Posted Wed Nov 2, 2011, 6:48am Subject: Roasting General Help
Greetings to all. I have a gene cafe and would like some information about roasting. I would more trying to figure a general way about roasting (general colours and tempratures and names) There are some ways to understand when we say take it to a medium roast what i have to do ?
With gene cafe is hard to see the pop for the first crack so i have to see with my eyes when that happen. I dont know if it is just me but i cant seem to hear it .
So if someone really have the time to write some guide as general as possible (i am sure it will be sticky and really help newcomers ) or plz link if there is something .
I have seen many say they have trouble hearing first crack in a Gene, some can here it by listening close to the exhaust but it helps if you know when to expect it. Some things that influence first are...old green beans or dry green beans can have a mellow first crack and so will some varieties. The approach used to get to first crack can also influence the vigor of the crack, slow approach equals a quieter tamer first and hot and fast approach will have a more robust first, each of these approaches will change the flavor of the finished roast.
I have never roasted on a Gene but have been present for many roasts done on them. Some basics for roasting which should work fine with the Gene... Use a timer, 9-11 min to first crack, 14-16 minutes for total roast time, don't take these times as law rather as a guide line. I find it helpful to get a baseline roast for new beans I am trying and this may be helpful to you, roast with full power to the heat and time to first crack and finish roast then for the next roast adjust heat levels to slow down the roast to first and slow down to finish of roast to get the times you like best. I like for brewed coffee a 3-4 min time from the start of first to the finish of the roast and for espresso a 4-5 min time.
Hope this is of some help, have fun and ask questions.
Posted Wed Nov 2, 2011, 11:45am Subject: Re: Roasting General Help
Its a whole shinny world . In very general , the roast time if we equal the colour and the end of the roast , how it affects the taste ? For example a quick FC+ to a slower FC+ what difference might it have ?
Posted Wed Nov 2, 2011, 12:18pm Subject: Re: Roasting General Help
framer Said:
Its a whole shinny world . In very general , the roast time if we equal the colour and the end of the roast , how it affects the taste ? For example a quick FC+ to a slower FC+ what difference might it have ?
This is a great question... I have a Behmor en route via UPS and have been wondering the same thing. I have been roasting in poppers and getting a FC+ in 6-7 minutes. I am wondering what, if any, flavor change there will be with the FC+ 12-minute (or more) roast in the Behmore? Of course this, and the fact that I can roast a City or City+ easier in a drum roaster than in a popper is one of the reasons I am going to the drum roaster. I hope you get a good answer to your question.
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,018 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Wed Nov 2, 2011, 2:46pm Subject: Re: Roasting General Help
framer Said:
Its a whole shinny world . In very general , the roast time if we equal the colour and the end of the roast , how it affects the taste ? For example a quick FC+ to a slower FC+ what difference might it have ?
Posted Thu Nov 3, 2011, 6:50am Subject: Re: Roasting General Help
thas a very nice answer to know. So you can "stall" the roast by removing the temp and holding it low enough to go to the colour you want without ever touching that 2nd crack ? or there is a limit on that time you have before you reach the 2nd
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,018 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Fri Nov 4, 2011, 10:01am Subject: Re: Roasting General Help
framer Said:
thas a very nice answer to know. So you can "stall" the roast by removing the temp and holding it low enough to go to the colour you want without ever touching that 2nd crack ? or there is a limit on that time you have before you reach the 2nd
Stalling a roast will create a baked taste to your beans, you want temperature to be higher then the temp of the beans so they are always increasing in temp. Roast levels, temperature of the beans, and color of the beans go hand in hand. If I want a City roast (the end of 1st crack) I would lower the heat enough to get to the end of first crack in 2.5-3 minute being careful not to stale the roast. In my roaster this gives a very bright fruity cup with the right beans, it also allows the center of the bean to be roasted uniform to the outside of the bean. This same roast pulled as an espresso shot usually will be very bright and a bit harsh, to make it more pleasant I would try roasting 4 min from start of first to end of first crack, same roast level and color but the shot will be sweater and smoother, if still not sweet enough and to harsh I would try a 4.5 and 5 min finish.
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