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Drum Roasting

When I first started, I experimented with pan roasting, concluding that it is not a good way to roast.

Next, I moved to the air popper. I actually love roasting with the air popper. I have achieved some really good cups with an air popper. The problem is the volume. I can’t roast more than ¼ of a cup at a time. So I usually spend like 3-4 hours, using 2 poppers, to roast enough for home and work.

The next step in the evolution of my roasting experience is a drum roaster.


My buddy purchased a Behmor 1600. I pasted a link to Sweet Maria’s page on it. They are really good about selling with lots of info, not just pushing product.


There are a few things that will be very different with the Behmore vs. air popper.

First is that it is the ability to control the temperature throughout the roast. That is going to take some getting used to. The popper just has one setting, on. This adds a layer of complexity that I now need to learn.

-What temperature is best for drying?
-What temperature is better for caramelization?
-If/When do I change the temps during the roast?

The other factor is the drum speed. Again, the popper does not have settings, so it doesn’t blow more or less hot air. Now I need to figure out how drum speed affects roasts. I know the faster it spins the more contact it has with the drum, which should be better for the end of the roast when you want to get those sugars going. A slower drum speed keeps the beans off the heating elements, so that should 
be better for drying. I do know that you don’t want to toast while drying.

The drum for the Behmor is more of wire mesh, than a solid drum, so I would think it will dry faster than normal. I’m super excited about having a chafe collector too. Using a popper is a total mess.


I will continue to post what I lean as we roast. Please add your experience in the comments.

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