HomeRoast Digest


Topic: Gene Cafe Roaster (31 msgs / 942 lines)
1) From: Maria Penon
Home again and ready to burn beans!   Has enough time passed that there are
now enough owners of the Gene Cafe Roaster to post an opinion?   We've been
comparing it with the digital HotTop and believe the specifications favore
the Gene Cafe.   Any help before I plunk down the remainder of the family
fortune on one of them?
Mo

2) From: Eddie Dove
Maria,
I have a Gene Cafe and I really do like it.  I am, however, probably newer
than most to home roasting, but I would be glad to answer any questions I
can.
Respectfully,
Eddie
On 9/20/06, Maria Penon  wrote:
<Snip>

3) From: Maria Penon
Hi Eddie,
I'm fairly new to home roasting myself.  I have a mentor here where I live
that has converted me to a hardliner!  I've been using a Freshroast and
producing wonderful coffee.   But John's are  done on his HotTop and just
outshines anything I can do with the little Fresh Roast.  I only have a
couple of questions.  How hard is it to get the hot beans out and onto a
cooling tray?  And, how effective is the Gene Cafe at extracting chaff from
the roast.
I appreciate your response!   Thanks.
Mo 
On 9/20/06, Eddie Dove  wrote:
<Snip>

4) From: Eddie Dove
Hello again,
Do understand, that I have not yet found anyone else in the region where I
live that does home roasting, so this is based solely on my experience.
It is not at all difficult to remove the roasting chamber and dump the beans
onto a cooling tray.  I used to do that, but lately I have been letting the
roaster do the cooling and  am liking the results.  A word of caution
though, have good thermal protection for your hands when you do this because
everything is HOT.  I use a dish rag (one in each hand), but gloves would be
a much better idea.  There is this really small, inconspicuous metal hinge
for the lid that gets REALLY HOT and it will get you unless you make sure
that you are conscious of it.
In my opinion, with a caveat, it is rather competent at chaff removal.  It,
like the Zach & Dani's, is much better at chaff removal when you let the
roaster run through its own cooling process.  They both seem to count on the
increased airflow of the cooling process to complete the chaff removal.  The
chaff ends up in the chaff collector which is a breeze to empty.  I also do
all of my roasting indoors under the range hood and clean up after roasting
is just short of effortless.
I hope this helps ...
Respectfully,
Eddie
On 9/20/06, Maria Penon  wrote:
<Snip>

5) From: Steven Van Dyke
This is a multi-part message in MIME format.
Maria, 
The others have given you some good info.  I've had my GeneCafe for =
several months now and I'm quite happy with it.  I started with an =
original FreshRoast, moved up to a CafeRosto and have also used a SC/TO =
rig, an AromaPot (kind of like a WhirlyPop), and fiddled with HG/DB.  =
The GeneCafe is the best *overall* roaster.
The FreshRoast is the *best* for hearing the cracks.  The SC/TO lets you =
roast up to a full pound.  HG/DB gives you absolute control and =
observation of your roast.
The GeneCafe simply lets you roast 1/2 lb of coffee smoothly, evenly, =
and easily.  Takes up more room than it looks like it will on the web - =
think one of those small microwaves they sell for dorms.  Runs pretty =
quiet but the 'sloshing' of the beans makes it tough to pick out the =
cracks.  The tip about standing farther away is a good one - the cracks =
resonate in the chaff collector.  Still can't always hear them but I =
roast more by sight and smell anyway.  As Tom has noted in various =
places, as your batch size goes up so does the amount of smoke.  First =
couple of roasts before I got the hang of it I produced *amazing* =
amounts of smoke. ;)  Let me dig back through my archives for my basic =
procedure....
Here's my simple (very) roast profile:
1) Fill with 250 grams of greens
2) Set machine for 482 degrees, 20 minutes (it's not going to go that =
long, it's just an easy starting number)
3) Let it run.
4) At about 10 minutes (see why I start at 20 - it's 10 minutes in when =
you have 10 minutes left) you'll see that the exit air temperature is at =
about 450 degrees and the beans are getting that 'near first crack' =
look.  If you listen closely you can usually hear a snap or two of first =
crack
5) Dial the temperature back down to 456. 
6) Start keeping a close eye on the exhaust.  I use a flashlight.  =
You're looking for the burst of smoke you get right as the beans get =
ready to go into Second crack.  Sure, you've been getting smoke building =
up in the room for a while but we're looking for the column to be =
visible right down near the chaff collector.  You'll also smell the =
change if you have a sensitive nose like I do.  It's usually at about 14 =
- 16 minutes into the roast (display will show 4 - 6 minutes left).
7) Hit the Red button to start the cooling cycle, flip open the clear =
'safety cover' to let more heat escape, and set a fan to blow across the =
unit.
8) About 10 - 11 minutes later (when it finishes) pour the beans into a =
large mesh strainer and give them a stir in front of the fan for a bit =
to get them the rest of the way down to room temperature.
9) Pour into mason jars (I use pints so I need 2) and let it rest for a =
couple of days.
10) Enjoy while typing up messages like this ;)
Enjoy!
Steve :->

