Behmor 2000 AB Plus -New Model for 2020

Beeping. No joke – the audio warning Behmor has added to the roaster is significant. The Behmor has a failsafe feature, the “unattended roaster” shutdown: 75% of the way through the roast the machine will go into cooling if you don’t hit the START button on the control panel. Before the screen simply flashed with a 30 second countdown. Now there is an audible beep!

I know it sounds minor, but as owners of older models attest, many roasts have been ruined because you didn’t realize the “unattended roaster” alert was in effect. When the Behmor goes into cooling mode, you can’t revert to roast mode. You have to let it cool. So your batch was basically ruined. Now the beeping will help alert you, and get to the roaster in time to continue the roast!

Because people aren’t perfect, and they get distracted. We have heard of fires from roasters left unattended. We think the Behmor is a better roaster for this feature … but yeah, it is frustrating to lose a roast by having the machine go into cooling. Your only option is to re-roast the coffee (not good, and a bit dangerous as it will be on a totally different roast curve since it’s already more than half-roaster). Or just through it in the compost. 😩 . Other drum roasters have the same feature, like the pricy Aillio Bullet roaster.

Yeah, another beep! The roaster beeps for the final 15 seconds of the roast. This means you are alerted to make any changes, in particular use the + key to add time if the roast needs a bit more development, or the “C” key to engage the “rosetta stone” feature and add up to 3:10 more time (for 1 lb batch).

There are hidden features that increase performance and reliability. The updated Micro Processor Unit (MCU) has a 50% faster data refresh rate, which means it is checking the thermocouple temperatures and making adjustments more frequently. The control panel is more robust and is actually dual voltage 110/220 now. But the roaster itself is sold as either 110 or 220 so don’t go plugging one we sell into 220, as the motor and other parts are voltage specific

Good news, Behmor has an upgrade kit for you! You can enjoy the features of the 2000 AB Plus in your 1600 Plus. And the cost is quite reasonable too.

Good news, you can update it too. This also goes for the 1600 Plus. Both of these models have a chrome front door, not a black door. It’s a little more involved as it requires replacing the motor drive unit too. But we have the kit for it!

It mean’s ALL BLACK and refers to the color of the front door. Older models with the chrome door are the 1600 or the 1600 Plus

See our Tip Sheet below, but they mean this in terms of burner adjustment:
P1 = Baseline 0% (Burner is on at baseline level)
P2 = 25% Burner Power
P3 = 50% Burner Power
P4 = 75% Burner Power
P5 = 100% Burner Power

You need to first start a roast in an “automatic” mode, then hit the buttons P1 to P5 to change the burner setting. Now you are in Manual Roast mode, and can change the Burner setting manually at any time, you can change the Drum Motor Speed to High (32 RPM) or Low (16 RPM) by hitting the “D” Key… and you can return to Automatic mode by hitting the “1” Pound roast key

Full City roastA coffee that has been roasted to the brink of second crack.: A coffee that has been roasted to the brink of second crack. The internal bean temperature that second crack normally occurs at is More … in the “specialty coffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker More movement” this has been considered the peak roast for balancing the flavor of the green bean with the flavor of fresh roasted coffee. Alfred PeetThe founder of Peet's Coffee in Berkeley California, Alfred was known for reintroducing a dark roast style to the West Coast. For some time, the logic of light roasting had to do with economics: the More of Peets coffee was the preacher of the Full City roastCity roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in More mantra, and early Starbucks in Seattle were disciples of Alfred Peet. But both seem way darker than that now. Full City is a roast right at the verge of Second CrackAfter First Crack, a roast reaction around 440 to 450 degrees that is distinguished by a snapping sound. Second Crack is the second audible clue the roaster-operator receives about the degree-of-roast, following First Crack. Whereas More, or a few snaps into it. Truthfully the Behmor is great for all the medium roast ranges from City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack starts in the 395 to 405 degree More (a lighter medium roast) to Full City + or a Light Vienna RoastVienna roast occurs at the beginning of second crack. The Vienna stage is where you begin to find origin character eclipsed by roast character.: Vienna roast occurs at the beginning of second crack. The Vienna More, with some active second crackAn audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible popping sound heard during roasting. In coffee, More and a clear roasty taste.

My first response is very light roasts. The Behmor has a very nice gentle roast curve, even at full heat (P5 Setting in Manual Mode), but it’s hard to stop the roast to target a really light City roast level, because the Behmor comes to a “coasting stop” really. So you have to anticipate where you want to end up, and stop the roast early in this case. But hey, we have an entire video to show you how to have success with lighter roasts in the Behmor!

My first response is yes! But the problem here is that many customers think a dark roast is WAY darker than I do. And for those people they have been unhappy with the previous Behmor models in this way.
You see, a dark roast of fresh-roasted coffee doesn’t look all dark and oily. That’s what happens when a dark roast sits for … oh say a week, or a month or (as Starbucks coffee usually does) 8 months after roasting! If you see oils coming from your coffee DURING the roast, you are risking fire, and you are likely roasting way way darker than Starbucks or anyone too. But I respect those who like dark roast level too, because when it is done with good coffee and it’s truly fresh, it can be a wonderful thing. The trick to get darker roasts on a Behmor is to preheat it before your first roast. The second key factor is to reduce your batch size to 12 ounces but use the 1 pound (16 oz.) setting. We will make a dark roast video soon and link to it here!