StevensCoffee Senior Member Joined: 29 Sep 2013 Posts: 1 Expertise: I live coffee
Posted Sun Sep 29, 2013, 4:19am Subject: Slow roasting on a Gene Cafe
I am the happy owner of a Gene Cafe coffee roaster. I have been roasting for about 2 years now, but have never been able to totally understand the "secrets" of the perfect roast. I understand that "the perfect roast" depends on personal taste an so, but i do think that a slow roast must be the ideal thing - or not?
I only roast coffee for filter brewing such as the v60, Chemex, Syphon and the mighty Aeropress.
I have tried many roast profiles, sadly no profile has ever resultet in beens nearly as tastefull as those i buy at my local roaster. Also, the profiles that people post around, typically aims at espresso-roast.
I always preheat the Gene, drying the beans for at 150C for about 5 minutes, and i cool external.
What do you guys do? What profile do you navigate around? I understand that no beans should be roastet the same way, but some sort of basic profile would be ideal.
MisterW Senior Member Joined: 4 Oct 2004 Posts: 112 Location: Falls Church, VA Expertise: I love coffee
Espresso: Silvia, Aeropress (not... Grinder: Mini Pro III, Maestro Plus Drip: Bonavita Roaster: Gene
Posted Mon Dec 9, 2013, 11:07am Subject: Re: Slow roasting on a Gene Cafe
Hi, I've had a Gene for about 5-6 years and what I've settled on is the following: 10 oz. of green beans for Indonesian (less chaffy) coffees 8 oz. of green beans for African or Brazilian (more chaffy) coffees Set the timer at maximum (30 min.) Go at maximum (482) heat until 1st crack (I listen near the outlet of the chaff filter, you can clearly hear the cracks) At 1st crack I lower the temp to 440 for 2 minutes After 2 minutes I raise the temp back to 482 Then I listen for 2nd crack, and hit the Cool button after a few snaps or 10 seconds, depending on the coffee.
My goal is to hit 4 minutes between 1st and 2nd crack. If the interval is too short, I lengthen the time spent at 440 by 15-30 seconds.
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