Just ordered a Behmor

Dry_bean

Cuir Beluga wrote:

Not bad Sue, still think your first roast was better, perhaps just my taste, I prefer a slightly darker roast, did this batch make it to second crack?

Cuir_Beluga

Thanks DB, it did, we pulled it just after 2nd crack started. The smoke from this once was a killer for my asthma though :o.

Dry_bean

Cuir Beluga wrote:

Thanks DB, it did, we pulled it just after 2nd crack started. The smoke from this once was a killer for my asthma though :o.

What was the temp at second crack? my Coretto usually gets there around 225°C approx 19 to 20 minutes from cold. Roasting is definitely an outdoor job as far as I'm concerned, lots of smoke around once you get past the 200° mark. 🙂

Cuir_Beluga

No idea DB, we haven't played that far, I think there may be a function on the machine that tells you chamber temp or something, could be wrong, but we'll get there. Outdoors is preferable but we have no where outside to do it. We did have a car port once but not any more. We don't have a shed only a little garden thing and no verandah to speak off.

Dry_bean

Cuir Beluga wrote:

No idea DB, we haven't played that far, I think there may be a function on the machine that tells you chamber temp or something, could be wrong, but we'll get there.

Try to figure it out Sue, I find monitoring temp is critical, or is the Behmor meant to be fully automatic, sort of set and forget?

LeroyC

Pushing 'B' will give you chamber wall temp. It's somewhat useful, but doesn't come anywhere near bean mass temperature. I don't have an aftermarket probe so I use B temp to monitor my roast, checking it regularly and recording it at least every two minutes. It then gives you a 'profile' so you can refer back to it next time. Chamber wall temp never gets much above 140degC so you can see how this is very much a Behmor specific reading. That Ethiopian looks ok, I think it'll definitely be drinkable. As others have said you'll probably find it easier as you head towards bigger batches and get more experienced. I'm now starting with at least 250g minimum and often well over 300g. Everything just happens slower giving you more control. Can't help you with the smoke problem though sorry. I've got an attached garage so I roast in there with the door open which is perfect really.

Cuir_Beluga

Dry bean. wrote:

Try to figure it out Sue, I find monitoring temp is critical, or is the Behmor meant to be fully automatic, sort of set and forget?

I think Leroy has just done it for me DB 😃. I was sure I read in the book one of the buttons did it. It's not really set and forget, you need to be there to add time or hit cool if necessary and there is a security feature at around 75% of total time the timer starts counting down and you have 30 secs to hit start or it will automatically go to cool mood and you have then done your roast. I think I will get hubby onto the thermocouple idea.

LeroyC wrote:

Pushing 'B' will give you chamber wall temp. It's somewhat useful, but doesn't come anywhere near bean mass temperature. I don't have an aftermarket probe so I use B temp to monitor my roast, checking it regularly and recording it at least every two minutes. It then gives you a 'profile' so you can refer back to it next time. Chamber wall temp never gets much above 140degC so you can see how this is very much a Behmor specific reading. That Ethiopian looks ok, I think it'll definitely be drinkable. As others have said you'll probably find it easier as you head towards bigger batches and get more experienced. I'm now starting with at least 250g minimum and often well over 300g. Everything just happens slower giving you more control. Can't help you with the smoke problem though sorry. I've got an attached garage so I roast in there with the door open which is perfect really.

Thanks Leroy, I was sure I had read it some where, just need to play a bit but sometimes playing makes me nervous. I'm going to ask hubby about a thermocouple, until then I will give the "B temp" button a work out and see how we go. Thanks so much every one :coffee2:.

Kevohere

Cuir Beluga wrote:

The smoke from this once was a killer for my asthma though :o.

When I had my Behmor I was in a flat, so positioned it near an open window and placed a table fan behind me facing towards the open window. Seemed to work okay and the fan was useful when opening the door for a quicker cool down. Needless to say, the neighbours knew what I was up to. :angel: Oh, I also disconnected the smoke alarm whilst roasting as it nearly always went off. Remembering to reconnect it of course :exclaim: :thumb:

Cuir_Beluga

Great idea Kevo, we have one of those fans on a tall pedestal so I will put it to use. We opened all the windows, the big sliding door, put the rangehood on and I think at one stage hubby opened the front door. It was a bit strange really, smoke rarely affects my asthma.

bcspark

Cuir Beluga wrote:

Great idea Kevo, we have one of those fans on a tall pedestal so I will put it to use. We opened all the windows, the big sliding door, put the rangehood on and I think at one stage hubby opened the front door. It was a bit strange really, smoke rarely affects my asthma.

