine pretty much went from 1C to 2C with very little gap in between and things were getting pretty dark before I managed to get it into the cooling cycle.
So my question is this - how do you gauge the roast depth with any form of accuracy? I love the CS membership cards idea but I see they're out of stock and taking photos etc. and comparing to images off the interwebs is a vague process at best. Obviously I can do a few trial roasts at different roast depths and see how they taste but I'd really like to be able to assign a number/grading to things. Mmmmm - data, must have data...
Will we be seeing the CS membership cards again or are they gone?
Thanks guys, and thanks for helping me get this far!
PL


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