HomeRoast Digest


Topic: Gene Cafe is wispering to me (8 msgs / 219 lines)
1) From: MIKE GERVAIS
I've only done my second batch of beans in my new toy so far, but I'll
be darned if I can discern 2nd crack before it is at a full gallop.
Though my Poppery 1's were much louder machines I had little trouble
detecting early onset of 2nd crack with them.
I've tried my ear to the vent with no better luck.   I suppose I just
need to get more attuned to this roaster and process in using it.  But
for the present my beans are coming out with a a slight sheen of oil
on them.
Tips or hints are much appreciated.
Mike Gervais
Salt Lake City
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2) From: Bill
Doesn't the Gene have a temp readout?  I know it's air temp, not bean mass,
but it should still be useful...  can't you simply back your roast off about
5 degrees from where you've been ending it and be ok?  I don't use a gene,
so i'm speaking out of school... just a thought.
bill in wyo
On Sat, May 31, 2008 at 2:36 PM, MIKE GERVAIS  wrote:
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3) From: Coffee
A couple of more roasts and you'll have it down. Once you learn the  
normal sounds that the machine makes, with the motor, fan, relay  
clicking the heat on and off, the beans tumbling against the glass,  
the flap of the chaff cutter, the different sounds of first and second  
crack stand out better.
-Peter
On May 31, 2008, at 1:36 PM, MIKE GERVAIS wrote:
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4) From: John Despres
Mike,
I gather you don't want the oil?
Now more questions for you - what rate of temperature increase are you =
roasting at? Are you setting your temp at 484F and letting it rip from =
there? Try a few different temps - here's a generic profile suggestion -
300F for 5 minutes of drying
Bump to 450F until 10 minutes
at 10 bump to 470.
Wait for first (at maybe 13-14 minutes) - second should come between 3-5 =
minutes later. Pull your roast at any point after first ends or just a =
few snaps into second and you shouldn't have any oil showing up.
This should help slow things down a bit and you may get louder first and =
second cracks. My GC reaches first at roughly 465F, so I'm guessing =
yours does too.
How are you cooling? In the drum? The roast will continue for a bit on =
it's own even though you've hit the button to cool. I suggest you cool a =
bit sooner. Letting the beans coast into your final desired roast level =
will take a little time to learn.
Keep plenty of notes. I use a detailed log with graphs that help me =
understand better what's going on in in my roaster. If you like, I'll =
send it to you.
All that said, since we're not plugged into the same circuit, your =
results may vary somewhat.
John
Bill wrote:
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ut
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ee.com
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e.com
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/gallery/main.php?g2_itemId=7820
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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5) From: Scott Bukofsky
Mike,
It takes some time with the Gene to get accustomed to the sounds of the
cracks, but with time you will hear them clear as day.  There are ways to
make it louder (search archives on some experiments I have done with
pre-heating, etc.).
I have also started collecting my roasting profiles with Gene here:
scottoscoffeeandtea.blogspot.com if you want to take a look.  Also feel free
to ask lots of questions - there are a few experienced people with the Gene
that are always willing to help.
-Scott
On Sat, May 31, 2008 at 4:36 PM, MIKE GERVAIS  wrote:
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-- 
scottoscoffeeandtea.blogspot.com
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6) From: Frank Parth
Mike,
As other repliers have said it takes a little getting used to. The second crack is very faint over the noise of 
the machine itself.
I found that I could hear both first crack and second crack better when I learned to heat the beans to about 325 for 5 
minutes, then 425 for another five minutes before cranking the temp up to where I wanted to end. Drying out the beans 
this way makes it easier to hear them.
Frank  Parth
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7) From: MIKE GERVAIS
Thank you to everyone for the very useful replies.
I just roasted my third batch and did the 325 deg for 5 minute routine
and that helped - I missed first crack but sat there in a chair with
my face a foot away during the entire roast and really focused on what
was going on.  I caught the second crack and let some "retro Sumatra"
(local guy's term for the green beans I purchased from him) go 30
seconds into it before I pulled the drum from the machine and dumped
the beans.  My cooling technique (250g batches) has always been to
dump the beans back and forth between 14" dia. stainless bowls,
letting the canyon breeze waft across them.  I doubt I'll ever use the
GC's cooling function. I do like this machine a great deal compared to
the Poppery 1's I had always used.
Oil: please straighten me out if I'm wrong but it's always been my
understanding that if one roasts to the point where an oil sheen
remains on the beans then that oil is subject to oxidation making the
beans taste stale sooner.  I dislike high notes in coffee and thus
avoid bright, floral, acidic coffees and usually prefer a roast that
goes well into second crack.  But I'd like to apply more skill in the
roasting process than to just wait til the beans show a sheen.
Thanks again for the replies!
Mike
On Mon, Jun 2, 2008 at 12:13 PM, Frank Parth  wrote:
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8) From: Frank Parth
Mike,
Part of your message caught my attention especially. Even if you dump the beans without going through the GC's 
cooldown, you still need to let the machine cool down by itself. I've read that you shorten the life of the GC by not 
letting it cool down properly. I'm not willing to test that so I always put the drum back on after dumping the beans at 
about300 degrees and letting it cool itself down.
Frank
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