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roasting questions
roasting questions
Howdy Folks!
I'm currently roasting using home-builts - TurboCrazy & modified air
poppers. When the beans reach the color I want I dump them into a colander
that sits atop a large fan. I put a lid on top of the colander and turn the
fan on high and believe me the beans stop cooking and cool quickly. Lately
I've been considering buying a roaster with programmable temp controls.
My question has to do with the home roasters that have cooling cycles that
require the beans be left in the machines. My assumption is that these beans
can't cool very quickly, since the cooling cycle is also dealing with the
machine's heat - thus the beans aren't cooling very quickly (or at least as
quickly as they do using my technique).
So the bottom line is; are the beans in a drum-type roaster like the Behmor
continuing to cook during the cooling cycle. If so this begs the question;
is this cooking roasting or baking the beans?
--
Enjoy!
Robert (Tex) Harmon
* tinyurl . com /mb4uj - My coffee pages.
* tinyurl . com /2j8jur - Gaggia User's Group
* tinyurl . com /235dfr - BUG is Bunn User's Group (espresso)
Howdy Folks!
I'm currently roasting using home-builts - TurboCrazy & modified air
poppers. When the beans reach the color I want I dump them into a colander
that sits atop a large fan. I put a lid on top of the colander and turn the
fan on high and believe me the beans stop cooking and cool quickly. Lately
I've been considering buying a roaster with programmable temp controls.
My question has to do with the home roasters that have cooling cycles that
require the beans be left in the machines. My assumption is that these beans
can't cool very quickly, since the cooling cycle is also dealing with the
machine's heat - thus the beans aren't cooling very quickly (or at least as
quickly as they do using my technique).
So the bottom line is; are the beans in a drum-type roaster like the Behmor
continuing to cook during the cooling cycle. If so this begs the question;
is this cooking roasting or baking the beans?
--
Enjoy!
Robert (Tex) Harmon
* tinyurl . com /mb4uj - My coffee pages.
* tinyurl . com /2j8jur - Gaggia User's Group
* tinyurl . com /235dfr - BUG is Bunn User's Group (espresso)
Re: roasting questions
In article <I6ydndyOtqW7auDVnZ2dnUVZ_szinZ2d@earthlink . com >,
"Tex" <pearland@earthlink . net > wrote:
> Howdy Folks!
> I'm currently roasting using home-builts - TurboCrazy & modified air
> poppers. When the beans reach the color I want I dump them into a colander
> that sits atop a large fan. I put a lid on top of the colander and turn the
> fan on high and believe me the beans stop cooking and cool quickly. Lately
> I've been considering buying a roaster with programmable temp controls.
>
> My question has to do with the home roasters that have cooling cycles that
> require the beans be left in the machines. My assumption is that these beans
> can't cool very quickly, since the cooling cycle is also dealing with the
> machine's heat - thus the beans aren't cooling very quickly (or at least as
> quickly as they do using my technique).
>
> So the bottom line is; are the beans in a drum-type roaster like the Behmor
> continuing to cook during the cooling cycle. If so this begs the question;
> is this cooking roasting or baking the beans?
With the Behmor and Gene, you do get some overshoot during the first
part of the cooling. Moreso in the Gene than the Behmor because the
cooling cycle in the Gene is not as efficient at bringing down the temp
quickly. But it doesn't take many batches before you can allow for it,
and even use it in the profile developement.
I would expect you to note a difference in the final product with either
of these from what you are doing now. My experience, as well as most
that have used the Behmor, is that the differences are positive.
In article <I6ydndyOtqW7auDVnZ2dnUVZ_szinZ2d@earthlink . com >,
"Tex" <pearland@earthlink . net > wrote:
> Howdy Folks!
> I'm currently roasting using home-builts - TurboCrazy & modified air
> poppers. When the beans reach the color I want I dump them into a colander
> that sits atop a large fan. I put a lid on top of the colander and turn the
> fan on high and believe me the beans stop cooking and cool quickly. Lately
> I've been considering buying a roaster with programmable temp controls.
>
> My question has to do with the home roasters that have cooling cycles that
> require the beans be left in the machines. My assumption is that these beans
> can't cool very quickly, since the cooling cycle is also dealing with the
> machine's heat - thus the beans aren't cooling very quickly (or at least as
> quickly as they do using my technique).
>
> So the bottom line is; are the beans in a drum-type roaster like the Behmor
> continuing to cook during the cooling cycle. If so this begs the question;
> is this cooking roasting or baking the beans?
