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Thread: Over roasted coffee on Behmor

  1. #1
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    Over roasted coffee on Behmor

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi coffee snobs.

    I completed first roast on my “Behmor” on the weekend. For my initial roast I used ˝ pound of PNG Waghi AA. I set profile on P2 and B program. The temperature in my garage was around 20oC. First crack appeared after 10 minutes and second crack begun 2 minutes later. As soon as I heard first snapping of the second crack second crack, I pressed Cooling button. Second crack begun to sound very rapidly and smoke started to emit from the sides of the roaster, so I stoped the roast, pull the drum out and cooled coffee with a fan. The coffee was baked and it was way too dark - Full French.
    I waited that roaster cool down and did another roast. I selected again ˝ pound of PNG Waghi AA. This time set on P3 and again B Program. Again it was too high as I had to press Cooling button again with approximately 1 minute remaining on the clock. Second crack continued very rapidly and smoke was emitting from the sides of the roaster again. I stopped, pull the drum out and cooled coffee with a fan again. The roast was little bit better but still too dark - Light French this time.
    Before I destroy any more coffee, could somebody please advise me what I am doing wrong and which settings would be best to roast ˝ pound of coffee to obtain Full City roast.
    I checked few forum treads and noticed that people mostly press the cooling button few minutes before the end of the roast. Its very difficult to see roast colour through the window in the door (Unlike popper where the bean colour visible ) Does any program setting allow for the roasting to be done by itself from start to end or it has to be always predicted on the base of the first crack and Cooling button should be pressed manually?

    Thanks for any advice

    Romeo

  2. #2
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    Re: Over roasted coffee on Behmor

    I recently butchered my first Wahgi roast as well, also on the P3 profile (after a week of rest its drinkable but not standout). My roast was quite inconsistent, so Im contemplating the P5 profile (slightly lower peak power) or increasing the bean mass for the next attempt but mostly just a guess though.

    My cooling method has been to hit cool at the first snaps of second crack, then open the door, pull the chaff tray and start fanning with the largest piece of cardboard I have on hand...mixed success. I have some success opening the door a crack to extend the time between 1st and 2nd crack, which would also help with seeing the bean colour

    I suppose with enough experimenting, you may be able to vary the weight of beans just right to allow you to just press go and wait for it to finish. I suspect that this may not be optimum though.

    Josh

  3. #3
    Senior Member Pavoniboy's Avatar
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    Re: Over roasted coffee on Behmor

    P2 is the only profile to use. Adjust bean mass to get the profiling you want.

    Quote Originally Posted by 6B767B706A190 link=1280711149/0#0 date=1280711149
    Does any program setting allow for the roasting to be done by itself from start to end or it has to be always predicted on the base of the first crack and Cooling button should be pressed manually?
    You need to hit the cooling button manually. If you are going to use the Behmor to cool, you need to learn by experience of each bean when to hit the cool button to end up actually stopping the roast where you want it.

    A lot of us are removing the beans and using an external cooler in order to stop the beans where we want them. Make sure you still run the full cooling cycle on the Behmor though.

  4. #4
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    Re: Over roasted coffee on Behmor

    Ive also found that the Behmor tends to cook the beans for a while after hitting cool, I assume that this is because the unit doesnt dissipate the heat fast enough. I usually wait 1min after hitting cool before opening the door up and pointing a pedestal fan in and it seems to work alright for me if you know when to stop your roast.

    As Pavoniboy says, make sure you use the same mass each time, then next time you roast that same bean again youll know when to manually hit cool. Id try some where between 30s-1m earlier than the 2nd crack for full city.

  5. #5
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    Re: Over roasted coffee on Behmor

    I actually get the best results when second crack occurs during the cooling process hitting cool (as sreg0r said) just before second crack and before the ramp up of power if using the P2 profile.

  6. #6
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    Re: Over roasted coffee on Behmor

    I agree with barri, adding the following variations to consider.
    1. pre-guessing the second crack and hitting cool button and letting the Behmore finish the cooling cycle.
    2. hitting the cool button on second crack and opening door to fan and remove beans for a quick cool.

    Its OK to experience over roasting, part of getting to know the Behmore. How do you know what is right if you havent experienced failure? Ive had mine for about for almost 8 months now, gone through the highs and lows of it all, learning to get the roasters feel.
    The Behmor is designed to continue roasting during the cool cycle and this is I believe, factored into the programs.
    The situation is, to get and have more control over the roast, most of us prefer to monitor and control the roast as the big boys do by watching, listening and stopping the roast in an attempt to achieve the desired results. No set and forget!
    That is why the manual states never to leave the Behmor unattended whilst roasting. Too many variables to consider. You will never get the exact same results, using the same beans, the same weight and the same program. This is what makes roasting coffee beans both challenging and stimulating for me.

    I apologize for using and generalizing the "our" word here fellow Behmor users in an assumption that this is the case with all CSRs.

    Hmmm, smell dem beans! *::)

    "When we meet real tragedy in life, we can react in two ways-----either by losing hope and falling into self-destructive habits, or by using the challenge to find our inner strength." --- Dalai Lama.

  7. #7
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    Re: Over roasted coffee on Behmor

    Thanks to everyone for their constructive answers. *Ill try to implement your advice when roasting next time.

    Romeo

  8. #8
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    Re: Over roasted coffee on Behmor

    Reading the manual on the behmor tells me that on average the length of time between start of first and start of second crack is around 3:10 minutes. I know this will vary for each profile and each bean but it gives a good starting point. I would let the roaster do what it wants to do up until first crack and then use that as the benchmark point. Keep it simple and just measure the time from start of FC and then hitting cool and keep notes. Find a suitable time and try to work from that.

  9. #9
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    Re: Over roasted coffee on Behmor

    The trick is to time the 1st crack with the power ramp down. You can do this by playing with your bean weights (220gm, 230gm, etc) when you load the cylinder. However, as mentioned above, bean A at weight X will crack at a different time to bean B at weight X.

    I found popper roasting simple and fun. Fire it up, wait till they go brown, and tip em out. This Behmor is testing me in many ways. Ive binned so many beans, simply because Im learning to read the beans, and doing a rubbish job of it ;). Patience, my young Grasshopper....

  10. #10
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    Re: Over roasted coffee on Behmor

    Behmor Coffee Roaster
    I did a roast of 4 different beans on the Behmor over the weekend and found that using 250g on the 1lb P2 A setting all beans hit first crack within 30 seconds of each other, just before the power ramp down.

    second crack varied by 2 minutes but since that it is during the low power phase it is not really an issue.

    I tried one run on the P1 profile with the Brazil Pulped Natural beans and found that the power was too much as the beans went from first crack straight to second crack without me realising and resulted in an excess of smoke and some burnt beans.




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