6) From: Roger Lebow
--Apple-Mail-10-104015473
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Thanks to Steve, Eddie & the other GCers--
I've just done a few roasts with my GeneCafe and have been blundering 
around to their method, so it's good to get some corroboration of my 
efforts.
Have any of you tried to do a SMALLER roast than 8 oz?
Thanks,
Roger
On Sep 20, 2006, at 4:27 PM, Steven Van Dyke wrote:
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web 
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in 
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produced 
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a 
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smell 
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I 
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done on 
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the 
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probably 
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We've 
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down 
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--Apple-Mail-10-104015473
Content-Transfer-Encoding: quoted-printable
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Thanks to Steve, Eddie & the other GCers--
I've just done a few roasts with my GeneCafe and have been blundering
around to their method, so it's good to get some corroboration of my
efforts. 
Have any of you tried to do a SMALLER roast than 8 oz?
Thanks,
Roger
On Sep 20, 2006, at 4:27 PM, Steven Van Dyke wrote:
=
ArialMaria,

ArialThe others
have given you some good info. I've had my GeneCafe for several
months now and I'm quite happy with it. I started with an original
FreshRoast, moved up to a CafeRosto and have also used a SC/TO rig, an
AromaPot (kind of like a WhirlyPop), and fiddled with HG/DB. The
GeneCafe is the best *overall* =
roaster.

ArialThe FreshRoast
is the *best* for hearing the cracks. The SC/TO lets you roast up to
a full pound. HG/DB gives you absolute control and observation of
your roast.
ArialThe GeneCafe
simply lets you roast 1/2 lb of coffee smoothly, evenly, and easily.
Takes up more room than it looks like it will on the web - think one
of those small microwaves they sell for dorms. Runs pretty quiet but
the 'sloshing' of the beans makes it tough to pick out the cracks.
The tip about standing farther away is a good one - the cracks
resonate in the chaff collector. Still can't always hear them but I
roast more by sight and smell anyway. As Tom has noted in various
places, as your batch size goes up so does the amount of smoke. First
couple of roasts before I got the hang of it I produced *amazing*
amounts of smoke. ;) Let me dig back through my archives for my basic
procedure....


