HomeRoast Digest


Topic: Gene Cafe Questions (2 msgs / 138 lines)
1) From: Keith Glanz
I am about to purchase one of these "Gene Machines", having made the
q=
uestionable determination that it will be more satisfying than my other
=
potential choice, the Hot Top. I currently use an iRoast1, and am tire=
d of
the small roast quantities, difficult programming controls, and l=
ack of
accurate temperature readout (by that I mean internal bean temp=
 as measured
near the beans) I have read some threads from other recen=
t owners of the Gene
Café, and two points seem to be repeated. Fir=
st, many recommend keeping the
temp maxxed at 485 until just at first =
crack and then backing of to 456 or
so. The reason given for this is=
 that the heat would be "cycled" if you
didn't back off.  Can someon=
e explain this to me? Please feel free to
embellish.  The other poin=
t mentioned often is the slow cooling cycle. Does
anyone know if you=
 can stop the machine as it first enters cooling? I would
just assume =
dump the beans in a colander and stick them in my freezer for a
couple=
 of minutes with occasional agitation rather than waiting for 10 or
mo=
re minutes with the Gene Cafe. I used to do this when I first started
=
roasting and used an air popper. It worked very well. Finally, have =
any of
you engineer types tried to correlate the temp readout on the G=
ene Café to
actual internal bean temperature? Has anyone managed to =
hook up a thermoprobe
to this revolving beast? Although I've gotten to=
 the point of being able to
judge a roast with just my ears and nose, =
I still think it is important to be
able to track actual temperature o=
f the roast curve in order to repeat a
favorable result. For the lif=
e of me, I don't know why roaster manufacturers
don't have heat sensor=
s in the roast chamber. In 2006, this is
technologically rather simp=
le. It could even be done wirelessly, and sent to
a laptop program=
. Tom has been hinting at the need for a PC program to
control roast=
 curve. I agree.  By the way, if anyone has compared the Gene
Caf=
é to the Hot Top, please elaborate.
Thanks,
Keith
 
=
Keith Glanz
 
 
-----------------------=
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Thank You.

2) From: Steven Van Dyke
This is a multi-part message in MIME format.
Keith,
The GeneCafe is kind of like your home thermostat.  When it decides the =
temperature is too low it turns the heater on.  When it's above the set =
point then it turns it off.  There's some slop on both sides of the =
desired temperature.  When you have it set to the 482 max it just locks =
the thing on.  By leaving it at 'full blast' until you get to where you =
want to avoid it trying to 'sneak up' on the set point.
The GeneCafe measures the temperature of the air exiting the chamber.  =
The internal temperature of the beans lags this, of course, but as you =
go along it gets closer to the exit air temp.  That's why I turn it down =
to my desired final temp when it reaches it but still have to wait =
several minutes for the beans to actually get there.
As noted you can stop the cooling cycle at three points.  There's the =
'final' temp of 140 that takes the full time to reach.  You can get it =
to stop at 212 degrees, or you can tell it to stop immediately (the fan =
will run for about five minutes to cool the system down).
If you want a *really* good bean cooler get a bucket, a lid, a colander, =
and a vacuum (you can also rig a good computer fan).  Set the colander =
into the lid of the bucket and set the vacuum cleaner hose / fan about =
1/3 of the way up from the bottom.  You want a good strong air flow =
through the beans and out.  You use a colander rather than a mesh =
strainer to get better flow.  At the start you have to stir with a spoon =
but as they cool you can use your hands.
Enjoy!
Steve :->


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