Hi all!
Got my Gene recently and have finally done my first roast!
I used the double-roast profile from Claus Fricke published on Roast Rebels (https://roastrebels.com/en/roasting-...ting/gene-cafe) to create two roasts, one that looks to my eye to be a medium roast (stopped after 13 minutes) and one a bit darker (stopped after 15 minutes) for contrast. Both were 200g of Elephant Hills India AA Grade.

I can't wait to try them! I never imagined how frustrating this beginners phase of roasting would be with the 5-7 day wait for gratification. I gotta stop opening the bags to have a smell every 10 seconds.
I have a question for the gurus out there: I have read the book by Rob Hoos about modulating flavour profile, and in it he advocates slowing down the drying and browning phases of the roast, but what do people reckon is the purpose of Fricke cooling the beans off completely after the yellowing phase? Would be interested to hear people's thoughts on this and whether they agree/disagree.
Anyway, can wait to taste!
cheers,
Gav.
Got my Gene recently and have finally done my first roast!
I used the double-roast profile from Claus Fricke published on Roast Rebels (https://roastrebels.com/en/roasting-...ting/gene-cafe) to create two roasts, one that looks to my eye to be a medium roast (stopped after 13 minutes) and one a bit darker (stopped after 15 minutes) for contrast. Both were 200g of Elephant Hills India AA Grade.
I can't wait to try them! I never imagined how frustrating this beginners phase of roasting would be with the 5-7 day wait for gratification. I gotta stop opening the bags to have a smell every 10 seconds.
I have a question for the gurus out there: I have read the book by Rob Hoos about modulating flavour profile, and in it he advocates slowing down the drying and browning phases of the roast, but what do people reckon is the purpose of Fricke cooling the beans off completely after the yellowing phase? Would be interested to hear people's thoughts on this and whether they agree/disagree.
Anyway, can wait to taste!
cheers,
Gav.

Comment