Behmor

LaSanMarcoMelb

I can't go past 1pound p2 B, it just works! I also stick the brush in the door to stretch between 1c and 2c, usually cool at first few snaps of 2c. I have been experimenting with blending in some slightly lighter beans (just pre 2nd crack) just coz I can. That's the fun of it, experimenting

LaSanMarcoMelb

I'm down to the dregs of my green beans so this is a mix of Kenyan Murangi, Tanzanian blackburn estate and Colombian Volcans roasted together (about 110gms of each) just to early 2C in the Behmor. Now, what greens to order next.......

Divey

LaSanMarcoMelb wrote:

I can't go past 1pound p2 B, it just works! I also stick the brush in the door to stretch between 1c and 2c, usually cool at first few snaps of 2c. I have been experimenting with blending in some slightly lighter beans (just pre 2nd crack) just coz I can. That's the fun of it, experimenting

What is the story here :question:

LaSanMarcoMelb

Seems a lot of Behmor users do this. Once 1st crack starts, open the door a little (the brush handle will keep it open). This will make sure that you get a definite 1st crack and 2nd crack without them rolling into each other. I usually close the door once 1C is finished. It will give a longer period between 1C and 2C

Divey

Fairy nuff :exclaim:

mycuppa

LaSanMarcoMelb wrote:

Seems a lot of Behmor users do this. Once 1st crack starts, open the door a little (the brush handle will keep it open). This will make sure that you get a definite 1st crack and 2nd crack without them rolling into each other. I usually close the door once 1C is finished. It will give a longer period between 1C and 2C

The technical term is called "roast development", where many believe it is the most important period in the entire cycle of roasting. Too short a timeframe between 1C and your dump (bean exit) and the bean will lack character and "development". Likewise, an exaggerated, drawn-out time between 1C and dump runs the risk of the roast stalling (rate of rise stopped or falling) and you can expect baked outcomes with a flat, boring, non-descript coffee (amongst other things that are wrong, or just plain shite). No fixed rule here - anytime between 2 and 7 minutes with a suggestion you play closer to the shorter end rather than the long end (which should only really be done by those with the right sort of control over their commercial equipment!). IMPORTANT CAVEAT - This information pertains to roasting technique and it not intended to be a guide for Behmor.

LaSanMarcoMelb

A much better description than my beer infused midnight ramblings. Cheers mycuppa

Rider

Hey Divey, All the above is great advice and also quite interesting... My par value is 315gm beans, 1lb, P2B setting. Go figure... we are all around the same vicinity. The variances are going to be due to your local power supply. Crack the door as suggested to extend the time between 1st and 2nd crack, though with mine I always get 3.30 to 4 min without cracking the door. Some suggest asbestos glove dump to cool, however I have always opened the door at the cooing cycle and placed a pedestal fan in front of the machine to accelerate cooling. Works quite well. Play around, have fun and tell us what you think Cheers Rider

Divey

Thanks folks for all the great advice. :thumb: I have one of the USB Temperature Data Logger's I bought from CS, is it possible to use this with the Behmor :question: :question:

Kevohere

Rider wrote:

Some suggest asbestos glove dump to cool,

Asbestos glove ??? Food handling ??? I'm sure you meant a well insulated glove Rider. 😃 A good oven mitt easily does the job (safely) for me. If you got your USB TDL from CS, you should have seen the threads on application/installation for the Behmor. As others have said; experiment, keep notes and best of all, enjoy the results. :coffee2:

Divey

Kevohere wrote:

If you got your USB TDL from CS, you should have seen the threads on application/installation for the Behmor.

I've had a look and can't find it 😢

UNM

Take a look at <a href=http://coffeesnobs.com.au/roasters/29974-measuring-temp-behmor.html> this thread </a> There is a picture of the drilling template for the thermocouple placement in that thread. You would probably be best to roast logger, rather than the CS software. More people here seem to use it and it is supported software.

Lacehim

SS, Regarding your Behmor issues have you seen this website? http://www.behmor.com/error5.php and this http://www.behmor.com/error6.php It does give a little info about the errors and the cause, and I hope you don't get an error 1. 😉

Divey

I have done quite a few roasts of many different beans on the Behmor now and I'm rather pleased with the results I'm getting. 🙂 Extremely even roasts. :thumb: I am rather concerned that there is a very short period of time between 1st crack and 2nd crack. It seems to me that the very first crack you hear is immediately followed by rolling 1st crack and then seems to roll straight into 2nd crack. I'm thinking of tilting the machine forward nearing first crack so the beans are further away from the elements in an attempt to keep the beans from heating too quickly. Has anyone tried this :question: I feel that it would be beneficial if you could reverse the rotation of the drum at this critical stage of the roast.

UNM

I don't know the behmor, but would not expect tilting to work as well as you might like. Presumably heat transfer to the beans occurs through drum contact, radiant heat and hot air in the roaster. An extra few centimeters from the radiant heat source is the only difference you will make. Lowering power to the elements is, I suspect, the best way to slow it down. Next best would be to increase airflow in the roaster to lower internal temperature. Please note, this is just an educated guess.

shape_shifter

Divey I know you have tried the open door method, it seems to be the only way to get the extended time between first and second crack. I actually open it to the first place where it supports itself rather than using the brush, sure a little bit of chaff but that's what vacuums are for 🙂

UNM

Surely turning down the heat is the most obvious solution? I had to install full manual control of my heater elements in the hottop because the programmed profile was crap, but if the only issue is with reducing heat as it nears first crack, that is easily accomplished with a pwm control circuit between the existing heat element output wires and the elements themselves. Normally it would be at 100% power, then reduce to a lower value just before first crack, then potentially back to 100% once first crack finished. Benefit if wiring like this is all existing safety features remain in place

lemoo

on the behmor you do not have control over the power for the elements they run set presets and programs

UNM

lemoo wrote:

on the behmor you do not have control over the power for the elements they run set presets and programs

My point is that adding control to limit element power is easy.

Divey

There is a section ( PartV: 8 )) in the Manual that I must of glossed over or failed to read.

Adjusting profiles by time additions and subtractions at proper times can be used to slightly alter the pre-programmed profiles. You can shorten or lengthen the middle leg of a profile or end leg of a profile in terms of percentage to total time. The adjustments can be made prior to or just after starting the roast cycle. Example: P5 is 33% of each power application throughout the entire roast. Thus if your were to set the timer at 6:00 minutes each leg of the profile would last approximately 2:00 minutes. However, if you were to set the timer to 6:00 minutes to begin with, then upon starting a roast, add 2:00 minutes you will have immediately reduced the middle legs total percentage to 25% versus the original 33%. Conversely, let us say you want to lengthen the middle leg and shorten the end leg of the roast. Before starting press the timer to read 10:00 minutes. The system then reads it is to run approximately 3:20 per leg. Once starting however reduce the time to 8:00 minutes and you will have the first legs of the roast at 3:20 each and the final leg at 1:20. If you wish to shorten the roast middle leg percentage to total and lengthen the end leg, reduce the times to start, then once started add the time back. If you wish to lengthen the roast middle leg percentage to total and reduce the the end leg, add time to start and then once started reduce the time back.

I reckon this is the section that the Behmor owners have to get their heads around.

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