How to Home-Roast Coffee with the Behmor 1600Plus

2 Posted by - Coffee, Health & Fitness, Reviews & Buyers Guides

Updated 160621: Added a new section sharing our favourite iOS Timer app and included a Cheat Sheet for quick reference while roasting.


 

Been using the Behmor since 2013 and love that they’ve never left anyone behind with their updates.  The new Behmor 1600 Plus isn’t without its quirks, but hit the videos below for our tips and tricks to enjoy your very own micro-roasts pronto.


Our Recommended Coffee Roasting Gear for the Home

From the obvious to obscure, what we use to fulfill our caffeine addiction.

How to Home-Roast Coffee with the Behmor 1600 Plus:

Avoid the frustration of under or over-roasted beans by learning from my years of mistakes!  Detailed how-to, tips and tricks for successful coffee roasting.

PS: sorry for the bad audio levels … my bad!


Timer App Tips and 1 lb Coffee Roasting Cheat Sheet

Recommended iOS Timer+ app Setup shown below:

Behmor-Coffee-Roasting-Cheat-Sheet

Timer setup:

Timer 1 = 9:00 min – check Temp

Timer 2 = 13:30 min – press Behmor Start Button

Timer 3 = 6:15 min – Add Max +Time

Timer 4 = 2:45 min – 1 lb Rosetta Stone Reminder (C)

Timer 5 = 5:45 min – 1/4 lb clean cycle press Start

Behmor 1600 Plus Coffee Roasting Cheat Sheet


How to Manually Roast 1 lb of green beans:

1. Press the Behmor 1 LB BUTTON, then immediately start Timer 1, Timer 2 and press the Behmor START BUTTON.

Switch to manual roasting mode by pressing the P5 BUTTON for max power and pressing the D BUTTON to increase drum rotation speed.

2. After Timer 1 goes off, press and hold the B BUTTON to check temperature. If 300F or over, decrease power by pressing BUTTONS P3 or P4.

From this time forward periodically check temperature and adjust power as needed to keep temperature ~ 300F.

3. After Timer 2 goes off, you have 30 seconds to press the Behmor START BUTTON to prevent the safety auto-shutoff.

Immediately press the Behmor + BUTTON until the maximum time is added (~7 minutes), then immediately start Timer 3.

Stick a stainless steel chopstick in the top corner of the door and listen for pops which signify the start of first crack.

NOTE: if first crack does not start before the Timer 3 ends, press the Behmor C BUTTON to add 3:10. Immediately start Timer 4 after every press of the C Button and repeat as necessary until the start of First Crack.

4. After 2-3 loud pops confirm the start of First Crack, press the C BUTTON to set the final Behmor roast time to the 1 lb Rosetta Stone time of 3:10 and press the D BUTTON to decrease drum rotation speed.

5. After desired roast is reached (end of first crack; start of second crack etc), press the Behmor COOL BUTTON to start cooling cycle.

Optionally Start Time 2 again as a reminder to tend to the cooled roasted coffee beans.

Video explanation of the above Cheat Sheet for the visually minded:


150211-Home-Roasted-Coffee-004-2000px

THANK YOU! + How To Support Us

Coffee roasting is part art and part science. With the right tools and a little experimentation, the brew is more than worth the time and effort.

Links above will take you to your local Amazon website. But if you can’t find what you’re looking for, scroll to the bottom of this page or click here for the amazon.com links. As affiliates we get a small percentage of qualifying purchases but rest assured you won’t pay a cent more than buying it elsewhere. If you find any value in our website we’d be honoured with your support by using these links to start your shopping off.

Lastly, I’d love to hear from YOU. Please don’t be shy and hit me in the comments!

Thanks for reading and happy roasting!


Amazon.com links below:

32 Comments

  • brett February 11, 2015 - 2:24 pm

    what’s your ‘favorite ethiopian dry process’ bean mentioned in vid 2? region and supplier?

    ’tis my favorite style, need to upgrade from my air roaster though.

