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Thread: Gene Cafe - profiles based on time after start of FC

  1. #1
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    Gene Cafe - profiles based on time after start of FC

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I am a novice roaster and I use Gene Cafe. Trying to get an absolutely repeatable result for the beans from the same batch I realized that with Gene Cafe its hard to replicate roasting process exactly for the same bean if I just look at temperature/time recorded during the first roast (because of different ambient temperture, for example, etc)
    However. I think what worked for me was measure time after start of FC. For example for Bani Ismaily I started cooling at FC + 5.first crack, etc.
    Any ideas why I shoulnt be excessively relying on time after FC start? Given the temperature setting is the same and I accurately note the start of FC. Also given I keep the batch size the same? Do you think this method is very reliable?

  2. #2
    Senior Member GregWormald's Avatar
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    Re: Gene Cafe - profiles based on time after start of FC

    Give it a try and see. If it works for you, it works.

    Me, I go by a combination of time from first snaps of second crack, colour, and what depth of roast I want this time.

    Greg
    "Consistency is for small minds."

  3. #3
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    Re: Gene Cafe - profiles based on time after start of FC

    Quote Originally Posted by 74415654645C415E525F57330 link=1244609872/1#1 date=1244809116
    Give it a try and see. If it works for you, it works.

    Me, I go by a combination of time from first snaps of second crack, colour, and what depth of roast I want this time.

    Greg
    "Consistency is for small minds."
    very often I stop before the SC, so I need to have other reference. In some beans SC is so subtle that it would be easy to miss the start of it. Plus the cooling is slow...

  4. #4
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    Re: Gene Cafe - profiles based on time after start of FC

    Behmor Coffee Roaster
    Quote Originally Posted by 6D666F7C7A7C6B7D0E0 link=1244609872/0#0 date=1244609872
    I am a novice roaster and I use Gene Cafe. Trying to get an absolutely repeatable result for the beans from the same batch I realized that with Gene Cafe its hard to replicate roasting process exactly for the same bean if I just look at temperature/time recorded during the first roast (because of different ambient temperture, for example, etc)
    However. I think what worked for me was measure time after start of FC. For example for Bani Ismaily I started cooling at FC + 5.first crack, etc.
    Any ideas why I shoulnt be excessively relying on time after FC start? Given the temperature setting is the same and I accurately note the start of FC. Also given I keep the batch size the same? Do you think this method is very reliable?
    I always seem to roast to get a certain colour, although will look to SC + puff of smoke if there.

    I always preheat to get some form or repeatability then look to FC to determine if its going faster or slower. Seems to vary upto a minute either way. From there, I have a target to SC, but always check for SC. The time FC - SC does seem to change so you need to keep watching, so I dont think you can just base on time.

    Its the variability that makes the coffee interesting anyway!



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