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Ouroboros wrote:I too am waiting on a Behmor. Don't know if you read the PDF manual that Casey provided in an email blast, but the manufacturer seems to warn time and again about not using the Behmor for any dark roasts.
Casey can you comment on this if you happen to read this???
Ouroboros wrote:OK well on page one it states:
"The Behmor 1600 is not intended nor meant to roast coffee to levels
known as Vienna, French, and Italian or darker."
Then on page two it also mentions:
"Never roast past 10 seconds into 2nd crack. If heavy smoke is seen, begin cooling immediately."
So I'm wondering if they are just saying this to cover themselves from people burning their houses down, or if it really was designed to go up to full city roasts at the most. Seems a little weird to me. And the roast programs have a maximum time you can increase them to.
Well we'll just have to see I guess...
Ouroboros wrote:I guess so - I'd love to hear how things go for you when you get it. I pre-ordered it after hearing about it from Casey. It "came out of the blue" for me and looks great because I really got tired of roasting over and over in the little iRoast. Guess I need to get a scale now to measure the beans...
Ouroboros wrote:I totally agree about it being about the bean - I don't have a blanket idea that I apply to everything! Glad to see other's opinions...
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