Results 1 to 21 of 21
Like Tree10Likes
  • 1 Post By Barry O'Speedwagon
  • 1 Post By speleomike
  • 1 Post By herbie
  • 3 Post By LeroyC
  • 3 Post By stephen28
  • 1 Post By trickydicky2

Thread: Gene Cafe roasting

  1. #1
    Junior Member
    Join Date
    Nov 2012
    Posts
    15

    Gene Cafe roasting

    Well, After trying some of BeanBay freshly roasted beans and loving it. I went the next step a got my self a GENE Cafe roaster.
    Very happy with the price.
    Anyway, I got some samples with it, the best one being Jamaican Blue Mountains.
    So far I done about 4 roasts and it's been fairly average. This morning I manage to almost toast 200gr of Papua New Guinea.
    I have just finished doing 100 of Jamaican Blue Mountains and have actually tried a cup only about 15 minutes after roasting. Still not impressed but now I will wait a few days untill I try it again. One thing I notice with my roasts in comparison to the roasted beans of BeanBAy. Mine feel light and sound tiny or lite when repeatedly dropping some beans on the counter. The BeanBay beans sound more solid or full. Not sure if my explanation makes any sense. The smell is also quite different. The color and texture, very similar. Also, for the life of me, I can't hear any cracks...
    This week I will have to order some good green beans from Bean Bay because I don't quite know if what I got as samples are what they say it is or if any good at all.
    OR..... I am doing it totally wrong?
    Anyone here using a Gene Cafe roaster?

  2. #2
    Senior Member Barry O'Speedwagon's Avatar
    Join Date
    Dec 2011
    Location
    PRL
    Posts
    2,443
    Letoy,

    With respect, how could anyone tell whether you are doing it totally wrong? You give zero description of your roasting profile (i.e. pre-heat temperature, how long did you roast the beans for at what temperatures(s), how did you go about cooling the beans etc). The forum contains several threads on using the Gene Cafe....a quick search should give you an idea of the various approaches that have worked / not worked for people. I tend to roast 250-300g batches, using a profile that has the whole shebang over in about 17 minutes from loading the beans. Green beans from BeanBay is a good idea, as is waiting a few days after roasting to confirm that you don't like the taste.
    Cheers
    BOSW

  3. #3
    Junior Member
    Join Date
    Nov 2012
    Posts
    15
    Hi.
    Thank you for your reply, and good point.
    I notice that these machine seem to get up to temp quite quickly. I been going up to between 235-240 degrees with no preheat. Time wise, I have done in between 15 to 19 minutes before it starts cooling. I let the cooling cycle do it's thing and as soon as it stops, I take it and put it into a strainer, take it outside and pour it from one strainer to the other until it cools totally. I done some roasts using 100gr samples a one using 200gr.

  4. #4
    Senior Member Barry O'Speedwagon's Avatar
    Join Date
    Dec 2011
    Location
    PRL
    Posts
    2,443
    Hi Again,

    Try pre-heating for 3 or 4 mins at 235 or 240, then do the 'emergency stop', put your beans in, then reprogram at desired temp (say 235) for max time, when you hit 1st crack (or soon thereafter), try dropping temp a few degrees. It takes a few goes to learn when second crack will start, but once you've worked that out, you can do the emergency stop at say 30 secs before second crack (up to you), and dump the beans into a cooling device (even tossing b/w two collanders/strainers with a fan pointed at them if you have to). If you use the Gene's cooling cycle, you'll have to be thinking some time ahead of what is happening. After doing the emergency stop to remove the beans, replace the empty roasting chamber and restart the Gene, but initiate the automatic cooling cycle straight away and let it cool itself. It really is worth making / obtaining a device to cool the beans rapidly...you have much more control.

    I actually use lower temperature than those above, but that's a matter of personal preference.
    Cheers

  5. #5
    Senior Member Bernsbrew's Avatar
    Join Date
    Jun 2012
    Location
    Lane Cove, Sydney
    Posts
    137
    Barry, I wasn't aware you had a gene cafe, is it comparable to your iCoffee, or just totally different flavours and aromas?

