How I Roast 10 oz of Green Coffee Beans with my Behmor 1600 Plus Roaster in Manual Mode

I end up with much more flavorful coffee beans using this manual technique in my Behmor 1600 Plus (instead of the automatic mode 1-pound roast).

1. Additional Equipment Required: High-temperature Oven Gloves or BBQ Gloves (mine are these).
2. Put 10 oz green coffee beans in the roaster's drum, but don't put the drum in the roaster yet.
3. Roasting outdoors, put the chaff collector tray into the Behmor roaster but not the drum with the beans.
4. Push 1#, Start, then P5. This puts your roaster in manual mode, at the highest temperature.
5. Start a timer, perhaps on your phone
6. This pre-heating phase is to get everything super-hot before putting beans into the roaster. It eliminates the 7 minutes of my automatic roast during which the room-temperature beans are brought up gradually to roasting temperature.
7. Push the B key periodically and note the chamber temperature that is displayed. If that temperature reaches 330-degrees fahrenheit, the roaster will shut down with an over-temperature error. You want to avoid this since you'll need to wait and start over. You want to end the pre-heating phase when the temperature reaches 325-degrees. On my roaster, during 80-degree outdoor temperatures, this takes about 7 minutes 20 seconds.
8. As the temperature gets above 300-degrees, put on your Oven Gloves and have your drum with the beans in it ready to go. When that temperature reaches 325, you want to act as quickly as possible to accomplish these steps
   • Push Stop on the Behmor
   • Open the door and pull out the chaff collector tray
   • Put in the drum filled with beans
   • Put the chaff collector tray back in
   • Close the door
   • Press 1#, Start, then P5
   • Take off your gloves and start up a timer
9. If you press the B key now, you'll probably see the temperature has dropped to 308 or 310. It will drop even further as the cold drum and beans absorb a bit more heat, then it will start to rise again.
10. You want to let the chamber temperature reach between 320 and 324, and keep it there for 7-and-a-half minutes. Push your B key frequently (perhaps every 15 seconds) to prevent the temperature from exceeding 325 degrees and triggering the auto-shutoff at 330. You have these means to control the temperature:
    • The Power duty cycle buttons P1-P5 which control the percentage of time the heating elements are turned on
      • P5: heating elements are on 100% of the time
      • P4: heating elements are on 75% of the time
      • P3: heating elements are on 50% of the time
      • P2: heating elements are on 25% of the time
      • P1: heating elements are never turned on
    • Cracking the door open by an inch for a few seconds will drop the temperature quickly in case you approach 330 degrees.
11. The exhaust fan will turn on 7:30 into the roast and will drop the chamber temperature, making you unable to maintain 320 degrees. At this point push P5 to maintain the highest temperature possible from here on. Press the B key to assure yourself that the chamber temperature is indeed dropping. You should push the A key periodically from here to the end of the roast to monitor the exhaust temperature, which more closely indicates the temperature of the beans.
12. When the exhaust temperature reaches about 310 degrees is when 1st crack will begin. This is about 10 minutes into the roast (about 8:30 if you're roasting 8 oz, at about 280 degrees exhaust temperature). At this point, my chamber temperature is between 285 and 290 degrees.
13. When 1st crack begins, press P1 to turn off the heat for about 30 or 45 seconds. Your goal is to maintain the same exhaust (A) temperature during the entire 1st crack. You might then want to add some heat, perhaps P4, if you want to continue on to 2nd crack.
14. Put your oven gloves back on and have your cooling collanders (or other means of cooling) ready.
15. My 1st crack lasts between 60 and 90 seconds, then 40 to 60 seconds later 2nd crack will begin. I usually end my roast when I first hear 2nd crack.
16. To end the roast, put on your oven gloves, push stop, remove the chaff collector tray, remove the bean drum, and push Cool on the Behmor to cool off the roaster. I let my Behmor cool with the door open and no tray or drum inside.
17. I drop the beans into a collander and drop the beans from that collander into another one, all outside, letting the breeze blow away the chaff and cool the beans down quickly. I do this, back and forth, for at least 5 minutes until the beans are free of chaff and cool enough to touch (they're still a bit warm, but not still hot).
18. If instead, you let the beans cool within the Behmor on a cooling cycle, they'll stay hot longer and my understanding is that you want to cool the beans off quickly.
19. After the cooling cycle ends, I brush the chaff out of the roaster, off the collection tray, and off the drum. I clean the roaster with Simple Green every 4 or 5 roasts.
20. I learned much of this by watching this video, which I recommend you watch.