ArialHere's my
simple (very) roast =
profile:
=
ArialArial1) Fill with
250 grams of =
greens
Arial2) Set machine
for 482 degrees, 20 minutes (it's not going to go that long, it's just
an easy starting =
number)
Arial3) Let it =
run.
Arial4) At about 10
minutes (see why I start at 20 - it's 10 minutes in when you have 10
minutes left) you'll see that the exit air temperature is at about 450
degrees and the beans are getting that 'near first crack' look. If
you listen closely you can usually hear a snap or two of first =
crack
Arial5) Dial the
temperature back down to =
456.
Arial6) Start
keeping a close eye on the exhaust. I use a flashlight. You're
looking for the burst of smoke you get right as the beans get ready to
go into Second crack. Sure, you've been getting smoke building up in
the room for a while but we're looking for the column to be visible
right down near the chaff collector. You'll also smell the change if
you have a sensitive nose like I do. It's usually at about 14 - 16
minutes into the roast (display will show 4 - 6 minutes =
left).
Arial7) Hit the Red
button to start the cooling cycle, flip open the clear 'safety cover'
to let more heat escape, and set a fan to blow across the =
unit.
Arial8) About 10 -
11 minutes later (when it finishes) pour the beans into a large mesh
strainer and give them a stir in front of the fan for a bit to get
them the rest of the way down to room =
temperature.
Arial9) Pour into
mason jars (I use pints so I need 2) and let it rest for a couple of
days.
Arial10) Enjoy
while typing up messages like this =
;)

Enjoy!

Steve :->
Arial-----
Original Message =
-----<=
excerpt>
=
ArialFrom:Arial
0000,0000,EEEEMaria
Penon =
=
ArialTo:Arial
=
0000,0000,EEEEhomeroa=
st =
=
ArialSent:Arial
Wednesday, September 20, 2006 4:53 =
PM
=
ArialSubject:Arial=
Re: +Gene Cafe =
Roaster
On 9/20/06, Eddie Dove
<<0000,0000,EEEEsouthcoastcoffeeroaster
> wrote: Maria,
I have a Gene Cafe and I really do like it. I am, however, probably
newer than most to home roasting, but I would be glad to answer any
questions I can. 
Respectfully,
Eddie
On 9/20/06, Maria Penon
<<0000,0000,EEEEmopenon>
wrote: Home again and ready to burn beans! Has enough time passed
that there are now enough owners of the Gene Cafe Roaster to post an
opinion? We've been comparing it with the digital HotTop and =
believe
the specifications favore the Gene Cafe. Any help before I plunk
down the remainder of the family fortune on one of them?
Mo
=
--Apple-Mail-10-104015473--

7) From: Eddie Dove
Not intentionally ... yet.  My batches have run from 225g to 305g.
Eddie
On 9/20/06, Roger Lebow  wrote:
<Snip>

8) From: Maria Penon
Thanks Eddie!   That gives me a great prospective.   Unlike you, I live a
half block from a coffee gourmet.  This fella has more ways to roast a bean
than I would have thought possible along with an equal number of ways to
brew.  Apparently he dropped off the list before this roaster was available
(or he would probably have it).   I'm really looking for something that will
allow me to alter the roasting cycle without having to have all the meters
and transformers he has.
You have given me enough data to venture forward I think
Mo
On 9/20/06, Eddie Dove  wrote:
<Snip>

9) From: Maria Penon
Steven your descriptions are perfect for my gray head.  I have trouble
hearing the cracks in the FreshRoast but I'm learning that if I do nothing
else while roasting its easier.  It took me about 30 minutes to find HG/DB
in the archives but that is one style I think I'll pass up.
About the smoke!   I run the FreshRoast on my stove and the exhaust fan
keeps the smoke under excellent control.  But now I'm wondering if that
would be true with the GeneCafe.  Am I going to need one of the boxes
described in the archives?
MO
On 9/20/06, Steven Van Dyke  wrote:
<Snip>

10) From: Eddie Dove
Maria,
What box?
I roast in my kitchen, with the Gene Cafe, under the Microwave Range Hood.
The Microwave Range Hood is not as good at evacuating smoke and stuff
because the microwave actually obstructs the airway.  Even so, I pull out
the screens / filters of the Microwave Range Hood, angle the chaff collector
in the direction toward it, and it does a fine job of getting rid of the
smoke.  If you have an unobstructed range hood with good airflow, you should
have no problems.
Eddie
On 9/22/06, Maria Penon  wrote:
<Snip>

11) From: Steven Van Dyke
This is a multi-part message in MIME format.
On the smoke, the GeneCafe does 250 grams (8.8oz).  How much are you =
roasting in your FreshRoast?  You'll get significantly more smoke with =
the larger volume of beans.  Depending on where you stop the roast and =
your range hood you *may* be ok.  Worst case, unhook the smoke detector =
before roasting.
Enjoy!
Steve :->