  6. #6
    Senior Member Barry O'Speedwagon's Avatar
    Join Date
    Dec 2011
    Location
    PRL
    Posts
    2,443
    Quote Originally Posted by Bernsbrew View Post
    Barry, I wasn't aware you had a gene cafe, is it comparable to your iCoffee, or just totally different flavours and aromas?
    Yes I have one of each. Each machine has its pros and cons. With the icoffee, I can easily put a bead thermocouple in it, monitor temperature etc and get a very good, repeatable result. This is particularly useful when roasting by colour doesn't work so well (i.e. Decaf Wow). The i-coffee also presents me with no smoke issues when roasting inside (which can be desirable on a winter's night in Canberra). As I have a central kitchen in my house, it is not practical for me to flue the outlet of the Gene out a window, so I use it on top of a professional roasting stand (an old dog kennel) on the back porch). There is also the question of the longevity of the i-coffee...mine is from a batch that needs to be reset once or twice during the roast (but otherwise works fine).

    The Gene is more flexible in terms of when you apply heat to the beans, and has a slightly larger capacity (it doesn't seem to mind 300g batches). Not worth trying to get a thermocouple in the Gene. For many beans, I couldn't swear that I'm sure the Gene (in my hands) produces a superior result. For example, the Ceja de Selva comes out pretty well in both roasters. The Gene does a better job on beans where a different roast profile helps...for example the Yemen Bani Ismail. I think the aroma of the beans when done in the Gene is closer to that from those that Andy, for instance, roasts. However, the difference in taste (to my palate) is not as marked. Also, small beans (like the Yemen Bani Ismail) tend to get stuck in the 'vent' holes at the bottom of the i-coffee chamber, while there is no similar issue on the Gene. Is it worth the price difference? Hard for me to say, and I'm still learning on the Gene. I still use both roasters (i-coffee for Decaf Wow and sometimes just because, Gene for most other stuff).

    Now, the $64 question....why do I own both? Well.....one day I was using the i-coffee, and did my roast as normal. I took a phone call while the beans were cooling, which meant that my 'clean up' routine was not the same. I left the chaff collector on the roasting stand and packed up the machine. Next time I went to roast, Mr i-coffee wouldn't work. Everything seemed to fit nicely...thought I'd blown the power supply. Had been thinking about trying a different roaster anyway, so I decided to try a Gene (I think the Behmor was out of stock in Australia at the time). About two weeks later, when I went to set up the Gene I notice the chaff collector for the i-coffee sitting on the roasting station. Yes, I'm a complete d*&*head. True story.
    GreenBeanGenii likes this.

  7. #7
    Senior Member speleomike's Avatar
    Join Date
    Nov 2005
    Location
    Sydney
    Posts
    887
    Hi

    I still use my Gene Cafe. I use just 200 to 250 grams and not 300 grams as I think 300 is sometimes a bit too much load for its power. I don't do the "emergency stop method" for cooling as I don't think that is good long-term for the machine. At the start I set the temp to 235 C and when at FC I see what the temp is (it's usually < 235) and I turn down the temp dial to that amount then turn it up by 2 C every minute. That gives me sorta control of the temp rise from FC to SC.

    I sometimes also start with the temp set at the max at 250 C at the start of the roast and every few mins I start to turn down the temp dial by 5 degs so as to hit a setting of about 235 C at about FC. All this does is to stop the element from occasionally turning on and off during the rise to FC, I want that heat to be *continuously* on during the rise to FC

    Then for cooling I occasionally pull out the drum quickly when it's at about 70 C and dump the beans in wide flat steel disk to cool quicker but more often than not I just wait for it to end normally at 60 C. I did try a vacuum cleaner with a funnel under a stainless steel wire collander (beans were in the collander) to cool the beans quicker but I really could not tell any difference in flavour so it wasn't work the extra hassle.

    Mike
    Tomlil01 likes this.

