I haven't seen that one before and don't have any experience with it. But, the roaster shouldn't determine how you roast. The beans should. Different beans need different roast profiles to bring out the best flavors.
This oven is 1500 watts, which is more powerful than the Behmor 1600, which can roast about 2 lbs, so should be capable of roasting more than that. There are differences in heating to take into account too, though. As a convection oven, this will roast purely through convection, while the Behmor roasts through convection and direct heating.
I roasted using a home convection oven with a drum mounted in it (basically a larger version of the CocoaT roaster) for 10 years. It worked pretty well, but definitely had some drawbacks. Specifically, the drying phase of the roast took longer than I'd like, and I didn't have precise enough control. In an oven, the temperature isn't a real set point--it's an average with the real temperature fluctuating around 20 degrees above and below the set point.
Is there a way to hack a thermocouple into the drum? Knowing your bean temp is key.
Post by krizzstroganof on Jun 19, 2020 16:38:00 GMT -5
Yes i totally agree that the beans determine how you roast, and to your personal preference. I ask tho because I have something similar, my oven is even 2000 watts but I feel like its not as powerful as I would like. If I want a bean to get to those higher EOR I really need to push the temperature and for a very long time (when i compare to others, reading how they roast). This makes my a bit concerned. I haven't really found a good way to put a thermocouple into the drum, I might start looking into other drums where this can be done. I just want to know if someone have experience with ovens like this so I don't start all this just to finding out that the oven is dung.
Comparing two different roasts with the same EOR, one made in a convection oven and one made i a convection oven with a drum. The chocolate roasted in the drum had more of a developed flavour and was more balanced. I don't know if this had to do with the time or that the beans got roasted more evenly, maybe both. Tasting difference like this makes this matter very important I think. And reading all the post from John about roasting and the different stages in roasting just makes me even more determined that this information is what separates good roasts from just being lucky.
Could you please share some information how you would roast in that oven you mentioning? what would the highest temperature you roast with be? how long did you roast? ...now speaking in general, because like we talked about: different beans needs different roast profiles. I just want more information to base my decisions on.