Behmor

[fg1972]

Looks like a nice even roast StephG.
Sounds like you tried it straight after roasting, how was the taste at this point compared to tasting after a day or so?

[fg1972]

When people are quoting their 1C times, is that the very 1st crack heard or when a few rolling cracks are happening?
The reason I ask is that sometimes 30 or more seconds passes after the 1st ever crack before rolling cracks occur.
I have done a few roasts (still learning) in my Behmor and usually don't get a gap between 1C & 2C, normally hear 1st ever crack a couple of minutes before timer ends, then some rolling cracks then straight into 2C crackle & pop.
Have been experimenting with different profiles and times trying to do a less heat intensive roast but for longer time.
With my popper, I was using a thermo couple & could hit 1C exactly when I wanted to by controlling the temp (varying ventilation), then could make it wait a few minutes before hitting 2C.
I might install the thermo couple in the Behmor which may help me understand whats happening temp wise between the different profiles.
Any info, advise, tips would be appreciated.

[StephG]

Hi fg1972,
On the day the roast extracted with a wonderful colour, however the creama was very bubbly and semi foamed. which I am told is normal. from a tasting point it was still good on the pallet. Flavor cut through the milk nicely.

1C was really approx 10s after the first few and was just the start of a lot of noise (is this rolling crack?), after approx 1:40 most of the cracking has stopped and then after an extra 9-10s first popping/second crack. the sound was different.

All in all a very easy process. I have ordered a a number of kgs of green from Andy, once that starts to arrive i will start to play with other roast profiles.
PS. i have done two more roasts and all have looks as good as those posted above.
PSS. the flavor has developed and is much stronger, much fuller
SG

[eaglemick]

No program, just 3 button presses...

Settings were: (200g - 1/2 - P2 - START)

The reason we ship the Peru Ceja or the Indian Elephant with the roaster is that these are great beans to learn with. REally loud cracks, work well through a range of roast depths.... so I would suggest using one of those in 200g lots (which equate to about $2 a roast) and take lots of notes.

In no time at all you will have a baseline to try with other beans.

Enjoy the journey.

Well I just unpacked the Behmor bought for me by my lovely missus as a xmas present!

Ran a dry burn and then roasted 200g of Elephant Hills with Andy's settings above.

This is the first time I've ever roasted coffee so not entirely sure what I'm looking for!

I heard 1st crack with 2.30min left on the timer and this seemed to go till 1.05 left then silence. With 0.23 left I heard a few cracks before the cooling fan came on and then a few more after but very sporadic not at all like 1st crack. Is this normal? Do I need to extend the roast slightly?

Image of beans attached!

Mick

[CafeLotta]

Well I just unpacked the Behmor bought for me by my lovely missus as a xmas present!

Ran a dry burn and then roasted 200g of Elephant Hills with Andy's settings above.

This is the first time I've ever roasted coffee so not entirely sure what I'm looking for!

I heard 1st crack with 2.30min left on the timer and this seemed to go till 1.05 left then silence. With 0.23 left I heard a few cracks before the cooling fan came on and then a few more after but very sporadic not at all like 1st crack. Is this normal? Do I need to extend the roast slightly?

Image of beans attached!

Mick

Hi Mick,

That sounds like your roast reached 2nd crack (2C) at the 0.23 mark. The Behmor manual quotes a "Rosetta stone" key tip for anticipating when 2C will occurr which for a 1/2lb roast is 2:10 minutes from 1C. You reached 2C in 2:07 so pretty much spot on.

1C normally has louder/sharper cracks where as 2C to me usually sound more like pops and are quieter.

If you want to go darker you could add time in 15 sec increments by pressing the + key while the roast is running. Once you have reached 2C you need to take care not to over roast which can happen quickly. Behmor advise that it takes around 15 secs for a roast to reverse to cooling after you reach the cooling cycle or hit the cool button.

Read the manual carefully as there is lots of good information to digest.

For instance 1/2-P2-START is actually the 1/2-P2-A program which has a roast cycle of 12:00 minutes. 1/2-P2-B roasts for 13:00 minutes and 1/2-P2-C roasts for 14:00 minutes.

