I love my Behmor 1600! I roast coffee once every week, about 12 ozs at a time. I usually roast on Mondays or Tuesdays, so it gives enough time to off-gas and be ready for grinding on Saturday. Our favorite bean at the moment is Costa Rica Tarrazu. I use it for espressos, lattes, frappuccinos, milkshakes, and for regular auto drip coffee (using a BonaVita 1800TH). You know what... Starbucks can kiss my a$$. :)
That's quite an impressive workshop in the background Are you a woodworker too? I've always wondered if woodworkers who gravitated towards hand tools vs power tools would prefer lever espresso machines vs super or semi-automatics if they also happened to be home baristas :) how cools is that!!
Thank you for the video, it's great! I've been using Behmor 1600 Plus for 6 month now and it does a really good job. My only question is, if the internal components i.e. chaf collector and drum are dish washer safe or not ?
Oh man... You're gonna make me buy this. I had considered it before, but gave up because finding good freshly roasted coffee is not hard around here in Seattle and I doubt I'll do a better job with a home roaster. But just seeing it working and how easy it looks is really tempting.
I usually just let my coffee off gas for overnight, I'm curious if I should let it go longer as you mentioned 5 days? Why does it need to rest that long?
I've read, but never tried, that if you are still within the 5-6 days of roasting you can still use the beans if you grind them and let them sit for a short bit, say 10 minutes for each day it hasn't aged. Do you think you guys could try it? IE-Roast a batch. Grind. Make a shot at 20, 40, 60, and 80 minutes post grind. Would be cool to see if it worked and it would really extend the time that the beans are usable after roasting.
+MrMopbucket There really isn't a reason you can't grind them immediately, but some observations I've had when doing so are... 1. you get a lot more head on the shot. Normally this is fine. This is just the CO2 that hasn't "gassed off" on it's own. 2. The flavor isn't quite as good as when it's been a couple days. I detect more bitters that seem to convert over to a more caramel flavor when it rested for a couple of days. But here's the thing... just try it out for yourself and make your own conclusions. That's the fun part :). PS I just use a popcorn popper but it does take forever to get a decent amount since you can only roast about 1/2 cup at a time. Takes me about 8 minutes for a good dark full city roast (which I prefer). I've had my eye on the Behmor for some time though. I'll probably end up with one eventually.
I couldn't resist. I had to go out & grind some of my home roasted coffee to watch. I like the smell of the roast. It's first like someone cutting their fields for hay. Then it get's more of a coffee smell later in the roast. I like a full city roast. I do a half pound of green beans at a time. I roast in a SS heavy bottomed pan over my gas stove burner. It does smoke up the house & the smell lingers for a few days. But my loving wife doesn't mind. Can't wait to see the results of the grind & tasting. However, I don't let mine off-gas as long. Usually less than a day. Seems the best then and the taste tends to lessen as time goes on. Just my 2 cents...LOL
Seattle Coffee Gear I take a green coffee bean of choice and place it in my SS pan. I have one that I purchased at a Good Will store. It has a heavy bottom. I have a gas stove. I place the pan with the beans on one of my small burners. Turn the knob to low. I take one of my SS slotted spoons and begin to stir the beans every second or so. I adjust the heat so as to allow the process to take about 12 to 15 minutes for a half pound of coffee. I continue to stir the beans keeping an eye out for any beans that are burning in spots. After about 6 to 8 minutes, I start getting the evidence of the roast. The smell of fresh mowed hay. The beans are have a yellowish cast to them. I continue to stir the beans to make sure the roast is as even as possible. I try not to have dark beans & lighter beans if possible. I keep a sharp eye out on the heat. If the beans are roasting too fast or are burning then I will lower the heat. I keep an ear out for the signs of the roast progressing to the first crack. This tells me that the roast is nearly complete. I continually stir the beans to make sure they roast evenly. Once the first crack arrives, I lower the heat a little to make sure that the beans don't burn as they're vulnerable to burning at this stage. This is the stage at which the sugars are well developed. Not long after the first crack, the second crack begins. I allow the beans to go into the second crack stage before I turn off the heat. I dump the roast out into a set of SS colanders that I have waiting for this stage. I take the colanders, containing the beans, outside to cool them off as quick as possible. For the beans will continue to roast if they're not cooled quickly. As I'm stirring the beans and dumping them between the metal colanders I blow across them to remove the chaff. This is a boring labor of love but ensures