Roasting in manual mode with the Behmor 1600+

[@catlady8324]

6:53 Utter chaos breaks out!

[@shanewilson2152]

Great video, I've been tossing up between a anymore and Gene cafe. The video helped.

[@Jmundo123]

I’m confused when you talk about a dip that happens when first crack starts. Usually I see a hike in temp when first crack starts. Can you elaborate a bit? Appreciate the video. I’ve watched it at least a dozen times.

[@DanielBaird]

Ok...great question and it's a common misconception about what happens inside a Behmor. When the afterburner kicks in, there is also a fan that's starts sucking airflow through the chamber. If you only monitor B temp (side wall) it will appear as though the chamber temp drops. Looking at A temp you will see it rise quickly, then drop a bit. But, that is NOT actually what is happening. I've put probes in the chamber to prove it. The temp in the chamber actually spikes for about 15sec as the fan draws air through which "pulls" the air off the quartz rods. But, that is really a fake spike...it's not really changing the chamber temp...really it's just equalizing it between the back wall and the rest of the chamber. After about 15sec this equalizes, and the temp curve gets right back on track across the entire chamber. But, the B temp...which is literally the side wall, goes down because the air rushing past cools the wall. But, it is NOT what is happening to the actual AIR temp in the chamber. The flick that I mention is something Scott Rao talks about. As 1st crack hits, there is a bunch of energy released...that manifests in a bean mass temp drop. It really isn't an issue unless you roast a pound or more however. But, if you have significant charge size you need enough beat energy to counter that flick, literally for a brief moment, then you can drop the heat as the exothermic reaction takes off. Hope that helps.

[@amyfawkes6153]

I'm wondering if it would also help to warm the drum prior to adding the beans...maybe in a kitchen oven?

[@toddpower4674]

I ruined a 1/2 pound of hawaiian kona because of stupid mode the other day. Broke my heart. Just took my eyes off it for a few seconds and it was all over. Tried to roast them again but they were horrible so i threw them out

[@hpgurgel]

Hi there, thanks for the great video. Would the machine be able to deliver the same result if using 1 pound of coffee instead? If so, would it just be a matter of doubling up the variables that you gave us on the video? I always do 1 pound batches on mine because by the time you dial in your grinder and make a couple of coffees then you already run out of roasted coffee hence I don't find small batches worthwhile.

[@DanielBaird]

Unfortunately it's not as simple as just doubling the variables. You need to experiment a bit to get the parameters for 1lb. It can be done, but I find the results are just not quite as good.

[@talljoe3359]

What should 'B' temp go to ? Or should you just monitor 'A' (exhaust) temp ? Mine shuts down at 330 (A), but 'B' barely gets above 240. Also, I don't ever hear any 'crack', altho I have a 'Fresh Roast' that is loud on first crack so I know what to listen for.

[@DanielBaird]

It sounds like you are describing the thermal shut down protection...but that is a B temp thing (over 330), not A temp. A temp can get well over 330, but B should be lower than that. When I hit first crack, A is always around 365 and B is about 280. I have NEVER had the thermal shutdown happen.

[@edwarschilka8411]

I like that your sensor readings are similar to mine. I've been frustrated from the inability to reach other's readings of preheat at 320 and drying stage at 324. Mine never reads that hot with 70f external temp and 118 volt killawatt reading. Can you elaborate on the flavor profile of your blend? I'm old school espresso tastes in that I don't want fruit flavors but chocolate, nut and caramel. Okay, maybe a hint of dark cherry. Always loved Blue Bottle's 17ft. Ceiling or Caffee Lusso's Gran Miscela Carmo. Thanks for the methodology.

[@DanielBaird]

I like that chocolate, nutty, caramel espresso profile as well. I use Brazil, Mexico, Sumatra and Costa Rica in my blend.

[@DanielBaird]

BTW, line voltage is a HUGE issue with this roaster. I've never once hit the over heat protect shutoff, but other people complain about it constantly. I can burn the beans to Ash without hitting that.

[@edwarschilka8411]

Willing to say what percentage of each and what farms? I can wrap my head around mixing maybe 3 flavors but I'd be lost trying to add a fourth. How are you approaching that? It's hard enough roasting a singular bean to satisfaction and then creating a blend and know if it's the flavors of the blend or their roast that falls short! That's a pretty deep rabbit hole.

[@DanielBaird]

@@edwarschilka8411 you want the family secret eh? Lol. I play with it constantly, but basically it's this ratio 1:1:1:1:.5. With the parts being Brazil Red Bourbon, Brazil Yellow Bourbon, Sumatra Lintong, Mexico Chiapas, Costa Rica Tarrazzu. Pick a value for "part" (like pound, ounce, etc). I blend green...which is mildly controversial.

[@edwarschilka8411]

If I watch anymore Hottop videos I'm going to put the Behmor up for sale and get a Hottop. Watching how effortless charging into a preheated drum is and then dropping that at the end of the roast makes me do a mental sigh of envy!

[@kevinbutterfield1746]

Any suggestions for light roast?

[@DanielBaird]

Yes, actually. Preheat to 200F. 272gr load. 1/2lb, start, P5, then fast drum. Let that go until the afterburner kicks on and the A temp reads 310. P4 until 1st crack starts. P3 when crack is rolling, and cool 10sec after 1st crack ends.

[@iconforu2c]

Wow....if that was considered dark, I better start saying "black". That was a light roast to me. However, I like the techniques used. My quest to get my perfect "black" roast continues.....

[@DanielBaird]

I feel your pain with roast categories. That's why I made sure to point out that they appear darker on camera than they actually are AND, made sure to show finish time and 2nd crack sounds. Color is really not the best way to judge roast level because everyone has a different opinion on what light/medium looks like. Temp/time and audible cracks however are not so subjective. If you want really dark roast, just let the beans get into a serious rolling 2nd crack before you cool. Just be aware that it will produce a TON of smoke when you do that.

[@AM2PMReviews]

I’m roasting with you