With the Behmor and Gene, you do get some overshoot during the first
part of the cooling. Moreso in the Gene than the Behmor because the
cooling cycle in the Gene is not as efficient at bringing down the temp
quickly. But it doesn't take many batches before you can allow for it,
and even use it in the profile developement.
I would expect you to note a difference in the final product with either
of these from what you are doing now. My experience, as well as most
that have used the Behmor, is that the differences are positive.
Re: roasting questions
> Enjoy!
> Robert (Tex) Harmon
enjoy WHAT, harmone? your post?
> Enjoy!
> Robert (Tex) Harmon
enjoy WHAT, harmone? your post?
Re: roasting questions
Tex wrote:
> Howdy Folks!
> I'm currently roasting using home-builts - TurboCrazy & modified air
> poppers. When the beans reach the color I want I dump them into a colander
> that sits atop a large fan. I put a lid on top of the colander and turn the
> fan on high and believe me the beans stop cooking and cool quickly. Lately
> I've been considering buying a roaster with programmable temp controls.
>
> My question has to do with the home roasters that have cooling cycles that
> require the beans be left in the machines. My assumption is that these beans
> can't cool very quickly, since the cooling cycle is also dealing with the
> machine's heat - thus the beans aren't cooling very quickly (or at least as
> quickly as they do using my technique).
>
> So the bottom line is; are the beans in a drum-type roaster like the Behmor
> continuing to cook during the cooling cycle. If so this begs the question;
> is this cooking roasting or baking the beans?
I have a Gene Cafe roaster and yes, the beans do continue to roast some
of the cooling down period. Armed with this knowledge, you can start
the cooling cycle early and let the roast coast into your desired roast.
Or you can stop the machine and empty the beans into whatever cooling
method works best for you.
...Hard work never killed anybody". But why take the risk
R.J.(Bob) Ross
Calgary, Alberta, CANADA
Tex wrote:
> Howdy Folks!
> I'm currently roasting using home-builts - TurboCrazy & modified air
> poppers. When the beans reach the color I want I dump them into a colander
> that sits atop a large fan. I put a lid on top of the colander and turn the
> fan on high and believe me the beans stop cooking and cool quickly. Lately
> I've been considering buying a roaster with programmable temp controls.
>
> My question has to do with the home roasters that have cooling cycles that
> require the beans be left in the machines. My assumption is that these beans
> can't cool very quickly, since the cooling cycle is also dealing with the
> machine's heat - thus the beans aren't cooling very quickly (or at least as
> quickly as they do using my technique).
>
> So the bottom line is; are the beans in a drum-type roaster like the Behmor
> continuing to cook during the cooling cycle. If so this begs the question;
> is this cooking roasting or baking the beans?
I have a Gene Cafe roaster and yes, the beans do continue to roast some
of the cooling down period. Armed with this knowledge, you can start
the cooling cycle early and let the roast coast into your desired roast.
Or you can stop the machine and empty the beans into whatever cooling
method works best for you.
...Hard work never killed anybody". But why take the risk
R.J.(Bob) Ross
Calgary, Alberta, CANADA
Re: roasting questions
Howdy Bob!
I guess I didn't state my question clearly.
After the roaster has *coasted* to the max temp during the cooling cycle
won't it *coast* downward as it cools? And wouldn't it follow that the
longer the cooling cycle the longer the beans are exposed to the
progressively lower temps?
My real question: During the cool down period when the beans are exposed to
lower temps, are they in fact baking?
--
Enjoy!
Robert (Tex) Harmon
* tinyurl . com /mb4uj - My coffee pages.
* tinyurl . com /2j8jur - Gaggia User's Group
* tinyurl . com /235dfr - BUG is Bunn User's Group (espresso)
> "Bob Ross" <bobross425@nothotmail . com > wrote in message
> news:LLofk.75251$kx.67093@pd7urf3no...
>> Tex wrote:
>>> Howdy Folks!
>>> I'm currently roasting using home-builts - TurboCrazy & modified air
>>> poppers. When the beans reach the color I want I dump them into a
>>> colander that sits atop a large fan. I put a lid on top of the colander
>>> and turn the fan on high and believe me the beans stop cooking and cool
>>> quickly. Lately I've been considering buying a roaster with programmable
>>> temp controls.
>>>
>>> My question has to do with the home roasters that have cooling cycles
>>> that require the beans be left in the machines. My assumption is that
>>> these beans can't cool very quickly, since the cooling cycle is also
>>> dealing with the machine's heat - thus the beans aren't cooling very
>>> quickly (or at least as quickly as they do using my technique).
