May 27, 2018 09:43:46


Not a member yet?
Click here to register.

Forgotten your password?
Request a new one here.
bullet2.gif Active Forums
bullet2.gif FORUM INDEX
bullet2.gif Downloads
bullet2.gif News
bullet2.gif Facebook Connect
bullet2.gif Forum FAQ
bullet2.gif Photo Gallery
bullet2.gif Search
bullet2.gif User's Voice
bullet2.gif Videos
Forum Threads
Newest Threads
bullet2.gif Massive Fluidbed Hea...
bullet2.gif Fluidbed roaster bui...
bullet2.gif CR3 Arduino coffee r...
bullet2.gif Size of Home Roastin...
bullet2.gif BMHG mod question
Hottest Threads
bullet2.gif Bobby M15's drum [138]
bullet2.gif Looking for TC4C ... [112]
bullet2.gif Dereks 1-2Kg drum... [105]
bullet2.gif PETS also part of... [71]
bullet2.gif 3d Printed Fluid ... [49]
Users Online
bullet2.gif Guests Online: 2

bullet2.gif Members Online: 1

bullet2.gif Total Members: 5,399
bullet2.gif Newest Member: TexLaw
BotSlap Panel
bullet2.gif Last check: 05.27.18
bullet2.gif Slap count: 0
bullet2.gif Last checked ID: 6635
View Thread » ALL ABOUT ROASTERS » Behmor 1600
Who is here? 1 guest(s)
 Print Thread
So I bought a Behmor
So I am new here, however, I have been roasting coffee at home for roughly a year now and decided to upgrade from my whirly pop to a behmor. Not a huge jump, but you do what you can I guess. Anyways, I read the instructions front to back and followed all videos that I could possibly find online. I was more than prepared, and I completely burnt my first batch. Which for the record was a quarter pound of Sulawesi Bone Bone Kalaciri. I did another roast after cleaning everything which was the same weight and coffee, and it turned out decent. I don't exactly enjoy the long cooling times, it seems a bit excessive to me. Does anybody have any tips or advice? Thanks in advance.
Welcome to HRO Chad!

I've used a Behmor for several years and I have never had any luck following the myriad of suggestions by users out there for trying the various combinations of P settings and letter settings. I've found using the 1 lb, P1, A for every roast and just watching time elapsed past first crack to achieve the roast level I'm looking for is as good or sometimes better than any other method.

Unfortunately, without a means of reading bean temperature, you'll need to run some batches through it to determine length of time past first crack to get a handle on timing before hitting the cool button.

1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
Or roast based on air temperature, that works pretty well for me.
Check also this thread for the magical recipe:
DIY: TO based IR to bean 800g
Moded commercial: Dieckmann RoestMeister, Nesco, popcorn.
PID/ramp/soak controllers, MS6514 USB/Artisan/Apps/popC
Grinder: mod'ed Porlex to 47 conical burrs
Unfortunately, for roasters that use IR exclusively for the heat source, the environment temperature surrounding the wire basket doesn't relate to the amount of heat energy being taken on by the beans.

I routinely crack the door a couple of inches during the final stage of the roast to slow rate of rise after 1C and this drops ET surrounding the drum up to 100 degrees F. The only useful temperature feedback with an IR roaster is bean temperature.

1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
I thought Behmor is mainly convection based ...
With the plus model I find I use the "rosetta stone" when I hear the first "pop" of a bean, then at the end of first crack I stop the roast, reach in with my leather forge gauntlets on, grab the basket and place it over a Patton fan to cool.

I've not had much luck with all of the buttons and settings and just use "seat of the pants" controls and little fear of hot things to get a decent roast.

The Behmor 1600 + is my least favorite of the 3 roasters I own BUT ( big but here....) It is far better than the other options I have available to me up in the great white north....
Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee"

Roaster 1: San Franciscan SF-1
Roaster 2: Hottop B-2K+
Roaster 3: Behmor 1600 +
Grinders: Modified Super Jolly - Forte BG (x3)
Pour over: Hario - Bee House - Chemex - Kalita - Bodum
Drip: Bunn CWTF15-1 & CW15-TC (commercials)
Espresso: Pasquini Livia 90 auto
Vacuum: Cona - Bodum
Press: Frieling - Bodum Colombia
Thank you all for everything you all have contributed, I have roasted a few more batches since I've posted. I've found some helpful information perusing the internet and I think I've hit a mild understanding. I'm not exactly sure if it's just me, or a steep learning curve from the difference in roasting on a wp to the behmor, but, once there is even the slightest bit of smoke in the chamber I get an err2. So I've started roasting with the front of the door cracked a bit and that tends to help things, as well as regulate the internal temperature.
Jump to Forum:
Similar Threads
Thread Forum Replies Last Post
Behmor 1600 + This method works for me Roasting Profiles 7 04-27-2018 12:56
Behmor 1600 Roaster Longevity and Durabillity Roasting Profiles 5 01-31-2018 15:28
New Behmor Equipment Auction for Charity JAVA TRADING COMPANY 1 12-09-2017 18:02
Ethiopian DP in the Behmor.1600+ Behmor 1600 4 11-19-2017 19:19
First Roast on my new Behmor 1600 Plus Behmor 1600 15 11-01-2017 04:14