I wish I had seen this before I bought the Behmor. I definitely would have purchased the Freshroast instead. All of the points you made are good and valid points.
I have had the Behmor for many years (bought in 2009) and just got the SR800 due to space limitations. I like them both but agree the Behmor is more even. Key is to pre-heat and keep logs! I use Roastmaster. I do like the profiles in the Behmor. I still have it and use it occasionally.
on a 1-9 scale for the FR, i almost never go over 5 on the heat. and 9 is ample for fan to start the drying phase or else you will blow the beans into the chaff collector. i have a couple hundred roasts on my sr800 with the regular extension tube. it's much easier to use than any of my 3 behmors before it. so i would never say the FR lacks power, or would benefit from more power even. it may be different for the sr540.
I constructed my own vacuum bean cooler. As soon as I hit end of roast, I dump the beans from the SR800 and while the beans are cooling in under one minute in my bean cooler, I put the roasting tube back on the fan and allow it to cool the roasting chamber. I know you love the Behmor but I would not give you a nickel over my 800
Thank you for the review.I watched it because I'm trying to determine which machine should I buy.I was and still am leaning towards fresh roast. As for your comment about the preferences to roast light,well ,some coffees are just not ment to be roasted to french -Vienna color,so if that is the coffee you enjoy,why bother home roasting at all? The available coffee is good and cheap,home roasting I think.is more for people who.lime to discover new flavors and try new things ,like honey process ethiopian beans,which are cheap green,but once roasted sell for 75% more than the green ones. Sure it's not all about money,but I tried to roast to dark washed ethiopian once,and it was not pleasant at all.
I have both machines myself (Behmor 1600 non plus though) but don't roast enough to really say which is better, But I think I've been enjoying the Fresh Roast more (with the FreshRoast extended chamber) I could be biased because I started with a popcorn roaster so maybe that's a factor but and I feel like the Fresh Roast gives me more control over the roast, and it's easier to see the coffee, although maybe not easier to HEAR the coffee. With the Behmore I always was afraid of roasting too dark but ended up stopping the roast too early. I think when I started with a Popcorn machine I realized the power outlet you use (or if you're using a long or lower power rated extension cord, bad idea) will affect the power of the machine. I found the best outlets are ones built into the Oven / Stovetops since I believe they're on 20AMP circuits instead of 15, so you get MOAR powaah! if you have a gas oven or more modern one they may not have that feature though unfortunately! I bet people in Europe with 220v don't have this issue with roasters (their espresso machines can also run heating elements on dual boilers simultaneously instead of alternating between one and the other). Before I realized about the power outlet thing. One ethiopian coffee I think I roasted for like 20 minutes and it never reached first crack, tried it, it was like lemon and grass flavour, really bad, Figured why not try, and I roasted it again, took another 15 minutes maybe since I still didn't realize about the power outlet at that time, but that coffee turned out really intensely blueberry flavoured, I never got that again though :(. Maybe there's something to a really slooow light roast.
I'm pretty much always hoping my coffee will have that really good Ethiopian blueberry flavor! It does sometimes feel like I'm endlessly experimenting and never really mastering the process since each new bag of beans is slightly different but it sure is a fun process. I imagine I will use the Behmor a lot this coming winter since I now live in a snowy environment. I doubt the fresh roast can handle freezing temps in my garage well at all. But I will certainly agree that the Fresh Roast is absolutely way more fun! If I had the money, the Aillio Bullet looks like a perfect home roaster to me so hopefully I can get one in the next couple of years!
