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Date: 03 May 2007 13:06:26
From: Lloyd Parsons
Subject: Some Gene Cafe roast profiles
I've been playing around with the Gene quite a bit and have developed
some profiles that work very consistently. Here are a couple that I
like very much :

SweetMarias DP Sidamo :

300 for 5 min. empty warmup

Dose : 200g
300 for 5 min
350 for 5 min
400 for 5 min
478 for 6:30 min (this should be into 2nd crack)
Use Gene cooldown, then external blower for final temp cooling.

Let rest 2 days and you'll really smell and taste the blueberry nuance.
Scrumptious as espresso, Cafe Crema or Americano

Even though a faster ramp up is usually needed for developing nuance
over body, this long roast time seems to work the best (imo) for this
Sidamo. I also use this same profile with a variance in the final stage
for my Bolivian and Colombian roasts.

Josuma Malabar Gold Espresso Blend :

300 for 5 min. empty warmup

Dose : 200g
300 for 5 min
401 for 5 min
478 for 5 min
Use Gene cooldown, then external blower for final temp cooling.

Let rest 2 days for best flavor developement. I've found that I like
this best as a shot of espresso or in a milk drink. But it also makes a
fine Americano. I didn't like it as a Cafe Crema though.

This roast time/temp profile takes the load to through 1st crack and
slightly past it. For my tastes, this is the best roast level for this
blend.

If you decide to try these, please report back your opinions and any
suggestions.

thanks
Lloyd




 
Date: 12 May 2007 19:27:23
From: Dave b
Subject: Re: Some Gene Cafe roast profiles
On May 12, 9:07 pm, Lloyd Parsons <lloydpars...@mac.com > wrote:
> In article <qNs1i.67$9r6.108...@news.sisna.com>,
> "Don Cavins" <dcavin...@wildblue.net> wrote:
>
> > Lloyd,
>
> > Thanks for the roasting profiles. I've only had my Gene Cafe a short
> > time and have been looking for different profiles to try. Right now I have
> > a nice Colombian I'm trying to work up. Can you tell me about the variance
> > in the final stage you spoke of for your Bolivian and Colombian roasts.
>
> > Thanx,
>
> > Don Cavins
>
> With the Colombian and Bolivians I'm taking them into 2nd crack and then
> starting the Gene cooldown. The batch of Bolivian I just did took 7
> minutes in the final stage to get where I want it.
>
> I do two things during that stage with them. I listen for the start of
> 2nd crack and I watch the 'seam' on the beans as they tumble. I'm
> looking for the 'seam' to start darkening.
>
> It seems this is a good roast level for these coffees. Plenty of type
> characteristic and very smooth flavor.

I am very interested in the Gene roaster, I appreciate the info,
Lloyd.

what do you use to quickly cool the beans at the end of the roast?



  
Date: 12 May 2007 21:40:00
From: Lloyd Parsons
Subject: Re: Some Gene Cafe roast profiles
In article <1179023243.875421.277690@h2g2000hsg.googlegroups.com >,
Dave b <davebobblane@gmail.com > wrote:

> On May 12, 9:07 pm, Lloyd Parsons <lloydpars...@mac.com> wrote:
> > In article <qNs1i.67$9r6.108...@news.sisna.com>,
> > "Don Cavins" <dcavin...@wildblue.net> wrote:
> >
> > > Lloyd,
> >
> > > Thanks for the roasting profiles. I've only had my Gene Cafe a short
> > > time and have been looking for different profiles to try. Right now I
> > > have
> > > a nice Colombian I'm trying to work up. Can you tell me about the
> > > variance
> > > in the final stage you spoke of for your Bolivian and Colombian roasts.
> >
> > > Thanx,
> >
> > > Don Cavins
> >
> > With the Colombian and Bolivians I'm taking them into 2nd crack and then
> > starting the Gene cooldown. The batch of Bolivian I just did took 7
> > minutes in the final stage to get where I want it.
> >
> > I do two things during that stage with them. I listen for the start of
> > 2nd crack and I watch the 'seam' on the beans as they tumble. I'm
> > looking for the 'seam' to start darkening.
> >
> > It seems this is a good roast level for these coffees. Plenty of type
> > characteristic and very smooth flavor.
>
> I am very interested in the Gene roaster, I appreciate the info,
> Lloyd.
>
> what do you use to quickly cool the beans at the end of the roast?

I use the Gene cooldown and then a hairdryer and colander for the last
little bit.

I've also done an emergency stop and then cooldown with the hairdryer
but couldn't discern a difference in the roast.


 
Date: 12 May 2007 19:16:14
From: Don Cavins
Subject: Re: Some Gene Cafe roast profiles
Lloyd,

Thanks for the roasting profiles. I've only had my Gene Cafe a short
time and have been looking for different profiles to try. Right now I have
a nice Colombian I'm trying to work up. Can you tell me about the variance
in the final stage you spoke of for your Bolivian and Colombian roasts.

