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allenb
10/03/2022 12:06 PM
HI Michael, go to consumer zone, java trading company and first post is basic rules. PM me with any needed clarifications. Cheers

Michael Kirkpatrick
10/03/2022 11:47 AM
Good morning! what would be the best way to post a coffee roaster for sale? Thanks

renatoa
10/03/2022 2:12 AM
@ittiponcr and welcome cup adrianalindgren

renatoa
10/01/2022 2:13 AM
@Michael Kirkpatrick, welcome !

renatoa
09/29/2022 2:15 AM
Welcome, @vincent33, sihar and plf5 coffee drink

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Behmor PID Temperature Controller
Heli_Guy
I implemented a PID to regulate the temperature of the Behmor using an SSR (Solid State Relay).
The implementation is quite simple, utilizing the roaster in manual P5 mode, the PID gets it's power and regulates the temperature in the roaster instead of the roaster's control board without effecting any of the other roaster's functions or safety guards.

For detailed build instructions, schematic and parts see my instructables guide:
https://www.instr...e-Control/

www.home-barista.com/forums/userpix/27296_behmor_pid_hb6383PN.jpg
 
allenb
Hi Heli Guy and welcome to HRO! Looks like you've done a ton of work getting the Behmor able to be controlled with a sane method versus the wacko system it comes with. I'm sure a lot of our members will want to know in some detail how you are achieving valid feedback of energy being imparted to the beans since the Behmor's primary transfer of energy is via radiant to bean with ambient heat surrounding the beans being secondary. Obviously, without bean temp feedback, many have expressed concern that the Behmor necessarily causes one to "fly blind" since there is no way to measure how efficient radiant to bean transfer is as the bean absorption coefficient changes as the bean color darkens throughout the roast. This is unfortunately a problem affecting all roasters utilizing radiant heat as a primary heat source when bean temperature cannot be measured.

Great to have you on board!
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
Heli_Guy
Hello Allen.
I try to keep the temperature constant at 300° throughout the roast until 1ˢᵗ crack. Then I reduce power to 50% and reduce drum speed and let it coast for 3½ minutes for 12oz and 4½ for 1 Lbs.
The result for me is a balanced flavoured roast that tastes great to me.
It just seemed stupid to me to stand in front of the roaster and act as a thermostat pressing P5, P4 or P3, to keep the temperature at 300° when a PID could do that job better.

I realize the temperature is radiant and not bean temperature but at the end of the day, my espresso tastes great and the result is repeatable, that's all that matters.

Using a Rocket Cellini Evoluzione V2 and Ceado 37S grinder.

My espresso blend is ⅓ Brazil Arabica, ⅓ Indian Parchment Kaapi Royale Robusta, ⅓ Guatemala Antigua.
 
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