Coffeekid67 Senior Member Joined: 14 Jun 2008 Posts: 22 Location: Minneapolis Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Rocky and Solis Maestro Roaster: TBD
Posted Fri Jun 27, 2008, 6:00pm Subject: Behmor newbie
I just received the Behmor this past week and have roasted 3x. I have used a lot of the valuable information on this forum and have has some success. I have tried P1 and P2 with 2 different beans. I did buy a Kilowatt but am still having a problem hearing 1C. Below is a breakdown of my 3 roasts.
Columbian- 3oz P1, B, 1/4lb -- The KW read 121 at start and varied between 116-117 during roast. I thought I heard 1C at 3:00 (remaining) and 2C at 1:50 (remaining). 2C was more of a rice crispie cracking. I hit Cool down at 1:50 and the beans turned out the same as a commercial Guatemalan roast which I bought from a local roaster.
SM Monkey- 8oz P2, 1lb, added minutes to 16:00 hit start. Kw 120 to start and varied 116-188 during roast. 1C at 6:15 and 2C at 2:00. Beans were darker than my 1st roast and I have yet to try them. I weighed the beans after roast and final weight was 6.5 ounces or 184 gms.
Columbian 8oz. P2, 1lb, minutes to 16:00 as above. KW were 115.5 to start and went down to 112Kw during the roast. I thought 1C or maybe 2C was at 5:30 (remaining) and I hit Cool at 4:00. These beans seemed under roasted and did have an unpleasant flavor. The finishing weight was 6 7/8 ounces.
My question is what is the biggest difference between 1C and 2C? Is 2C more constant cracking? 1C seems very hard to hear for some reason but I am new so I am unsure. One thing for sure is I am enjoying this and I can't believe I did not buy a roaster a long time ago.
tahoejoe Senior Member Joined: 9 Sep 2003 Posts: 208 Location: San Diego/ Incline Village Nv. Expertise: I live coffee
Grinder: Solis Maestro Roaster: Behmor 1600
Posted Fri Jun 27, 2008, 6:49pm Subject: Re: Behmor newbie
Wade..
There are several things I notice but I'll start by saying if you have not done so already please go to : www.behmor.com/manual.html and download the latest manual and the two updates.
The data contained in them will answer many of your questions. I am perhaps the worst on the planet about reading manuals but I have tried to include everything I could to make it easier for everyone including those new to roasting..
To your post...
First I noticed is your voltage is all over the board. Much like everyone's homes, mine included.
I find for my area of San Diego early morning (especially true now) or very late in the day are best because voltage is far more consistantly available. This will change soon when everyone is kicking in the A/C... I've watched available volts drop like a stone in water...so I'll almost exclusively do mornings..
Your area could be different but the above is something worth noting.
I also see your are experimenting with different profiles.
If I may suggest in the beginning for the first 10 roasts or until you feel really comfortable stick with 1/4 and start (default P1). This way you learn the difference in cracks for 1C (sporadic, snapping twigs) and the rolling (rice krispie) of 2C plus you gain a much better understanding of the aromas etc...
Another good indicator of 1C beginning is you will detect a distinct aroma change. IMHO you will notice the aroma goes from grassy/ earthy to a sweetness.. If you haven't heard the 1st snap when you detect this aroma it will occur in short order....
One item I added to the manual which in my opinion is the rosetta stone for the roaster is in Part V # 3.
It is as follows:
The following time spans are good set of guidelines to better anticipate a roast hitting 2nd crack. The times shown are approximately what it takes from start of the first crack/snap of 1st crack to the start of 2nd crack. This guideline is especially important to know when using Profile 2/ P2. We have found over the course of many tests using P2 it will give you only a few 1st cracks then go silent, moving gently into 2nd crack in the times shown below. We suggest adjusting times as close to the following once you hear the first cracking sound of 1st crack. This should allow you to more accurately control your roast.
a) ¼ lb - 1:40 minutes b) ½ lb - 2:20 minutes c) 1 lb– 3:20 minutes
These times will provide you with a basis on when to anticipate 2C starting.
