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Topic: Gene Cafe Roaster & Liquid Amber (2 msgs / 160 lines)
1) From: Ronald Sills
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Here I am six weeks after the arrival of my new machine and 20 lbs LA  
from SM.
Its taken me a long time and nearly 10 lbs green beans to get here.  
LA is most certainly not easy to roast. With its 5 beans you have 1st  
crack and 2nd merging, so roasting by sound is almost impossible.  
Unless you have the initial experience and know what to look for,  
smell is also difficult.  If the Gene is set too high the beans rush  
into over roasting.  Yesterday, at last, I roasted to produce, what  
is for me, a perfect cappuccino. After using another well known  
Malabar based espresso blend for some 3 years I am delighted to find  
we prefer Liquid Amber. ( works out cheaper, against UK coffee  
prices, for 20 lbs even allowing for airmail postage)  Arrived within  
2 weeks from order.
  One of the problems I had is coming to terms with the effect that  
UK voltage 230/240  (228 measured on my plug output) and the various  
roast profiles kindly suggested by list members and Derek (SM) based  
on US line voltages. Anyway I'm now happy and if it helps anyone here  
is my final roast profile (I have detailed spreadsheet profiles on  
all my experiments.).  The manual suggestions are way out for our UK  
voltages.
280 grams green Liquid Amber beans
Start temp at drum exit - 23 degrees C  (73.4 F)
Machine set at 240 degrees C (464 F)
Time set at 16.5 minutes
Stop cooling cycle at 100 degrees C and dump out onto very large flat  
stainless steel tray. Leave to get cold with agitation and then  
transfer to a ss colander and stir with wooden spoon to remove any  
(very little) remaining chaff
Allow to rest unsealed for minimum 4 days. For me anything less  
misses perfection.
After its full rest I grind in a Rocky grinder (set at 9) and prepare  
the espresso in a Sylvia with double portafilter (14 grams coffee),  
surf the temperature, and draw into 2 shot glasses for 25 seconds or  
2  cappuccino glasses.
Overall comments:- Definitely a bean for cappas or excellent for  
breakfast in a six ounce cup topped with hot (not steamed) fully  
skimmed milk.  As an espresso excellent but has a big kick. My Son  
says it makes steam come out his ears. As an Americano excellent with  
treble the quantity of hot water when it comes off the Silvia
So the only question that now remains for me is to find the best way  
of cleaning the drum. I do wash after each use and have tried a  
toothbrush but I can see the usual brown solids adhering to the  
inside of the drum. I fear losing a lot of the excellent vision  
unless I can find the answer
Ron Sills
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Here I am six weeks after the =
arrival of my new machine and 20 lbs LA from SM.Its taken me a =
long time and nearly 10 lbs green beans to get here. LA is most =
certainly not easy to roast. With its 5 beans you have 1st crack and 2nd =
merging, so roasting by sound is almost impossible. Unless you have the =
initial experience and know what to look for, smell is also difficult.  =
If the Gene is set too high the beans rush into over =
roasting.  Yesterday, at last, I roasted to produce, what is for me, =
a perfect cappuccino. After using another well known Malabar based =
espresso blend for some 3 years I am delighted to find we prefer Liquid =
Amber. ( works out cheaper, against UK coffee prices, for 20 lbs even =
allowing for airmail postage)  Arrived within 2 weeks from =
order.
 One = of the problems I had is coming to terms with the effect that UK voltage = 230/240  (228 measured on my plug output) and the various roast = profiles kindly suggested by list members and Derek (SM) based on US = line voltages. Anyway I'm now happy and if it helps anyone here is my = final roast profile (I have detailed spreadsheet profiles on all my = experiments.).  The manual suggestions are way out for our UK = voltages.
280 = grams green Liquid Amber beansStart temp at drum exit - 23 = degrees C  (73.4 F)Machine set at 240 degrees C (464 = F)Time set at 16.5 minutesStop cooling cycle at = 100 degrees C and dump out onto very large flat stainless steel tray. = Leave to get cold with agitation and then transfer to a ss colander = and stir with wooden spoon to remove any (very little) = remaining chaffAllow to rest unsealed for minimum 4 days. = For me anything less misses perfection.
After its full rest I grind = in a Rocky grinder (set at 9) and prepare the espresso in a Sylvia with = double portafilter (14 grams coffee), surf the temperature, and draw = into 2 shot glasses for 25 seconds or 2  = cappuccino glasses.
Overall = comments:- Definitely a bean for cappas or excellent for breakfast in = a six ounce cup topped with hot (not steamed) fully skimmed milk.  As = an espresso excellent but has a big kick. My Son says it makes steam = come out his ears. As an Americano excellent with treble the quantity of = hot water when it comes off the Silvia
So the only question that = now remains for me is to find the best way of cleaning the drum. I do = wash after each use and have tried a toothbrush but I can see the usual = brown solids adhering to the inside of the drum. I fear losing a lot of = the excellent vision unless I can find the answer
Ron Sills


= = --Apple-Mail-1--647693253--

2) From: Steven Van Dyke
<Snip>
I'm fortunate in having a wife with very small hands. ;)
In fact, now that you mention it I need to get her to clean the drum this=
weekend.  Spray in a little SimpleGreen and let it soak for a minute, the=
n
have her use her tiny hands to get in there with a paper towel to wipe th=
e
residues out followed by a nice rinse and we'll be all sparkly clean agai=
n.
Enjoy!
Steve :->http://www.cafepress.com/stevespics<- My little store of Impressionist">http://www.svandyke.com<- My simple websitehttp://www.cafepress.com/stevespics<- My little store of Impressionist
& Special Event photography


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