Hello everyone,
This is my first post so excuse me for my questions that may be very obvious to some!
I just picked up a Gene Cafe and started learning how to roast. I must say that watching those beans tumble in the chamber is actually very exciting!
Im not sure if I am doing this right but I set the timer to 20 minutes and temperature to 225 degrees celsius. After 12 minutes, I think I heard the FC - it just sounds like a twig snapping, very faint but that was the only sound other than the Genes flap bouncing and the beans rattling against the chamber wall.
My questions are as follows:
1. Do I stop the roast after the second crack or on the verge of the second crack?
2. How the heck does the second crack sound like??
3. I didnt know when to stop the roast so I compared the beans in the chamber with a few of my already roasted beans purchased off the shelf - that made me stop at around 19 to 20 minutes.
4. I stopped it twice for both batches - once I used the Genes cooling function that dropped the temperature down to 60 degrees and it took a whopping 6 minutes to do this. The second batch (same variables as the first), I emergency stopped it, took the beans out and cooled it using a colander and fan. I heard that the second method is better but will this wreck my Gene?
5. Ive read that some people suggest that I let the beans heat up to 150 degrees for about 6 minutes, then push the temperature up to 240 degrees as per avacuppas tip. Whats the purpose / benefit to doing this? Is there much of a difference?
Any responses would be greatly appreciated!!
Thanks everyone!
This is my first post so excuse me for my questions that may be very obvious to some!
I just picked up a Gene Cafe and started learning how to roast. I must say that watching those beans tumble in the chamber is actually very exciting!
Im not sure if I am doing this right but I set the timer to 20 minutes and temperature to 225 degrees celsius. After 12 minutes, I think I heard the FC - it just sounds like a twig snapping, very faint but that was the only sound other than the Genes flap bouncing and the beans rattling against the chamber wall.
My questions are as follows:
1. Do I stop the roast after the second crack or on the verge of the second crack?
2. How the heck does the second crack sound like??
3. I didnt know when to stop the roast so I compared the beans in the chamber with a few of my already roasted beans purchased off the shelf - that made me stop at around 19 to 20 minutes.
4. I stopped it twice for both batches - once I used the Genes cooling function that dropped the temperature down to 60 degrees and it took a whopping 6 minutes to do this. The second batch (same variables as the first), I emergency stopped it, took the beans out and cooled it using a colander and fan. I heard that the second method is better but will this wreck my Gene?
5. Ive read that some people suggest that I let the beans heat up to 150 degrees for about 6 minutes, then push the temperature up to 240 degrees as per avacuppas tip. Whats the purpose / benefit to doing this? Is there much of a difference?
Any responses would be greatly appreciated!!
Thanks everyone!




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