HomeRoast Digest


Topic: Gene Cafe profiles (4 msgs / 68 lines)
1) From: Ken Knott
Who'd like to suggest some Gene Cafe roasting profiles for me to try?
Thanks,
Ken
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2) From: Kevin
Ken,
Check out my blog http://homecoffeeroastblog.blogspot.com/)or Eddie Dove's
http://southcoastcoffeeroaster.blogspot.com/) Plenty of GC profiles and
cupping logs there (though I haven't updated mine in about a year).
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin
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3) From: Richard Ferguson
Here is what I use most of the time...
I preheat the drum to 200 degrees while I get my beans and such ready.  My
batches are usually around 6oz or 170g.
Dump in beans and raise temp to 482. Once first crack starts, around 10
minutes, I wait 30 seconds and then roll the temp down to 470.  The temp will
then drop to about 455 before it starts to rebound.  I then drop the temp to
460 and leave it there until the end of the roast.  Usually takes about 2
minutes to get through first and then another 3 or so until second starts. 
For a nice light roast I stop when first stops.
richard
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4) From: Coffee
I've seen Eddie's and your blog and the various temperatures and  
times. What I'm not clear on is why. What are you trying to  
accomplish? What changes when you change different temps and times?
-Peter
On Feb 27, 2008, at 12:32 PM, Kevin wrote:
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