>>>
>>> So the bottom line is; are the beans in a drum-type roaster like the
>>> Behmor continuing to cook during the cooling cycle. If so this begs the
>>> question; is this cooking roasting or baking the beans?
>>
>> I have a Gene Cafe roaster and yes, the beans do continue to roast some
>> of the cooling down period. Armed with this knowledge, you can start the
>> cooling cycle early and let the roast coast into your desired roast. Or
>> you can stop the machine and empty the beans into whatever cooling method
>> works best for you.
>>
>> ...Hard work never killed anybody". But why take the risk
>>
>> R.J.(Bob) Ross
>> Calgary, Alberta, CANADA
>>
>>
>>
>>
Howdy Bob!
I guess I didn't state my question clearly.
After the roaster has *coasted* to the max temp during the cooling cycle
won't it *coast* downward as it cools? And wouldn't it follow that the
longer the cooling cycle the longer the beans are exposed to the
progressively lower temps?
My real question: During the cool down period when the beans are exposed to
lower temps, are they in fact baking?
--
Enjoy!
Robert (Tex) Harmon
* tinyurl . com /mb4uj - My coffee pages.
* tinyurl . com /2j8jur - Gaggia User's Group
* tinyurl . com /235dfr - BUG is Bunn User's Group (espresso)
> "Bob Ross" <bobross425@nothotmail . com > wrote in message
> news:LLofk.75251$kx.67093@pd7urf3no...
>> Tex wrote:
>>> Howdy Folks!
>>> I'm currently roasting using home-builts - TurboCrazy & modified air
>>> poppers. When the beans reach the color I want I dump them into a
>>> colander that sits atop a large fan. I put a lid on top of the colander
>>> and turn the fan on high and believe me the beans stop cooking and cool
>>> quickly. Lately I've been considering buying a roaster with programmable
>>> temp controls.
>>>
>>> My question has to do with the home roasters that have cooling cycles
>>> that require the beans be left in the machines. My assumption is that
>>> these beans can't cool very quickly, since the cooling cycle is also
>>> dealing with the machine's heat - thus the beans aren't cooling very
>>> quickly (or at least as quickly as they do using my technique).
>>>
>>> So the bottom line is; are the beans in a drum-type roaster like the
>>> Behmor continuing to cook during the cooling cycle. If so this begs the
>>> question; is this cooking roasting or baking the beans?
>>
>> I have a Gene Cafe roaster and yes, the beans do continue to roast some
>> of the cooling down period. Armed with this knowledge, you can start the
>> cooling cycle early and let the roast coast into your desired roast. Or
>> you can stop the machine and empty the beans into whatever cooling method
>> works best for you.
>>
>> ...Hard work never killed anybody". But why take the risk
>>
>> R.J.(Bob) Ross
>> Calgary, Alberta, CANADA
>>
>>
>>
>>
Re: roasting questions
Tex wrote:
> Howdy Bob!
> I guess I didn't state my question clearly.
>
> After the roaster has *coasted* to the max temp during the cooling cycle
> won't it *coast* downward as it cools? And wouldn't it follow that the
> longer the cooling cycle the longer the beans are exposed to the
> progressively lower temps?
>
> My real question: During the cool down period when the beans are exposed to
> lower temps, are they in fact baking?
Tex,
They may be baking however I don't have any experience with other
roasters. I don't see this as a bad thing thought. I would think that
the quick roast of a popcorn machine would leave the inside of the bean
under done but that's just a guess on my part.
..."Experience comes from bad judgment." - Mark Twain.
R.J.(Bob) Ross
Calgary, Alberta, CANADA
Tex wrote:
> Howdy Bob!
> I guess I didn't state my question clearly.
>
> After the roaster has *coasted* to the max temp during the cooling cycle
> won't it *coast* downward as it cools? And wouldn't it follow that the
> longer the cooling cycle the longer the beans are exposed to the
> progressively lower temps?
>
> My real question: During the cool down period when the beans are exposed to
> lower temps, are they in fact baking?
Tex,
They may be baking however I don't have any experience with other
roasters. I don't see this as a bad thing thought. I would think that
the quick roast of a popcorn machine would leave the inside of the bean
under done but that's just a guess on my part.
..."Experience comes from bad judgment." - Mark Twain.
R.J.(Bob) Ross
Calgary, Alberta, CANADA
Re: roasting questions
Yeah Bob, I'm aware of the drawbacks of a full-on/full-off device like an
air-popper. That's why I'm working on making my TurboCrazy programmable.
I've got a thermocouple J&B Welded to the floor of the TC now (had to dimple
it so the rotating arm would clear the t/c) and I can manually run profiles
now on my beans using a digital thermometer. I'm figuring out how to use a
PID with a soak program to convert the TurboCrazy into full auto profiles
(someday I'll figure it out - hopefully?).
