Dry bean. wrote:
Try to figure it out Sue, I find monitoring temp is critical, or is the Behmor meant to be fully automatic, sort of set and forget?
I think Leroy has just done it for me DB 😃. I was sure I read in the book one of the buttons did it. It's not really set and forget, you need to be there to add time or hit cool if necessary and there is a security feature at around 75% of total time the timer starts counting down and you have 30 secs to hit start or it will automatically go to cool mood and you have then done your roast. I think I will get hubby onto the thermocouple idea.
LeroyC wrote:
Pushing 'B' will give you chamber wall temp. It's somewhat useful, but doesn't come anywhere near bean mass temperature. I don't have an aftermarket probe so I use B temp to monitor my roast, checking it regularly and recording it at least every two minutes. It then gives you a 'profile' so you can refer back to it next time. Chamber wall temp never gets much above 140degC so you can see how this is very much a Behmor specific reading. That Ethiopian looks ok, I think it'll definitely be drinkable. As others have said you'll probably find it easier as you head towards bigger batches and get more experienced. I'm now starting with at least 250g minimum and often well over 300g. Everything just happens slower giving you more control. Can't help you with the smoke problem though sorry. I've got an attached garage so I roast in there with the door open which is perfect really.
Thanks Leroy, I was sure I had read it some where, just need to play a bit but sometimes playing makes me nervous. I'm going to ask hubby about a thermocouple, until then I will give the "B temp" button a work out and see how we go. Thanks so much every one :coffee2:.
