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Topic: GeneCafe & Cooling -- WAS: Re: +Finding 2nd Crack (4 msgs / 135 lines)
1) From: David Morgenlender
Eddie,
I've been roasting following your suggestions with various adjustments,
including using the GeneCafe cooling cycle, then continuing with external
cooling.  My recent roasts haven't been very good, peak after relatively =
little
rest, then degrade rapidly;  I wrote about this in the recent thread =
"Brazil
Daterra Farms -Yellow Bourbon".  Les said it sounds like the roast is =
being
cooled too slowly.
So, I stopped using the GC cooling, and cooled as you suggested.  I used =
a
colander on a fan I recently purchased for this.  My roasts were now much
better, including degrading slower.  So I don't intend on using the GC =
for
cooling anymore!  So your profile is now giving great results again ... =
now that
I'm really following it! :)
This does raise a couple of issues though:
1.  In some cases there is a lot of chaff left, much of which would have =
been
blown off in the cooling cycle.  How do you remove it, or do you just =
leave it
on?
2.  The GC manual says a cooling cycle is important between roasts to =
cool the
machine.  Once I remove the beans after the emergency stop, I can start a
cooling cycle with an empty drum;  but then I'm left with the need to =
preheat
the drum for the next roast.  If I immediately start another roast, the =
drum is
probably close to the temperature after the initial preheat;  but the =
machine
doesn't get cooled until I'm done with all my roasts.  How do you handle =
this?
Dave
On Tue, 24 Apr 2007 19:47:32 -0500, you wrote:
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warmed up.
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seconds
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Dave Morgenlender
e-mail: dmorgen
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2) From: Eddie Dove
Dave,
I am glad that your roasts are turning out well!
<Snip>
My wife has a set of bowls / colanders by Pampered Chef that fit
inside one another such that the rim of the smaller seats inside the
rim of the larger whether stacking for saving space or stacking to
make a little drum.  I put the beans in the bowl and stack another on
top to make the little drum and shake violently.  After that, I pass
the beans from one bowl to the other in front of the fan and the chaff
that comes off blows away.
<Snip>
This is what I did:  Immediate stop, dump beans, put drum in stand and
fill with next batch (pre-measured), return drum to roaster and
initiate the next roast.  I did not let the roaster cool.  Right or
wrong, that is what I did.  I think this is the process described on
page 12 of the manual, number 5, "Continuous Roasting", but the
Konglish is so bad, who knows.  Will it hurt the Gene Cafe ... I
dunno.
I hope this is helpful ...
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

3) From: raymanowen
Energize heating device.
Introduce enchanting beans to the controlled output of said device.
Roast progresses.
If you're ramping temperatures rapidly, the outer surface of the beans is at
a different roast level than the bean interior. One way or another, the
beans get to a satisfactory roast level.
Make the beans stop advancing in the roast by making them completely COLD!
Cold = Stopped.
When the roast has stopped, you can have a beer, take a walk or do anything
that pleases you like removing chaff. The clock has stopped. Until then, you
have no other concern than tracking the advancing roast.
The cooling step does not have any necessity of removing chaff, just
stopping the roast so you can stop the clock.
Cheers -RayO, aka Opa!
On 7/5/07, Eddie Dove < southcoastcoffeeroaster> wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

4) From: Eddie Dove
Yes, chaff removal step is executed after the beans are stone cold; a
Wearever Cushionaire pizza pan on the back of a fan cools in short
order.
Eddie
On 7/6/07, raymanowen  wrote:
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