Last weekend I entered another stage of my coffee education, acquiring an almost new Behmor 1600+ at a great price, along with a few kg of green beans. I tried some programmed roasts last weekend and am almost at the point of sampling the rested beans - can't wait! They look and smell like the real thing anyway
I am so going to enjoy this, whilst meanwhile my wife thinks I have entered the terminal stage of madness....
I have read just about every thread on here and also some of the material available on youtube. There are contradictions and I understand that in the end YMMV and its what it tastes like that matters in the end. I just wanted to get a feel for opinions regarding cooling once roasting has finished. I've seen some great DIY contraptions but how many of you cool outside of the roaster? I get that the roast goes on for a little while in the early stages of in-roaster programmed cooling, but is this not mitigated by stopping that bit earlier, ie anticipating? I assumed that this would have been taken care of in the design...
I am so going to enjoy this, whilst meanwhile my wife thinks I have entered the terminal stage of madness....I have read just about every thread on here and also some of the material available on youtube. There are contradictions and I understand that in the end YMMV and its what it tastes like that matters in the end. I just wanted to get a feel for opinions regarding cooling once roasting has finished. I've seen some great DIY contraptions but how many of you cool outside of the roaster? I get that the roast goes on for a little while in the early stages of in-roaster programmed cooling, but is this not mitigated by stopping that bit earlier, ie anticipating? I assumed that this would have been taken care of in the design...

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