@@JohnDennery I heard Ethiopian coffees haven't really had that blueberry flavour in the last few years, not sure if that's true, but I haven't had any like that myself in a long time now. I have seen some people roast with a Behmor or Freshroast in the winter they kinda created a little shelter area, basically like roasting inside a big cardboard box, so ambient temps likely heat up a bit in there, but if you already have issues with power levels it might not work so well, also depends how cold it is I'm sure In -30c I don't think it's gonna work! :D
Regarding the behmor cooling, want to share what works for me to cool them within 4 minutes. (I used to take them out and try to cool them manually, by moving them around, but I think the following method cools them faster.) I hit cool on the machine, then immediately open the front, and with a heat glove pull out the chaff tray. The airflow will push air through the beans and out the front faster than it does through the vent with the door closed. (The open door allows more heat to escape) Both temperature sensors go down to their minimum reading by the 3.5 minute mark (9.5 minutes on the Behmor). I think by this time the inner surfaces are cool and the beans are almost cool. The ambient air keeps flowing through them, you can feel it by placing your hand in front of the drum. It's possible that they take bit longer to get to fully cool after this, but I think by the 4 minute mark you're in good shape... I let the machine continue the full 13 minute cycle to ensure all the electronics are fully cooled down. This process does make a HUGE mess... so you have to be ok with that. Nothing that a handheld vacuum can't take care of though in a garage setting. When pulling the beans out completely to cool, I question how effectively you can get air through them manually to properly cool the beans unless you build some kind of vacuum system to do that. Just shaking them around I think they take longer than what I described, as I've tried and timed doing it that way. One note however. I believe normally the afterburner kicks on to reduce smoke once you hit the cool cycle. This adds heat to burn off the smoke. My afterburner broke years ago and I never fixed it. I eventually decided to leave it because I feel it helps reduce the cooling time with the process that I just described. I roast in my garage which is well ventilated so I'm not too concerned about smoke, and I don't roast past full city+ anyway. I don't know how the afterburner would affect the timing of what I just described because mine doesn't turn on.
I have the fresh roast 800 and actually tried the extension for the first time today and I really like it. My Behmor is quite old and doesn’t have all the features but I still use it from time to time. I agree it’s harder to manage without being able to see the beans and it is quite messy. I did just order a power meter because in my old house I noticed I had to be very careful which outlet I used. I have also use that long cooling time but I usually cut it short after about seven minutes and then manually cool when using the Behmor
I roasted several years in popcorn poppers and moved to a Behmor a few years ago for larger batch sizes. I like bright fruity coffees but have never been able to get that out of the Behmor. I might have to get the Freshroast to see if that will get me to the promised land.
I can't speak to the fresh roast but I used a behmor 1600+ for about two years. In the beginning I was obsessed with manual roasting and changing temps on the fly but towards the end I just set it on the 1lb automatic mode and dropped the beans when they were about the color I liked. It was more than capable of roasting for daily personal coffee drinking and with a few hours of time dedication you can roast bags for friends. The only downsides of the roaster were the lack of real power, the silent safety turnoff function, and the fact that it forces itself to run a 13 minute cooldown cycle before you can preheat for the next. No back to back roasting capabilites. I'm on a bullet R1 now but am going to sell bags to offset the cost.
I really like my SR800 with extension tube. Lots of flexibility. I normally roast 215 gms of beans to yield around 180 gms finished product @ 16% shrinkage. This is perfect for 3x 60-gm doses for drip or Chemex brewers @ 40oz of water. I live in Ohio, so ambient temperature/smoke is a real issue. In the winter months, I now clamp a dryer vent hose ('aluminum foil', not plastic type), route one end out a window, and roast indoors. No smoke, no problem. I thought a chaff collector had to be in place to not only catch the chaff, but somehow impact air flow. Nope. Chaff either ends up outside, or is contained inside the vent hose. Only note of caution is that the vent hose does get quite hot. I put a pot holder between the hose and any surface it might touch, and use oven mitts to empty out the chaff. Works like a charm for a few $.
That dryer vent sounds like a great solution! I moved to Utah earlier this year so I'll have to figure something out like that for the 5 months here below freezing. Thanks for sharing the idea!
After recently getting a hottop and being disappointed with the lack of roast size, then watching this, it makes me think three things. !. Thanks for for the vidjeo (as aVe would say), 2. Need an Aillio Bullet roaster someday, 3. glad I got the yoctopuce thermocouple with the Artisan software to use on my SC/TO roast setup I have been using for the last few years. My SC/TO I modified to use router speed controllers for the heating elements on both the stir crazy and the turbo oven. Ghetto as heck, but effective as I can roast I am guessing a pound and a half in about 12-14 minutes to second crack even in below freezing temps (I roast outdoors). And I dump my beans into a collander that sits in a cutout on a box that I hook my shop vac up to and cool the beans down to room temp in I am guessing within the 4 minutes you state in the video. Now with the artisan software I can watch my roast profiles to more accurately adhere to what Scott Rao recommends. CHeers!😁
I ordered the new Behmor 2000 ab Plus, (have roasted on the 1600 Plus for nearly 9 years, until my control panel display started to go out, I know, they’re replaceable, but I shouldn’t have to) and I roasted one batch on the 2000ab Plus, and the new CHEAP drum lid, opened up and started a fire. 😡😡😡 Sent it right back. Ordered a Fresh Roast sr800 and extended chamber and SO GLAD I did! New FR convert!
