Since having taken deliverance of my Gene (thanks Chris!) i have done a steady stream of roasts (about 5-6 per week)of a variety of beans, most of them BB greens, but also a few i bought elsewhere: Capricorn, Margopype, Mandheling as well as the de-caf i ave been using since my first forays in roasting.
i have tried Dennis suggestion: "set the Gene on 20 min at 230 degrees" as well as on occasion run the Gene for a few minutes on about 125C to "dry" then ramp up to 228C or 230C.
some of the roasts were done with a quicker ramp (set Gene at higher temp) ,then stall when getting to about 227C,.
and some were longer, but slower, roasts such as the ones for the Ismalii and the Capricorn, again like the ones i did with those beans in the Corretto.
the roasts are pulled at my "usual" levels of CS 9-10 like i did in the Corretto (with the. exception of the first few, which ran away ..)
but, i find the resulting cupping results curiously flat... all of the roasts have been nice, but none have had the WOW (sorry, Andy... :P) factor that i got when i roasted Corretto.
the Harrar lost its fruitiness, the PNG was not as sweet, even the Ismalii was lovely, but almost one dimensional, and without that beautiful rich aftertaste.
they all "just" tasted of coffee, with a bit of difference here or there... nice coffee, true, but...
am i the only one with this experience?
could it still have something to do with the way i used the Corretto, with a relatively high level of heat (due to the position and output of the HG), which brought on FC at about 8-9 minutes ,against about 13-15 in the Gene?
is anybody using the Gene with fairly aggressive profiles, high heat initially and such? or is the majority of Gene users setting the knobs and leaving them there for the duration?
if so, is the general setting 230C for 20 min?
the only other thing i can think of is the cooling cycle of the Gene... i let it run itself down until it hits 150C then take the bin out and spread the beans out, whereas with the Corretto the beans got dumped immediately... perhaps the cooling in the Gene is too long and i need to look at dumping the beans straight away??
i would really love to bring back the sparkle in my coffee...
any help would be appreciated... i have got a lot of Christmas beans to roast!! ;D
L
i have tried Dennis suggestion: "set the Gene on 20 min at 230 degrees" as well as on occasion run the Gene for a few minutes on about 125C to "dry" then ramp up to 228C or 230C.
some of the roasts were done with a quicker ramp (set Gene at higher temp) ,then stall when getting to about 227C,.
and some were longer, but slower, roasts such as the ones for the Ismalii and the Capricorn, again like the ones i did with those beans in the Corretto.
the roasts are pulled at my "usual" levels of CS 9-10 like i did in the Corretto (with the. exception of the first few, which ran away ..)
but, i find the resulting cupping results curiously flat... all of the roasts have been nice, but none have had the WOW (sorry, Andy... :P) factor that i got when i roasted Corretto.
the Harrar lost its fruitiness, the PNG was not as sweet, even the Ismalii was lovely, but almost one dimensional, and without that beautiful rich aftertaste.
they all "just" tasted of coffee, with a bit of difference here or there... nice coffee, true, but...
am i the only one with this experience?
could it still have something to do with the way i used the Corretto, with a relatively high level of heat (due to the position and output of the HG), which brought on FC at about 8-9 minutes ,against about 13-15 in the Gene?
is anybody using the Gene with fairly aggressive profiles, high heat initially and such? or is the majority of Gene users setting the knobs and leaving them there for the duration?
if so, is the general setting 230C for 20 min?
the only other thing i can think of is the cooling cycle of the Gene... i let it run itself down until it hits 150C then take the bin out and spread the beans out, whereas with the Corretto the beans got dumped immediately... perhaps the cooling in the Gene is too long and i need to look at dumping the beans straight away??
i would really love to bring back the sparkle in my coffee...
any help would be appreciated... i have got a lot of Christmas beans to roast!! ;D
L


so cannot comment on the bean temp.
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