  8. #8
    Senior Member
    Join Date
    Nov 2006
    Location
    Brisbane Northside
    Posts
    352
    How I Roast with my Gene Café.
    For the first 5 years with the Gene I roasted about 4 batches one after the other every 2 weeks whilst I working as a Dairy hand. In the last 5 years since I retired I have done 6 roasts every 2 weeks in a batch.
    6 different 250gm roasts of Andy's beautiful Beanbay green beans from 6 different countries and occasionally added a roast of my own home grown beans.
    Depending on the ambient temperature I preheat to 80C in hot weather or 100C in winter.
    I try to get to first crack in about 12 mins. setting the temp to 230C then lower it at first crack to 215 or 220C (depending on the variety) to get to just before second crack in about 3 mins.
    I then hit the emergency stop and quickly tip the roast onto my "exhaust fan in a garden pot" bean cooler. I quickly blow out any chaff from out of the roasting chamber and then put it back onto the cooling cycle within about 30 secs.
    Whilst it is cooling for the next roast I clean out the chaff collector. You just have to keep your mind on the job and not be distracted to keep the process going seamlessly.
    Cheers Herbie
    cafelazio likes this.

  9. #9
    Member
    Join Date
    Dec 2004
    Posts
    66
    Hi Leroy
    Have been using GC for about 6 yrs now and have discovered every bean type has different roast profile so with new batch fill only to line on glass - then temp to 240 time to 20mins.
    Then set your alarm to 15 mins - sit and watch final stage of roast (colour of yr choice) - when happy hit the cool cycle and note the remain time - deduct from 20mins and you have yr roast time. Roast early morning below 20c if poss.
    Dark roast? - watch for first glisten then cool. Key is to watch and react quickly - don't get distracted!
    Cheers!

  10. #10
    Senior Member LeroyC's Avatar
    Join Date
    Sep 2013
    Location
    Woodend, New Zealand
    Posts
    1,955
    You guys realise this thread is 4 years old right?
    shewey, Wynton87 and readeral like this.

  11. #11
    Member
    Join Date
    Oct 2016
    Location
    Adelaide, SA
    Posts
    49
    Quote Originally Posted by LeroyC View Post
    You guys realise this thread is 4 years old right?
    Another late reply but a Google search landed me here and actually got some
    useful information despite thread age *shrugs*

    I do have a question however, hopefully someone here can help...

    Have been using the Gene Cafe for around 9 months now, mostly the same beans and mostly with acceptable results. Of the beans I have found the Peru to release incredible amounts of chaff and that this seems to occasionally block the chaff vent in the drum which thus causes the Gene to seemingly switch off the heating element no matter what I do with the heat control dial. The end result is baked beans when this happens.

    Has anyone experienced this and, if so, any tips to combat this?

  12. #12
    Senior Member
    Join Date
    Jun 2010
    Location
    Melbourne
    Posts
    134
    Nothing wrong with dusting off an old thread. New things, ideas and experiences with equipment come up.

    In my experience with the Gene (about 5 years) I've only experienced this once. I've certainly seen varied amounts of chaff depending on the bean. Nothing new there! Before roasting it's worth checking there is no pre existing chaff in the drum. If so brush it out.

    The chaff collector itself may be the cause. I'm presuming you empty it after each roast. I do this in the following ways :

    1. Empty the collector and give it a few taps
    2. Put your regular dustpan brush inside the collector and give it a good brush inside to loosen any chaff that is stuck to the inside of the chamber. and
    3. Occasionally you need to open up the collector by unscrewing it and giving it a thorough wash in soapy water. The screws can be a bit fiddly to get in and out but doable.

    Hope this helps. If it continues it might be worth contacting the importer Avacuppa (they're on the net) and asking for advice. They've helped me before.

    Steve
    Dimal, cafelazio and solace like this.

  13. #13
    Member
    Join Date
    Oct 2016
    Location
    Adelaide, SA
    Posts
    49
    Thanks Steve!

    Correct that I clean the chaff collector after each use, though this has been simply a few taps into green waste bin. Will give it a more extensive clean with brush and maybe a bath. Thought I might have been overloading the Gene but it happened today with only 220g of Peru in the drum.

