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Thread: Three San Emilio Roast Profiles

  1. #1
    Senior Member speleomike's Avatar
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    Three San Emilio Roast Profiles

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    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 first crack/min to prolong SC.
    SC 26.5 mins @ 232C.

    3rd run. I want a second crack/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 second crack/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




  2. #2
    Senior Member speleomike's Avatar
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    Re: Three San Emilio Roast Profiles

    Hi all

    Just tried No 1 and No 3 in an espresso. The No.3 has bought out a strong citrus in the bean. No 1. has a bit less citrus but still quite clear. Both have medium acidity. No 3 still has an aroma of curry but this is only when the bag is opened - the curry does not manifest itself when grinding or in cupping. Quite a bit of cream that settles down quick quickly - probably as these beans are only 3 days post roast.

    Mike

  3. #3
    Senior Member speleomike's Avatar
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    Re: Three San Emilio Roast Profiles

    Hi all

    Tens days post roast. In stead of cupping I have now tried these as espressos and the wife has tried them with a little milk.
    Profile 1. Quite nice. This was the control.
    Profile 2. More acidity than 1 and seemed a little green. Not as nice at all.
    Profile 3. This was nice and sweet, medium acidity. Still has curry aroma from bean when bag is opened but does not translate to cup.
    Im quite intrigued by the curry smell and will try to repeat this profile later this week.

    Mike

  4. #4
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    Re: Three San Emilio Roast Profiles

    Mike

    Thanks for sharing your roast profiles and the results. The third one really caught my attention.

    I have read a number of threads here and elsewhere that extended roast time could give rise to some unfavourable flavour to coffee (baking??).

    Having read your "discovery", I have tried the 30 minute roast profile with a number of SO and I am very impressed with the results!

    I have since modified a little on the profile for a more audible FC.

    Bean weight = 250 gm. SO = Colombia Supremo

    Set Gene to 214C at start. Hover at 214C till FC, then ramp up at second crack/min till SC.
    FC ~ 22 mins @ 214C.
    SC ~ 30 mins @ 228C.


    Bean weight = 250 gm. SO = Ethiopian Dima

    Set Gene to 214C at start. Hover at 214C till FC, then ramp up at second crack/min till SC.
    FC ~ 22 mins @ 214C.
    SC ~ 27 mins @ 224C.

    What I noticed is this roast gives more flavour and body. Overall it is great.

    Starbugs

  5. #5
    Senior Member speleomike's Avatar
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    Re: Three San Emilio Roast Profiles

    Behmor Coffee Roaster
    Hi Starbugs

    Good that you are also experimenting with your Gene. I found that to really tell how a profile affects a bean one must run the same bean through using a "reference profile" (for which I use a set 230C and dont vary the temp) and the test profile where one varies the setpoint to get the temp profile one wants. Then I cup the beans and make an espresso of each after a week.

    I still have a feeling that the temp of the beans in the Gene is considerably lower than the temp indication on the display as the hot air shoots through over the top of the beans but the beans are a high thermal mass and lag behind in their temperature response. Still the profiles are controllable to quite an extent and pretty repeatable.

    Oh and that curry smell from the San Emilio was unable to be repeated. I think there is a Genie in my Gene :-)

    Best wishes
    Mike



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