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Thread: How to convert a Behmor 1600+ roast to temperature based roast?

  1. #1
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    How to convert a Behmor 1600+ roast to temperature based roast?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Is there a way, however rough, to convert a Behmor 1600+ 'profile' to something that can be replicated in a Corretto, or other roaster?

    I know its quite a popular roaster here, so there is a good amount of information about what works and what doesn't using a 1600+. What I struggle with is translating that to something I can use on my Corretto.

    Say something like this, straight from Andy:
    Quote Originally Posted by Andy View Post
    200g of beans
    [200 / P2 / Start]
    When you hear first crack (not the very first pop, wait till you hear 5 or more)
    Press [P3] manual (50% heat) and press [C] to reset the timer.

    It should be pretty close to right by the end of the time but keep an eye on them and press [cool] if they are getting too dark. You should be aiming not to hear second crack.
    Remember the roaster doesn't know how dark the beans are, only you can stop a bean ignition.

    The manual P3 above is a best guess at this time of year. In the middle of summer you might only need 25% heat to finish the roast, on a really cold day outside you might need 75%
    I've never owned one of these roasters so I don't really know where to start with it.
    NJD likes this.

  2. #2
    CoffeeSnobs Owner Andy's Avatar
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    Instead of trying to convert I would look at it the other way...

    What's a good profile for roasting coffee?

    For a starting point on most anything.

    1: Aim to hit first crack at 10-12 minutes
    2: Then take a lot of applied heat out so you are only applying a small positive amount of heat (ie: 3-5 degrees centigrade a minute).
    3: Take notes of home many minutes at that reduced heat it takes to get to where you want to be.

    Second crack would probably be at 15-18 minutes and you will want to stop most coffees just prior to second crack.

    Easiest way to know where that is on your setup is to have a repeatable process and then roast too far (once) and take notes of where the key points were (first crack, second crack, dark, too dark, oily... try and stop before bean ignition and have a plan of how to deal with it in case you get it wrong!). You can even pull a couple of spoon-fulls of coffee out at those key points to taste later.

    Keep it simple, take lots of notes and you will have great information on how to roast best on your setup.
    Dimal, herbie, Javaphile and 4 others like this.

  3. #3
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    Thanks Andy - all makes sense.

    I guess I was trying to convert say "P3" to 175 deg or something like that. Will persist with my note taking and go from there.

  4. #4
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    Quote Originally Posted by Andy View Post

    For a starting point on most anything.

    1: Aim to hit first crack at 10-12 minutes
    2: Then take a lot of applied heat out so you are only applying a small positive amount of heat (ie: 3-5 degrees centigrade a minute).
    3: Take notes of home many minutes at that reduced heat it takes to get to where you want to be.

    Second crack would probably be at 15-18 minutes and you will want to stop most coffees just prior to second crack.
    Not wishing to hijack this, but would appreciate a follow up re the C1 timing. As a newbie roaster I have been following the Andy "KISS" approach. I'm getting pretty reproducible and palatable results, using (on a Behmor) Andy's recommendation of P1 to 1st crack, drop to 1/4 heat (P2) and stop before second crack. I'm using the Behmor "rosetta stone" as a guide for when C2 might appear, and stopping before it. Question - with Behmor set on 400g C1 for me is usually 13mins or above, it won't be within 10-12 minutes - unless you underdose the bean weight. So am I better off roasting smaller volumes?
    R2bean2 likes this.

  5. #5
    CoffeeSnobs Owner Andy's Avatar
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    Behmor Coffee Roaster
    ...which is why I don't like to quote numbers. It will only drive people insane chasing someone else's tail.

    Please don't get hung-up on them, it's just a guide

    13 min is 10-12 minutes
    25 min isn't.

    ...and having said that you could try under dosing the green weight and see what difference it made to the taste with 1st crack a minute or two earlier but I suspect on most roasters the change will be minimal if at all.

    Thanks Andy - all makes sense.

    I guess I was trying to convert say "P3" to 175 deg or something like that. Will persist with my note taking and go from there.
    Your notes are the real key to your success.

    1st crack is magically "built into the bean", and all roasting devices will crack at the same internal bean temperature.
    ...which is why it makes sense to drive your changes around when 1st crack is, not a temperature that may (or more likely) may not relate to your equipment or process.
    Dimal, simonsk8r, coolie21 and 2 others like this.



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