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After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Behmor
Right since we don't have an actual thread here we go for everyone that roasts using one and for everyone else that wants to know about the Behmor.
I've only bought mine recently and yes I bought it from CS but I don't think that that should exclude it from having it's own thread here as there are many people who use them on this board
Others will have much more knowledge about this than myself at present so hopefully everyone else will add their experiences, fails, thrills and spills.
Mine arrived last night, a little discussion with Richard and KK resulted in what to do when first opening.
I did my first dry run of '1/4 start' without issues, it does state '1/2 start' in the manual but the new paperwork enclosed now says '1/4 start' as per my instructions from the guys as well.
The next step was a sacrificial roast, whether or not it gets to char grilled is whether or not you've paid attention to the cracks and whether 2C has happened. Now both Richard and KK said to use 250-300 grams, looking at the manual it said to use 1/4 of a pound which amounts to 110 grams, so what did we do, 110 grams of course :D
My experience was that OH was watching/listening to the roast while I was trying desperately to get the smoke alarm to stop!!! As such it hit 2C and by the time he asked me whether to hit 'cool' it was too late, burnt beans, smoke and flames everywhere :rofl:
Clean up commenced, nice oily black beans that OH said sounded like the ones you get at Maccas, 'bingo' I said, that is what they serve up!!!
So waited a little while for the Behmor to completely cool and I thought hell why not it's set up lets do a real roast. Muscles suggested a setting and amount to use so I did that.
350 grams on 1 P2 C. 1C at 10:00 minutes and 2C at 7:30 minutes, for people that don't understand this was a countdown from 22:30 minutes, so in other words 1C at 12:30 minutes and 2C at 15 minutes. 1C did roll into 2C which is something I would like to change, sure 1C did slow down before 2C commenced but not as much as I would like to hear.
Here is the result
I've only bought mine recently and yes I bought it from CS but I don't think that that should exclude it from having it's own thread here as there are many people who use them on this board
Others will have much more knowledge about this than myself at present so hopefully everyone else will add their experiences, fails, thrills and spills.
Mine arrived last night, a little discussion with Richard and KK resulted in what to do when first opening.
I did my first dry run of '1/4 start' without issues, it does state '1/2 start' in the manual but the new paperwork enclosed now says '1/4 start' as per my instructions from the guys as well.
The next step was a sacrificial roast, whether or not it gets to char grilled is whether or not you've paid attention to the cracks and whether 2C has happened. Now both Richard and KK said to use 250-300 grams, looking at the manual it said to use 1/4 of a pound which amounts to 110 grams, so what did we do, 110 grams of course :D
My experience was that OH was watching/listening to the roast while I was trying desperately to get the smoke alarm to stop!!! As such it hit 2C and by the time he asked me whether to hit 'cool' it was too late, burnt beans, smoke and flames everywhere :rofl:
Clean up commenced, nice oily black beans that OH said sounded like the ones you get at Maccas, 'bingo' I said, that is what they serve up!!!
So waited a little while for the Behmor to completely cool and I thought hell why not it's set up lets do a real roast. Muscles suggested a setting and amount to use so I did that.
350 grams on 1 P2 C. 1C at 10:00 minutes and 2C at 7:30 minutes, for people that don't understand this was a countdown from 22:30 minutes, so in other words 1C at 12:30 minutes and 2C at 15 minutes. 1C did roll into 2C which is something I would like to change, sure 1C did slow down before 2C commenced but not as much as I would like to hear.
Here is the result
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