that the roast stops & as much chaff is removed as possible. Once the beans are cool enough to touch, I use my hands to stir the beans & remove more chaff. The colanders I selected have larger holes in them than the typical ones. So that the chaff & dust will fall out. I continue this process for a few more minutes to get as much chaff out as possible. I take the beans back into the house & place them in a container. I put a lid on the container but don't tighten it all the way. To allow the off gassing of the beans. I try to wait for a few hours before I grind & make a cup of coffee using my Areo-press. The process is messy. It creates some smoke & fragrant the house with the smell of roasting coffee. The entire process takes nearly an hour with cleanup. But it's well worth the time & effort. I can purchase green coffee beans for half what the old beans cost at the local grocery stores. I get a much more diverse selection of coffees as well as the chance to taste different coffees from around the world. Most of these coffees one can't get from most places. As they're micro-lots. I drink a lot of coffee from Mexico, Columbia, etc. My last order contained the following green coffee: Honduran, Estate Hawaiian; Red Maui Kaanpali Blend,Colombian Premium Volcano de Tolima Gaitana, Costa Rican San Rafael Tarrazu, Rwanda Ft. Dukunde Kawa, Papua New Guinea Kimel Plantation Peaberry I got a half a pound of Brazil Joao De Campos just for placing a large order. These coffees are much more affordable & keep well in their green state. Thanks for allowing me to tell my tale. I hope you enjoy. It's a great hobby with wonderful results...LOL
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so I bought a 1600 plus. The roast is too light. I think it need to ha e better instructions on how to get a darker roast. I went back to using my old West Ben popcorn popper. Some day when I find a good video on how to roast with the Behmor I might try it again. I Alway look forward to your vids. I miss the old crew reviews.
+Seattle Coffee Gear true, but there are other things to prevent that from happening. My toaster oven doesn't shut off if I don't watch it every second.
Interesting machine, but it must smell terrible in the house. I also saw that the chaffs were all over the place. A little pricey. I use a Coleman popcorn pan and my BBQ and it works fine.
First all smoke is a carcinogen! So ventilation is important as you will have some smoke with this! A range hood works! Or take it outside! The cost of beans so much cheaper and the quality the best! Ebay has sellers with oh so good Blue Mountain to my favorites Columbian all Arabica! Even Gheisha from Panama is affordable! Average cost $5.00 a pound! I've had my Behmor for 4 years now and so spoiled! My favorite the P2 setting and cooling just at the start of 2nd crack! About a City Plus roast! Any Darker and you end up with burnt Garbage that taste like Starbucks!
Seattle Coffee Gear Yes! But, since you mentioned it in this video, I've been trying to imagine how well this roaster would do with popcorn. I've done the opposite actually. I've roasted lots of coffee beans in a popcorn popper. Aside from the smoke and messy chaff blowing around, it does a pretty decent job of it!
90 in Seattle? Boo hoo!! Haha! Be glad you're not in Texas… You wouldn't need a roaster in Texas, just put them on a sheet pan in the sun and they'll be roasted in 15 minutes.
I love my Behmor 1600! I roast coffee once every week, about 12 ozs at a time. I usually roast on Mondays or Tuesdays, so it gives enough time to off-gas and be ready for grinding on Saturday. Our favorite bean at the moment is Costa Rica Tarrazu. I use it for espressos, lattes, frappuccinos, milkshakes, and for regular auto drip coffee (using a BonaVita 1800TH). You know what... Starbucks can kiss my a$$. :)
Mark Ledbetter :D Have you ever roasted the Velton blend?
+Seattle Coffee Gear I haven't yet, but I'm anxious to try it out!
Manual settings are so fun to experiment with! It's actually crazy science once you get into it.
That's quite an impressive workshop in the background
Are you a woodworker too?
I've always wondered if woodworkers who gravitated towards hand tools vs power tools would prefer lever espresso machines vs super or semi-automatics if they also happened to be home baristas :) how cools is that!!
Thanks for this video! Would you know the difference between Behmor 1600 & Behmor 1600 plus?
Thank you for the video, it's great! I've been using Behmor 1600 Plus for 6 month now and it does a really good job. My only question is, if the internal components i.e. chaf collector and drum are dish washer safe or not ?
+MurcielagoLP670SV We would not recommend using those components in your dish washer.
+Seattle Coffee Gear Thank You Very Much!
2020! I like video formats like these. Please explore doing these again!
I have this machine and roasting inside even with the windows opened is not cool :D. The smoke detector went crazy. Now I roast my coffee in the deck!
Bruno Novais Sunshine and coffee!
Would like to get one if i can find one, so hows the coffee roasted in this?