12) From: Maria Penon
Thanks a million Eddie.  I'll get my order in and we'll see what it takes to
trigger my alarms.
Mo
On 9/22/06, Eddie Dove  wrote:
<Snip>

13) From: Aaron
just remember that many houses, the range hood does not actually vent up 
through a pipe to the outside, but it just takes the air and blows it 
around the house at high velocity to 'break up' the smoke etc etc.  In 
this case, smoke is smoke and you are going to get it in the house.
Ive used the dryer vent before,  turn the dryer on fluff to suck the air 
through it and roast in front of the open door... yep its quite red 
neckish but hey it works..
Aaron

14) From: Vicki Smith
You can also roast in your fireplace, with the chimney draft open. I did 
   a bread machine batch (3/4 pound) that way today.
vicki
Aaron wrote:
<Snip>

15) From: Eddie Dove
Yes ... I did forget to mention that mine is vented to the outside.  Makes
the outdoors smell great too!
Eddie
On 9/23/06, Aaron  wrote:
<Snip>

16) From: Maria Penon
I got the message.  My vent is an exhaust fan on the back wall evacuating
smoke out of the building and into the neighbors side yard.  The smoke is
not a problem outside because everyone on our block is addicted to home
roast.  There are three of us roasting and the traffic from the rest of the
resort is proof of that addiction.
I have my order in!   Now to wait six or seven days for UPS.
MO
On 9/23/06, Eddie Dove  wrote:
<Snip>

17) From: Eddie Dove
Maria,
I don't know about for you, but for me that was a LONG WAIT!!!
I hope you enjoy it!
Eddie
On 9/23/06, Maria Penon  wrote:
<Snip>

18) From: Mike Rhoads
Date9/6/2007  Name Nicaragua Nueva Segovia                  
Time11:00 AM=
    Overcast                         
Amb Temp   76.3                    =
      
Size   8.2                          
TimeTimeTempTemp Set  TimeT=
empTemp Set TimeTempTemp Set TimeTempTemp Set  TimeTempTemp SetTimeTimeTemp=
Temp Set
UpDn UpDn  UpDn  UpDn   UpDn  UpDn  
 30:00188.00300.00 5:0025=
:00300.00482.0010:0020:00415.00 15:0015:00456.00  20:0010:00323.00 25:005:0=
0  
0:3029:30   5:3024:30  10:3019:30  15:3014:30   20:309:30300.00 25:30=
4:30  
1:0029:00   6:0024:00340.00 11:0019:00424.00 16:0014:00460.00crack=
 21:009:00280.00 26:004:00  
1:3028:30   6:3023:30  11:3018:30  16:3013:3=
0460.00crack 21:308:30264.00 26:303:30  
2:0028:00   7:0023:00370.00 12:0=
018:00433.00 17:0013:00460.00crack 22:008:00249.00 27:003:00  
2:3027:30 =
  7:3022:30  12:3017:30  17:3012:30463.00  22:307:30235.00 27:302:30  
3:=
0027:00300.00  8:0022:00386.00 13:0017:00442.00 18:0012:00469.00  23:007:00=
  28:002:00  
3:3026:30   8:3021:30  13:3016:30  18:3011:30471.00cool 23:=
306:30  28:301:30  
4:0026:00   9:0021:00  14:0016:00449.00 19:0011:00   =
24:306:00  29:001:00  
4:3025:30   9:3020:30  14:3015:30  19:3010:30357.0=
0  24:005:30  29:300:30  
Date9/9/2007  Name Papua New Guinea Waka Jaw=
aka                 
Time11:30:00 AM Overcast - windy                    =
   
