Ciao All,
I have been roasting with my Genecafe for about 12 months now. I find the "cooling" cycle to be a bit of a pain in the backside, given that the cooling takes a while, so the roast tends to continue after I try to stop it.
I know that more talented people than myself can probably judge when to pull the stop lever, allowing for the ongoing roast, but i really want to eliminate the hit and miss effect that this brings into play.
I have started to remove the roasting drum as soon as I want to stop the roast, and then I stand it up in its stand, which I place inside a colander (the one that I use to drain pasta - nothing special). I then hold the hose from a vacuum cleaner on the "exhaust hole", which is now pointing to the ceiling, and turn on. This set-up pulls air through the colander, through the stand and then through the bean mass, agitating and cooling the beans quickly. I can feel the hose rapidly heat up, indicating how quickly the beans are transferring their heat to the airstream.
They cool much quicker, which means I can stop the roast when I want to, rather than have to guess when it is just the right amount short of complete. I think my roasts have become more consistent, and would recommend giving this a bash.
Cheers,
shaun
PS I think the set-up is pretty easy to imagine, but if anyone is struggling, I could try to post a photo or two. Probably not necessary, though (and I am a crap photographer).
I have been roasting with my Genecafe for about 12 months now. I find the "cooling" cycle to be a bit of a pain in the backside, given that the cooling takes a while, so the roast tends to continue after I try to stop it.
I know that more talented people than myself can probably judge when to pull the stop lever, allowing for the ongoing roast, but i really want to eliminate the hit and miss effect that this brings into play.
I have started to remove the roasting drum as soon as I want to stop the roast, and then I stand it up in its stand, which I place inside a colander (the one that I use to drain pasta - nothing special). I then hold the hose from a vacuum cleaner on the "exhaust hole", which is now pointing to the ceiling, and turn on. This set-up pulls air through the colander, through the stand and then through the bean mass, agitating and cooling the beans quickly. I can feel the hose rapidly heat up, indicating how quickly the beans are transferring their heat to the airstream.
They cool much quicker, which means I can stop the roast when I want to, rather than have to guess when it is just the right amount short of complete. I think my roasts have become more consistent, and would recommend giving this a bash.
Cheers,
shaun
PS I think the set-up is pretty easy to imagine, but if anyone is struggling, I could try to post a photo or two. Probably not necessary, though (and I am a crap photographer).


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