Post By smokey
Post By Dimal
Behmor 1600 Plus?
Just read from GCBC forum that Joe Behm showed his new model at the SCAA 2014 in Seattle. How soon can we get our hands on the upgrade?
Looks very exciting, great that it can be retrofitted. I hope Andy's next container load is the Plus version otherwise it might be a while before oz gets it.
wtb new control panel! where do we sign up
Christmas in April or at least summer by the time your fav retailer has it..behmor 1600 plus:
CoffeeGeek - Coffee: Home Roasting Talk, New Behmor 1600 Plus
We are non-conformists, and have summer at a different time of the year to you guys
Right..I had a laugh. My excitement overcometh me. I had been contemplating getting a behmor for the last yr, luckily decided to start my new roasting hobby with twin poppers 1200w 120V toastmaster from factorydirect.ca $15CDN each. So happy that i did; stars must be aligning on the timing of this announcement. Ready to graduate to a big boy home roaster now. I think I'll buy an advent calendar and countdown the days..
Originally Posted by Barry O'Speedwagon
Question for roast pros that used a popper then switched to a behmor, what was the most significant difference in taste etc?
To be honest, my popper roasts were lovely, but at 80 grams a pop it took half a day to get my weekly 300 grams done. The behmor has it over the popper in volume, control of heat profile, ease of use and just plain convenience. The popper I found, was the very best way to learn what roasting was all about. It is up close and personal, you can see the beans change in size and shape without having to pear through a wire screen. You can see them brown, pop and jump about and you see the difference between under roasted, FC, SC and charcoal.
Originally Posted by Delish007
Poppers notoriously rush the roast, a 4 minute roast is going to give a different taste profile to an 18 minute roast, but its a great way to learn. You still get to drink the results no matter how badly it looks and it will still taste like coffee. I can't say that the taste was radically different to my behmor roasts, poppers certainly had more dark/chocolate/charcoal. I find that with the behmor I can do a lighter roast much easier, and that brings out different flavours to a darker roast.
Here are some beans roasted by a Nigerian lass in a clay bowl and a few red hot coals, and an Ethiopian roasting beans in a frying pan, fresh roasted coffee tastes great anyway its roasted.
Roasting cofee the African style - YouTube
Traditional coffee ceremony in Gondar, Ethiopia: roasting the beans (1) - YouTube
Ethiopia (ETH-20) coffee ceremony - YouTube
Agree with Smokey...
Popper roast batches can taste absolutely awesome, it's just the quantity issue that causes most people to eventually switch to something like the Behmor or a Corretto, etc... Also, given that switching over to the Behmor is on the cards for you, the main thing to keep in mind, is to keep really good records of every batch you roast and stick to smallish batches until your confidence level increases. Less of a problem if a batch goes off the rails then...
Ah yes, word spreads fast!
I have started a new thread here:
...and will do my best to answer any questions there.