Oh man... You're gonna make me buy this. I had considered it before, but gave up because finding good freshly roasted coffee is not hard around here in Seattle and I doubt I'll do a better job with a home roaster. But just seeing it working and how easy it looks is really tempting.
ascosta We had fun! If you decide to go for it, we have one with your name on it :)
Roastin coffee on the assembly table. ...seems appropriate. What sort of projects do you build in the woodshop?
Roy Peters Furnishings for our retail stores! :)
I like the Gene Cafe Roaster for home roasting!
I usually just let my coffee off gas for overnight, I'm curious if I should let it go longer as you mentioned 5 days? Why does it need to rest that long?
That's exactly what I do. I believe coffee tastes best 2 days off the roast.
I've read, but never tried, that if you are still within the 5-6 days of roasting you can still use the beans if you grind them and let them sit for a short bit, say 10 minutes for each day it hasn't aged. Do you think you guys could try it? IE-Roast a batch. Grind. Make a shot at 20, 40, 60, and 80 minutes post grind. Would be cool to see if it worked and it would really extend the time that the beans are usable after roasting.
+MrMopbucket Very interesting! Where did you hear this? We might just have to give it a try!
+MrMopbucket There really isn't a reason you can't grind them immediately, but some observations I've had when doing so are... 1. you get a lot more head on the shot. Normally this is fine. This is just the CO2 that hasn't "gassed off" on it's own. 2. The flavor isn't quite as good as when it's been a couple days. I detect more bitters that seem to convert over to a more caramel flavor when it rested for a couple of days. But here's the thing... just try it out for yourself and make your own conclusions. That's the fun part :).
PS I just use a popcorn popper but it does take forever to get a decent amount since you can only roast about 1/2 cup at a time. Takes me about 8 minutes for a good dark full city roast (which I prefer). I've had my eye on the Behmor for some time though. I'll probably end up with one eventually.
Hi Gale! Can you do a video on roasting coffee on a stove top? I was reading it's possible and was wondering if you know about it! Thanks
+Kevin053092 Take a look at +1timby comment below! They roast on the stove top with success! We may just be giving this a try! ;)
I couldn't resist. I had to go out & grind some of my home roasted coffee to watch.
I like the smell of the roast. It's first like someone cutting their fields for hay. Then it get's more of a coffee smell later in the roast. I like a full city roast. I do a half pound of green beans at a time. I roast in a SS heavy bottomed pan over my gas stove burner. It does smoke up the house & the smell lingers for a few days. But my loving wife doesn't mind.
Can't wait to see the results of the grind & tasting. However, I don't let mine off-gas as long. Usually less than a day. Seems the best then and the taste tends to lessen as time goes on. Just my 2 cents...LOL
1timby Interesting! Can you share a video of your pan roasting process? We would love to see!
Seattle Coffee Gear I know it's hard to believe. But I don't have a digital camera or a smart phone. Other than that I would love to do one. :)
1timby That's ok! Can you describe your process? We are very interested!
Seattle Coffee Gear I take a green coffee bean of choice and place it in my SS pan. I have one that I purchased at a Good Will store. It has a heavy bottom. I have a gas stove. I place the pan with the beans on one of my small burners. Turn the knob to low. I take one of my SS slotted spoons and begin to stir the beans every second or so. I adjust the heat so as to allow the process to take about 12 to 15 minutes for a half pound of coffee.
I continue to stir the beans keeping an eye out for any beans that are burning in spots. After about 6 to 8 minutes, I start getting the evidence of the roast. The smell of fresh mowed hay. The beans are have a yellowish cast to them. I continue to stir the beans to make sure the roast is as even as possible. I try not to have dark beans & lighter beans if possible. I keep a sharp eye out on the heat. If the beans are roasting too fast or are burning then I will lower the heat.
I keep an ear out for the signs of the roast progressing to the first crack. This tells me that the roast is nearly complete. I continually stir the beans to make sure they roast evenly. Once the first crack arrives, I lower the heat a little to make sure that the beans don't burn as they're vulnerable to burning at this stage. This is the stage at which the sugars are well developed.
Not long after the first crack, the second crack begins. I allow the beans to go into the second crack stage before I turn off the heat. I dump the roast out into a set of SS colanders that I have waiting for this stage. I take the colanders, containing the beans, outside to cool them off as quick as possible. For the beans will continue to roast if they're not cooled quickly.
As I'm stirring the beans and dumping them between the metal colanders I blow across them to remove the chaff. This is a boring labor of love but ensures that the roast stops & as much chaff is removed as possible.