So glad that happened for you! Thank goodness they sent a defective unit so you could end up with a superior roasting experience :) Enjoy your fresh roast!!
Thanks for your video, showing me a completely new territory to explore in coffee. Never thought roasting could be so manageable performed at home. Wondering where can I get myself this extension part for the FreshRoost SR800.
thanks for the overview! I've just grabbed an SR800 on auction, and will be getting the Razzo 12 in extension asap. I've been roasting on a Sweet Maria's Popper for 6 months now, and agree fluid bed roasters excel at bright pourover coffee. I've also had a lot of success with medium to med-light espresso by extending the drying and Maillard phases to increase extractables and make the beans more even. I'm curious if I'll be able to replicate this on the SR800! Also the V60 Razzo now has a thermocouple port, and I find a bean temp has been key to timing roast milestones. Keep up the great work!
This was such an interesting comment and helped me understand what happened with my most recent roast so thank you for that! I just moved to a new home and the line voltage here in the garage is weak, ~114V. It added several minutes to my normal roast time but the espresso I'm pulling now is EXTREMELY thick and syrupy. I think extending the roast actually made a huge difference in how easily everything is being extracted. I'm sure you'll find a way to accomplish exactly what you're looking for. One word of caution though: I have tried many times to really extend the warm up and drying phases, only to find that later in the roast, there isn't quite enough momentum to really get the first crack rolling. Even with heat on high and dropping fan to the minimum, a strong first crack will be unattainable if you try to extend things too far, as the heat just won't build up sufficiently. So keep an eye on any kind of stalling like that as you might get beans just silently progressing until second crack. Definitely excited for you! Have fun and let me know how it goes!
@@JohnDennery oh interesting, yeah I'm really starting to think that there's a lot that can be done early in the roast that can make a roast more vibrant in pourover (fast) vs more well behaved for espresso (slow). And I've also sometimes gone too slow up to 1C, so my mantra now regardless of dry and browning speed is getting enough momentum for 1C. If you find some interesting profiles using the Razoo extension, I'd definitely be interested!
@@daRock1212 My standard profile is to leave the heat on high the entire time, then do Fan at 9 for 3 minutes, Fan at 7 for 2 minutes, then drop the fan speed by 1 every minute until I hear the first cracks. Then I just let it ride. If your line voltage is stronger you'll be able to play with things a little more. The voltage at my new house is really weak so I'll let you know if I find a better profile!
I prefer the freshroast i have gotten super consistent roasts and some of the best coffee i have ever roasted was on the freshroast, i feel i have more control even though its got less features.
I am so curious if I should seriously consider getting the Razzo chamber or extenstion tube for the SR800? Does it really make that much of a difference in the taste of the coffee? Would it help extend the life of the SR800? Is it even worth getting the SR800 without either?
Is there a reason to not be wiping out your equipment after every roast? Maybe I’m to obsessed with keeping the oils from contaminating each Mew roast.
I tend to think of it like a cast iron, where a layer of oil is a good thing. No real reason for this though, but I haven't had any issues with oil buildup or contaminated tasting coffee!
Knowing what i do now id PASS on Both machines and save the cash up to move into a more serious home coffee roaster .These IMO are more a waste of time and money than a gratifying hobby .
20 min for a lb home roaster isn’t bad at all. My biggest problem with home roasters are they don’t roast enough per batch. Some are as low as 3 oz to 5oz. It’s hard for me to get the time to stand there for an hr to get a pound. This hobby can be time consuming.
You're right, it's not a big time investment at all! The point I was making was that I've noticed a decline in quality once the roast passes about 14 minutes or so. People who enjoy dark roasts might disagree with that observation though. But the batch size is definitely one of the main selling points of the behmor!
Cooling cycle isn't really ideal on either of them, I think FreshRoast does make a little mess, chaff still comes out a bit when you take off the lid. I've done roasting in the Behmor indoors, it's not ideal, still stinks up the whole place with coffee roasting smells (which if anyone is reading who hasn't roasted yet, it's not really a great smell, it doesn't smell like 'coffee'). The original Non Plus Behmor 1600 I have doesn't have the nanny feature :D
No, he's talking about voltage. If your voltage is 110 vs 120 the machine will not produce as much heat. The electronics of this machine wouldn't compensate for the lower voltage by drawing more amps, therefore you get less total wattage output aka less heat.
@davideantonicelli5765 @2:00 he said, and I quote, he had "no idea that various outlets can supply a lot more or less *voltage* than others". Unless he's testing the appliance in two different countries, the voltage of the national grid (in America) voltage is the same from one outlet to another, certainly with in a single house. What he's likely talking about is that some outlets are 15A and some are 20A. And there is nothing "electronic" about it. The heating element is just basic nichrome wire which for the most part is a resistive load following Ohm's Law.
@@wojomojo I have a kill-a-watt, and I compared an older outlet in my basement on a 15amp circuit breaker vs. a newer outlet in my kitchen on a 20amp circuit breaker. Basement was providing 109.1 volts, kitchen was supplying 109.8 volts. So, there can be differences for sure. What’s most concerning to me after doing this is that my house is ~110V and not getting the full 120V!!! I have both the Behmor and FreshRoast SR800 I am probably losing a fair amount of power output from both of them. I know I struggle to get the Behmor to finish a 1lb batch size without extending the time several times using the C button - it could be low voltage/amperage!
My experience with installing large machines with 3 phase motors. Consider amps to voltage.. a Very large wire can supply apms available.. however small wire will keep the voltage the same but amps will drop.. Consider a water hose at 100psi diameter and 3 diameter hose inch a certain amout of water will say run at (example) 1 gallon per minute. The same 100 psi with a hose one inch is diameter will only supply 1/3 of a gallon {volume} in the same time frame. Changing wire size allows more amps. voltege remaining the same amount. (I hope that makes sense ha!)
I wish I had seen this before I bought the Behmor. I definitely would have purchased the Freshroast instead. All of the points you made are good and valid points.
I have had the Behmor for many years (bought in 2009) and just got the SR800 due to space limitations. I like them both but agree the Behmor is more even. Key is to pre-heat and keep logs! I use Roastmaster. I do like the profiles in the Behmor. I still have it and use it occasionally.
on a 1-9 scale for the FR, i almost never go over 5 on the heat. and 9 is ample for fan to start the drying phase or else you will blow the beans into the chaff collector. i have a couple hundred roasts on my sr800 with the regular extension tube. it's much easier to use than any of my 3 behmors before it. so i would never say the FR lacks power, or would benefit from more power even. it may be different for the sr540.
Awesome! honest and concise! Really appreciate your work, dude!
I constructed my own vacuum bean cooler. As soon as I hit end of roast, I dump the beans from the SR800 and while the beans are cooling in under one minute in my bean cooler, I put the roasting tube back on the fan and allow it to cool the roasting chamber.
I know you love the Behmor but I would not give you a nickel over my 800
Thank you for the review.I watched it because I'm trying to determine which machine should I buy.I was and still am leaning towards fresh roast.
As for your comment about the preferences to roast light,well ,some coffees are just not ment to be roasted to french -Vienna color,so if that is the coffee you enjoy,why bother home roasting at all? The available coffee is good and cheap,home roasting I think.is more for people who.lime to discover new flavors and try new things ,like honey process ethiopian beans,which are cheap green,but once roasted sell for 75% more than the green ones. Sure it's not all about money,but I tried to roast to dark washed ethiopian once,and it was not pleasant at all.
I have both machines myself (Behmor 1600 non plus though) but don't roast enough to really say which is better, But I think I've been enjoying the Fresh Roast more (with the FreshRoast extended chamber) I could be biased because I started with a popcorn roaster so maybe that's a factor but and I feel like the Fresh Roast gives me more control over the roast, and it's easier to see the coffee, although maybe not easier to HEAR the coffee. With the Behmore I always was afraid of roasting too dark but ended up stopping the roast too early.
I think when I started with a Popcorn machine I realized the power outlet you use (or if you're using a long or lower power rated extension cord, bad idea) will affect the power of the machine.
I found the best outlets are ones built into the Oven / Stovetops since I believe they're on 20AMP circuits instead of 15, so you get MOAR powaah! if you have a gas oven or more modern one they may not have that feature though unfortunately! I bet people in Europe with 220v don't have this issue with roasters (their espresso machines can also run heating elements on dual boilers simultaneously instead of alternating between one and the other).
