HomeRoast Digest


Topic: scorched coffee (5 msgs / 253 lines)
1) From: p&k
Hoping someone can help. I've been getting what looks like scorched beans i=
n my Gene Cafe. I'm trying to roast El Salvador Finca LaMontanita Bourbon b=
eans. =
Usually I roast 227 grams and start at 300 for 3 minutes then bump it to 48=
2 until 1st crack and then drop it down. The beans have a scorched look, bl=
ack on the outside, but light brown on the inside.  I tried dropping it t=
o 470, then 460, then 450. The beans still look scorched. On the last roast=
 I noticed alot of chaff. Does anyone have any ideas, would doing a smaller=
 batch help?
Thanks for the help in advance
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2) From: James Quentin
Well, don't feel like the Lone Ranger on this one.  I bought a Gene Cafe =
several years ago, and went through some of the same problems, all of
which seemed to be corrected or at least improved with experience.  I too=
 tried using the "curve" method of roasting, whereby I would use varying ti=
mes
and temperatures in an attempt to get that perfect roast.
 
Experience has taught me to stop messing with that, using the Gene Cafe. =
 Keeping it simple works much better, at least for me. I now roast at one=
 set temperature throughout the entire roast, usually between 435-445 degre=
es.  I roasted some of these exact beans you're referring to, at 435 for =
about 19 minutes and they came out great. I usually set the timer for about=
 17 minutes, wait for the alert to sound, and then use the senses of sight,=
 smell, and hearing, to decide how much further to go. If you think about=
 it,  the roaster is already using a curve, by warming up to the set temp=
erature, then cooling down.
I now believe that my adding multiple levels of temperature and time to tha=
t only complicated a process that doesn't need to be.
 
This unit works great for setting the timer this way, as you can keep on =
adding increments of 30 seconds or more and watch the roast develop.
 
The next trick is then to know when to start cooling, realizing that there =
will be some after-roasting still being done, as the cool down can take 6-9=
 minutes,
with my unit anyway.
 
You may also be right about using smaller batches.  That has helped me to=
o, as I usually use about 2.5 scoops of the cup supplied with this one, and
even then I don't pile them up over the brim. 
 
As you can probably tell, I am by no means an expert, but I hope my experie=
nce is helpful to you in a small way.  Enjoy the learning.  It's part o=
f the fun!
 
It is said: "Experience is the best teacher, but the school fees are someti=
mes great".
 
Hopefully others who use the Gene Cafe can add to my comments.
 
Jim Quentin
 
  =
 From: p&k 
To: homeroast =
Sent: Saturday, September 8, 2012 7:25 PM
Subject: Re: [Homeroast] scorched coffee
  =
Hoping someone can help. I've been getting what looks like scorched beans i=
n my Gene Cafe. I'm trying to roast El Salvador Finca LaMontanita Bourbon b=
eans. =
Usually I roast 227 grams and start at 300 for 3 minutes then bump it to 48=
2 until 1st crack and then drop it down. The beans have a scorched look, bl=
ack on the outside, but light brown on the inside.  I tried dropping it t=
o 470, then 460, then 450. The beans still look scorched. On the last roast=
 I noticed alot of chaff. Does anyone have any ideas, would doing a smaller=
 batch help?
Thanks for the help in advance
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library

3) From: p&k
James & Jeffrey,
Thanks for the input. I've been worried that dropping it 435 for about 19 minutes might be too low and I would end up with a grassy roast. When you set it for 435 when is 1st crack?
I've been using this machine for about 5-6 years and its only every so often this happens. I just recently started paying attention to which coffees do this. I have 2 chaff collectors and clean 1 while I use the other swapping them out about every 2 months. I noticed a great deal of chaff, I'll have to check the sweeper. 
thanks for the help
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4) From: James Quentin
Not sure I can pinpoint precisely the time at which 1st crack occurs, as =
it seems to vary with each type. And because I'm a little hard of hearing I=
 sometimes have
difficulty detecting it, especially with the noise the Gene Cafe gives off =
when tumbling the beans.  Getting old ain't fun.  But I adjust using si=
ght, and smell more.
 
I think the advice about air flow was very good.  Mine also does tend to =
clog at the air outlet, and the sweeper sometimes can't keep up, slowing th=
e air flow
and raising temperatures possibly too much. That also varies by bean, but I=
 think that is something to keep an eye on.
 
Now you've got me re-thinking my temperatures.  Perhaps 435 is too low in=
deed.  I'm going to play with it some with higher temps and see if
things improve.
 
We all learn from these discussions.
 
Jim
 
 
 =
 From: p&k 
To: homeroast =
Sent: Sunday, September 9, 2012 2:37 PM
Subject: Re: [Homeroast] scorched coffee
  =
James & Jeffrey,
Thanks for the input. I've been worried that dropping it 435 for about 19 m=
inutes might be too low and I would end up with a grassy roast. When you se=
t it for 435 when is 1st crack?
I've been using this machine for about 5-6 years and its only every so ofte=
n this happens. I just recently started paying attention to which coffees d=
o this. I have 2 chaff collectors and clean 1 while I use the other swappin=
g them out about every 2 months. I noticed a great deal of chaff, I'll have=
 to check the sweeper. =
thanks for the help
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library
Homeroast mailing list
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Our new Coffee Library

5) From: Steve Scigliano
I have been using GC for almost 5 years and have also settled on setting 
single temperature. I set my for 465 and get 1C around 15-16 min depending 
on the bean size. Never had scorched beans. I have had to replace the fan, 
but even then the temperature did not rise much as there was too little air 
flow to carry the heat from the heater into the drum. I have seen very small 
beans sometimes get lodged in the exit vents and carry over from roast to 
roast if I forget to check carefully, perhaps something like that is 
happening to you.
Good luck
Steve


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