  14. #14
    Junior Member
    Join Date
    May 2018
    Posts
    29
    Again, resurrecting the dead but for just about every search I do this thread comes up.

    So I am wondering if there is something I am missing here, but everyone talks about adjusting temp at FC but I cant hear anything over the motor and flap.

    The best ive come up with is a slight pinging noise like flicking a fork tine at about 225 degrees. How are you all determining FC?

  15. #15
    Senior Member Barry O'Speedwagon's Avatar
    Join Date
    Dec 2011
    Location
    PRL
    Posts
    2,443
    Quote Originally Posted by drwharris View Post
    Again, resurrecting the dead but for just about every search I do this thread comes up.

    So I am wondering if there is something I am missing here, but everyone talks about adjusting temp at FC but I cant hear anything over the motor and flap.

    The best ive come up with is a slight pinging noise like flicking a fork tine at about 225 degrees. How are you all determining FC?
    Do you have the small or large chaff collector? When I use my Gene (with large chaff collector), for most beans first crack is pretty clear. Some small Yemens I've tried have been harder to hear. I guess it's possible that there's some random variation in the units.

  16. #16
    Senior Member
    Join Date
    Feb 2008
    Posts
    1,339
    Compulsive tinkering with settings is a common phenomena amongst amateur and professional roasters, however I assure you, the less you tinker, the better the results.

    I use a gene with large chaf collector and no matter what raw coffee I’d like to roast, I add three cups (the cup that comes with the gene) of beans. Initially having tinkered a bit myself I now set the temperature to 227* and the time to 14.3 minutes, press start, and allow the machine to roast and complete the whole cycle till IT decides the roast is finished. The result is always good. I do acknowledge that every roaster is different, so a very minor adjustment to temperature, time, or both, may be required. I typically clean the roaster after every four roasts.

    So my suggestion is to give that a try, acquiesce to the operational design of this roaster, don’t get caught up in all the mumbo jumbo, and enjoy your coffee.

  17. #17
    bmb
    bmb is online now
    Junior Member
    Join Date
    Aug 2014
    Posts
    13
    Quote Originally Posted by cuppacoffee View Post
    Compulsive tinkering with settings is a common phenomena amongst amateur and professional roasters, however I assure you, the less you tinker, the better the results.

    I use a gene with large chaf collector and no matter what raw coffee I’d like to roast, I add three cups (the cup that comes with the gene) of beans. Initially having tinkered a bit myself I now set the temperature to 227* and the time to 14.3 minutes, press start, and allow the machine to roast and complete the whole cycle till IT decides the roast is finished. The result is always good. I do acknowledge that every roaster is different, so a very minor adjustment to temperature, time, or both, may be required. I typically clean the roaster after every four roasts.

    So my suggestion is to give that a try, acquiesce to the operational design of this roaster, don’t get caught up in all the mumbo jumbo, and enjoy your coffee.
    When I read your post I got really curious, and as I have a kg of old beans to spare, that never rendered a good cup, I had to try your recipe ...
    The three cups weighted 284gr (I normally load 200, and exceptionally 220-230), and even if you said nothing about it, I presumed that normally you would also roast more than one batch at the time, and I heated the roaster for 5' at 222).
    The temperature curve (I also use an IR thermometer, with a little trick that works for me, to have an idea of the BT) was, surprisingly, practically the same I normally use till first crack, that happened at 9'30".
    At 13' the roast appeared ready to me, but I decided to go all the way, till the indicated 14.3 minutes ...
    When I took out the beans to cool, they were going through second crack, dark and oily, not really my taste, however the coffee didn't smell bad ...
    It weighted 234gr , that's a 17,6% loss.
    Anyhow, I know a number of people that love dark roasts and that will enjoy it.
    As a matter of fact, I liked the uniformity and will repeat the same roast tomorrow, only stopping earlier.

  18. #18
    Senior Member
    Join Date
    Feb 2008
    Posts
    1,339
    Thanks for giving this a try.

    I normally do two roasts and I don’t pre heat the roaster. When the roast cycle comes to an end the beans are usually nearing or at second crack. I then allow the roaster to cycle through its own cooling cycle and the whole process takes about 20 minutes. The beans are never oily.