Before I realized about the power outlet thing. One ethiopian coffee I think I roasted for like 20 minutes and it never reached first crack, tried it, it was like lemon and grass flavour, really bad, Figured why not try, and I roasted it again, took another 15 minutes maybe since I still didn't realize about the power outlet at that time, but that coffee turned out really intensely blueberry flavoured, I never got that again though :(. Maybe there's something to a really slooow light roast.
I'm pretty much always hoping my coffee will have that really good Ethiopian blueberry flavor! It does sometimes feel like I'm endlessly experimenting and never really mastering the process since each new bag of beans is slightly different but it sure is a fun process.
I imagine I will use the Behmor a lot this coming winter since I now live in a snowy environment. I doubt the fresh roast can handle freezing temps in my garage well at all. But I will certainly agree that the Fresh Roast is absolutely way more fun!
If I had the money, the Aillio Bullet looks like a perfect home roaster to me so hopefully I can get one in the next couple of years!
@@JohnDennery I heard Ethiopian coffees haven't really had that blueberry flavour in the last few years, not sure if that's true, but I haven't had any like that myself in a long time now.
I have seen some people roast with a Behmor or Freshroast in the winter they kinda created a little shelter area, basically like roasting inside a big cardboard box, so ambient temps likely heat up a bit in there, but if you already have issues with power levels it might not work so well, also depends how cold it is I'm sure In -30c I don't think it's gonna work! :D
This was super helpful. Thanks!
Regarding the behmor cooling, want to share what works for me to cool them within 4 minutes. (I used to take them out and try to cool them manually, by moving them around, but I think the following method cools them faster.) I hit cool on the machine, then immediately open the front, and with a heat glove pull out the chaff tray. The airflow will push air through the beans and out the front faster than it does through the vent with the door closed. (The open door allows more heat to escape) Both temperature sensors go down to their minimum reading by the 3.5 minute mark (9.5 minutes on the Behmor). I think by this time the inner surfaces are cool and the beans are almost cool. The ambient air keeps flowing through them, you can feel it by placing your hand in front of the drum. It's possible that they take bit longer to get to fully cool after this, but I think by the 4 minute mark you're in good shape... I let the machine continue the full 13 minute cycle to ensure all the electronics are fully cooled down. This process does make a HUGE mess... so you have to be ok with that. Nothing that a handheld vacuum can't take care of though in a garage setting.
When pulling the beans out completely to cool, I question how effectively you can get air through them manually to properly cool the beans unless you build some kind of vacuum system to do that. Just shaking them around I think they take longer than what I described, as I've tried and timed doing it that way. One note however. I believe normally the afterburner kicks on to reduce smoke once you hit the cool cycle. This adds heat to burn off the smoke. My afterburner broke years ago and I never fixed it. I eventually decided to leave it because I feel it helps reduce the cooling time with the process that I just described. I roast in my garage which is well ventilated so I'm not too concerned about smoke, and I don't roast past full city+ anyway. I don't know how the afterburner would affect the timing of what I just described because mine doesn't turn on.
I have the fresh roast 800 and actually tried the extension for the first time today and I really like it. My Behmor is quite old and doesn’t have all the features but I still use it from time to time. I agree it’s harder to manage without being able to see the beans and it is quite messy. I did just order a power meter because in my old house I noticed I had to be very careful which outlet I used. I have also use that long cooling time but I usually cut it short after about seven minutes and then manually cool when using the Behmor
Excellent review, thank you. I might be changing my mind :) The Behmor lack of visibility bugs me for sure
I roasted several years in popcorn poppers and moved to a Behmor a few years ago for larger batch sizes. I like bright fruity coffees but have never been able to get that out of the Behmor. I might have to get the Freshroast to see if that will get me to the promised land.
I can't speak to the fresh roast but I used a behmor 1600+ for about two years. In the beginning I was obsessed with manual roasting and changing temps on the fly but towards the end I just set it on the 1lb automatic mode and dropped the beans when they were about the color I liked.
It was more than capable of roasting for daily personal coffee drinking and with a few hours of time dedication you can roast bags for friends.
The only downsides of the roaster were the lack of real power, the silent safety turnoff function, and the fact that it forces itself to run a 13 minute cooldown cycle before you can preheat for the next. No back to back roasting capabilites.
I'm on a bullet R1 now but am going to sell bags to offset the cost.
Personally, I like hot air over drum roasting hands down. Even the commercial industry is slowly moving over to hot air.
I really like my SR800 with extension tube. Lots of flexibility. I normally roast 215 gms of beans to yield around 180 gms finished product @ 16% shrinkage. This is perfect for 3x 60-gm doses for drip or Chemex brewers @ 40oz of water. I live in Ohio, so ambient temperature/smoke is a real issue. In the winter months, I now clamp a dryer vent hose ('aluminum foil', not plastic type), route one end out a window, and roast indoors. No smoke, no problem. I thought a chaff collector had to be in place to not only catch the chaff, but somehow impact air flow. Nope. Chaff either ends up outside, or is contained inside the vent hose. Only note of caution is that the vent hose does get quite hot. I put a pot holder between the hose and any surface it might touch, and use oven mitts to empty out the chaff. Works like a charm for a few $.
That dryer vent sounds like a great solution! I moved to Utah earlier this year so I'll have to figure something out like that for the 5 months here below freezing. Thanks for sharing the idea!
After recently getting a hottop and being disappointed with the lack of roast size, then watching this, it makes me think three things. !. Thanks for for the vidjeo (as aVe would say), 2. Need an Aillio Bullet roaster someday, 3. glad I got the yoctopuce thermocouple with the Artisan software to use on my SC/TO roast setup I have been using for the last few years. My SC/TO I modified to use router speed controllers for the heating elements on both the stir crazy and the turbo oven. Ghetto as heck, but effective as I can roast I am guessing a pound and a half in about 12-14 minutes to second crack even in below freezing temps (I roast outdoors). And I dump my beans into a collander that sits in a cutout on a box that I hook my shop vac up to and cool the beans down to room temp in I am guessing within the 4 minutes you state in the video. Now with the artisan software I can watch my roast profiles to more accurately adhere to what Scott Rao recommends. CHeers!😁
Thanks John! Very helpful insights.
I ordered the new Behmor 2000 ab Plus, (have roasted on the 1600 Plus for nearly 9 years, until my control panel display started to go out, I know, they’re replaceable, but I shouldn’t have to) and I roasted one batch on the 2000ab Plus, and the new CHEAP drum lid, opened up and started a fire. 😡😡😡 Sent it right back. Ordered a Fresh Roast sr800 and extended chamber and SO GLAD I did! New FR convert!
So glad that happened for you! Thank goodness they sent a defective unit so you could end up with a superior roasting experience :) Enjoy your fresh roast!!
@@JohnDennery absolutely!
Thanks for your video, showing me a completely new territory to explore in coffee. Never thought roasting could be so manageable performed at home.
Wondering where can I get myself this extension part for the FreshRoost SR800.
Etsy!
This is so great and helpful. Thank you so much!
thanks for the overview! I've just grabbed an SR800 on auction, and will be getting the Razzo 12 in extension asap. I've been roasting on a Sweet Maria's Popper for 6 months now, and agree fluid bed roasters excel at bright pourover coffee. I've also had a lot of success with medium to med-light espresso by extending the drying and Maillard phases to increase extractables and make the beans more even. I'm curious if I'll be able to replicate this on the SR800! Also the V60 Razzo now has a thermocouple port, and I find a bean temp has been key to timing roast milestones. Keep up the great work!
This was such an interesting comment and helped me understand what happened with my most recent roast so thank you for that! I just moved to a new home and the line voltage here in the garage is weak, ~114V. It added several minutes to my normal roast time but the espresso I'm pulling now is EXTREMELY thick and syrupy. I think extending the roast actually made a huge difference in how easily everything is being extracted. I'm sure you'll find a way to accomplish exactly what you're looking for.
One word of caution though: I have tried many times to really extend the warm up and drying phases, only to find that later in the roast, there isn't quite enough momentum to really get the first crack rolling. Even with heat on high and dropping fan to the minimum, a strong first crack will be unattainable if you try to extend things too far, as the heat just won't build up sufficiently. So keep an eye on any kind of stalling like that as you might get beans just silently progressing until second crack.
Definitely excited for you! Have fun and let me know how it goes!
@@JohnDennery oh interesting, yeah I'm really starting to think that there's a lot that can be done early in the roast that can make a roast more vibrant in pourover (fast) vs more well behaved for espresso (slow). And I've also sometimes gone too slow up to 1C, so my mantra now regardless of dry and browning speed is getting enough momentum for 1C. If you find some interesting profiles using the Razoo extension, I'd definitely be interested!
