HomeRoast Digest


Topic: Gene Cafe: Low Temp Roasting (2 msgs / 72 lines)
1) From: Jeremy DeFranco
I've been using 465 as my roast temperature the last few roasts, and I am
very happy with the results. It also allows me to better guage where I am at
in the roast, becuase I am still an amature at roasting. At 482 I felt like
everything evolved so fast, and so I would never be able to guage where I am
at, and more importantly where I WILL be at 10 seconds from now. This is
very important for being able to use the "cool" feature. I have now been
using the entire cool cycle for the very first time. Before, I had been
stopping after one to three minutes of cooling, and then water quenching in
a colander. That was OK, except sometimes I would have to stop the cycle too
soon, without really allowing the cool cycle to run thoroughly. This lower
temp method gives me MUCH more control and versatility at the end of the
roast- Now I can cool for longer periods in the canister before water
quenching to prevent possible fan overheating (which probably won't happen,
but I don't want to chance it) OR I can cool in chamber with no hassel, and
no real noticable flavor loss either. Just thought I'd mention it. I don't
think the lower temp cycle sacrifices the snappy acidity you get from the
quickness of the 482 roast either, because total roast time is not that much
longer at lower temp. An idea I just had would be to try out using my best
roast profiles for iRoast2 manually on the GeneCafe!-- Maybe extend the
intervals somewhat to make up for the longer roast time. I may give it a
shot. I'll let you  all know, or let me know if  any of you have tried this
already....
Best Wishes, Jeremy

2) From: Robert
This is a multi-part message in MIME format.
I just bought the Gene and really enjoy it.  I too am new to roasting =
though have been roasting a few months with a Popcorn Pumper, so the =
Gene seems slow to me.  Even with extension cords on the Popper.  I have =
been using the Gene, so far, at defaults and adding or subtracting a =
half minute to a minute or so to get the range I prefer (I believe C+ to =
Vienna, depending on the coffee).  I am going to try the lower temp you =
mentioned this week.
Anyway, one thing comes to mind, I am surprised you water quench your =
roast, as things to me with the Gene go slow.  I have heard comments of =
the Gene, concerning deficient or at least slow cooling cycle.  This is =
true, but it's not a problem for me.  It seems that coffee roasted in =
any thing seems to be about one scale darker (like C VS C+, or C+ VS FC) =
at the end/cutoff and cooling start point of roast than it is at finish. =
 Another words if I see what I believe to be FC+ at cool down start, by =
the time it's cool, it will be an FC (full city).
My very limited yet, infatuated experience with the Gene is, that due to =
it's slow cool cycle, it will roast about 2 scales darker by cooling end =
than it is at cool cycle start.  But, since the beans tend to lighten =
one scale it really ends at one scale darker than it is when the cooling =
cycle is initiated.  If I want FC, I start cool at C+ range. At cool end =
(140 degrees), I dump the beans on to a pizza pan (with or with out =
holes) and it sucks out all serious heat quickly.  If I dump early or =
when beans are hot due to bad estimate of doneness, I can use the pan =
like I did with a popper to suck lots of heat out quick (pan gets hot), =
then dump the beans back in a screen strainer, wave the pan in the air =
for a half a min. and dump the beans in to the pan again.  Two times in =
the pan is enough.  This cools them very quick, easily  with no water =
issues.
Sumatra's and some African's have been Have been the only one that have =
given me any problems in estimating cool start as the roast is uneven or =
mottled.  Even when done I'm not sure within a scale or 2 what I have.
Doe anyone know how often you should wash the Gene chamber.  This is a =
pain and I would figure you can go 5-10 times before you do.  I washed =
at 5.  But the manual says every time, and that seems too often.  I =
roast several batches at a time about a half hour apart.  I figure =
excessive oil build up is not good, esp. in a small roaster.  The more =
it cooks on, the harder to clean, but more often than 5 roast seems =
excessive and an inconvenience.  Don't big roasters go for days or =
longer without internal cleaning?


HomeRoast Digest