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Topic: New Roaster Choice (16 msgs / 281 lines)
1) From: Fletcher D Walters
This is a multi-part message in MIME format.
I almost hate to ask this but I would like to know the various opinions out there on which roaster to select. My AlpineRoast finally died tonight and I need a replacement. I was looking at the Gene Cafe since I roast 2-3 lbs per week and like the batch size. A friend has the iRoast 2 and has had great results from that, not to mention its a heck of a lot cheaper. Thoughts and comments welcome.

2) From: Eddie Dove
I have a Gene Cafe and I roast 2-3 lbs per week of consecutive roasts.  I do
very much like it.
On 11/7/06, Fletcher D Walters  wrote:

3) From: Bugtrack505
I've two roasters, an iRoast2 and a homemade SC/CO.  I use the iRoast2
for my home roasts--we only brew coffee on weekends.  The 5-6 oz
capacity of the iRoast2 is ideal for the weekend.  I use the SC/CO to
roast a pound a week for work.  I'm very happy with the quality of
roasts from theiRoast2, I'm still trying various profiles to find a few
that best suits the types of roasts I like (FC+ish).  But, the cool down
period between roasts makes it a bit cumbersome for doing work-quantity
Speaking of the cool down period.  The iR2 manual on page 8 says the
cool down is 2 hours.  A big yellow sticker on the side of the iR2 says
it's 30 minutes.  A bit of a difference there.
Fletcher D Walters wrote:

4) From: Larry English
I just moved from the iRoast2 to a Gene Cafe and am very happy with the
decision.  The iRoast2 does a very nice job and is priced right, but I don't
hear the cracks (it's a very loud machine) and so must roast via temps
(semi-permanently-installed thermocouple probe in the roast chamber).  I
pick up 1st crack on most beans with the Gene Cafe (it's a very quiet
machine) but am making decisions primarily on visuals and smells.  The
iRoast2 is easy to use in the kitchen, using a short length of dryer vent
hose to channel smoke up to a range hood.  With the Gene Cafe, I moved the
roasting station to the garage, since I couldn't figure out how to move all
the smoke out of the house.  But the quality of the roasts I'm getting from
the Gene Cafe are excellent and of course the batch size is nice, about
twice what I roast in the iRoast2.
One other thing - my first iRoast2 failed within two weeks, was replaced by
Maria, but then the replacement failed about 7 months later, and was
repaired under warranty.  I haven't have Gene Cafe long enough to comment on
On 11/7/06, Fletcher D Walters  wrote:

5) From: Fletcher D Walters
This is a multi-part message in MIME format.
Thanks everyone for their speedy replies. Based on your input I am ordering a Gene Cafe. Don't tell my wife!

6) From: Tim Wat
Fletcher D Walters wrote:
Then don't forget to sanitize your email client's Sent and Trash 
folders.  And I hear jewelry is always in season.

7) From: Eddie Dove
There are several on this list that have Gene Cafes.  When you get it, we
will be more than glad to help if you need it.
On 11/7/06, Fletcher D Walters  wrote:

8) From: Eddie Dove
Ingenious!  "Look Honey!  I orderd you some earings and they put a roaster
in the box as a bonus!"
On 11/7/06, Tim Wat  wrote:

9) From: Barry Luterman
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Make them diamonds and go for a Probat

10) From: Walter
Just to further your confusion:
I have been using the Gene for almost a year (~250 batches), tried the 
IR-2 only briefly and have now a Hottop for about a week. IMO None of 
the roasters comes even close to being perfect.
The IR-2 has too small batch sizes and is really noisy.
The Gene has - relatively - good control insofar as you can choose 
temperature and time and can take some influence during the roast, but 
still lacks serious control of the heating element and fan. The internal 
cooling is not nearly efficient enough if you want a quick cooling cycle 
you need to cool outside the roaster. It is easy to stall a roast with 
the Gene and regarding taste the Gene is IMO closer to a fluid-bed 
roaster than to a drum roaster. If you were happy with the taste of the 
beans from your Alpenröst you might want to consider that.
The Hottop has little initial control and you cannot influence the roast 
after it has started (except for prolonging the roast time at the end). 
It is even more quiet than the Gene and the cooling is sufficient. Even 
though I have done only a few roasts I find the taste of the beans more 
to my liking than that of the Gene as it is more round and complex.
Regarding taste neither Gene nor Hottop can compare with the beans out 
of the old Probat sample roaster (PRE 1 Z) I also use.
I need to mention that I do sometimes like coffee from my Kona, 
sometimes from an Ibrik but my real passion is espresso, or - to be more 
precise - ristretto.
Fletcher D Walters schrieb:

11) From: Vince Doss
Can you elaborate or direct me to a source for this information: What
is (PRE 1 Z)
On 11/8/06, Walter  wrote:

12) From: Walter
It is an electric sample roaster of Probat with a batch size of 80-100g.
Here is a little more information:http://www.kaffeetechnik.de/produkte/ladenroester/pre1z.htmlCheers
Vince Doss schrieb:

13) From: Les
With that review, it makes me even more pleased with my RK drum!  I did a
longer roast profile of an older Yemen on Monday and turned around and did a
brighter profile on the new Guatemala FTO Quiche - Maya Ixil.  Both roasts
ended up just the way I wanted them.  By the way, the Guatemala FTO Quiche -
Maya Ixil is one fine cup of coffee.  A very nice change from all of the
fruity Ethiopian coffees of late.  Oh it has some very nice chocolate.  It
is a clean and crisp cup with a very nice chocolate malt aftertaste.  I
would put it in the "hidden gem" category because it came out when so many
others hit the list.
On 11/8/06, Walter  wrote:

14) From: Walter
I too have been pondering to build an RK-drum/BBQ roaster for a few 
months. But the experiences with the Probat sample roaster and with the 
12kg Probat of a friend of mine have somehow convinced me, that airflow 
control is an important factor when experimenting with different 
profiles for different beans. Currently I have no idea if or how that 
could be realized with a BBQ/drum configuration.
As I am living on the wrong side of the big pond I am somehow a little 
envious of you all who can order such fine lots as are frequently 
offered by Tom on a regular base. I can only order my greens from SM 
occasionally as the shipping costs to Europe are rather high and import 
taxes are even adding to that. But X-mas approaching might give me a 
good excuse to place another order ;) and get some of that Guatemala FTO.
Les schrieb:

15) From: Bob
Could you please share how the airflow is used by commercial roasters to 
profile? I have had my RK for a year, extremely happy with it, but hard nuts 
and bolts information re profiling, and how airflow aids profiling, is hard 
to come by. Professional roasters seem to be(understandably so) a secretive 

16) From: RK
It is a way to control the heat, adjusting the gas is slow reacting like an 
analog thermometer while using the air makes adjustment to the heat faster, 
more like a digital thermometer, in other words its quicker then adjusting 
the gas and is a useful tool for profiling when used properly. It is also 
used to blast the chaff out of the drum.
The only roaster I know here in town uses a 12K Dietrich and rarely uses the 
air to profile but does use it to blast the chaff out of the drum.
I'm sure there are better explanations but this is how I understand it.

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