The "Profile" is the shape of the temperature curve. Take P2 for instance (my favorite profile BTW - initial high heat to drive off moisture - low heat to finish the roast so they don't burn). But there is actually a sweet bit of programing inside that radically affects the Profiles depending WHEN you add or subtract time. You have 5 Profiles, and can add or subtract time. On the surface it does not seem like you have much control over the roast. This takes WAY more time to explain that to actually do. When you do that, you will feel and hear the notch in the rod on the left side slip into place on the alignment bracket. Then you just slip the other end of the drum rod into the drive bracket/hole on the right side. At that point you know you are aligned on one side. The notched rod on the drum with hit the extension on the bracket. Hold the drum horizontal and insert it into the roaster. On the left hand side of the roaster interior is a bracket that the drum both rotates on and acts as a "stop" during loading. At first I found it a little awkward but finally hit upon how to do it. Once you have loaded your beans and secured the clasp (which I have word has now changed from what is show to something that is more secure) you load the drum into the roaster. You don't want to fill it completely as the beans need some room to move around. The Behmor comes with a wire roasting drum that at 3/4 full, hold approximately 2 1/2 to 3 lbs of cocoa beans. Read further down for more details on how to adjust the Profiles. On a similar note, all the profiles have a maximum time limit (20-23 minutes I believe) which is more than adequate for any bean I have tested without the danger of burning or massively over roasting them. You don’t have to wait for the end of the profile. Since they are all lower temperature setting, they benefit from extending the roast time a few minutes, but that is as simple as hitting the + key to add 15 seconds, up to each Profile's maximum.Īnd with all the profiles, you can of course stop and cool the roast at any point. That high initial heat (good for bacteria kill) followed by a nice low heat to delicately roast the beans. It does get up to 350 (ambient) F, a little warm for some beans, but fine for more robust beans.P2 I like the best so far. There are 5 pre-programmed profiles (P1 - P5) in the Behmor, generally running from hottest to coolest. From my trials I have found that 2.5 to 3 lbs work optimum, with all of the standard temperature profiles (more on this later). Since cocoa roasts so much cooler than coffee (250 - 300 F vs 400-450 F) you can roast quite a bit more cocoa than coffee. The Behmor 1600 is a 4 oz - 1 lb, multi program drum style coffee roaster. If you load instead of 1 lb, 2 - 2 1/2 lbs, it behaves perfectly for cocoa (since cocoa roasts so much cooler compared to coffee). ![]() The only thing you have to do to make to Behmor behave for Cocoa Roasting is roast more cocoa. We know just how far 1 lb of cocoa goes (not very). All I mean is that the Behmor 1600 is designed for one pound of coffee. I want to clarify that point very quickly before anyone thinks "oh no, I have to hack something else". It is the first and currently only commercial roaster on the market that does a good job at roasting cocoa with no (major) modifications. There is a lot of buzz about the Behmor 1600 Gourmet Coffee Roaster.įor me, a large part of that is that it is also the Behmor 1600 Gourmet Coffee AND COCOA Roaster.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |