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  • #31
    Re: Gene falls flat?

    Try one thing at a time CK. Youre right re getting to 1st crack in good time then slowing things down. Its just that Im pretty sure your beans will crack at 220 just as well as 228.

    Others might have some alternative ideas?

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    • #32
      Re: Gene falls flat?

      Oh right it makes sense now. Ill try that right now. Its roasting right behind me Its going to be used as a CP again... Stupid fly >
      Thanks

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      • #33
        Re: Gene falls flat?

        Hi CK...i have my beans @150C for 5 min, then the temp dial goes to 235C and i keep a good eye on how fast the bean roasts.... the harder ones like Yirg and Ismalii generally take a bit longer to get to FC than the (big) softies like Margopype, PNGs and Brazils.
        i turn the Gene down to 230C (after FC starts rolling properly) for the "normal" beans, which come into SC nicely about 4-5 min after...with the harder beans i might turn the dial back up a few degrees (to 233C) after about 5 mins on 230C, to bring the tougher beans into SC.

        mind you, my Gene probably has a different thermostat calibration than yours... so it is basically the principle you are looking at, not exact temperature settings.

        i have had no more problems with the "flat" taste in the coffee..
        hope his helps, CK?

        L

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        • #34
          Re: Gene falls flat?

          I had it at 220 and it was at 15mins and hasnt hit first crack but as soon as i turned it up to 228 and the reading says 224 it hits it. So now it may be "flat". But its going in the CP so it wont matter.

          Next time ill try 224 from the start and go to 228 after that.

          Ill try yours too Lizzi

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          • #35
            Re: Gene falls flat?

            Just finished with Sulewesi but with not the best results. First batch was as above.
            Second I started off with 224 and up until 14mins i didnt hear FC so i went up to 228 and heard it at about 16mins and SC at 21. Is this normal with Sulewesi beans?

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            • #36
              Re: Gene falls flat?

              No need to make things too complicated CK.....

              Im not a really big fan of running a bean dehumidifying cycle like Lizzi does, but hey, what ever works. Pre-heating the roast chamber however IS a good idea since this will give you a similar platform to start from with each and every roast.... All the pro roasters certainly need to do it with their much more massive equipment, etc.

              All youre really trying to do CK, is generate two Heat Ramps, nothing more and nothing less. A fast-ish ramp until FC is rolling along vigorously and then a significantly slower ramp until you reach SC or some targeted roast colour, etc. Im not really au fait with the characteristics of using a GC roaster but as has been pointed out elsewhere in this thread, you dont want to drag the chain heading towards FC and I would reckon anywhere between 6-10 minutes (depending on bean varietal, batch size, etc) should be the window youre aiming for and the start of Rolling SC (or your preferred roast colour) about 5-6 minutes after FC begins Rolling along vigorously.

              Its really difficult to try and use Empirical Data when roasting as not only are there significant differences between one roasting method and another, but even between roasters of identical manufacture, the ambient conditions will be different, your roast profile preference will be different, bean storage methods will be different..... and the list just goes on and on. Youve got to find out for yourself what works best for you in your location, keep accurate and updated records of every roast you do coupled with cupping notes after the beans have rested. If you do this, you will end up with an enviable repository of information thats pertinent to the way you like your coffee.

              The roast profile info I referred to above is very general in nature but it is the sort of thing you need to be aiming for and when combined with your youthful exuberance, and keen powers of observation, Im sure you will be advising us on how to get the best out of one particular bean or another in the future. All the best CK and happy roasting....

              Cheers,
              Mal.

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              • #37
                Re: Gene falls flat?

                And just to add to Mals comments - a 20 minute roast in the gene is within the range of normal

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                • #38
                  Re: Gene falls flat?

                  Ok, thanks for all of that. Ill keep experimenting and see how i go

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                  • #39
                    Re: Gene falls flat?

                    When I roast my batch of Dom/Yem/Eth, sometimes I will let it go into FC at 230* then I turn it down, to about 220* around the 14-15 minute mark and let them go into SC/RSC for about 1.5 minutes. I do this only to let them cool down as they roll into RSC and not overcook.

                    All the batches I have done so far (about 3 in this manner), have been excellent roasts.
                    The GC has let me do some really good experiments, and there have been some real bad ones too!    Its only now, nearly 9 months on after getting it, that I am very confident with doing more than SO coffee.

                    CK, all of my roasts are usually in the 15-19 minute mark, I agree with Dennis with this, it is "normal"

                    -Linda

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                    • #40
                      Re: Gene falls flat?

                      Good advice guys.... Stick to what owners of the GC have determined works with the aim still of achieving a two-tiered temperature gradient, with as little fiddling as is both possible and consistent with good end results.

                      I must admit, Ive been doing a hell of a lot of experimenting with my Corretto and despite it being able to replicate practically any profile you can imagine, I have been gradually reducing the overall length of my roasts a little at a time over the past few months as a result of the cupping results following each roast. For my palate at least and at this point in time, Ive settled on overall roast times that rarely exceed 15-16 minutes regardless of batch size.... just seems to create a sweeter and more interesting end result.

                      Maybe this time next year though, Ill be somewhere else entirely different with the roast profiles I use. I guess the name of the game is to experiment and learn as much as you can but only change ONE THING at a time, otherwise you wont know which change contributed to the difference you pick up, in the cup.

                      All the best ,
                      Mal.

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