1/2lb is actually 227gms so 200gms will roast slightly quicker. If you want to try slightly darker with the 200gms I'd use the 1/2-P2-START and press + once when the timer starts flashing, to add 15 secs to the roast cycle. Watch the color of the beans carefully and hit COOL if you feel they are going too dark or you start smelling a sort of smokey/sharp smell which could be the chaff or beans starting to scorch if you have gone too far. Tread carefully and add time in small increments if going into dark roast territory. Much better to go slowly than be trying to clean/repair a blacked out roaster after a fire inside!

Your taste buds should guide you when deciding how dark to go. It has been said that with the very dark roasts you taste the "roast" rather than the character of the coffee bean.

PS Forgot to mention that you need to follow Behmor's maintenance instructions of cleaning/dry burns to ensure roast times stay consistent. Don't let oils/residue build up especially in the area of the sensor as per Behmor's web-site tips.

[brendogs]

I finally picked up my new toy from Andy today, many thanks for spending plenty of time with me to help me choose what beans would suit my palette!

So I also did the identical roast to what Mick did 1/2 > P2 > START using 200g of Indian Elephant Hills.

I hit 1C at the 1:30 mark then I wasn't totally convinced I heard the 2C but I'm guessing it hit at 0:20 mark just before the cool process. I thought I would be smart and assist the cool process with a fan and when I opened the door I was pleasantly surprised with a mouthful of chaff and 15 mins of cleaning but I guess I was too excited to really care haha

The roast completed at 11:30pm so it's far too late to taste test if I want to sleep tonight so I packed it up in a foil bag ready for the first thing in the morning! Can't wait!


I'll let you know what it tastes like in the morning.

-Brendon

[eaglemick]

Interested to see how you go this morning Brendon!

Just brewed my first cup after going back to bed at 6 when I was rudely awoken to calibrate the new coffee by the missus!

Still need to dial in the grind a tad as I got 25ml in 20 secs and 7 bar pressure, just didn't want to throw away though! I used a double basket with one shot to the measuring glass and one to the cup. Interested to see 10ml of crema first off.

I love nice wine and coffee but it still tastes line wine and coffee to me, none of this berry/chocolate overtones in my tasting notes! Taste was a tad bitter in the shot glass but the bitterness cut through nicely in my usual latte.

Looking forward to dialing in further and having another cup but not quite yet! I wisely roasted off another 200g yesterday arvo as I think this first batch will go quickly!

Now to check out what other beans to buy! Not sure the missus realises yet that she needs to make space in the pantry for a large and varied stash of green as I become a master blender

Mick

[StephG]

Hi Brendon,
up until now Andy has been supply Indian Elephant Hills freshly roasted to our office. And i must say most people love it. I have ordered it can not wait until it arrives so i can give it a try.

The color looks a little light for me, interested in what it is like in the cup?

Stepheng

[brendogs]

I just made myself an espresso and a latte, got 26 secs for the pour so I was glad to hit spot on for my machine first go!

Espresso; tasted very smooth with a hint of acidity coming through but only slightly. I didn't find enough of the more earthy flavors I was after ie, chocolate and nutty but I think it came out a tad too early off the roaster. Next batch I'll add 15 secs and see how that changes it.

Latte; tastes good and very smooth. No harsh flavors are popping out but it's more on the earthy side of the flavors.


All in all I quite happy with the first batch! As I said, I will be noting down to add 15 secs to the next roast prior to cool and see if I can bring out some different flavors, the photo didn't do the colours justice last night but in the bowl it seemed to be around CS7 with a few beans at CS6. I was aiming to be more CS9 so hopefully a few more seconds will bring the roast to that colour.

[StephG]

Well done.

Nothing like a taste to really understand

[pinballer]

Thought I'd pop in to see Andy to have a rundown on the Behmor to see if even someone like me could even produce a decent roast, he ensured me it was childs play and promptly pulled out an article showing his son winning the best home roaster award, I was still not 100% sure considering the young bloke has been around coffee most of his life
Though I'd have a crack though, and proceded home with a large box and some green Peru.

