Roasting to a) relative points or b) absolute points

[simonsk8r]

Bingo...

Mal.

AH! Goodness, would never have thought that would affect things haha, but yeah the chaff tray does take up a bit if room in the roaster... I'll be keeping on my toes next time ;D. Cheers Mal a great help as always

[Dimal]

Unless it affected airflow or something hmmm...

Bingo...

Mal.

[simonsk8r]

This is where I need to step aside and let someone else provide the advice. I have zero experience with Behmor. I assume the manufacturer states a cooling cycle is required after each roast batch?

My home roaster (KKTO) and commercial roaster I use from time to time don’t utilise cooling cycles between batches, this means that for each consecutive batch the system is retaining more thermal energy and thus requires less aggression for each consecutive batch - this sort of thermal retention is my best friend when it comes to the systems I use.

Ah ok fair enough, nah appreciate all your thoughts. I believe in the manual it does say that you should wait an hour between roasts, but I do know many here don't necessarily go by that and say it should be fine to go sooner.

Ah I did just remember that in my last roast I DID forget to put in the chaff tray, but I wouldn't think that would make much of a difference, as all it does is catch chaff. Unless it affected airflow or something hmmm...

[solace]

Ah I see, or would be better to just wait longer in between roasts to let everything cool down?

This is where I need to step aside and let someone else provide the advice. I have zero experience with Behmor. I assume the manufacturer states a cooling cycle is required after each roast batch?

My home roaster (KKTO) and commercial roaster I use from time to time don’t utilise cooling cycles between batches, this means that for each consecutive batch the system is retaining more thermal energy and thus requires less aggression for each consecutive batch - this sort of thermal retention is my best friend when it comes to the systems I use.

[simonsk8r]

Weather conditions can have quite an affect, my heat input varies markedly from summer to winter, after a few years working with the same setup you get to know the intricacies pretty well.

BTW, roasting in full manual mode would be a great teacher, once again, all about getting familiar with the process at it's basic level.

Cheers Yelta, yeah I've always noticed ambient temperature having an effect, but the day I roasted was a little windy so perhaps something happened there...

Yeah I'm actually trying to start completely fresh with roasting now that I've got my mod set up, I'll of course remember everything I've learned that was of use, but want to start fresh in terms of approach and learning.

The Behmor manual modes are essentially 0%, 25%, 50%, 75% or 100% heat application, and double drum speed option, so I'll just try those exclusively for my next roasts. Really unsure what happened with those roasts.. but will see if any other funny stuff happens on manual mode...

Cheers

[Yelta]

Ah really... nah I have absolutely no idea what happened there. It's my first time with the probe in the middle of the roasting drum (just recently did the mod), so am very new to roasting with temps. Do you reckon there's a leak of sorts? :s

I did roast outside, can wind gusts do that? Hehe

Weather conditions can have quite an affect, my heat input varies markedly from summer to winter, after a few years working with the same setup you get to know the intricacies pretty well.

BTW, roasting in full manual mode would be a great teacher, once again, all about getting familiar with the process at it's basic level.

[simonsk8r]

That's a very bumpy ROR "curve" simonsk8r (especially the top graph), I would be worried about a leak somewhere in my system if I had such a bumpy curve. Do you know why it's happening to you?

Ah really... nah I have absolutely no idea what happened there. It's my first time with the probe in the middle of the roasting drum (just recently did the mod), so am very new to roasting with temps. Do you reckon there's a leak of sorts? :s

I did roast outside, can wind gusts do that? Hehe

[simonsk8r]

I assume your first pic is your initial batch of the day and the second is a subsequent batch? If so then the variation in curves looks the result of thermal energy being retained in the system (for the subsequent roast). You can counter that with manual adjustments during your subsequent roasts.

Yeah, actually the first pic is the second roast of the day, the next one is the third.

Ah I see, or would be better to just wait longer in between roasts to let everything cool down? Ambient temp was the exact same inside the roaster for both roasts, but perhaps other things weren't quite cooled down yet...? (I think there was maybe 20-30mins between roasts, including the full cooling cycle on the Behmor)

Don't quite think I have the hang of making manual adjustments.. although I can give that a go

[noonar]

That's a very bumpy ROR "curve" simonsk8r (especially the top graph), I would be worried about a leak somewhere in my system if I had such a bumpy curve. Do you know why it's happening to you?

[solace]

I assume your first pic is your initial batch of the day and the second is a subsequent batch? If so then the variation in curves looks the result of thermal energy being retained in the system (for the subsequent roast). You can counter that with manual adjustments during your subsequent roasts.

[simonsk8r]

I'm also confused why those two profile curves look quite different to each other, when I used exactly the same beans, weight, profile etc.

I might even try to switch to fully manual on my Behmor from the start and see how that goes. P1 auto profile I also thought would result in a much quicker roast... unless perhaps something needs fixin'!

[simonsk8r]

Just suck it and see plus keep good records including taste results, post-roast.
There's heaps of great info here on CS plus loads more from various places around the world which can be found via the Web and of course, plenty of written reference material, often referred to in these threads.

Most importantly though, is what you do yourself with your equipment in your location using your own roast batch records.

Mal.

This!

It took me a a while to realise that not all roaster’s are created equal (have even seen that moving a roaster to a new building in the same city causes it to behave quite differently) and each individuals grey matter process events quite differently! Using reference material from other roasters is most helpful when used as a measure against your own data.

Awesome, yep am quite a record-taker so that'll help for sure, and yeah I'm realising that it has to be what works for me, my setup, roaster, data etc.

Thanks heaps guys

[solace]

Most importantly though, is what you do yourself with your equipment in your location using your own roast batch records.

This!

It took me a a while to realise that not all roaster’s are created equal (have even seen that moving a roaster to a new building in the same city causes it to behave quite differently) and each individuals grey matter process events quite differently! Using reference material from other roasters is most helpful when used as a measure against your own data.

[Dimal]

Just suck it and see plus keep good records including taste results, post-roast.
There's heaps of great info here on CS plus loads more from various places around the world which can be found via the Web and of course, plenty of written reference material, often referred to in these threads.

Most importantly though, is what you do yourself with your equipment in your location using your own roast batch records.

Mal.

[simonsk8r]

Time and Temperature are sort of 'incidental' to be honest.
I find that much better consistency of outcomes results when controlling the roast via the Rate of Thermal Energy Input - Rate of Rise, etc
This can be linked to temperature events that you're trying to achieve or maintain and thereafter, time sort of looks after itself...

Mal.

Ah I see what you mean... fascinating. I have a feeling I may be tinkering more and more with the manual controls hehe. And adjusting heat on the fly perhaps...

Yeah I figured time wouldn't need to be so much of a focus... just heat input as the main variable to control, and all else are things which happen on the side (but give valuable info).

I don't yet know what I'm trying to achieve yet, but seeing alot of people's profiles having that 'big steep increase to tapering off' curve seems to be popular