Behmor 2020SR Plus - Page 14

V21 SR Plus V7.2 EU.C
13
Part 5: Tips Continued
3. Button- Key Tip: ‘Rosetta Stone’: To better anticipate a roast hitting 2
nd
crack and for
additional roast. (Further details page 10, 13 and 14)
The “C” button (defined further page 10, 13 and 14) allows you to more accurately control and
understand where you are in a roast, especially in cases where you have a bean type that migrates from
1C to 2C seamlessly. This also helps to prevent you from over-roasting your beans.
The times are approximately the time it takes from start of the very first snaps of 1
st
crack (1C) to the
start of 2
nd
crack (2C) for regular coffee. Decaf and aged coffees, such as Malabar, roast faster and get
darker more quickly YOU ARE IN CONTROL- ALWAYS BE PREPARED TO PRESS COOL
4. In order to prevent possible issues with over-roasting, we have built in maximum roast times
associated with each profile. If you should happen to be roasting at P1, the system is designed to
prevent you from allotting more than 20:30 minutes roast time. This is a safety feature.
Max
Default
Program
100g
200g
400g
Program
100g
200g
400g
P1
10:00
13:30
20:30
A
8:30
12:00
18:00
P2
10:30
14:30
22:30
B
N/A
N/A
N/A
P3
11:00
15:30
23:30
C
N/A
N/A
N/A
P4
11:30
16:30
24:30
D
N/A
N/A
N/A
P5
12:30
17:30
25:30
5. 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.
6. 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.