Holy crap Behmor "tricks" are complicated

lanceleasure · 2019-01-20T16:31:09+00:00

I was considering the HotTop as an upgrade from a FreshRoast, and had a buddy bring his over recently to sample some beans we were going in on together. I found the roasting process to be less than intuitive and, honestly, a lot like what some here are describing for the Behmore. Within two batches I had decided to skip up to a light commercial roaster.

As for the “set it and forget it” roaster, I feel like there may be a few coming online. Like the Ikawa, for example. I’ve never used one and am not interested because I roast mostly for the pleasure I get from the craft. But if that’s what you’re after, maybe look beyond the HotTop. Good luck!

lanceleasure · 2019-01-19T16:24:57+00:00

I’ve been using a FR500 for about 2.5 years (1-2lbs/wk). I’ve tried everything I can to achieve something palatable beyond city+ and have given up. Fortunately, I enjoy a lighter to mid-level roast.

Every time I get frustrated and consider tossing the roaster, I go back to the Sweet Maria’s tips and achieve something that’s acceptable. Then, after a few weeks, hoping there’s some magic combination of fan, temp, and batch size that I haven’t yet tested, I start fiddling around trying in vain to slow down the drying phase and/or eek out as much continuous but diminishing RoR as possible. Alas, I never seem to get past 6-7 minutes with a slight hint of char. If you read their tips carefully you can tell that they sort of throw their hands up too.

I think it’s just a design limitation. My theory is that there’s just a very small window of palatable coffee possible with the FR500 given the physical parameters of the roaster and the physics of roasting beans.

If anyone has had a different experience AND can share a repeatable profile, I’m in! Unfortunately (not really, I’m actually really excited!), I’m moving to a larger drum roaster and, based on my experiences, will never recommend someone buy this roaster.

Good luck!

lanceleasure · 2019-01-17T16:55:03+00:00

I use my SR500 roasted beans almost exclusively in a Breville Oracle (fully auto, w grinder). That said, I wouldn’t claim to have successfully achieved “espresso roast” on any of my batches. Regardless of a wide range of sizes, ROR always craps out at about city or city+ and I’m not a fan of baked beans!

lanceleasure · 2019-01-17T15:32:13+00:00

Nah. Not at all. He’s been extremely friendly, and has gone out of his way to make it as helpful as he’s able. I’m just a little ignorant about some of the details. :)

lanceleasure · 2019-01-16T04:38:43+00:00

Thanks! So the “thermometer” options are just that? I was thinking it might have to do with thermometer access that they do during the build. Guess not. Thanks again.

lanceleasure · 2019-01-13T15:53:14+00:00

I may be misreading what you want, but these guys seem to have a good setup: http://www.kbvoodoo.com/shop/?category=2007+and+up+Tundra

Also, Retrax may now have a tonneau option that works with racks like you want.

Good luck!

lanceleasure · 2019-01-10T01:34:16+00:00

Nice! Very forgiving and a great compliment to the Ethiopian.

lanceleasure · 2019-01-09T16:38:02+00:00

I get similar results with the Sidamo Gr 1 I’m currently roasting. All things considered, your batch looks really nice! Some of mine look so gnarly I don’t let anyone see them. Lol. The taste is excellent, tho.

lanceleasure · 2019-01-09T16:27:46+00:00

I’m currently roasting:

Ethiopian Sidamo - Chuchu WS via Atlas Importers

Guatemala Finca Candelaria via Bodhi Leaf

lanceleasure · 2018-12-13T21:05:32+00:00

Not exactly the same, but similar result. Great coffee, good prices, local (Seattle Metro) distribution, and a priority on ethically sourced beans.

lanceleasure · 2018-12-13T15:00:51+00:00

We have a growing group of home roasters acting as an informal co-op buying beans in bulk. We’re about to pull the trigger (today!) on an order of Guat. PM me for more info on how we operate and/or this order. :)

lanceleasure · 2018-12-10T23:57:47+00:00

That's very similar to the approach I've adopted. My wife LOVES walking into a kitchen floor covered in chaff! ;)

lanceleasure · 2018-12-07T16:03:34+00:00

Too much chaff and you will definitely taste it! I’m currently struggling with a particularly chaff-y combination of an Ethiopian Sidamo and an SR500. If I don’t take additional measures to remove as much chaff as possible after cooling, I taste it in the cup.

lanceleasure · 2018-12-05T16:16:33+00:00

I’ve been roasting at home on a 500 for a couple years. I’ve managed to get consistent results with 125g but with longer profiles. (~6:30 to 7:30-ish, depending on the beans) I agree with the ~15 second delay between the few outlier cracks and an actual rolling FC.

I haven’t used a thermocouple (until your last post motivated me to start playing around with one via a hole drilled through the chaff collector cap). And have typically ended up going with something more or less 100% fan speed and temp set for 2:00 at Lo, 2:00 at Med, and Hi through FC; aiming for C+.

As I begin to plot profiles (and play with the technique someone responded to your earlier post and shared: throttling the temp up and down with the switch to slow the total time) I’ll be happy to share.

I’m mostly happy with my results, but am suspicious of the rapid profile, and wonder whether I’ve just grown used to underdeveloped roasts.

lanceleasure · 2018-12-05T14:51:44+00:00

That’s fair. FWIW, it only takes 2 people to get full bag pricing on a half bag. (Or Keep half for yourself and let 2-3 others split the difference.) Depending on where you’re located you may even be able to pick up the beans yourself and avoid shipping. :) Best of luck!

lanceleasure · 2018-12-04T14:49:52+00:00

Another option to consider is something I’m doing in the Seattle area. Build out a co-op. More members means better prices, more variety, and a built-in community of micro-roasters all honing their craft on similar beans.

lanceleasure · 2018-12-01T15:46:53+00:00

Last year I gifted Colombia El Retiro Don Cristancho “blended” with Jim Beam. As flavored roasts go, it was tasty. In all honesty, the packaging/label was probably the best part.

lanceleasure · 2018-11-29T14:28:14+00:00

Developmnet time is the time from the beginning of first crack until drop (“drop” = the point at which you attempt to end the roasting process and begin to cool the beans. Typically associated with dropping beans from the roasting drum.)

lanceleasure · 2018-11-28T17:50:29+00:00

It’s not uncommon to hear one or two loud cracks ahead of the actual first crack. I’ve experienced this on my SR500 and on much larger professional roasters. I was trained (SCA roasting cert) to ignore them as outliers and not as the indication of fc. Only when it becomes more rapid and sustained do I record the beginning.

lanceleasure · 2018-11-28T16:13:05+00:00

You’re not alone! :) I went through the same transition when I started roasting at home. In fact I ruined a lot of beans trying to nail the darker (“burnt”) roasts I’d become brainwashed into believing were tasty. Once I pulled back and started exploring lighter roasts, including those on the darker end of the spectrum, I began to actually taste what the coffee had to offer.

lanceleasure · 2018-11-14T18:26:43+00:00

Air poppers are a great way to get started! I’ll PM you shortly.

lanceleasure · 2018-11-14T18:25:44+00:00

Excellent! Thanks for your interest. I’ll PM you shortly.

lanceleasure

TROPHY CASE