Amb Temp 72                          
Size 8.2                     =
     
TimeTimeTempNote  TimeTempNote TimeTempNote TimeTempNote  TimeTempN=
oteTimeTimeTempNote
UpDn 400.00 UpDn  UpDn  UpDn   UpDn  UpDn  
 30:002=
46.00  5:0025:00302.00482.0010:0020:00420.00 15:0015:00455.00  20:0010:0028=
2.00 25:005:00  
0:3029:30   5:3024:30  10:3019:30  15:3014:30 crack 460 =
20:309:30  25:304:30  
1:0029:00   6:0024:00  11:0019:00428.00 16:0014:00=
458.00crack 460 21:009:00  26:004:00158.008 min
1:3028:30   6:3023:30  11=
:3018:30  16:3013:30458.00crack 460 21:308:30  26:303:30152.00 
2:0028:00=
   7:0023:00  12:0018:00437.00 17:0013:00453.00  22:008:00228.00 27:003:001=
47.00 
2:3027:30302.00  7:3022:30  12:3017:30  17:3012:30   22:307:30  27=
:302:30143.00 
3:0027:00   8:0022:00395.00 13:0017:00442.00 18:0012:00453=
.00cool 23:007:00203.00 28:002:00140.009.8 min
3:3026:30   8:3021:30  13:=
3016:30446.00 18:3011:30384.00  23:306:30194.00 28:301:30  
4:0026:00   9=
:0021:00410.00 14:0016:00447.00 19:0011:00336.00  24:306:00185.00 29:001:00=
  
4:3025:30293.00  9:3020:30  14:3015:30  19:3010:30303.00  24:005:30177=
.00 29:300:30  
 
Mike Rhoads
Retired  
248-477-9441

19) From: Eddie Dove
Hey Mike,
We did finally get your log posted for download.
Have a great day.
Eddie

