Posted Thu Jan 26, 2012, 6:13pm Subject: The Behmor is a very nice piece of equipment..
I just got my new Behmor and am surprised at the build quality and attention to detail. It is so quite! I did my first roast of 1/4 pound and hit cool and popped the door at 1:30 after first pop. Nice looking beans. Voltage was 117.6 - 118.1 per my KAW.
harmolodic Senior Member Joined: 8 Aug 2006 Posts: 122 Location: DC Expertise: I love coffee
Posted Fri Jan 27, 2012, 5:16am Subject: Re: The Behmor is a very nice piece of equipment..
I had maybe 300 pounds on my first Behmor, purchased 5 years ago (could it be that long?), and finally bought a new one a few months back, and am loving it even more. It's a great machine that roasts coffee very well if you read the manual, pay attention, and experiment a little.
Posted Sat Jan 28, 2012, 11:43am Subject: Re: The Behmor is a very nice piece of equipment..
All of my batches tasted grassy and smelled like pencil shavings. Last night I went 2:00 after FC and was about seven seconds into 2nd crack when I hit cool and popped the door. This mornings coffee was much better. I will do the same with my other samples and see what I get. So many variables before I can settle on beans that I like!
Posted Sun Jan 29, 2012, 2:39pm Subject: Re: The Behmor is a very nice piece of equipment..
I just ordered some Moka Kadir Blend & El Salvador Matalapa -Tablon El Naranjo from SM. Finishing up roasting the eight pounds that came with the Bohmer all into the 2C using 8oz or 12oz batches. That will give me some inventory to rest & test before my order comes in.
from my nearly 7 years with this roaster (I was a Beta tester...full disclosure) I've discovered that for whatever reason, 36 hours of rest for drip/vac/french press allows the coffee to "mature." I love my drip roasts around city +..before 2nd crack, and they will be a wee bit grassy the first 24 hours. 2 days later, and no grass...just the aromatic fruit, especially the citrus.
Coffee roasted for Espresso use works best for me about 5-6 days post roast. In both cases, coffee roasted in the Behmor takes aging well, and I've had 20 day old drip coffee that was just as good as day 12. My Espresso roasts seem to be stable up to about 12 days post roast, then a steady decline, as i would expect. I find this comparable to Professional roasts I purchase, such as Red Bird espresso. 7 days post roast is when that coffee hits it's stride.
Bottom line, start doing your roasts using 12oz of green (by WEIGHT),settings at 1#/ P1/A. Open the door maybe 5 seconds when 1st crack is about 15 seconds in. after 1st crack ends, wait 45 seconds, and open the door again, maybe 5 seconds. At least for me,m this helps to extend the time between 1st and 2nd crack (useful when roasting for espresso, when going into 2nd for that darker roast.)
Also, remember that the beans continue to roast for 20 seconds or so AFTER you hit the cool button, so anticipate that if you don't want oily beans. Listen carefully, and stay with your roaster.
Run the cleaning cycle as described in the manual.
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