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JackH
12/14/2019 4:07 AM
I read somewhere that higher elevations have faster roast time and require somewhat lower temperatures. air is thin and has less Oxygen

allenb
12/14/2019 12:44 AM
Yes, 1st off, you must use only Panama Esmeralda Geisha beans and be sure to only roast on Saturdays. Actually, this isn't completely true. Please post in all about roasters forum. Thx!

wjohndon4566
12/13/2019 10:36 AM
I’m at 9,000 feet elevation, is there any special adjustments that need to be made to roast using an SR 540 at this elevation?

snwcmpr
12/07/2019 9:29 AM
roar

snwcmpr
11/27/2019 11:44 AM
greenman

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Hello from a total newbie
Andyr
Hi all,

I am completely new to coffee roasting and am a little overwhelmed at the moment. I’ve borrowed a friend’s Behmor 1600 Plus and tried to follow the instructions in the manual and had an unsuccessful first batch. I don’t think I ever heard first crack, so I figured I missed it and because I didn’t want to burn the coffee I started the cooling process way to early. Basically I am clueless. I’ve read the manual over many times and also consulted a few articles on the net but I still find all the information about times and profiles confusing. Can someone give me simplified instructions if I want to roast a quarter pound of Guatemalan coffee using the 1600 Plus? I know I’m supposed to try four batches to get a feel for doing this, but I’d like some guidance before I do the next one.

Thanks in advance!

Andy
 
renatoa
Welcome !
There is a Behmor subforum here:
https://forum.hom...rum_id=118
... would be a good idea to cross-post this question there also
 
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