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askthecoffeeguy

Agreed and I open the door on the cool down cycle to prevent the beans from continuing to cook when they should be cooling ! P

FreshCoffee2

on 1467072444:

......Until recently I have concentrated on learning to use the preset programs, so most of my roasts have been done with the drum running at standard speed.....

A wise move...what many just cant seem to get through their thick skulls, is that "you have to know the rules before you can break them" 

on 1467072444:

I suspect thiat the fairly open mesh of the drum, and good agitation of the beans by the vanes means that surface contact between the drum and the beans is minimised and heating is mostly radiant and air convection...

The details of it are irrelevant in the scheme of things. What is relevant is that the manufacturer has apparently done its R & D well, and has worked out a good standard set of parameters to run the machine at in toto....whatever they are (the parameters). Its the same as buying an industrial coffee roatsing machine from say the 1960's well before variable drum and air speeds were ever imagined. The (good) manufacturers worked out through R & D what set up best suited their machines in the markets where their machines were mostly used. If you took them out of their usual market and set up else where, it was possible that an operator would have to "play" with the std setup parameters to find the best place for them in their situation. In the main however, the good name brands worked well straight up, and the el cheapo brands didnt necessarily do so even in recent times.... Hope that helps     

Unknown

on 1467062529:

Behmor have already released the Behmor Plus in Australia it has variable drum speed (fast or slow) and manual programming functions And I manage to get stunning cafe quality roasts from it time and time again in fact I've got two of them which means in theory at least I can roast 1kg at a time !

Thanks mate, yeah Ive used the 1600 plus a few times great value little roaster. I am talking about the new one they have 'coming soon' on the international website. http://behmor.com/new/ there's the link if you want to check it out

iamavapollard

For my opinion  A perfect roast is ultimately about the balance between flavors in the green coffee and those that develop during roasting.

bcspark

on 1463855751:

I have a natural curiosity regarding Australian green beans.Have roasted Ashtons beans and I and my sons all agree that they are as good as the PNG offerings.Bit the bullet and ordered 5kg of Skybury Peaberry.Emailed for advice on roast depth and had a prompt and informative reply.Roasted for espresso i.e. CS9 and sent to my two sons for evaluation. Both them and I have enjoyed our tripples and machiatos and agree that Australian grown is up to world class.

Monday 8/8 had a visit to two docs ,one was my ENT for whom i roast two 500+ grm bags payment for his bi monthly service. Now i had just finished a bag of Skybury Peaberry and was in wonderment to how great the espresso was. Well Doc Ben said , of all the roasts he has had his and his wifes favourite was the above peaberry.

Brett H

How fantastic!  My Endo has requested some beans also!  I reckon these guys have great taste in coffee!  Must go with the long hours!!

Koffee_Kosmo

Since 2011 I have taken as a gift a bag of roasted beans for my Oncologist / Urologist surgeon Seems like he appreciates the gesture KK

Brett H

Good stuff KK!

askthecoffeeguy

I've been working on a new profile for my Behmor Plus P5 (full strength) until 130C using the temperature reader provided Then P4 to hold the temp without increasing it Increase drum speed at first sign of first crack Then hit P1 (no heat setting) at rolling first crack Allow the roast to continue to coast for approximately a minute and a half after first crack has finished (but before it hits second crack which it won't do without boosting the heat setting ) Then I hit the cooling cycle Seems like I'm getting a bit more developmental on the roast without running the 'risk' of hitting second crack - which I'm.not a big fan of in the first place Anyway I'm enjoying the resulting flavours and I still vary the profile according to the beans that I'm roasting but so far so  good on a Mexican single origin coffee that I'm roasting presently!