    • Dave February 11, 2015 - 3:51 pm

      Hi Brett! Glad to see you over here 🙂 Re: green beans. I love Sweet Marias and pickup 20lb bags of whatever Ethiopian dry process beans I can get my hands on at the beginning of the harvest. Currently roasting my way through Ethiopia Dry Process Yirga Cheffe Chelelektu and Ethiopia Gr. 1 Dry Process Yirga Cheffe Kochore. They come and go quickly but just saw they have this one that just landed in December: https://www.sweetmarias.com/store/ethiopia-dry-process-yirga-cheffe-cheleba.html Re: air popper. Yes! Started there too, but it was no match for roasting in cold Canadian winters 🙁 The Behmor isn’t without its quirks, but is one of the few home roasters that can reliably roast up to 1lb. Would love to hear your thoughts if you decide to test them out 🙂 Cheers and happy brewing!

  • Gregory March 18, 2015 - 11:40 pm

    Hey Dave, thanks for this look at the Behmor! I’ve been thinking about getting one, because right now I used a hacked together 1-pound roaster called a Turbo-Crazy (there are lots of resources out there). It works pretty well, but is not very sophisticated at all! Sometimes I think I’d enjoy having some extra buttons and temperature readouts to play with (the Behmor 1600 connected looks super cool), but other times I am glad for the simplicity of just turning the roaster on and listening for cracks. Thanks again for the review!

  • […] Another issue I have is with the manufacturer’s recommended brew instructions. Because water is immediately free to leak out of the brew chamber, the standard Aeropress method requires more coffee grinds to achieve a similar strength when compared with other brew methods. If you love coffee like me, you’re likely spending a small fortune on great beans or worse: are crazy like me and home-roasting your own. […]

  • Jon Chan March 30, 2015 - 7:23 pm

    Dave, curious what the advantage of roasting your own beans is. Do you get a better result roasting your own beans in comparison to a local coffee roaster (ie: 49 parallel in Van)? Is it a significant cost saver? Or is it just passion? (or all of the above!)

    • Dave March 30, 2015 - 7:58 pm

      Good question Jon. The cost savings are nullified by your time, but it makes a great gift and is a great way to stink up the house 🙂 But yes: passion and an addiction to caffeine are some other driving factors for sure! Come for coffee the next time you’re in Calgary!!!

      • Jon Chan March 31, 2015 - 6:47 pm

        I’ll have to take you up on that offer! You guys around July 18? I’m going to my cousin’s wedding, maybe you can meet our 2 girls, and I can learn about coffee, cooking, and karate from the masters!

        • Dave March 31, 2015 - 9:13 pm

          Would LOVE TO! We’re shooting on the 18th …. How long will you be in CowTown?

  • Jon Chan April 1, 2015 - 6:09 am

    That would be fantastic! We will be in town from July 18-22. Do any of those days work? We’re pretty flexible with our schedule (except for nap time and bed time!)

  • rob June 10, 2015 - 6:37 pm

    Thank you! Been roasting for years on a Behmor and just received my plus. Spent a lot of time looking for what you have expertly shown in the videos.

    • Dave June 10, 2015 - 9:50 pm

      So good to hear from a fellow roaster! The update is more than worth it … Was always a crap shoot prior to getting the update and finer-meshed basket, but now I can crank out 5 pounds in a day. Happy roasting!

  • Susan July 31, 2015 - 10:05 pm

    Hi Dave – Thanks very much for these videos! Best explanation of the manual override features I’ve found. I roasted in a West Bend Poppery for 10 years (in three very different climates – Southern California, Seattle, and Boise). Finally broke down and bought a “real” coffee roaster, the Behmor 1600+….but had a heck of a time getting a good roast! Now that I know your not-so-ancient Chinese secrets, I can stop throwing away ruined beans. Bookmarked! Thanks again!

    • Dave July 31, 2015 - 11:05 pm

      Welcome to the Behmor roasting club Susan! And thanks for the kind words. It’s a great machine but I’m embarrassed to admit how many pounds of beans I’ve wasted before coming across this admittedly detailed process. Cheers and happy roasting!

  • steve January 20, 2016 - 6:29 pm

    because i need to ramp up my quantity abit over the Genecafe i’ve been using for about 5 years, – i roast about 2#/w – i am about to try a Bohmor. thanks for your excellent tutorial . the best i have seen on manual roast.
    thanks very much, well done

    • Dave January 20, 2016 - 9:50 pm

      Thanks for the kind words and so glad you found this website 🙂 Cheers and happy brewing!