    Hope that helps!

  19. #19
    Senior Member
    Join Date
    Nov 2008
    Posts
    107
    I got my Gene Cafe today and tried your settings on a cold day. I had to add 1.7 minutes onto your times (From a cold machine), but got a very nice even roast.

  20. #20
    Senior Member
    Join Date
    Jul 2012
    Posts
    115
    I've roasting on a GeneCafe for about 5 years now. This is a decent little roaster capable of getting some excellent results if you invest in good quality green beans such as the ones on BeanBay

    My approach is NOT textbook. In summary:


    • Preheat empty roast chamber to 240C. Takes about 7 mins
    • Preweigh beans - I typically roast 300g, or 250g if they're a natural process coffee due to high chaff content
    • Once roaster hits 240C do an emergency stop. DO NOT allow the roaster to go into cooling mode
    • Set timer. Default 15 mins is fine unless you want a very dark roast. I typically roast for 11-13 mins
    • Remove roast chamber, add green beans, reinsert chamber and press start
    • Roast at 240C until you hear first pops of first crack - Typically 9-10 mins in (countdown timer therefore will read 5-6 mins if you started at 15)
    • This is where the fun starts. I like to stretch the roast by fairly quickly ramping the temperature down from 240C to 210C in 5C increments, over a period of about 2.5mins in total, to finish the roast before second crack starts. For example, you could allow 0.4 mins each at 235, 230, 225, 220, 215 and 210C. I tend to reduce quickly in the early steps and slower approaching final temp. Think of it like a soft landing. Works for me. Different green coffees behave differently in the roaster. That's one of things that makes it fun
    • At this point you should see beans roasted to a 'medium' roast
    • Once again, do an E stop and tip the beans into your choice of cooling device. (I use a cheap fan and a large, deep-sided baking tray on the back deck)
    • If you are roasting several batches, return the roast chamber to the unit and re-preheat to 240C. Takes about 2 mins


    There are reasons for all the choices above. More than happy to discuss further here if anyone's interested

    Cheers
    Rich
    Janus likes this.

  21. #21
    Senior Member
    Join Date
    Nov 2008
    Posts
    107
    Behmor Coffee Roaster
    Quote Originally Posted by cuppacoffee View Post
    Compulsive tinkering with settings is a common phenomena amongst amateur and professional roasters, however I assure you, the less you tinker, the better the results.

    I use a gene with large chaf collector and no matter what raw coffee I’d like to roast, I add three cups (the cup that comes with the gene) of beans. Initially having tinkered a bit myself I now set the temperature to 227* and the time to 14.3 minutes, press start, and allow the machine to roast and complete the whole cycle till IT decides the roast is finished. The result is always good. I do acknowledge that every roaster is different, so a very minor adjustment to temperature, time, or both, may be required. I typically clean the roaster after every four roasts.

    So my suggestion is to give that a try, acquiesce to the operational design of this roaster, don’t get caught up in all the mumbo jumbo, and enjoy your coffee.
    As a Gene Cafe newbie, I tried your method and found it gave me consistent results, the only thing I change is the length of time I roast it for, on cold days or first roasts, I go as long as 17.6 minutes.

    Subsequent roasts can be as low as 16 minutes, but this is outside on a chilly Adelaide winter's day, I'm sure that 14 minutes will be adequate in the warmer months.

    I've found that the beans will darken slightly during auto cooling, but the amount of darkening is very consistent between batches and with the excellent visibility of the glass drum, it only took me one roast to learn when to hit the cool button.

Similar Threads

  1. New to roasting with a Gene Cafe
    By robinyong29 in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 16
    Last Post: 10th August 2009, 06:53 PM
  2. Gene Cafe - Roasting Inside
    By Ben_S in forum Home Roasting - Tips, Tricks, Ideas
    Replies: 13
    Last Post: 31st May 2008, 11:10 PM
  3. New Gene Cafe
    By rowdee in forum Roasters
    Replies: 10
    Last Post: 11th November 2007, 05:24 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •