V7.4 Plus OP-L
7. Quicker cool-down option: After the beans have ceased snapping (approximately 1:30 minutes after cooling has started),
while keeping the system on cool, simply open the front door. Doing this will allow a greater airflow over the beans. The one
drawback is that a small amount of chaff will blow out past the chaff tray. NEVER STOP THE SYSTEM IMMEDIATELY
AFTER COMPLETING A ROAST TO REMOVE THE ROASTING DRUM AND COOL THE BEANS. Stopping the
system before reasonable cooling may damage the system’s internal electronic components.
8. Know your beans. Hard Bean (SHB - strictly hard bean or HG- high grown) vs. Soft Bean is based on the altitude at which
beans are grown. Bean suppliers often post data about grades, such as SHB, HG, etc. when describing the bean
characteristics.
A few examples of standard Profiles for types of bean are:
P1-2: All Centrals, Peruvian and Colombians
P3: Brazilians, Africans, Southeast Asians, Malabar*, Jamaican Blue Mountain and Yauco Selecto
(Puerto Rican)
P4-5: Kona and other low grown island coffees (P4 just into 2
nd
crack, and P5 for shy of 2
nd
crack)
* Due to types of processing, aged and Decaffeinated Coffees roast quicker and remind users, as discussed earlier, to never
gauge a degree of roast by the appearance of oils or non-appearance of oils.
9. Profile Tips and adjustments: http://www.behmor.com/docs/Profile%20adjustmentsv1.pdf
Part 6: Maintenance
1. After every five roasts* we recommend you do a system dry burn and interior cleaning. Insert the empty roasting drum and
chaff tray, close the front door, press “1/4” then press “Start”. Let the system complete an entire roast and cool cycle. Then
clean the interior with Simple Green or another non-caustic, non-abrasive cleaner (never use Easy Off, Bon Ami, Ajax, or
Comet) after the roaster has cooled. This is done to insure there is no sediment build-up blocking a sensor. To clean your
roaster, first make sure it is unplugged! Then lightly spray the metal sides only (always avoid spraying the roasting elements
whether hot or cold), allow to sit a minute, then wipe down.
*Darker roasts require more frequent cleanings and dry burns.
2. It is highly recommended you keep the area in the back lower right corner of the roasting chamber (Fig. A, red box) clean of
all oils and coffee roasting sediment. This insures the thermocouple properly reads the roaster temperatures and keeps roasts
times normal.
Fig. A
To Next Page
Loading...
