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  • #16
    Re: Gene falls flat?

    lastly the Mandheling... an ugly and rather tough bean...

    "dry off" 5 min @150C
    ramp temp to 235C
    reach temp around 8 min (!!)
    FC around 12 min....
    temp down to 227C
    SC at 19 min...
    dumped and cooled on towel

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    • #17
      Re: Gene falls flat?

      i blended the three beans and ended up with this:

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      • #18
        Re: Gene falls flat?

        the most significant "observational" change was the audible FC in all three beans... which leads me to believe that there was moisture in the beans: after they had been "dried off" the fireworks of FC were most definitely clearly audible, even though SC was still hard to hear.
        so, "dry-off" in this motorhoming-roastery probably essential!

        FC in all three beans occurred around the same time as when i was using the Corretto, ergo: heating profile Gene @235C closely resembles the set-up i had for the Corretto.

        cool-dumping the beans feels like i am more in control of the roast... i lose about 8 seconds from when i hit the button to when the beans are on the towel, and most of that is taken up by the chamber rotating to its "neutral" position; if i can time the cut-off right, i could hit the button at such a time the chamber only has to rotate a little bit, reducing  lost time to no more than 4 seconds....
        now, the proof of the exercise will be in the tasting.
        oh, damn, still forgot to do an empty test run... oh, well, next time!

        it just feels like i am on the right track.... ;D ;D

        L

        PS: just tasted the Margopype i roasted 10 days ago, and, in spite of looking great, (CS10, big light beans with a bit of oil), it tasted flat and grassy...not the rich, almost perfumed roundness Margopype can deliver.
        i think i might even decide to dump them... and roast a new batch tomorrow, "new style"!!



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        • #19
          Re: Gene falls flat?

          now, THIS is really interesting...

          since i have been roasting with the Gene, i have been coming to the pantry cupboard expecting to smell the roasts like i did when i was Corretto-ing... but nope, i didnt get that "in your face" coffee smell when i opened the door, nor did the bags swell with the trapped expansive aromatics.
          sure, when i expelled the little bit of air from the bag it did smell good, and the beans, when you crushed them, smelt nice too, but it was not like i was used to....
          UNTIL TODAY!!!!

          WhooHoo!! i have got balloons sitting in the pantry, glorious bags full of wonderful coffee smell, buuuursting with goodness!!
          only 5 hours post-roast-and-blend... and the bags are venting: one bag almost 3/4 full of beans and the other 1/2 full with the rest of the roast-blend, both blown up like a balloon... and the smell, the wonderful smell... ;D ;D

          OK, Lizzi is back in the land of coffee...
          Taddadum... taddadum...taddadumtadaaaah!

          L




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          • #20
            Re: Gene falls flat?

            Yaaaay!!! Lizzi!!

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            • #21
              Re: Gene falls flat?

              HAH.... TG, you should be here... the whole Bxxxy bus smells of coffee again!

              ;D ;D ;D ;D ;D ;D ;D

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              • #22
                Re: Gene falls flat?

                Originally posted by Lizzi link=1196982327/0#13 date=1197256374
                BUT: while the bean were getting to SC there was an enormous amount of chaff which was blocking the chaff chute...
                and during that time , while some of the beans were looking decidedly under-cooked, some were already getting very very dark, to the point that they were forming oil...
                From the Gene Cafe "Tip Sheet" on the Sweet Marias website:

                Batch size is critical in any roast process; if the amount of coffee you put into the roaster varies, the roast will vary
                too. Ideally, it is best to roast by weight, not volume. I use 8 ounces or a half-pound by weight. PLEASE NOTE:
                The manual says 300 grams is the max. batch but I never use that much. For Dry Processed coffees with lots of
                chaff – you never want to use this much - 240 grams max.
                (their highlighting)