Once the beans are cool enough to touch, I use my hands to stir the beans & remove more chaff. The colanders I selected have larger holes in them than the typical ones. So that the chaff & dust will fall out. I continue this process for a few more minutes to get as much chaff out as possible.
I take the beans back into the house & place them in a container. I put a lid on the container but don't tighten it all the way. To allow the off gassing of the beans. I try to wait for a few hours before I grind & make a cup of coffee using my Areo-press.
The process is messy. It creates some smoke & fragrant the house with the smell of roasting coffee. The entire process takes nearly an hour with cleanup. But it's well worth the time & effort. I can purchase green coffee beans for half what the old beans cost at the local grocery stores. I get a much more diverse selection of coffees as well as the chance to taste different coffees from around the world. Most of these coffees one can't get from most places. As they're micro-lots.
I drink a lot of coffee from Mexico, Columbia, etc. My last order contained the following green coffee:
Honduran, Estate Hawaiian; Red Maui Kaanpali Blend,Colombian Premium Volcano de Tolima Gaitana, Costa Rican San Rafael Tarrazu, Rwanda Ft. Dukunde Kawa, Papua New Guinea Kimel Plantation Peaberry
I got a half a pound of Brazil Joao De Campos just for placing a large order.
These coffees are much more affordable & keep well in their green state.
Thanks for allowing me to tell my tale. I hope you enjoy. It's a great hobby with wonderful results...LOL
1timby Wow! Thanks for the long response! What a great process :) We love your DIY approach. Thanks for sharing- we may just give this a try ;)
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Suggestion for Cup of Joe: roast Velton's Bonsai in different roast degrees and do a side by side comparison.
ascosta Interesting! :) Thanks for the suggestion
so I bought a 1600 plus. The roast is too light. I think it need to ha e better instructions on how to get a darker roast. I went back to using my old West Ben popcorn popper. Some day when I find a good video on how to roast with the Behmor I might try it again. I Alway look forward to your vids. I miss the old crew reviews.
What good is a profile if it'll automatically screw it up if you don't catch the "error" message in time?
Sebastiaan Swinkels Safety first! What good is a roast profile if everything catches fire? :D
+Seattle Coffee Gear true, but there are other things to prevent that from happening. My toaster oven doesn't shut off if I don't watch it every second.
how did it taste?
Taste Great! I've had mine for 4 years and very spoiled!
Where are you guys buying your green beans from? I'd like some suggestions, please.
dinobravo23 We sell a bag of green beans: www.seattlecoffeegear.com/velton-s-coffee-bonsai-blend-green-bean-espresso-unroasted
Interesting machine, but it must smell terrible in the house. I also saw that the chaffs were all over the place. A little pricey. I use a Coleman popcorn pan and my BBQ and it works fine.
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Please review some espresso and coffee mugs.
+brother854 You got it. In the meantime check out: goo.gl/K7Xph6 and goo.gl/6KnNHg :)
Have you posted a follow up video to this one yet?
+Aaron Howell Sure have! ruclips.net/video/MN3LjhKIACU/видео.html
First all smoke is a carcinogen! So ventilation is important as you will have some smoke with this! A range hood works! Or take it outside! The cost of beans so much cheaper and the quality the best! Ebay has sellers with oh so good Blue Mountain to my favorites Columbian all Arabica! Even Gheisha from Panama is affordable! Average cost $5.00 a pound! I've had my Behmor for 4 years now and so spoiled! My favorite the P2 setting and cooling just at the start of 2nd crack! About a City Plus roast! Any Darker and you end up with burnt Garbage that taste like Starbucks!
Please Gail, if you make popcorn in this thing, video tape it for us!!
helpfulnatural Is this a challenge? ;)
Seattle Coffee Gear Yes! But, since you mentioned it in this video, I've been trying to imagine how well this roaster would do with popcorn. I've done the opposite actually. I've roasted lots of coffee beans in a popcorn popper. Aside from the smoke and messy chaff blowing around, it does a pretty decent job of it!
off gas for 5 days?!
90 in Seattle? Boo hoo!! Haha!
Be glad you're not in Texas…
You wouldn't need a roaster in Texas, just put them on a sheet pan in the sun and they'll be roasted in 15 minutes.
+LongviewGarage Sounds like you must love iced coffee then! :)
I do like iced coffee but I rarely drink it.
I normally drink 1 to 2 cups of coffee in the morning and that's it.
Keep up the awesome videos!
i got a really weird thought, to roast a chick with Behmor 1600 Plus .
did not roast enough
This wasn’t a review.
$400 get out!