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Thread: Cooling and the Behmor

  1. #1
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    Cooling and the Behmor

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    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...
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  2. #2
    Senior Member CafeLotta's Avatar
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    Seem to remember reading somewhere that for the longevity of the Behmor's heating elements and the afterburner element, the door shouldn't be opened until at least 2 minutes into the cooling cycle.

    Also this warning is in their manual -

    "NEVER STOP THE SYSTEM IMMEDIATELY AFTER COMPLETING A ROAST TO REMOVE THE CYLINDER AND COOL THE BEANS. DOING A SYSTEM STOP BEFORE REASONABLE COOLING COULD DAMAGE THE SYSTEM’S INTERNAL ELECTRONIC COMPONENTS. "

  3. #3
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    "meanwhile my wife thinks I have entered the terminal stage of madness"....

    And once she gets to taste the results of ....Mr Nutty Professor...
    Then see in future How Fast her little legs pedal when you Say ...."Honey your coffee's ready!"

    Don't ask me how I know !
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  4. #4
    CoffeeSnobs Owner Andy's Avatar
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    the material available on youtube. There are contradictions and
    Heaps of stuff on the rest of the Internet is about the USA model... ignore it!

    They have 120v and the electronic internals of the roaster are very different as is it's use. What you read here on CoffeeSnobs is more accurate to the AU model.

    Cooling? Crack the door after a minute (if a bit of chaff blowing doesn't bother you) and let it do at least most of its cooling cycle.

    The first minute of cooling the afterburner (in the ceiling) is on and burns off most of the end of roast smoke, the beans stop roasting pretty quickly (even though they are hot to the touch) and yes, pretty easy to anticipate where you hit [cool] after you get used to it.
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  5. #5
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    Quote Originally Posted by Andy View Post
    Heaps of stuff on the rest of the Internet is about the USA model... ignore it!
    Thanks Andy. Time and again through these threads I have read your sound advice on keeping it simple, which appeals to me!
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  6. #6
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by coolie21 View Post
    Thanks Andy. Time and again through these threads I have read your sound advice on keeping it simple, which appeals to me!
    I second that. While Iíve picked up the odd nugget of info off Facebook or Reddit regarding the Behmor it all has to be filtered through the lens that itís the low voltage machine people are referring to. I definitely got most of the good stuff about using the Behmor here on CS.

    My personal take? I use an external cooling device that Iíve built, but I donít think itís absolutely necessary. I do a couple of things to reduce any stress I put on the machine: 1. I wait at least 30secs before turning it off and removing the drum. 2. I hit Ďcoolí again as soon as I have the drum out so that the unit can complete a full cooling cycle. However if I was going to set up again Iíd cool inside the machine and have both a shop vac and a pedestal fan on hand. That way I could open the door and use the shop vac to suck up most of not all of the chaff that gets blown out and the fan to help cool everything down a bit faster. Itís easy and cheap so could be worth a try.
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  7. #7
    Senior Member simonsk8r's Avatar
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    Behmor Coffee Roaster
    Very exciting times ahead coolie21! There's nothing like having a fresh batch of roasted coffee at your disposal!

    Yeah I've always externally cooled, but do what works for you without harming the roaster hehe.

    When I hit COOL, I open the door fully, I basically let it run about 1 minute into its cooling, hit OFF, quickly remove the drum (always always wearing oven mitts haha) and pour the beans into my nearby tray, and hit COOL as soon as I can to let it do a full cooling cycle, keeping the door open (I roast outside so I let the chaff fly FREE!).

    Then just point a fan at the beans while shaking them round in the tray.

    I don't think it's necessary, i just like to cool them as quickly as I can when I'm finished. Do what Andy suggested or try external, but you'll have fun with your new roaster, my coffee education increased dramatically upon when I started roasting
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