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Behmor - slow and low, or fast and hot?

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  • EddieBye
    replied
    Thanks so much guys, Perfectly explained!! there's so much to learn about coffee roasting and so many variables. roasting right now and once again, looking and smelling amazing! Looking forward to tasting the results and learning more about what worked and what didn't!

    Thanks again guys! I owe you a coffee!

    Leave a comment:


  • deegee
    replied
    Hello Eddie, I don't have a Behmor and have never used one, so my information is of a more general nature than specific to your gear. I roast with a couple of very heavily modified poppers, but as an experiment, a couple of weeks ago I did a couple of roasts in a much less modified machine, and saw divots again for the first time in many moons.

    Since I got full control over my poppers, divots have been quite rare, and I put that down to the steady, smooth rate of rise that I can now dial in.

    I believe that they are caused by a too rapid rise in bean temperature, probably toward the end of the roast. I saw a post somewhere which said that it was caused by the oil/gas in the bean expanding faster than they could escape through the pores, resulting in a pocket of pressure that blew the divot out of the surface. Whether it's right or not I don't know, but it sounds logical to me.

    So as mentioned by Philby, you may need to find ways to slow the roast, maybe from just before first crack and between first and second. I suspect that your results in the cup will improve with less divots in the beans. Mine certainly did.

    I'm not a big fan of stretching the time between 1C and 2C to more than about five minutes. But that's the way I get the results in the cup that I like, using my equipment to roast my beans, your combination could be different.

    Cheers, deegee.

    Leave a comment:


  • fg1972
    replied
    Hi Eddiebye,

    I agree a larger load is a bit more stable temp wise and 500g is probably the very maximum batch size to be roasted properly.
    Trouble with a too large batch size is that sometimes it is difficult to reach 1C and 2C at the desired times as it can take much longer to get to the cracks.

    Personally I would drop the batch size to say 400g, try the P2 profile on the 1 pound setting.
    On this setting, the heat will be at 100% until approx 11 mins where the heat drops to 70% and remains at 70% for another 7 mins before ramping up to 100% again.

    Ideally you want to get to 1st crack just before the 11 min mark then a combination of lower heat and opening the door if necessary should extend the time between 1C and 2C.

    I wouldn't look too hard at the temps from the probe measuring oven air temp as the temps can be all over the place and not really consistent roast to roast but rate of rise can be useful. To use temperature as an accurate reference, one really needs to be measuring bean temps which is not an easy option in the Behmor.

    If you hit 1C well before 11 mins, increase your batch size which should slow things down.
    Also ambient temp plays a big part so try to keep in mind each time you roast.

    Most importantly, take lots of notes which will be usfull when comparing roasts.
    Hope this helps.

    Cheers

    Leave a comment:


  • Philby1981
    replied
    Hey there,
    I also roast about 460g to 500g max. I always tend to use p2 setting C profile and 1lb. Sounds like your time between 1c & 2c are too short. Try opening the door for a bit at or just after 1c. I'll sometimes have it open for 30sec or so, close it for 30 and repeat a few times (you get to know what effect it has after a while and know how long to leave open etc). I found this gave me a good 5-7 min between 1c and 2c. I'd add the max extra time (sometimes didn't need it) just to be safe and pull roast just as I hear the first snaps of 2c and dump into cooler. I use ovenmits to remove beans then shut door and hit the cool button to still let machine do it's cycle ect. I had fantastic results with no tipping (divots) that you mention. Hope it helps, have fun with it
    Phill

    Leave a comment:


  • EddieBye
    started a topic Behmor - slow and low, or fast and hot?

    Behmor - slow and low, or fast and hot?

    Hi guys,

    I have roasted in the behmor about 15 times with a number of beans. I started using P1, and now find that I get better results on the slower profiles. I use the roast monitor software but I had trouble with the long steel probe interacting with the casing of the roaster and giving random temperatures. so now I use the wire probe which shows great variations in temperature, but is consistent roast to roast. I'm starting to feel as though air temps above 215 result in beans getting too hot and divots forming. Generally, I seem to be roasting through FC, to seconds into SC or up to SC. I'm currently roasting 500g on 1 pound, I feel that the more beans the more even the temperature during the roast.

    Results have always been bloody good however - coffee that is way better than any cafe or supermarket, great flavour profile, but I'm struggling to get even roast depths, dark roasts, and no divots. I know some of you may say it's what's in the cup that matters, but honestly when I go to my fave cafe and they roast in house, and their beans are far more consistent and darker with better flavour development, I think I need to get better at this.

    So... I'm calling out to my fellow Behmor buddies! Regardless of bean, how does the Behmor work, and what is the best base starting point, and what quantities work best?

    PS it's been two weeks so I'll be out the back with roaster/vacuum/multimeter/laptop tomorrow! Can't wait. On the bill will be Ethiopia Gambella, Colombia Supremo, and Tanzania!

    Phew!
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