Thanx,

Don Cavins


"Lloyd Parsons" <lloydparsons@mac.com > wrote in message
news:lloydparsons-0B3E6B.13062603052007@individual.net...
> I've been playing around with the Gene quite a bit and have developed
> some profiles that work very consistently. Here are a couple that I
> like very much :
>
> SweetMarias DP Sidamo :
>
> 300 for 5 min. empty warmup
>
> Dose : 200g
> 300 for 5 min
> 350 for 5 min
> 400 for 5 min
> 478 for 6:30 min (this should be into 2nd crack)
> Use Gene cooldown, then external blower for final temp cooling.
>
> Let rest 2 days and you'll really smell and taste the blueberry nuance.
> Scrumptious as espresso, Cafe Crema or Americano
>
> Even though a faster ramp up is usually needed for developing nuance
> over body, this long roast time seems to work the best (imo) for this
> Sidamo. I also use this same profile with a variance in the final stage
> for my Bolivian and Colombian roasts.
>
> Josuma Malabar Gold Espresso Blend :
>
> 300 for 5 min. empty warmup
>
> Dose : 200g
> 300 for 5 min
> 401 for 5 min
> 478 for 5 min
> Use Gene cooldown, then external blower for final temp cooling.
>
> Let rest 2 days for best flavor developement. I've found that I like
> this best as a shot of espresso or in a milk drink. But it also makes a
> fine Americano. I didn't like it as a Cafe Crema though.
>
> This roast time/temp profile takes the load to through 1st crack and
> slightly past it. For my tastes, this is the best roast level for this
> blend.
>
> If you decide to try these, please report back your opinions and any
> suggestions.
>
> thanks
> Lloyd




  
Date: 12 May 2007 20:07:14
From: Lloyd Parsons
Subject: Re: Some Gene Cafe roast profiles
In article <qNs1i.67$9r6.108651@news.sisna.com >,
"Don Cavins" <dcavinsjr@wildblue.net > wrote:

> Lloyd,
>
> Thanks for the roasting profiles. I've only had my Gene Cafe a short
> time and have been looking for different profiles to try. Right now I have
> a nice Colombian I'm trying to work up. Can you tell me about the variance
> in the final stage you spoke of for your Bolivian and Colombian roasts.
>
> Thanx,
>
> Don Cavins

With the Colombian and Bolivians I'm taking them into 2nd crack and then
starting the Gene cooldown. The batch of Bolivian I just did took 7
minutes in the final stage to get where I want it.

I do two things during that stage with them. I listen for the start of
2nd crack and I watch the 'seam' on the beans as they tumble. I'm
looking for the 'seam' to start darkening.

It seems this is a good roast level for these coffees. Plenty of type
characteristic and very smooth flavor.


   
Date: 13 May 2007 08:05:14
From: Don Cavins
Subject: Re: Some Gene Cafe roast profiles
Lloyd,

Thanks again, I'll give that a shot.

Don


"Lloyd Parsons" <lloydparsons@mac.com > wrote in message
news:lloydparsons-892E09.20071412052007@individual.net...
> In article <qNs1i.67$9r6.108651@news.sisna.com>,
> "Don Cavins" <dcavinsjr@wildblue.net> wrote:
>
>> Lloyd,
>>
>> Thanks for the roasting profiles. I've only had my Gene Cafe a short
>> time and have been looking for different profiles to try. Right now I
>> have
>> a nice Colombian I'm trying to work up. Can you tell me about the
>> variance
>> in the final stage you spoke of for your Bolivian and Colombian roasts.
>>
>> Thanx,
>>
>> Don Cavins
>
> With the Colombian and Bolivians I'm taking them into 2nd crack and then
> starting the Gene cooldown. The batch of Bolivian I just did took 7
> minutes in the final stage to get where I want it.
>
> I do two things during that stage with them. I listen for the start of
> 2nd crack and I watch the 'seam' on the beans as they tumble. I'm
> looking for the 'seam' to start darkening.
>
> It seems this is a good roast level for these coffees. Plenty of type
> characteristic and very smooth flavor.




 
Date: 03 May 2007 12:46:58
From: Karl
Subject: Re: Some Gene Cafe roast profiles
On May 3, 2:22 pm, Lloyd Parsons <lloydpars...@mac.com > wrote:
> I have done larger loads, up to the 1/2 lb max recommended with good
> results. Of course, it changes the profiles a bit, generally in the
> last stage.

Thanks, Lloyd

Karl



 
Date: 03 May 2007 11:14:32
From: Karl
Subject: Re: Some Gene Cafe roast profiles
On May 3, 2:06 pm, Lloyd Parsons <lloydpars...@mac.com > wrote:

> Dose : 200g

Lloyd, thanks for posting the profiles. I'm going to try your
suggestion for SweetMarias DP Sidamo.

Have you tried any larger doses on the Gene Cafe? If so, what was your
experience with them?

Karl



  
Date: 03 May 2007 13:22:59
From: Lloyd Parsons
Subject: Re: Some Gene Cafe roast profiles
In article <1178216072.393957.150200@y80g2000hsf.googlegroups.com >,
Karl <karlmiltonrice@yahoo.com > wrote:

> On May 3, 2:06 pm, Lloyd Parsons <lloydpars...@mac.com> wrote:
>
> > Dose : 200g
>
> Lloyd, thanks for posting the profiles. I'm going to try your
> suggestion for SweetMarias DP Sidamo.
>
> Have you tried any larger doses on the Gene Cafe? If so, what was your
> experience with them?
>
> Karl

I have done larger loads, up to the 1/2 lb max recommended with good
results. Of course, it changes the profiles a bit, generally in the
last stage.

I use 200g because that fits the containers I use. I bought some
stretched mason jars at a dollar store that have the sealed flip lids.
200g greens after roasting fills them to the top.

On the Sidamo, listen for the start of 2nd crack and then shift to Gene
cooldown and let it finish out. The times I gave should hold as the
Gene seems to be very consistent from reports I've read from other
owners. I fiddled with keeping heat on until I got to the exact level I
wanted and then doing the emergence shutdown and cooling externally.
While it worked, I never got the consistency in timings I wanted, and
the taste seemed to be the same. I decided that it wasn't worth the
hassle if the flavor was right.