Hi all
I have been trying to lengthen the time FC-SC in my Gene Cafe. I have some interesting results already. Roasted on 15th July. On 16 July and today I have a San Emilio with a strong curry aroma.
All roasts 200 grams and ended right on SC.
1st run. Normal procedure in Gene as control. Set temp 232C.
FC 13.0 mins (temp=230), turn down temp to 228C.
SC 19.5 mins.
2nd run. A manually controlled temp rise from 150C. The idea was to slow the temp rise so that FC would occur before the usual 230C temp. I wanted it to occur around 200C. This didnt work as planned.
Set temp to 150C. Once at 150 increase temp by 5C/minute until FC (but not beyond 230C).
FC 19.5 mins @ 235C.
Now decease temp by 1C/min to prolong SC.
SC 26.5 mins @ 232C.
3rd run. I want a 2C/min rise FC->SC so for a 10 min time this means I need to start at 20C below 230C = 210C. Set Gene to 210C at start. Hover at 210C till FC, then ramp up at 2C/min till SC.
FC 22.0 mins @ 210C.
SC 31.0 mins @ 228C.
Results: 1st run FC-SC time 6.5 mins, 2nd run 7 mins, 3rd run 9 mins.
1st run has a coffee with faint nutty aroma. 2nd run has a fermented, green component, 3rd run has a very strong curry smell. Its really wonderful. We got Jills curry plant from the garden and smelt it - its an identical aroma. Also in a cupping we did today of all three No 3 is more complex. However the curry aroma does not not come thru in a cupping.
We are both amazed at the difference after 1-2 days between these roasts. And really amazed at a curry aroma from a bean. Will be interesting to see what these are like as espresso next week.
Mike

I have been trying to lengthen the time FC-SC in my Gene Cafe. I have some interesting results already. Roasted on 15th July. On 16 July and today I have a San Emilio with a strong curry aroma.
All roasts 200 grams and ended right on SC.
1st run. Normal procedure in Gene as control. Set temp 232C.
FC 13.0 mins (temp=230), turn down temp to 228C.
SC 19.5 mins.
2nd run. A manually controlled temp rise from 150C. The idea was to slow the temp rise so that FC would occur before the usual 230C temp. I wanted it to occur around 200C. This didnt work as planned.
Set temp to 150C. Once at 150 increase temp by 5C/minute until FC (but not beyond 230C).
FC 19.5 mins @ 235C.
Now decease temp by 1C/min to prolong SC.
SC 26.5 mins @ 232C.
3rd run. I want a 2C/min rise FC->SC so for a 10 min time this means I need to start at 20C below 230C = 210C. Set Gene to 210C at start. Hover at 210C till FC, then ramp up at 2C/min till SC.
FC 22.0 mins @ 210C.
SC 31.0 mins @ 228C.
Results: 1st run FC-SC time 6.5 mins, 2nd run 7 mins, 3rd run 9 mins.
1st run has a coffee with faint nutty aroma. 2nd run has a fermented, green component, 3rd run has a very strong curry smell. Its really wonderful. We got Jills curry plant from the garden and smelt it - its an identical aroma. Also in a cupping we did today of all three No 3 is more complex. However the curry aroma does not not come thru in a cupping.
We are both amazed at the difference after 1-2 days between these roasts. And really amazed at a curry aroma from a bean. Will be interesting to see what these are like as espresso next week.
Mike


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