Thought I'd try Andy's three button simple method (200g - 1/2 - P2 - START)

Was getting a little worried toward the end as I had to add time, about 6 presses (I have only just realised Andy was roasting the Indian using those settings)
But was going off the colour which was still not dark enough heard 1st crack, rolled on for awhile, no noise for about 10 seconds then about 3 small cracks which I figured must be the start of 2nd? Am I correct?? Pushed the cool button. Very simple.

Here is the result about a cs9. Compared to beans Andy has roasted for me very similar colouring. Look forward to the taste test soon



Thank you very much mate, great to talk coffee with you again

[StephG]

Hi Pinballer,

How good is that? So simple its child play. Man even i can do it.

Stephen

[bookworm1707]

Hi,
I got my Behmor on Saturday, it is great. I have done 2.5kg through a coretto in the past.

I got the Peru De Selva beans with the roaster and have done three batches. I have read up to page 10 of this thread so far.

The first two roasts were 175gm 1/2 with a P2 and P3 at a c and d respectively.

They were very pale, especially the P2.

I did another 225gm, 1/2 P2 B and again had to hit the + until I got a little second crack, hit cool. Beans still too pale, I think.

Have not tasted as yet but seems like all the stuff I have read so far I am missing some thing. I set the machine to 240v in Adelaide. Did a burn before. Don't think I have heard a first crack.

I don't think it is the machine happy to say it is me but not sure where?

[fg1972]

I've had mine for a few weeks and it takes a little getting used to (i'm still learning)
It is just a matter of trying a setting, taking notes and applying what you've just learnt to the next roast to find the perfect settings for a given bean, batch size, roast depth and personal preference.
Changing the batch size is like somebody moving the goal posts so if you're trying to get the hang of it, best to not vary the batch size only varying the profile/time.
If your 225gm. 1/2 P2 B was pale, try the same batch size 225gr, 1/2, same heat P2, but go longer with C or D & add time if you need to. (take note of the time when the cracks begin)
Failing that, try going even hotter, ie; P1 and play with the time.
Hope this helps

[Cicarda]

First time Behmor user

Thanks to Andy my roaster arrived for Xmas a few days after ordering. Set roaster to 240V and completed a dry burn without drama
Beans supplied were Peru Ceja de Selva estate.
So far have roasted 4 batches and improving with each batch.

Batch 1 decided to run with (as suggested from manual) 1/4 P1 A with a 2min warm up cycle so loaded in 113g of beans and warmed for 2min (without drum in). loaded in beans, ouch a bit hot in there, and reset as above. Would not reset immediately and had to wait over a min till it would accept new values. C1 started at 2.40 on the clock and was rolling within 15 sec. Reduced time to 1min 30 and let it run to cooling. Result were 97g ofbeans a bit over roasted CS10/11 and not sure of C2 as smoke alarm sounded as cooling commenced( 3 puffs of blue smoke) too much happening. Beans started to oil up by day 2 and were very oily by day4 however was very impressed with beans tasting day 5 and 6 (with milk) Success from batch 1 I was impressed.

Batch 2 again 1/4 P1 A and 113g - 2min warm up again too long. C1 started at about 2min 50 and this time quickly reduced time to say 1min.30 rolling C1 and decided to stop cycle with 20 sec on the clock. Result 96g of beans at about CS7/8 C2 unsure as high roast temps of Profile1 does not give a first timer much leeway. Again taste at its best from day 5/6. After that I dont really know as I quickly ran out of beans.

Batch 3 Decided to try Andys method of 1/2 P2 A and loaded in 200g This time warmup of 1min 15 and no problems. C1 at 3min 30 rolling within 20 sec and slowed with about 1min on the clock. Stopped roast with 30sec to go. Result 166g of CS8/9 again tasted best at day 5--> 8 with milk This was some of the best coffees I have made. Yum!

Batch 4 again 1/2 P2 A and 200g of beans this time I let the cycle run its course. C1 at about same time as batch 3 and C2 sounded seconds before cooling and continued into cooling. Result 168g of CS9.5 Will be checking on any effects of the darker roast.
I'm hooked on roasting! Bring on some more greenbeans!!
Some images below of my roasts.
Cicarda