I have always found the Gene Cafe Roaster good for any Beans that requires a slow roast for Body and Sweetness rather than Acid, so I was never really happy with the Central American Roast until a couple weeks ago.
What I did was I preheated the roaster to 250c for 10mins, then switched off the power from the main so it doesnt try to cool it down, take out the roasting chamber (use oven mitts as its super HOT) quickly put in the green bean, lock and load and start the roast. The temperature will quickly drop to about 200c due to the introduction of cold green bean, but I managed to get to the First Crack in less than 10mins... something impossible without preheat and got my roast done within 15mins, then emergency eject the beans into custom built cooler and cool it down to room temp in 3mins. The result was spectacular! The Costa Rican Roayl Tarrazu tasted exactly like how Andy described it, like a Green Apple. I am a happy boy!!!
What I did was I preheated the roaster to 250c for 10mins, then switched off the power from the main so it doesnt try to cool it down, take out the roasting chamber (use oven mitts as its super HOT) quickly put in the green bean, lock and load and start the roast. The temperature will quickly drop to about 200c due to the introduction of cold green bean, but I managed to get to the First Crack in less than 10mins... something impossible without preheat and got my roast done within 15mins, then emergency eject the beans into custom built cooler and cool it down to room temp in 3mins. The result was spectacular! The Costa Rican Roayl Tarrazu tasted exactly like how Andy described it, like a Green Apple. I am a happy boy!!!

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