Behmor 1600, Руководство по эксплуатации, Страница: 12 / 22

V21 SR Plus V7.2 EU.C 11
Recap- NEW features activate ONLY once a roast cycle has begun
In Auto (default) all buttons act the same as in current system except ABC, for temp readings and time reset.
In Manual (only functional after starting a roast)
Button 400 : Returns system from Manual mode to Auto (defaults).
Buttons A - C A- Exhaust Temp B- Side Wall Temp (page 9) C- Resets timer (see pages 9 and 13)
Button D - drum / cylinder motor speed toggle from standard (16 rpm) to high (32 rpm)
Buttons P1 - P5 power to elements: P1- 0, P2-25%, P3-50%, P4*-75%, P5*-100%
All other buttons ¼, ½, +, -, Cooling, Light, Off remain the same in either program.
A System Self-Test can be performed by unplugging the roaster- press and hold START, plug in and release
START. The Self-Test will display Program version, check all functions to include display. It will run a full
check once.
Standard Default times are 18:00 for 400, 12:00 for 200 and 8:30 for 100
Part 4: Coffee Roasting
About Roasting:
For those new to roasting coffee, you will find it is not simply done by pushing buttons on a piece of equipment.
It is an interactive process that relies heavily on the senses and decisions of the user. First, you must use your
sense of sight to recognize the transition of the beans changing from a green to brown color and the presence of
light colored smoke to determine you are finished when taking the roast to a darker level. Then, you must use
your sense of hearing to identify the sounds the beans make as they roast. Coffee beans possess a natural “pop
up thermometer” in the form of different cracking sounds at defined points in the roasting process Lastly, you
must use your sense of smell to recognize distinct changes in aroma from green and grassy to a roasted coffee
smell as the internal temperature rises in the beans just prior to first crack, and light smoke aroma when taking
the beans into second crack for darker roasts.
The terms “
First Crack
” and “
Second Crack
” are terms frequently used in coffee roasting and defined as:
First Crack: These are the first distinct popping sounds indicating that roasting is beginning to occur as the
bean structure changes with expansion, and they emit their water content via steam. These sounds may be
sporadic or may occur continuously for around one minute. This is the point at which the sugars within the bean
start to caramelize.
Second Crack: The second distinct set of sounds will also be initially sporadic, but usually more rapid,
pronounced and higher pitched than the sounds of the first crack. If allowed to continue into second crack the
interval between cracks will become increasingly rapid, creating a crackling sound similar to rice cereal after
milk has been added. Extreme Care must be taken at this point to be ready to press the “Cool” button, as smoke
levels will rise rapidly.
Never roast past 10 seconds into 2
nd
crack. If heavy smoke is seen, begin cooling
immediately .