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Colombian Volcan Galeras Supremo - Gene Cafe

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  • #16
    mbd i roast a batch yesterday without preheating too. I’ll let you know how it turns out cheers mate

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    • mbd
      mbd commented
      Editing a comment
      Hope it works out well for you. If it does, and you took notes, please share the recipe for success

  • #17
    Originally posted by mbd View Post
    Tried my first roast beans again today and the crema was much better. The bitter aftertaste was almost entirely gone too, though the overall flavour was still not as good as the roast beans I normally buy - I think I overdid them, so will try and experiment with a lower temp next time, and perhaps not pre-heating.

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    How many days post-roast was the above shot poured? Looks like a lot of gas still, in the crema.

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    • tompoland
      tompoland commented
      Editing a comment
      The other thing that would be good to know, is if you weighed the beans pre roast and post roast. The percentage weight loss is one clue as to how developed the roast was an if you may have over done them. There are plenty of other numbers that would help too but that's probably the easiest one to note, and a number that is mostly inarguable, when starting out. If you don't have the pre and post roast weights, a pic of the beans would help.

    • mbd
      mbd commented
      Editing a comment
      That would have been four days after roasting, and a few minutes after extraction.

      I did weigh before and after. I started with 200g of green beans, and ended up with 170g. I did post a pic of the beans earlier in the thread, if that's what you were looking for?

    • tompoland
      tompoland commented
      Editing a comment
      So 15% weight loss. And knowing you are 4 days post roast my guess is that you may not have over done the roast. I'd try them again at 7 days, you should see less gas in the crema and assuming good puck prep, more body and a richer flavor. Possibly better still after 10 - 14 days, based on my relatively limited experience. But do the taste test for sure before you form an opinion on the roast. Would love an update.

  • #18
    Tastes toasty "like BBQ" too long a roast.
    Tastes like peas/hay too short a roast
    Taste sour, too short and/or too fast.

    Bitter is a tough one to diagnose, as is colour although your side by side picture helped.

    Preheating can cause the outside to roast faster than the inside so making colour judgements is tricky unless your profile/method/process is exactly the same each time.

    4 days is okay, you'll still notice some changes at a week old and then less changes after that (much more subtle).

    Make some notes and do another roast and make one change (only one change)

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    • amberale
      amberale commented
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      Screenshot, save to coffee photos.

  • #19
    I reckon 200g batch in the gene is probably a bit low for those beans.
    Washed beans I would normally roast 250-275g batches. Need to reduce that size to maybe 225-250g (depending on bean) for natural processed to account for the increased chaff.
    Increased bean mass seems to help a bit in the gene, up to a point.

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    • Whorl
      Whorl commented
      Editing a comment
      And try not to get too caught up on colour and comparing to commercial roasts. I always find roasts out of the gene appear darker than you might expect.

  • #20
    Originally posted by EfeCaner View Post
    mbd i roast a batch yesterday without preheating too. I’ll let you know how it turns out cheers mate
    How'd your roast go? Curious what steps you took as well.

    I'm going to try another roast today or tomorrow. So far, my options for variation include:

    - not pre-heating
    - perhaps starting at a low temperature, warming them up to 60c, and then turning up the heat
    - lowering the 245c temp I used last time to extend the 'first crack' time
    - There's been conflicting advice in this thread about using 80% of the 250g maximum capacity (e.g. 200g of beans) vs roasting in larger than recommended quantity (250-275g), so not sure what I'll do with that.

    I think I might just do a few roasts with varying options all at once, and accept that some will be better than others. (aka, you've got to break some eggs to make an omelette)

    I made a coffee with the beans I roasted a week ago and its certainly far better than earlier on. The crema looks good. The taste is 'okay'. But the suggestion to buy a bag of roasted beans along with the green to get a good sense of whether what I'm doing is close to the professional grade work was a good one. I'll do that next time.


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    • EfeCaner
      EfeCaner commented
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      mbd mine was ok but I feel like I needed to roast a bit longer it was a bit light for me. It was acidic. I like a darker roast. I don’t preheat anymore. Put all the beans when it’s cold. I set at 245c for 25 minutes. Whenever I am happy I turn it off. It’s probably not right but I’ll see how I go

  • #21
    mbd This is the darker roast. I definitely prefer darker. Tastes better.
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    • Whorl
      Whorl commented
      Editing a comment
      That’s the best thing about roasting at home. Figuring out exactly what you prefer and roasting to that. Enjoy!

  • #22
    Just thought I'd do another update on where I'm at. After doing five variations of roasting, some simple, some more complicated, I've settled on this profile, for now:

    Pre-roast quantity: 300g
    Pre-heat: None
    Temp 1: 227C
    Time: 15 minutes

    And then just let it do it's thing, including the cool off. When the gene cafe is done, I cool it some more with a fan and strainer. Post-roast quantity came to about 254g (around 85% of original weight). Sealed it for a week and, and the result is good enough for my taste.

    I'm pretty sure that varying the times and temperatures through more convoluted methods may lead to an even better outcome, but the ease of this is appealing to me for now.

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