20) From: Carrington Taylor
 am new to the home roast coffee. just purchased a freshroast roaster. now i
have the bug and am considering buying the gene roaster. does anyone have
any experience with this unit and what is your opinion of the unit. C.T.
Homeroast mailing list
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21) From: Frank Parth
Welcome to this motley crew. Many of us have GeneCafes and are very happy with it. People that roast beans in popcorn 
poppers or on their BBQs are also happy with them as are people who have other roasters.
Do you have a specific question about the roaster or are you just interested in if people are happy with it?
Frank Parth
<Snip>
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22) From: Steve Carlson
Gene Cafe is terrific.  I roast several times a week, and love it.
On Tue, Nov 11, 2008 at 9:36 AM, Frank Parth  wrote:
<Snip>
Homeroast mailing list
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23) From: Carrington Taylor
a question about the operation of the controls. haven't found any info
On Tue, Nov 11, 2008 at 9:36 AM, Frank Parth  wrote:
<Snip>
Homeroast mailing list
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24) From: Jeff Holder
I've been roasting with my GeneCafe for 3 months now and am really enjoying
it.  I highly recommend the investment.
Jeff
On Tue, Nov 11, 2008 at 12:19 PM, Steve Carlson  wrote:
<Snip>
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25) From: Jeff Walls
How does it do with small beans?
-- Jeff
Sent from my iPhone
On Nov 11, 2008, at 1:01 PM, "Jeff Holder"  wrote:
I've been roasting with my GeneCafe for 3 months now and am really enjoying
it.  I highly recommend the investment.
Jeff
On Tue, Nov 11, 2008 at 12:19 PM, Steve Carlson  wrote:
Gene Cafe is terrific.  I roast several times a week, and love it.
On Tue, Nov 11, 2008 at 9:36 AM, Frank Parth  wrote:
Welcome to this motley crew. Many of us have GeneCafes and are very happy
with it. People that roast beans in popcorn poppers or on their BBQs are
also happy with them as are people who have other roasters.
Do you have a specific question about the roaster or are you just
interested in if people are happy with it?
Frank Parth
am new to the home roast coffee. just purchased a freshroast roaster.
now
i
have the bug and am considering buying the gene roaster. does anyone
have
any experience with this unit and what is your opinion of the unit.
C.T.
Homeroast mailing list
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26) From: Karl Schendel
Carrington Taylor wrote:
<Snip>
Welcome!  I've used a Freshroast for a year now and still like it,
although the small batch size is both a blessing and a curse.
The Gene Cafe owner's manual is online at www.genecafe,com and
specifically at:http://www.genecafe.co.kr/en/download/ppt/Owner_s_Manual(English_Ver.Rev.01).pdfI suspect you'll find a happy owner for just about every roaster
available.  From what I can tell, the differences are much more
about control style and batch size than about result flavor.
(Not that there is no flavor difference, I'm sure there is;
but it's relatively minor compared to the initial giant leap
to fresh home roasted beans.)
The Gene gives you intermediate batch size (1/4 to 1/2 pound), and
good temp control, but it's manual control.
The Behmor is good for larger batches, up to a pound, and has a bunch
of presets so that you don't have to twiddle the knobs yourself.
If the presets aren't quite right for a bean batch,  things can
get fiddly and you will want a good understanding of how the
various control options affect the basic programs.
The Hottop does 1/2 pound batches, depends much less on hot air
movement than the others, and has lots of roast profile control
especially on the P models.  It has a quick-cool bean dump too.
And, it's $$$.
The iRoast is an air roaster like the Freshie but does larger
batches (1/4 pound, maybe???) and has a certain amount of
programmability.  It's relatively inexpensive.  And noisy.
I think that covers the most common "canned" roasters, and if I've
slandered any of them I'm sure someone will correct me!  As you see,
they all have different approaches to controlling the roast, and
I think your best bet is to pick something that matches your
personal tendencies.
And then for the fundamentalists there are the heat gun/dog bowl,
stovetop, air popper, etc methods.
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27) From: raymanowen
"...question about the operation of the controls"
There is this to say about that- two things:
re: Controls operation;
Plug it in 1st,
Push the buttons,
Turn the knobs,
Flip the switches.
I, too, would be happy if I had the Gene Cafe, my XKE without the secret
passenger*, a big garage, remodel the Red & White, lots of things.
*HRH Lucas, Prince of Darkness in Coventry-
Actually happy with what I got. In addition to the BUFF grinder with razor
sharp burrs,  the HG/BM, HG/DB, FR, RK Drum mockup and many brewers. When
you're doing an espresso brew, it matters not the time zone, phase of the
moon or value of your convertible debenture holdings on the stock market.
Cleanliness, then the Grind controls the rest of the story- time, uniform
temperature and pressure. Tempered cups make for a good outcome of it all.
Even if your watch is set rong, it will have no effect on the brew.
I haven't checked this with the Fire Department, but when a house burns down
it smells the same as any other conflagration. Same goes for coffee beans.
Cheers, Mabuhay and Magandang Hapon -RayO, aka Opa!
Got Grinder?
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28) From: Bob
The controls are very simple to use. The on/off doubles as a
time control. You can set it/forget it, or you can manipulate
the time of roast as the roast progresses. Same with the
start/stop/temp control dial. Many of us start by ramping up to
482 and then back off the temp for coasting into 2nd crack.
Others just ramp and go. The machine is very versatile, and, at
least for me, very durable.
As far as bean size, I've never had anything fall past the grids
into the chaff collector if that is what you are concerned with.
Also no issues with roasting either very small peaberries or
large beans such as the monsooned varieties.
As far as smoke/smell control, I've got mine hooked up to dryer
exhaust tubing into a bathroom ceiling fan and out the cold air
exchange of my furnace. No problems.
Bob in Denver CO.

29) From: John A C Despres
I'm heading toward 200 pounds through my Gene Cafe. It's a distinguished
roaster and I continue learning with every roast.
Take good care of it, clean the chaff collector regularly, and have a ball!
John
On Tue, Nov 11, 2008 at 7:44 PM, Bob  wrote:
<Snip>
ee.com
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30) From: Carol Lugg
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31) From: Ryan M. Ward
I am curious, I have read a lot of mixed reviews on the Gene Cafe Roaster (Which is why I have somewhat ruled it out). Have any of you used it? Are the knobs really as flimsy as people say?
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