      • steve January 21, 2016 - 4:38 am

        i live in maine and plan to roast in the cold conditions of an relatively cold garage with the help of a radiant heater to bring the unit to, say 50 df, and keep it there.
        i have thought of roasting in a box of some kind but that would limit access to the front board. But a radiant heater ought to be able to keep the unit warm even if the air temperature is not.
        alternative i could create an open fronted box quite easily to accomplish the same.
        any words of wisdom on these kinds of hacks?
        what advice to you have for roasting in colder ambient temps?

        • Dave January 21, 2016 - 8:44 am

          First step to roasting in the cold is to START the machine warm … Or it won’t start at all. I keep my Behmor inside and it has no problem completing the roast in the cold (even below 0c). If doing multiple batches, I would also make sure not to let too much time pass between the finishing the first cooling cycle so the machine doesn’t get cold and prevent the next batch from starting. I set a timer to make sure I get to it pretty much right after the ~13minute cooling time. Hope that helps!

          • Steve Bien January 25, 2016 - 2:58 pm

            i have done several things
            first, i use a small heater to warm up my roaster for about an hour. my temp probe tells me the unit is about 70 degrees even though the shed has been as cold as 20 df
            second: i roast in an open fronted insulated box the temperature of which i monitor with a simple indoor/outdoor thermometer to prevent overheating or worse. this allows the behmor (or gene cafe) to heat its own environment. this is easily controlled to be in the 70-80 degree range. i know roasting in a confined space is a no-no but with common sense and undivided attention this has worked fine
            finally, comparing the behmor after a few roasts to my gene cafe, which i have had for 5 years (2#/week) i can say the behmor is much quieter and probably easier to use.

          • Dave January 25, 2016 - 4:33 pm

            Thanks for sharing your coffee roasting experience with us Steve! I’ve burnt many-a-roast so would be shy to roast in a confined box. Good to hear how the Behmor stacks up against the Gene Cafe. Cheers and happy roasting!

  • Chris Wicklas February 13, 2016 - 9:36 am

    Dave,

    Thanks for all of your detailed tutorials. I first found you when I got an Aeropress and was searching for a good recipe (I settled in on yours 🙂 ). I was very happy to see that you also came up when I was looking for tips on my newly purchased Behmor Plus.

    I’m a new home roaster and have only a few small roasts under my belt with varying degrees of success. My first batch was “Starbucks” because 1st crack and 2nd crack pretty much ran together (1/4 lb on P1)… oops! Since then, I’ve been gun shy about going much beyond 1st crack.

    Your video is taking a way my fears. I roasted my first “manual-ish”, full pound batch last night and (I think) had good results. We’ll see in a couple days.

    So how long do you let your beans rest before you brew?

    Stay awesome!
    Chris

    • Dave February 13, 2016 - 8:48 pm

      Glad you found me here Chris! And congrats on getting a decent roast!! You won’t believe how many pounds of green beans I’ve ruined 🙂 But it’s still fun. Re: rest. It really varies with the bean. Many taste a bit grassy for the first 24-48hrs. And this year’s Ethiopian Dry process beans really shine after a week or two or rest!! Really weird, but it’s working for us 🙂 This all being said, I’m not above trying a bean after 12hrs rest and actually recommend it – how else can you profile your bean well if you don’t taste it? Cheers and happy brewing!!

      • Chris Wicklas February 14, 2016 - 9:01 am

        Good to know regarding the Ethiopian… I have the 8 pound Ethiopian sample pack from Sweet Maria’s on order. I can’t wait to play around with that!