                and

                The drum and instruction booklet designate a different roast volume for "Brazil Coffee." What they mean is that
                chaff-laden dry-process coffees will heat up the roast chamber more than less chaffy wet-processed coffees. Not just
                Brazilian but natural Ethiopian, Yemeni, Indonesian coffees as well - or blends containing these coffees. In my tests,
                all coffees - dry-processed, wet-processed and decafs- roast fine with an 8 oz. batch. Keep an eye on the roast
                (which you always should) to adapt the heat and roast time and make adjustments for chaff-laden coffees. Their
                "Brazil Coffee" setting does not account for pulped natural Brazils (less chaff) or anomalous wet-processed coffees
                that have tons of chaff (Bolivia Cup of Excellence comes to mind). One person reported some chaff igniting in the
                chamber - causing no damage - but can be a result of using a full batch of a chaff-heavy dry process coffee.
                Good to hear youre getting better results now though.

                regards,
                Bill

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                • #23
                  Re: Gene falls flat?

                  Excellent news Lizzi..... Master of yet another roasting method 8-)

                  Mal.

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                  • #24
                    Re: Gene falls flat?

                    Thanks, Bill, for all the information.. you are a Coffee-forum all on your own!! 8-)

                    the batch of Daterra was actually just on 260 gm, but with enough chaff to make horse-feed!
                    in the future the Daterra will be roasted in quantities of no more than 200 gm, me thinks....

                    i also think it may be prudent to write on the bags of greens whether the beans have been processed wet or dry...

                    all i need now is the Christmas greens, (still at my daughters place.. ) and a couple of nice cool days for roasting outside...

                    L

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                    • #25
                      Re: Gene falls flat?

                      Had to read all this, very interesting, but only had 2 terrible batches when I made my first batches with the Cafe Genie, after I learned the temp/time variances, never had a bad batch after that, and wow, have done nothing but blending of 2 or 3 coffees together since then, and with some amazing results, so much so, after some coffees become a bit scarce, have had my detective skills upgraded trying to find the not available varieties again, but so far so good, its amazing where you can get them from when you really want the varieties that are scarce.

                      Oh for the love a good coffee..... :

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                      • #26
                        Re: Gene falls flat?

                        I have been trying to get FC earlier by starting off with 228 or 230c. The problem is then i dont know how much to drop the temp to slowly reach SC. I have tried turning it down to 220 but SC comes too fast. So what am I doing wrong?

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                        • #27
                          Re: Gene falls flat?

                          Originally posted by Coffee Kid link=1196982327/15#25 date=1199672181
                          I have been trying to get FC earlier by starting off with 228 or 230c. The problem is then i dont know how much to drop the temp to slowly reach SC. I have tried turning it down to 220 but SC comes too fast. So what am I doing wrong?
                          Hi CK - do you mean that you are pre-heating the gene to 228-230 before dumping the beans in? If so, you might reconsider and start with an ambient QLD temp. What weight are you putting in and does this happen no matter what beans you use? Can you tell us how long its taking to achieve 1st crack and at what temp thats happening?

                          One cause may be that a large load will increase the bean mass heat (exothermic reaction) thereby making it difficult to control the heat.

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                          • #28
                            Re: Gene falls flat?

                            I measure 300g and at 228 or 230 until first crack which is somewhere between 11 and 14mins or sometimes even 15. then second comes not soon after. I turn the temp down to 220 but still comes too soon. maybe decrease the batch size?

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                            • #29
                              Re: Gene falls flat?

                              Originally posted by Coffee Kid link=1196982327/15#27 date=1199688698
                              I measure 300g and at 228 or 230 until first crack which is somewhere between 11 and 14mins or sometimes even 15. then second comes not soon after. I turn the temp down to 220 but still comes too soon. maybe decrease the batch size?
                              Im sure youre aware that all beans roast differently and if it happens to be a big bean youre roasting, then definitely try reducing the batch size to between 200gm to 250gm (300gm being the maximum for the gene). If that fails, you might try initially setting the gene to 220 and then ramping up once 1st crack is underway.

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                              • #30
                                Re: Gene falls flat?

                                Ill try using 250g for all roasts now and see. Dont we normally say get to FC as soon as possible then a slow ramp to SC. Or is it slow to FC using 220 then ramp until SC?

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