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My Behmor experience, one year on.

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  • simonsk8r
    replied
    Ah that's awesome and very helpful, thanks Andy yeah I'll play around with mainly using P2 and lower bean weight , but may still crack the door at FC just so we don't go straight into SC (which has happened on the odd occasion!).

    Also, any thoughts on using A, B, C, or D? I know this is just the increasing of time, but just unsure as to how this affects the heat application (I'd imagine it would be a different amount of heat applied at different times, or a different 'incline steepness' moreso if that's make sense haha)

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  • Andy
    replied
    Yep, Auto P2 was my "go to" profile in the original Behmor roaster.

    ...and as you said, if you also drop the starting weight then you should be finished before Auto P2 does that silly spike at the end to 100% heat. I personally never liked that spike and it was the original motivator for the manual overrides in the plus model.

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  • simonsk8r
    replied
    Originally posted by Andy View Post
    350g of beans.
    Press: [400] [P1] [Start]
    When you hear first crack hit P2 manual (25%)
    Just before you think it's roasted enough press [Cool]
    Hey guys, just thinking more about this recommendation which I see around alot... I don't have the Plus model just the standard Behmor, would anyone have any suggestions how to replicate Andy's recommendation on it? I usually do P3C or P4D on most of my 350g roasts, and soon as rolling FC hits I'll crack open the door to help bring the temperature down a bit.

    But according to the roast profile page in the manual booklet (which I've attached below), should I be sticking mainly around P2 setting as it seems to be the only one that drops in temperature/heat application a bit later into the roast? (Even though I've done a LOT of roasts I still feel like I'm not 100% confident in my roasting haha... :s... I'm also considering dropping my usual roasts down to 300g of beans, seems alot of people get more consistent results...)

    Thanks so much for any input at all guys

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  • LeroyC
    replied
    Originally posted by tobeanornottobean View Post
    Ok. Sounds fine. I'm not taking my roasts into second crack. Actually spoke to a roaster recently who says he stops his roasts around the end of 1st. Which I'm going to play around with some more.

    Good to know I can just plug and play (more or less).

    thanks
    Whether this can be done on a Behmor or not really depends on a few different factors with batch size and bean being the main two. Some coffees just won't suit such a small amount of development time. Also the bigger the batch size the further you'll need to take it past 1C. I've done a few roasts of 250 or 300g where I've wanted to accentuate brightness and fruity sweetness and have stopped the roast around 30sec after the end of the 1C. This works well for the right bean, but I don't think anything would really work with a shorter DT at a reasonable batch size.

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  • greenman
    replied
    In a drum roaster if you have enough heat momentum in the beans at first crack the heat can be cut off and the exothermic heat in the beans will take the roast to the level required and then cooled. This has to be managed carefully.

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  • charliekilo
    replied
    My Behmor experience, one year on.

    If he does large batches and has inefficient cooling, the internal temp may continue to climb or stay constant for a few minutes after the dump. Perhaps that accounts for a decent development despite an early end the the commercial gent's roasts. Have to be careful extrapolating commercial roast techniques to the behmor. It's a different (albeit very effective) animal.

    Best,
    C.

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  • Dimal
    replied
    It would be difficult to imagine that much of the beans' intrinsic flavour development would have progressed very far.
    I s'pose it may be possible that one could drink it as a pour-over, filter or syphon brew perhaps but wouldn't be my pick as a preferred method...

    Mal.

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  • tobeanornottobean
    replied
    he's actually a commercial roaster - and I've tried his work. really nice. so, unless he was having me on....?

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  • Dimal
    replied
    Originally posted by tobeanornottobean View Post
    spoke to a roaster recently who says he stops his roasts around the end of 1st. Which I'm going to play around with some more.
    Good luck with that...
    Don't know if what you end up with 'in the cup' will taste like coffee though...

    Mal.

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  • tobeanornottobean
    replied
    Ok. Sounds fine. I'm not taking my roasts into second crack. Actually spoke to a roaster recently who says he stops his roasts around the end of 1st. Which I'm going to play around with some more.

    Good to know I can just plug and play (more or less).

    thanks

    Leave a comment:


  • Barry O'Speedwagon
    replied
    I open the door and blow air from a pedestal fan into the chamber. Works ok for me, and unless you go too far into 2nd crack the fan isn't really needed.

    Cooling externally may well help, but you're obviously running a bit more risk in terms of the Behmor's life span. How much of a risk.....I have no idea.

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  • tobeanornottobean
    replied
    Re cooling when using a Behmor:

    can I get away with using the cool cycle? Maybe opening the door...

    will i I get better results if I cool externally?

    cheers

    Leave a comment:


  • Freelander
    replied
    Hi all, I have just finished roasting batch 295 with the Behmor plus. I've enjoyed reading all the replies to this thread and it's great to see all the different methods and thoughts when roasting with the Behmor. All I can say is "each to their own". I love the machine and think it is exceptional value for money. I roast 300g batches and aim for the f/c between 8 to 10 min. I adjust temp based on colour change and hit cool between 2 to 3 min after start of f/c. Results are excellent. I still look forward to every roast.

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  • artman
    replied
    Good work! Best to rest for a few days but I reckon even better to try each day and taste the difference as the flavours change over 2 or 3 weeks.

    Yes store in a valved bag.

    I use a timer to warn me of the "safety" flashing mode reset.

    Cheers

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  • HA_DA_JA
    replied
    Okay Bought the Behmor at Xmas and totally wrecked my first batch with the blinking on and off when it got nearer to its end cycle. I was sitting there watching it and then forgot you had to press the start button so i just turned it off and wrecked the beans.
    My second batch was better P1 until first crack and then P2 for the remaining time (though I cant make out the sound of the 2nd crack as of yet) and then I cool it.
    SO 2nd batch was way better.
    Just did my 3rd batch and I think this may be my best one. Shame you have to wait 5+ days before you can drink it.
    So is the right thing to put the beans after the cooling process into a single valve coffee bag for resting for 5 x days??
    Also forgot to put the chaff tray in while I was roasting but no disasters happened. So this is my third roast. Trying to go for an Expresso style as I like Flat Whites.

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