Oh boy, what have I started here! ;D
"whats so special about the Gene other than it can roast consistently to a pre-programmed profile" - well, I would think that in itself is pretty special.
Imagine air hitting a bean and the only way the air moves on, is by bouncing off the bean and pretty much back out the way it came. Thats a Corretto.
Now imagine air flowing over a bean like the air that flows over the wing of a plane. Thats a Gene.
So whats the big deal? Well, I cant necessarily prove it without extensive testing in a wind tunnel (Gene owners, feel free to help me out here ;D), but my intuition tells me that the latter will produce both heat and airflow that are more uniform, and hence the roast will be more uniform.
If evidence is required, all I can offer is the design concepts of commercial drum and fluid bed roasters - air in one way and out the other. I would think they follow this practice for good reason.


I understand that people are very happy with their corretto set-ups, and can produce some very good results.
Leave a comment: