_:nd6135467a39a4e2a88aef2033e7b65e8xb171
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"<p><a href=\"https://coffeetime.freeflarum.com/d/34-behmor-roaster/90\" class=\"PostMention\" data-id=\"5208\" rel=\"\" target=\"\">MediumRoastSteam</a> No, I haven’t cooled the beans inside the Behmor. Firstly because my external cooling method with a dust extractor hose is very fast, but also as I’m usually doing 3 back to back roasts (about 300gr each). This takes up to an hour incl. clean up, final cooling, chaff sieving, bagging and weighing to get to the roast loss %. That yields me enough beans for our home use for 10 to 14 days. I do get different roast results, as I’m roasting different origins in each session, though when I think I have hit the sweet spot with a particular one I will of course try to replicate it according to my notes. But I have noticed different roast lengths for 1. crack for the same beans by as much as 2 minutes, perhaps due to different starting temps, though I try to keep those similar.  I accept that the Behmor will never give you as much repeatable control as a more advanced roaster, but then I am also a HX espresso machine enthusiast, and used to certain variables I might not always be fully in control of. But I enjoy the ride while it lasts 😁</p>"
<https://coffeetime.freeflarum.com/d/34-behmor-roaster/1>