The thing I'm shooting for is roasting the beans to AA degrees and hold it
there for XX seconds, then roast to BB degrees and hold it there for YY
seconds, etc., etc.; then dump the beans immediately into the colander and
cool as quickly as possible. I'm hoping for a more exact profile this way.
That's the problem I have with the idea of drum style roasters that hold the
beans internally for a cooling cycle - one too many variables.
With the TurboCrazy and the profiles I use, I believe I'm more closely
mimicking the professional roasters (Dietrich, et al). At least all of the
ones I've seen stop the heat as soon as their target temp is reached and
cool the beans externally. That's why I was wondering about whether the
beans are continuing to cook during the cool-down cycle of the drum roasters
and how much effect it might have on flavor.
--
Enjoy!
Robert (Tex) Harmon
* tinyurl . com /mb4uj - My coffee pages.
* tinyurl . com /2j8jur - Gaggia User's Group
* tinyurl . com /235dfr - BUG is Bunn User's Group (espresso)
"Bob Ross" <bobross425@nothotmail . com > wrote in message
news:wgvfk.8060$nD.19@pd7urf1no...
> Tex wrote:
>> Howdy Bob!
>> I guess I didn't state my question clearly.
>>
>> After the roaster has *coasted* to the max temp during the cooling cycle
>> won't it *coast* downward as it cools? And wouldn't it follow that the
>> longer the cooling cycle the longer the beans are exposed to the
>> progressively lower temps?
>>
>> My real question: During the cool down period when the beans are exposed
>> to lower temps, are they in fact baking?
>
> Tex,
> They may be baking however I don't have any experience with other
> roasters. I don't see this as a bad thing thought. I would think that
> the quick roast of a popcorn machine would leave the inside of the bean
> under done but that's just a guess on my part.
>
> ..."Experience comes from bad judgment." - Mark Twain.
>
> R.J.(Bob) Ross
> Calgary, Alberta, CANADA
>
>
>
>
Yeah Bob, I'm aware of the drawbacks of a full-on/full-off device like an
air-popper. That's why I'm working on making my TurboCrazy programmable.
I've got a thermocouple J&B Welded to the floor of the TC now (had to dimple
it so the rotating arm would clear the t/c) and I can manually run profiles
now on my beans using a digital thermometer. I'm figuring out how to use a
PID with a soak program to convert the TurboCrazy into full auto profiles
(someday I'll figure it out - hopefully?).
The thing I'm shooting for is roasting the beans to AA degrees and hold it
there for XX seconds, then roast to BB degrees and hold it there for YY
seconds, etc., etc.; then dump the beans immediately into the colander and
cool as quickly as possible. I'm hoping for a more exact profile this way.
That's the problem I have with the idea of drum style roasters that hold the
beans internally for a cooling cycle - one too many variables.
With the TurboCrazy and the profiles I use, I believe I'm more closely
mimicking the professional roasters (Dietrich, et al). At least all of the
ones I've seen stop the heat as soon as their target temp is reached and
cool the beans externally. That's why I was wondering about whether the
beans are continuing to cook during the cool-down cycle of the drum roasters
and how much effect it might have on flavor.
--
Enjoy!
Robert (Tex) Harmon
* tinyurl . com /mb4uj - My coffee pages.
* tinyurl . com /2j8jur - Gaggia User's Group
* tinyurl . com /235dfr - BUG is Bunn User's Group (espresso)
"Bob Ross" <bobross425@nothotmail . com > wrote in message
news:wgvfk.8060$nD.19@pd7urf1no...
> Tex wrote:
>> Howdy Bob!
>> I guess I didn't state my question clearly.
>>
>> After the roaster has *coasted* to the max temp during the cooling cycle
>> won't it *coast* downward as it cools? And wouldn't it follow that the
>> longer the cooling cycle the longer the beans are exposed to the
>> progressively lower temps?
>>
>> My real question: During the cool down period when the beans are exposed
>> to lower temps, are they in fact baking?
>
> Tex,
> They may be baking however I don't have any experience with other
> roasters. I don't see this as a bad thing thought. I would think that
> the quick roast of a popcorn machine would leave the inside of the bean
> under done but that's just a guess on my part.
>
> ..."Experience comes from bad judgment." - Mark Twain.
>
> R.J.(Bob) Ross
> Calgary, Alberta, CANADA
>
>
>
>
Re: roasting questions
In the Behmor, the beans coast a bit before cooling. They do cool
relatively quickly and not bake.
