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MediumRoastSteam design of the machine itself.
Looking forward to MediumRoastSteam & Co Smart Roaster! 😝
Jokes apart, share your roasting experience.
Behmor Roaster
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So, below are all my Behmor roasts so far. But, I’d like to draw attention to the last two on the right.
All 4 pretty much followed the same profile, but my first and second roasts I didn’t pay too much attention - but on 3rd and 4th I have, and they were done 1 hour apart from, each other, today.
Pre-heat for 1m30s;
200g in, P5 manual (full power), 12:00 on the Behmor display.
At 7:00, the afterburner comes in; (5 minutes after roast start)
At 4:30, switch fast drum speed; 7m30s into the roast)
At 3:30, first crack starts, switch to P3 (50%); (8m30s into the roast)
At 2:30, I hit cool down as first crack is nearing the end (9m30s into the roast)
One minute later, I open the door, remove drum and cool externally.
The output was 173g or 174g. That’s a 13% / 14% development.
And the same was for the 4th roast, with the exception I kept the beans cooling inside, without opening the door at all. The cool down program is set to run for 13 minutes.
See below. I cannot tell any difference between any of the batches. Maybe next time I’ll be super quick and remove the drum as soon as I hit cool down.
3 and 4 were roasted outside today.
Different room/light:
How did you get it for 250
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
I assume you are resisting the temptation of pulling a shot!
I think i may have seen it actually now i think back
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
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MediumRoastSteam How were the cups from 1 and 2.? Notes and after taste?
What’s difference, which necessitates 3 and 4 requiring a resting period ?
Thx
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LMSC - cups 1 and 2 were every much the same in my opinion.
@LMSC In general, coffee tastes better after resting for 5 days or so. Some more, some less, specially for espresso. If you drink too early, you notice lots of crema, very foamy, which dissipates rather quickly. It indicates freshness, but you don’t want it too fresh. 3 and 4 were roasted today. The others were roasted last week.
I’m starting to think this particular coffee I’m roasting is not high grade or good quality. Hence why you are seeing me seasoning the roaster.
MediumRoastSteam coffee tastes better after resting for 5 days or so.
Yes! We rest the bags for two.
MediumRoastSteam 3 and 4 were roasted today. The others were roasted last week
That explains!
5 days later
@SteveBRS @Del_UK have any of you ever tried to cool the beans inside the Behmor? I tried the beans today - my previous post - and I can’t tell much of a difference, if at all, compared to cooling down externally immediately. Would be interesting to know what you guys think. My next roast will be P5 (full power) all the way, even into first crack, rather than set it to P3. It seems to me everything just taste the same and looks the same even applying different methods. I want it to be different, within the roast level I like :)
MediumRoastSteam No, I haven’t cooled the beans inside the Behmor. Firstly because my external cooling method with a dust extractor hose is very fast, but also as I’m usually doing 3 back to back roasts (about 300gr each). This takes up to an hour incl. clean up, final cooling, chaff sieving, bagging and weighing to get to the roast loss %. That yields me enough beans for our home use for 10 to 14 days. I do get different roast results, as I’m roasting different origins in each session, though when I think I have hit the sweet spot with a particular one I will of course try to replicate it according to my notes. But I have noticed different roast lengths for 1. crack for the same beans by as much as 2 minutes, perhaps due to different starting temps, though I try to keep those similar. I accept that the Behmor will never give you as much repeatable control as a more advanced roaster, but then I am also a HX espresso machine enthusiast, and used to certain variables I might not always be fully in control of. But I enjoy the ride while it lasts 😁
I cool externally as the first few roasts, before I got a separate cooler, tended to overshoot a tad though that could be down to being a bit green (pun intended) at roasting.
I’ll maybe try to cool in the roaster next time to see if I can see any difference.
Del_UK I’ll maybe try to cool in the roaster next time to see if I can see any difference.
It would be very interesting to hear your thoughts there!
Just roasted up 2 batches of Columbian, 400g on program 5 and cooled in the drum and the same but cooled externally, being taken out/starting the cooling cycle 30 seconds after first crack (so a decent amount of popping has taken place). I think there’s a slight variance in colour, with the Behmor cooled batch being a bit darker, but only slightly, I’d still class it as a light-medium roast. I’d photo them but it’s getting dark and under artificial lighting they look identical through my camera!
I’ve recently ditched taking a ton of notes and being overly analytical with the roasts and seem to be getting just as good of a cup from them. I find the Natural Nicaraguan does well on a gentle ramp-up and the Washed Colombian likes a blast from the start.
Del_UK - Thank you! That’s very interesting. So, in a way, if taste wise is similar, maybe anticipating the end by 30 seconds may mean cooling inside is not such a bad thing after all? I’m doing exactly the same at the moment, and I am have both side by side (one cooled externally, one internally). If you put on a blind test, I wouldn’t be able to tell you which one is which, but, because I know, maybe the one cooled inside the behmor is, like you say, a shade darker and has a tiny hint of bitterness. But I might just be biased. I’ll keep tasting it, and thank you for taking part in the experiment.
I have an Ethiopian Natural I’m roasting at the moment. Any tips? :-) I’m going to go P5 (full power) from the start and into F/C next time, just increasing the drum speed as I approach first crack. And see what happens.
My subsequent one will be P4 (rather than P5) from the start, and then P3 into F/C. If the above works well, I might just try P4 (75% power) all the way instead.
I’ve got the best results from P2 for the natural beans I have; full blown strawberry milkshake. 400g at the 400 setting will crack at about 2:50 and I’ve been cooling in the tray as soon as it cracks. The beans are pretty massive though, had to take the NFC disk out of the Niche to actually get them to get to the burrs!
Del_UK I’ve been cooling in the tray as soon as it cracks
As soon as you hear first crack? Or do you wait until it rolls? Or do you wait until it’s over?
MediumRoastSteam
I’ve tried both letting it all crack and pulling almost immediately after first crack and have not really noticed a difference. I may be wrong but I was told by a local roaster (who ironically doesn’t roast much light stuff) that the crack isn’t that important and a bean taken right up to but not beyond first crack will taste mostly the same as one that is just past it.
Side note; the greens Facebook group is in the process of making some orders!
Del_UK - thank you! I’ll pay them a visit! And thank you for the tips!
Today another roast. Like I said, I went full power all the way.
very interestingly, the Behmor seems to be a very consistent roaster. First crack happened at the exact time as last time - just this time I didn’t bother reducing to P3, 50%.
A very pronounced first crack. I left for 30 seconds, and hit cool down. 1 minute later I opened the door and cooled externally.
It’s darker than the previous one - which makes sense. so it seems that reducing temperature will keep the beans at that colour, but won’t carry on caramelising and browning them. Kinda makes sense to me, and sorry if this is obvious to more experienced folk. 😊 - I’m learning.
Next time I’ll try to approach FC more gently, maybe reducing to P4 a minute before and then P2 through it.
Left: today’s. Right: last week’s.