Another recommendation is avoid rolling 2C.. especially w/ 1 pound. The momentum the beans have is like a fully loaded freight train heading down a steep slope..
Personally I will never let a roast go further than a few crack into 2C.. but I'm always roasting a pound at a time and also prefer more single origin character in my cup..
Hope this helps and if you need more data..please feel free to contact us.. we'll do our best..
Best regards Joe Behm
ps... Please... if you haven't already done so.. download the latest version manual and updates... it helps tremendously....
Coffeekid67 Senior Member Joined: 14 Jun 2008 Posts: 22 Location: Minneapolis Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Rocky and Solis Maestro Roaster: TBD
Posted Sat Jun 28, 2008, 5:38am Subject: Re: Behmor newbie
Joe..
Quick question what is the desirable KW range during a roast? Is it ok to start at 122 and range between 122-115 or do you need more consistency in the KW?
GC7 Senior Member Joined: 7 Jan 2008 Posts: 82 Location: New York Expertise: I love coffee
Espresso: Quickmill Anita - PID'ed -... Grinder: Compak K3 Touch + Baratza... Vac Pot: Yama 8-cup Drip: Capresso MT500 Roaster: West Bend Poppery II +...
Posted Sat Jun 28, 2008, 6:43am Subject: Re: Behmor newbie
Joe
My request for a Behmor is with Santa right now so it is definitely in my future plans (I've been a good boy so Santa will be visiting :-) ). Those numbers for 1c to 2c transitions are some of the best information I've seen about the unit - BUT - IMHO temperature is still the best way to monitor roasts and will also indicate voltage fluctuations so you're not guessing where you are in a roast. I really wish you would modify the unit to include real time drum temperature measurements.
raisin Senior Member Joined: 15 Nov 2007 Posts: 73 Location: nj Expertise: I love coffee
Grinder: Virtuosa Roaster: Behmor
Posted Sun Jun 29, 2008, 6:35pm Subject: Re: Behmor newbie
Coffeekid67 Said:
Joe..
Quick question what is the desirable KW range during a roast? Is it ok to start at 122 and range between 122-115 or do you need more consistency in the KW?
!22v is a good no-load starting point, which should yield peak-load voltage yields above 116v, both of which are more than adequate. I have concerns (stalled transitions, to long roasts) when the voltage drops below that point for extended periods.
Coffeekid67 Senior Member Joined: 14 Jun 2008 Posts: 22 Location: Minneapolis Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Rocky and Solis Maestro Roaster: TBD
Posted Sun Jun 29, 2008, 6:48pm Subject: Re: Behmor newbie
Thank you for the information in RE to the KW range. I completed a roast today with starting point of 122 and no lower than 118 and it seemed to turn out fine.
My Behmor arrived last week and other than my first roast it has been fantastic.
On my first roast I did 1/4 pound of Uganada, A, P1. As the roast was finishing I heard cracking and assumed it was first crack. Oops. (I was going from a Very Loud Cafe Rosto) So I added 45 seconds to the roast. All of a sudden the cracking was very loud, a real rolling crack, when smoke started to pour out the back of the roaster, then poof I saw flames, then everything shutdown........
That roast was very dark.
My next roast I did 1/4 pound of Uganada, A, P1. This time I did nothing, and the coffee came out perfectly.
Last night i did 1/2 pound of Uganada, A, P1. I added 15 seconds to the end of the roast, and it again came out perfectly.
I am very impressed with this roaster, and other than an incident of my own making, it is very easy to operate. Great product Joe.
Your first roast is one good reason why I keep asking about temperature measurements. If you could see the temperature of the bean mass in the drum you would have known that the roast was in 2C.
I would certainly pay for an upgrade of that sort on the Behmor.
I have never had a problem hearing 2nd crack with my B1600. I keep a good log and most of the time when I hit the cool button the roast is just starting to pop into second. The unit is so quiet I don't think that knowing the temperature is a big deal to me. (IMO) For $300 and the customer service there is nothing on the market can touch it.
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