@@daRock1212 My standard profile is to leave the heat on high the entire time, then do Fan at 9 for 3 minutes, Fan at 7 for 2 minutes, then drop the fan speed by 1 every minute until I hear the first cracks. Then I just let it ride. If your line voltage is stronger you'll be able to play with things a little more. The voltage at my new house is really weak so I'll let you know if I find a better profile!
Great information. Thank you. I love my Freshroast.
I prefer the freshroast i have gotten super consistent roasts and some of the best coffee i have ever roasted was on the freshroast, i feel i have more control even though its got less features.
I am so curious if I should seriously consider getting the Razzo chamber or extenstion tube for the SR800? Does it really make that much of a difference in the taste of the coffee? Would it help extend the life of the SR800? Is it even worth getting the SR800 without either?
Great video!
Is behmor roaster suitable for commercial selling
NO
Is there a reason to not be wiping out your equipment after every roast? Maybe I’m to obsessed with keeping the oils from contaminating each Mew roast.
I tend to think of it like a cast iron, where a layer of oil is a good thing. No real reason for this though, but I haven't had any issues with oil buildup or contaminated tasting coffee!
Knowing what i do now id PASS on Both machines and save the cash up to move into a more serious home coffee roaster .These IMO are more a waste of time and money than a gratifying hobby .
20 min for a lb home roaster isn’t bad at all. My biggest problem with home roasters are they don’t roast enough per batch. Some are as low as 3 oz to 5oz. It’s hard for me to get the time to stand there for an hr to get a pound. This hobby can be time consuming.
You're right, it's not a big time investment at all! The point I was making was that I've noticed a decline in quality once the roast passes about 14 minutes or so. People who enjoy dark roasts might disagree with that observation though. But the batch size is definitely one of the main selling points of the behmor!
An hour per week isn’t really enough time to even call it a hobby. 😅
@@crietzsche well when you have other obligations an hr is an eternity
@@crietzsche Ahaha, I can't argue with that!🤣
Cooling cycle isn't really ideal on either of them, I think FreshRoast does make a little mess, chaff still comes out a bit when you take off the lid.
I've done roasting in the Behmor indoors, it's not ideal, still stinks up the whole place with coffee roasting smells (which if anyone is reading who hasn't roasted yet, it's not really a great smell, it doesn't smell like 'coffee').
The original Non Plus Behmor 1600 I have doesn't have the nanny feature :D
I love my skillet.
Nothing wrong with that!
You are confusing voltage with amperage. That’s a fundamental mistake and it takes away your credibility. May want to fix it.
No, he's talking about voltage. If your voltage is 110 vs 120 the machine will not produce as much heat. The electronics of this machine wouldn't compensate for the lower voltage by drawing more amps, therefore you get less total wattage output aka less heat.
@davideantonicelli5765 @2:00 he said, and I quote, he had "no idea that various outlets can supply a lot more or less *voltage* than others". Unless he's testing the appliance in two different countries, the voltage of the national grid (in America) voltage is the same from one outlet to another, certainly with in a single house. What he's likely talking about is that some outlets are 15A and some are 20A. And there is nothing "electronic" about it. The heating element is just basic nichrome wire which for the most part is a resistive load following Ohm's Law.
@@wojomojo maybe it has to do with voltage drop or poor wiring. I know if I use an extension cord voltage drops a little.
@@wojomojo I have a kill-a-watt, and I compared an older outlet in my basement on a 15amp circuit breaker vs. a newer outlet in my kitchen on a 20amp circuit breaker. Basement was providing 109.1 volts, kitchen was supplying 109.8 volts. So, there can be differences for sure. What’s most concerning to me after doing this is that my house is ~110V and not getting the full 120V!!!
I have both the Behmor and FreshRoast SR800 I am probably losing a fair amount of power output from both of them. I know I struggle to get the Behmor to finish a 1lb batch size without extending the time several times using the C button - it could be low voltage/amperage!
My experience with installing large machines with 3 phase motors. Consider amps to voltage.. a Very large wire can supply apms available.. however small wire will keep the voltage the same but amps will drop.. Consider a water hose at 100psi diameter and 3 diameter hose inch a certain amout of water will say run at (example) 1 gallon per minute. The same 100 psi with a hose one inch is diameter will only supply 1/3 of a gallon {volume} in the same time frame. Changing wire size allows more amps. voltege remaining the same amount. (I hope that makes sense ha!)