        Last question: What’s your process with the mason jars? Do you close them up right away and “burp” them periodically? Do you leave them open for a bit before closing them up? I’ve seen a lot of different procedures online, but I’ve come to trust your opinion. 🙂

        I’ve been using these: http://www.amazon.com/dp/B00L1N3YTO?psc=1

        Thanks again for all of your work and advice!
        Chris

        • Dave February 14, 2016 - 3:46 pm

          Re: mason jars. Nothing really makes too big a difference in my experience. Right now been experimenting with plastic reusable canning jar lids but the simplest is still using the including metal canning lid and just releasing the gas a bit after 24-48hrs. If you’re wanting to protect from oxygenation, I do use one of these and love it:http://amzn.to/1RDCp46 Get the bigger one as the smaller one can’t fit even 1lb of green roasted bean. Just can’t justify buying enough of them to fulfill my coffee addiction 😀

  • Richard Sauve May 16, 2016 - 8:27 am

    Hi Dave. Thanks for the tutorial on the Behmor 1600+. I have been roasting now for over 2 years starting with a popcorn popper. I graduated to the IRoast2 and then the Behmor. I have been using it for over a year now, I live in Canada about 700 kms north of Toronto so all my roasting is in the house. I roast on top of the electric stove below the exhaust fan. I start the fan on low and turn it on high near the end of the roast. It exhausts into the garage. Getting back to your tutorial, you did an excellent job and when I roast my next batch I will review the video. I will try the manual setting. I use the Foodsaver container to store my roasted beans. I vacuum out the air to seal the jar and it seem to work ok. I roast for a three week supply and store about 5 days worth in my Capriccio burr grinder and the rest in the vacuum bottle.

    • Dave May 17, 2016 - 6:50 pm

      Hi Richard and thanks for sharing. Glad to hear my neurosis is shared by a fellow bean-roasting-loving Canadian 🙂 This manual process still works great for me, and thanks for sharing the foodsaver trick! Cheers and hope you love your next roast 🙂

      • Richard Sauve May 21, 2016 - 12:12 pm

        I roasted almost 1 kg today and used the manual approach. It worked out good. I started it as soon as I heard first crack. Sealing with the Foodsaver lets me roast a 3-4 week supply of beans. I grind my coffee requirements daily so it is fairly fresh. The quantity of coffee grounds is measure on a digital scale. 32 grams for a 10 cup measure (5oz cups) or 45 grams for the 14 cup pot. How does it compare to your measure. BTW I add salt to the grounds before brewing. Makes it a lot smoother tasting.

  • Mike June 26, 2016 - 4:51 pm

    Hi Dave,

    Thanks for putting together these videos on the Behmor. Question for you. Do you have different methods/profiles for different bean types or target roasts? I have been thinking about putting a probe in my unit to log the curve and ROR. Thoughts?

    Thanks,
    Mike

    • Dave July 5, 2016 - 3:25 pm

      Hi Mike. I typically take several batches to try to find my favourite, but still have trouble reproducing flavour profiles 🙁 Strangely also finding rest times to be longer than expected to achieve the flavours I want (example: Ethiopian dry has benefited from 3-4 weeks rest for maximum fruit flavour). Sorry to not be of more help but trying to keep it real.

  • Doug Gilmour July 13, 2016 - 6:18 pm

    Great video and its exactly how I roast. How long do you wait between roasting your next pound?
    I actually sell a lot of coffee but it is a long process.

    • Dave July 13, 2016 - 7:22 pm

      Glad to hear it Doug 🙂 Re: wait between roasts. I reuse the 13:30 timer after I press cool to remind me to take out the beans and remove the chaff. Then I’m ready to go. I know the manual says to wait 1 hour between roasts, but I figure after the cooling cycle finished I’ve been starting the next pound after 10-15 minutes. Happy brewing and God Bless 🙂

  • Doug Gilmour July 14, 2016 - 9:26 pm

    What is this rest period people are talking about? Also I left a message on your facebook page. Be Blessed

    • Susan October 26, 2016 - 12:46 pm

      Hi Doug – The rest period is a period of time after roasting the beans for the beans to de-gas, in which the beans let out carbon dioxide. It varies for different types of coffee beans. Minimum (+ or -) is 12 hours, some beans should rest at least 3 days. Or as Dave says, his dry process Ethiopian beans start tasting best at 2-3 weeks after roasting. There are various rules-of-thumb out there. Try coffee geek.com or Sweet Maria’s coffee university for more info. I’ve tried brewing immediately after roasting and the result was a foamy carbonated coffee that tasted very flat.