I talked with Joe Behm at the SCAA conference in Minneapolis. Joe
made the comment that, during the development of the unit, none of the
roasting experts that Joe had helping with the design of the Behmor
seemed to think there was an issue with the cooling sustem of the
Behmor. It was not until after the Behmor was released and amateurs
on the various message board started speculating on it's cooling
properties.
There is a lot of airspace in the roasting chamber of the Behmor and
when the elements shut off, it cools pretty quickly. It does stay a
bit warm, but drops below roasting temp.
What I think is this, The difference between the Behmor and a
Diedrich? The Diedrich holds many more pounds of beans, which have
more thermal mass than the 1 pound or less than in the Behmor. With
5+ pounds of beans, you need to dump them to get them to cool in the
same time the 1 pound in the Behmor does.
Get a Behmor, try it out or see one in person. Do not speculate of
it's lack of cooling until you see it live in action. It does cool
quite well. One does have to stop the roast 10-15 seconds early.
Shane
In the Behmor, the beans coast a bit before cooling. They do cool
relatively quickly and not bake.
I talked with Joe Behm at the SCAA conference in Minneapolis. Joe
made the comment that, during the development of the unit, none of the
roasting experts that Joe had helping with the design of the Behmor
seemed to think there was an issue with the cooling sustem of the
Behmor. It was not until after the Behmor was released and amateurs
on the various message board started speculating on it's cooling
properties.
There is a lot of airspace in the roasting chamber of the Behmor and
when the elements shut off, it cools pretty quickly. It does stay a
bit warm, but drops below roasting temp.
What I think is this, The difference between the Behmor and a
Diedrich? The Diedrich holds many more pounds of beans, which have
more thermal mass than the 1 pound or less than in the Behmor. With
5+ pounds of beans, you need to dump them to get them to cool in the
same time the 1 pound in the Behmor does.
Get a Behmor, try it out or see one in person. Do not speculate of
it's lack of cooling until you see it live in action. It does cool
quite well. One does have to stop the roast 10-15 seconds early.
Shane
Re: roasting questions
Maybe Joe should have talked to some of the 'amateurs' first. I call them
'craft homeroasters', and many are much more dedicated to quality than some
of the commercial roasters I've encountered. It's their passion, their
pride, and they have the time and desire to tweak miniscule flavors from
beans using small batch roasters and incredibly complex roasting profiles
and techniques. If I had a choice of almost instantly quenching the beans
and stopping the roast at the perfect 'sweet spot' or letting them slowly
cool as the roaster itself cools, I would always prefer the quicker, more
precise cooling.
Joe Behm put a wonderful roaster out there, and I can't fault much on it,
but a faster, more abrupt cooling method would be better for those
'amateurs' concerned about quickly stopping the roast at a specific time.
--
*********************
Ed Needham
"to absurdity and beyond!"
* w w w .homeroaster . com
*********************
"shane" <shane.olson@juno . com > wrote in message
news:8e3ec112-7a53-48ea-bc40-6f662ae3a2d5@d45g2000hsc.googlegroups . com ...
<SNIP>
> I talked with Joe Behm at the SCAA conference in Minneapolis. Joe
> made the comment that, during the development of the unit, none of the
> roasting experts that Joe had helping with the design of the Behmor
> seemed to think there was an issue with the cooling sustem of the
> Behmor. It was not until after the Behmor was released and amateurs
> on the various message board started speculating on it's cooling
> properties.
<SNIP>
Maybe Joe should have talked to some of the 'amateurs' first. I call them
'craft homeroasters', and many are much more dedicated to quality than some
of the commercial roasters I've encountered. It's their passion, their
pride, and they have the time and desire to tweak miniscule flavors from
beans using small batch roasters and incredibly complex roasting profiles
and techniques. If I had a choice of almost instantly quenching the beans
and stopping the roast at the perfect 'sweet spot' or letting them slowly
cool as the roaster itself cools, I would always prefer the quicker, more
precise cooling.
Joe Behm put a wonderful roaster out there, and I can't fault much on it,
but a faster, more abrupt cooling method would be better for those
'amateurs' concerned about quickly stopping the roast at a specific time.
--
*********************
Ed Needham
"to absurdity and beyond!"
* w w w .homeroaster . com
*********************
"shane" <shane.olson@juno . com > wrote in message
news:8e3ec112-7a53-48ea-bc40-6f662ae3a2d5@d45g2000hsc.googlegroups . com ...
