Behmor 1600 Coffee Roaster Demo

Here I am demonstrating the Behmor 1600 home coffee roaster.

[@LeonAllanDavis]

Great video. Excellent presentation. I've almost pulled the trigger on the Behmor a couple times but I just don't know if I want to go through all that futzing around. I've been using a popcorn popper for maybe ten years (the same popper) and it works great. Four ounces a batch. Seven minutes. I use the "smoke method" to get the color. First crack, then second crack is when it starts smoking. Thirty seconds of smoke is a dark roast. Lots of oil. A minute of smoke is espresso. Immediate cooldown in a sieve colander on a 6" fan. I don't know how the Behmor would be an improvement.

[@bobbobblesworth5634]

Have yet to try this way and don’t have the cash to get a Bemor, whichWhich popcorn machine was this?

[@jtaca1960]

Great video, however, I would recommend, once you start the cycle, press P5 to go into manual mode and then press C to add 3:10 to your toast, also avoid using the automatic cooling cycle. The bean is better if you cool it faster that way it doesn't keep cooking.

[@jozefhorniak8191]

this is older model, I don´t think it has manual mode

[@alexwudowsummit8202]

This is very convenient roaster at home and I like it . Very impressive .

[@edwarschilka8411]

Thanks for the refresher! I did quite a bit of roasting for espresso with mine a few years back and then life got too busy and bought from Caffe Lusso and such. Now that I'm sliding into retirement I can dust off the Behmor and start the learning curve again! I seem to remember opening the door and using a small fan to aid in cooling. Going to have to read my old notes because I think I also would open the door during the roast to extend the period after first crack?

[@shanewilson2152]

Great job

[@p.g.4881]

So basically you hit the cool off-cycle after the second crack ?

[@bygipsydangercraft4188]

Is there any smoke in the process

[@metaspherz]

Thanks, for the 2 minute runtime -- then stop and restart -- suggestion for a darker roast when roasting batches about 1 pound.

[@krehbein]

So what was the roasting time, not including cool down? Is that considered full city? Thx!

[@siendofranciscojavier]

Hi Sir, could you please tell me, how long it takes for the first crack riasting 12oz or a lbs?

[@allenmiller2071]

Can you program your own roast parameters on this roaster and then save the profile?

[@bmxxxxxxxx]

Pro tip. You don't want dark coffee. If you happen to like dark coffee, don't bother roasting it yourself. Don't spend money on nice beans then burn them, you are better off just buying a bag of Peete's or Bucks. You don't want the oil to come out of the bean. Dark roasts taste good if you're just eating the beans straight, or dripping chocolate over them. Otherwise, roast your beans to no more than 2nd crack, that's where you get the best flavor profiles; chocolate, sweetness, fruit, balance of bitterness, etc. Dark roast = burnt, bitter, heavy carbon taste. That's fine if that's what you like, but if you have single-origin Coasta Rican beans, and a batch of Ethiopian beans, and you dark roast them, they will taste the same.

[@metaspherz]

+bmxxxxxxxx I like my roast between 1st and 2nd crack, so I agree with you -- mostly. The new user will waste a few pounds of coffee beans, that's a given. But, with experience comes perfection. Also, if you can afford the Behmor you should be prepared to lose beans due to experimentation. The Behmor does a great job of roasting beans but the user must learn the basics about how to do it correctly -- meaning to their taste. And, BTW, beans that are the best for darker roasting are harder and not soft like the Ethiopian and Costa Rican peas beans. They don't do the darker roasts as well as the Columbians. Yes, I've burnt beans trying to get a darker roast. But that was when I was roasting less than 3/4 a lb. to the max amount of time. The fewer the beans the hotter the roasting process. If you stick to roasting about a full pound then the beans won't get nearly dark enough to turn to charcoal. The reason why we buy the Behmor is to get the freshest coffee and espresso possible. If you buy any coffee off the shelf you can practically guarantee that it's 2 -3 weeks old or more. Most are vacuum packed to preserve freshness but that also causes the beans to extrude their oils and then once the package is opened the aging happens quickly. I roast only as needed or a couple times a week. But you reasoning is mostly sound and good advice. Thanks.

[@dennismitchell5276]

The auto shut off sucks. The digital screen is hard to read. I don’t like not being able to over ride the cooling cycle. A waste of time and beans. The controls suck.