It's funny you mention that. Because I basically have your EXACT cooling method in my garage that I built after watching your video. It's an honor to be able to thank you directly for that brilliance.jeffgerards wrote:If you haven't seen it, I would definitely recommend checking out out the youtube video I posted. That style of vacuum cooling unit has made the biggest difference in flavor/aroma extraction of any variable change that I've made in tweaking my process.
On the other hand, I've made some more changes after even MORE testing and I think I've found my new favorite way to use my Behmor. It's surprisingly much simpler, too.
1. Preheat on the 1 lb setting using manual P5, and load 155g of beans in the drum meantime.
2. At the 6 minute mark (12 left on the timer) is usually when my roaster approaches the overheat temp, so I open the door and insert the drum at this time. It's a little tricky with the motor still spinning, but not unmanageable.
3. With all the heat lost by opening the door and loading in a batch of room temp green coffee, I just leave it on P5. It approaches overheating again just before the fans/afterburner come on, which makes this all work.
4. Give it 4 total minutes on P5 (the beans should be yellowing), then decrease to P4 for 3 minutes (until first crack), then decrease to P3 and hold here until the roast is done. This profile was done for the "average" coffee (washed, moderately high grown, medium size beans).
5. Cool the beans quickly.
I REALLY enjoy doing it this way because it allows me to throw as much heat on the beans as I want without overheating the Behmor. A 1/3 lb batch finishes 90 seconds faster when doing it this way rather than starting the 1 lb timer from the beginning, even with a maximal preheat. I feel like this allows me to truly know I'm applying the MOST heat at the beginning, and only decreasing as the roast progresses, as it should be for an appropriately decreasing ROR. And if I want to roast slower, I can just increase the batch size. I'm not entirely sure about adjusting the length of each phase of heat setting, as I'm unsure what that would do to the roast profile, and I have no means of testing that. But based on the data I DO have, and the results I'm getting from this method, I highly recommend trying it.