<SNIP>
> I talked with Joe Behm at the SCAA conference in Minneapolis. Joe
> made the comment that, during the development of the unit, none of the
> roasting experts that Joe had helping with the design of the Behmor
> seemed to think there was an issue with the cooling sustem of the
> Behmor. It was not until after the Behmor was released and amateurs
> on the various message board started speculating on it's cooling
> properties.
<SNIP>
Re: roasting questions
In article <4PGdnbZEePMMUBnVnZ2dnUVZ_qninZ2d@insightbb . com >,
"Ed Needham" <ed@NOSPAMhomeroaster . com > wrote:
> Maybe Joe should have talked to some of the 'amateurs' first. I call them
> 'craft homeroasters', and many are much more dedicated to quality than some
> of the commercial roasters I've encountered. It's their passion, their
> pride, and they have the time and desire to tweak miniscule flavors from
> beans using small batch roasters and incredibly complex roasting profiles
> and techniques. If I had a choice of almost instantly quenching the beans
> and stopping the roast at the perfect 'sweet spot' or letting them slowly
> cool as the roaster itself cools, I would always prefer the quicker, more
> precise cooling.
>
> Joe Behm put a wonderful roaster out there, and I can't fault much on it,
> but a faster, more abrupt cooling method would be better for those
> 'amateurs' concerned about quickly stopping the roast at a specific time.
I think the design scenario was to bring out a product that was both
priced well and easy enough for new roasters to come into the mix more
than for the dedicated, somewhat anal, amateur roasters out there.
In that I believe he was very successful. It is a very good roaster
that does what it says it does, and does it with a minimum of fiddling
around after the learning stage. IOW, I have some beans that I always
roast a certain way with the Behmor, for those it is literally a set 'n
forget process.
For most of the roasting I do, it fits the bill quite well. For those
times I want to fiddle with the profiles a bit more, I crank up the Gene
and do external cooling.
In article <4PGdnbZEePMMUBnVnZ2dnUVZ_qninZ2d@insightbb . com >,
"Ed Needham" <ed@NOSPAMhomeroaster . com > wrote:
> Maybe Joe should have talked to some of the 'amateurs' first. I call them
> 'craft homeroasters', and many are much more dedicated to quality than some
> of the commercial roasters I've encountered. It's their passion, their
> pride, and they have the time and desire to tweak miniscule flavors from
> beans using small batch roasters and incredibly complex roasting profiles
> and techniques. If I had a choice of almost instantly quenching the beans
> and stopping the roast at the perfect 'sweet spot' or letting them slowly
> cool as the roaster itself cools, I would always prefer the quicker, more
> precise cooling.
>
> Joe Behm put a wonderful roaster out there, and I can't fault much on it,
> but a faster, more abrupt cooling method would be better for those
> 'amateurs' concerned about quickly stopping the roast at a specific time.
I think the design scenario was to bring out a product that was both
priced well and easy enough for new roasters to come into the mix more
than for the dedicated, somewhat anal, amateur roasters out there.
In that I believe he was very successful. It is a very good roaster
that does what it says it does, and does it with a minimum of fiddling
around after the learning stage. IOW, I have some beans that I always
roast a certain way with the Behmor, for those it is literally a set 'n
forget process.
For most of the roasting I do, it fits the bill quite well. For those
times I want to fiddle with the profiles a bit more, I crank up the Gene
and do external cooling.
Re: roasting questions
On Jul 21, 12:55 pm, "Ed Needham" <e...@NOSPAMhomeroaster . com > wrote:
> Maybe Joe should have talked to some of the 'amateurs' first. I call t=
hem
> 'craft homeroasters', and many are much more dedicated to quality than so=
me
> of the commercial roasters I've encountered. It's their passion, their
> pride, and they have the time and desire to tweak miniscule flavors from
> beans using small batch roasters and incredibly complex roasting profiles
> and techniques. If I had a choice of almost instantly quenching the be=
ans
> and stopping the roast at the perfect 'sweet spot' or letting them slowly
> cool as the roaster itself cools, I would always prefer the quicker, more
> precise cooling.
>
> Joe Behm put a wonderful roaster out there, and I can't fault much on it,
> but a faster, more abrupt cooling method would be better for those
> 'amateurs' concerned about quickly stopping the roast at a specific time.
> --
> *********************
> Ed Needham
> "to absurdity and beyond!" * w w w .homeroaster . com
> *********************
>
> "shane" <shane.ol...@juno . com > wrote in message
>
> news:8e3ec112-7a53-48ea-bc40-6f662ae3a2d5@d45g2000hsc.googlegroups . com ...
