I roasted 2 batches of the Ugandan with my GeneCafe, but with mixed results so far ...
First batch 0-5 minutes at 150 then 5-15 minutes (FC @13.5) at 250 then 15-19.5 minutes (SC) at 220 then stopped
Second Batch 0-12.41 minutes (FC) at 250 then 12.41 - 17 minutes (SC) at 235 then stopped.
Both came out of the machine SC10 looking great, but with virtually no coffee smell but with a fumey chemical smell. Kind of hoping the coffee bit develops over the next week or so.
Same issue, but worse with the Ethiopian Sidamo Guji. Had some Columbian Supremo which was good out of the machine, and some Brasil Santos which was great straight out of the Gene, so I think Im doing it right.
Does the coffee aroma develop as the beans get older (I know they change, but hope its a lot...)