Having the same trouble I invested in a Nostrom face mask with particle & organic gas filters . Few years ago Ii Googled roasting emissions and found amongst the smoke was an emission that was harmful to human lungs.

Cuir_Beluga

bcspark wrote:

Having the same trouble I invested in a Nostrom face mask with particle & organic gas filters . Few years ago Ii Googled roasting emissions and found amongst the smoke was an emission that was harmful to human lungs.

Oh dear, my 3 year old has decided he likes sitting on my knee to watch. Not anymore !

Brett_H

I've read that too! As a result I roast in the back yard and stole the gear in the shed. I'm sure in our small volume roasters it's not such an issue but why take unnecessary chances!!

Cuir_Beluga

I really wish I had some where else to do it. I might have to figure out a way to do it. Like I said we did have a car port and it would have been ideal but it isn't an option anymore.

Cuir_Beluga

Costa Rica Don Mayo Yellow Honey

Dry_bean

Very nice looking roast Sue, you should be pretty pleased with it. :thumb: PS what weight did you roast?

Cuir_Beluga

The Brazilians.

Dry bean. wrote:

Very nice looking roast Sue, you should be pretty pleased with it. :thumb: PS what weight did you roast?

Thanks DB, I'm not sure about the Brazlians though, they look a bit dark to me. I've been doing 200gms.

Dry_bean

Not bad, splitting may be a bit too much heat between first and second crack. How long to first crack and how long between FC and when you stop the roast?

askthecoffeeguy

I've got two Plus machines side by side, and I couldn't be happier with the roast quality I only ever use manual mode now but the presets are a great way to get started I keep a constant eye on my roasts but still almost miss the shutoff timer sometimes. I also consantly moniter the internal temperature as I don't like my roasts running hotter than 140C, and indeed if the afterburner runs too hot (around 200C) it can shut the whole unit down I usually pull the roast at the first audible snips of 2nd crack, as it tends to come our a bit light otherwise, though the trick here is to be 'coadting' temperature wise or at least not running too hot when you hit thus stage, so that you don't keep pushing the roast during the cooling cycle Plus I usually keep the door open on the cool down cycle as it drops the temperature twice as fast I live the temperature and the consistency with this roaster and as far as I'm concerned the quality is on par with a commercial roaster ! All the best with your new toy ! Pat

askthecoffeeguy

I find that the afterburner does a pretty good job of reducing smoke, and i roast in the shed with a pedestal fan minus the base walk mounted behind the unit, plus window and door open for ventilation - seems to work pretty well !

Cuir_Beluga

Dry bean. wrote:

Not bad, splitting may be a bit too much heat between first and second crack. How long to first crack and how long between FC and when you stop the roast?

Now I need to think because I have just been writing down the time on the timer...FC was at around 8 and a half minutes, 2nd crack was around 2 and a half minutes later. I hit cool just after 2nd crack started. My notes aren't what they should be, I am trying to juggle watching, writing and absorbing what is going on all at once 😛.

askthe coffeeguy wrote:

I've got two Plus machines side by side, and I couldn't be happier with the roast quality I only ever use manual mode now but the presets are a great way to get started I keep a constant eye on my roasts but still almost miss the shutoff timer sometimes. I also consantly moniter the internal temperature as I don't like my roasts running hotter than 140C, and indeed if the afterburner runs too hot (around 200C) it can shut the whole unit down I usually pull the roast at the first audible snips of 2nd crack, as it tends to come our a bit light otherwise, though the trick here is to be 'coadting' temperature wise or at least not running too hot when you hit thus stage, so that you don't keep pushing the roast during the cooling cycle Plus I usually keep the door open on the cool down cycle as it drops the temperature twice as fast I live the temperature and the consistency with this roaster and as far as I'm concerned the quality is on par with a commercial roaster ! All the best with your new toy ! Pat

Crickey Pat, I'm struggling with just one ^-^. I have been concentrating on learning the presets for now but as I have no idea what a hard bean is, what a soft bean is, what is high grown and what is low grown, I have been using P1 and saying a couple of Hail Marys. I found a post on another forum where the poster posted what setting he uses for different beans so I am hoping that might help me a bit. I'll try one of them next time anyway. I have read about opening the door during cooling. Do you think it is worth a try? Thanks again 🙂.

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