> <SNIP>> I talked with Joe Behm at the SCAA conference in Minneapolis. =
Joe
> > made the comment that, during the development of the unit, none of the
> > roasting experts that Joe had helping with the design of the Behmor
> > seemed to think there was an issue with the cooling sustem of the
> > Behmor. It was not until after the Behmor was released and amateurs
> > on the various message board started speculating on it's cooling
> > properties.
>
> <SNIP>
You make a good point. One can stop the roast and things quicker by
opening the door.
The only problem with that method is it defeates the smoke suppresion
system.
Having the ability to roast inside under an oven hood makes it easier
for more people to roast than the alternative.
There are always trade offs when trying to limit the cost of a
product.
The Behmor is what it is, it makes roasting easier, although, it may
not suit the needs of everyone.
Shane
On Jul 21, 12:55 pm, "Ed Needham" <e...@NOSPAMhomeroaster . com > wrote:
> Maybe Joe should have talked to some of the 'amateurs' first. I call t=
hem
> 'craft homeroasters', and many are much more dedicated to quality than so=
me
> of the commercial roasters I've encountered. It's their passion, their
> pride, and they have the time and desire to tweak miniscule flavors from
> beans using small batch roasters and incredibly complex roasting profiles
> and techniques. If I had a choice of almost instantly quenching the be=
ans
> and stopping the roast at the perfect 'sweet spot' or letting them slowly
> cool as the roaster itself cools, I would always prefer the quicker, more
> precise cooling.
>
> Joe Behm put a wonderful roaster out there, and I can't fault much on it,
> but a faster, more abrupt cooling method would be better for those
> 'amateurs' concerned about quickly stopping the roast at a specific time.
> --
> *********************
> Ed Needham
> "to absurdity and beyond!" * w w w .homeroaster . com
> *********************
>
> "shane" <shane.ol...@juno . com > wrote in message
>
> news:8e3ec112-7a53-48ea-bc40-6f662ae3a2d5@d45g2000hsc.googlegroups . com ...
> <SNIP>> I talked with Joe Behm at the SCAA conference in Minneapolis. =
Joe
> > made the comment that, during the development of the unit, none of the
> > roasting experts that Joe had helping with the design of the Behmor
> > seemed to think there was an issue with the cooling sustem of the
> > Behmor. It was not until after the Behmor was released and amateurs
> > on the various message board started speculating on it's cooling
> > properties.
>
> <SNIP>
You make a good point. One can stop the roast and things quicker by
opening the door.
The only problem with that method is it defeates the smoke suppresion
system.
Having the ability to roast inside under an oven hood makes it easier
for more people to roast than the alternative.
There are always trade offs when trying to limit the cost of a
product.
The Behmor is what it is, it makes roasting easier, although, it may
not suit the needs of everyone.
Shane
Re: roasting questions
On Wed, 16 Jul 2008 21:31:03 -0500, "Tex" <pearland@earthlink . net >
wrote:
>
>That's the problem I have with the idea of drum style roasters that hold the
>beans internally for a cooling cycle - one too many variables.
>
Hottop dumps the beans immediately into a cooling tray. Cools 'em to
room temperature in ~2 minutes.
Jim
On Wed, 16 Jul 2008 21:31:03 -0500, "Tex" <pearland@earthlink . net >
wrote:
>
>That's the problem I have with the idea of drum style roasters that hold the
>beans internally for a cooling cycle - one too many variables.
>
Hottop dumps the beans immediately into a cooling tray. Cools 'em to
room temperature in ~2 minutes.
Jim
Re: roasting questions
On Jul 16, 10:31 pm, JimG <jggal...@yahoo . com > wrote:
> On Wed, 16 Jul 2008 21:31:03 -0500, "Tex" <pearl...@earthlink . net >
>
> >That's the problem I have with the idea of drum style roasters that hold=
the
> >beans internally for a cooling cycle - one too many variables.
> Hottop dumps the beans immediately into a cooling tray. Cools 'em to
> room temperature in ~2 minutes.
> Jim
I keep thinking about the bean mass size. Is my thinking off? Larger
mass = slower cooling per bean.
Isn't dumping 5-20 pounds of beans into a cooling tray be different
than 1/2 pound?
Do the beans in a commercial set up cool that fast?
Shane
On Jul 16, 10:31 pm, JimG <jggal...@yahoo . com > wrote:
> On Wed, 16 Jul 2008 21:31:03 -0500, "Tex" <pearl...@earthlink . net >
>
> >That's the problem I have with the idea of drum style roasters that hold=
the
> >beans internally for a cooling cycle - one too many variables.
> Hottop dumps the beans immediately into a cooling tray. Cools 'em to
> room temperature in ~2 minutes.
> Jim
I keep thinking about the bean mass size. Is my thinking off? Larger
mass = slower cooling per bean.
Isn't dumping 5-20 pounds of beans into a cooling tray be different
than 1/2 pound?
Do the beans in a commercial set up cool that fast?
Shane
Re: roasting questions
In <79e6cbbe-49d6-4c06-acfb-9b9df188760d@27g2000hsf.googlegroups . com >,
on Thu, 17 Jul 2008 06:04:35 -0700 (PDT), shane, shane.olson@juno . com
wrote:
> Isn't dumping 5-20 pounds of beans into a cooling tray be different
> than 1/2 pound?
1/2 lb. with 20 cfm blowing through it cools at
roughly the same rate as 5 lbs. with 200 cfm.
> Do the beans in a commercial set up cool that fast?
Depends on the roaster. The Diedrich IRC12, with
its shared drum/cooling blower for instance, doesn't
suck anywhere near the same amount of air through the
cooling bin as the 15k Quattro Millenium with its
dedicated 1.5 hp cooling blower. Cooling times are
about half for the Quattro. Both are probably more
often referred to as shop roasters than "commercial"
though.
Larger roasters generally use water mist/spray since
it's much more economimcal than running multi-HP
blowers.
--
??
In <79e6cbbe-49d6-4c06-acfb-9b9df188760d@27g2000hsf.googlegroups . com >,
on Thu, 17 Jul 2008 06:04:35 -0700 (PDT), shane, shane.olson@juno . com
wrote:
> Isn't dumping 5-20 pounds of beans into a cooling tray be different
> than 1/2 pound?
1/2 lb. with 20 cfm blowing through it cools at
roughly the same rate as 5 lbs. with 200 cfm.
> Do the beans in a commercial set up cool that fast?
Depends on the roaster. The Diedrich IRC12, with
its shared drum/cooling blower for instance, doesn't
suck anywhere near the same amount of air through the
cooling bin as the 15k Quattro Millenium with its
dedicated 1.5 hp cooling blower. Cooling times are
about half for the Quattro. Both are probably more
often referred to as shop roasters than "commercial"
though.
Larger roasters generally use water mist/spray since
it's much more economimcal than running multi-HP
blowers.
--
??
Re: roasting questions
Steve Ackman wrote:
> In <79e6cbbe-49d6-4c06-acfb-9b9df188760d@27g2000hsf.googlegroups . com >,
> on Thu, 17 Jul 2008 06:04:35 -0700 (PDT), shane, shane.olson@juno . com
> wrote:
>
>> Isn't dumping 5-20 pounds of beans into a cooling tray be different
>> than 1/2 pound?
>
> 1/2 lb. with 20 cfm blowing through it cools at
> roughly the same rate as 5 lbs. with 200 cfm.
>
>> Do the beans in a commercial set up cool that fast?
>
> Depends on the roaster. The Diedrich IRC12, with
> its shared drum/cooling blower for instance, doesn't
> suck anywhere near the same amount of air through the
> cooling bin as the 15k Quattro Millenium with its
> dedicated 1.5 hp cooling blower. Cooling times are
> about half for the Quattro. Both are probably more
> often referred to as shop roasters than "commercial"
> though.
>
> Larger roasters generally use water mist/spray since
> it's much more economimcal than running multi-HP
> blowers.
>
Which has the added "benefit" of replacing some of the water weight lost
in roasting.
Steve Ackman wrote:
> In <79e6cbbe-49d6-4c06-acfb-9b9df188760d@27g2000hsf.googlegroups . com >,
> on Thu, 17 Jul 2008 06:04:35 -0700 (PDT), shane, shane.olson@juno . com
> wrote:
>
>> Isn't dumping 5-20 pounds of beans into a cooling tray be different
>> than 1/2 pound?
>
> 1/2 lb. with 20 cfm blowing through it cools at
> roughly the same rate as 5 lbs. with 200 cfm.
>
>> Do the beans in a commercial set up cool that fast?
>
> Depends on the roaster. The Diedrich IRC12, with
> its shared drum/cooling blower for instance, doesn't
> suck anywhere near the same amount of air through the
> cooling bin as the 15k Quattro Millenium with its
> dedicated 1.5 hp cooling blower. Cooling times are
> about half for the Quattro. Both are probably more
> often referred to as shop roasters than "commercial"
> though.
>
> Larger roasters generally use water mist/spray since
> it's much more economimcal than running multi-HP
> blowers.
>
Which has the added "benefit" of replacing some of the water weight lost
in roasting.
