Ok, so I too am just starting to "play around" with home roasting using a Gene Cafe roaster. There are so many different coffee beans and roasting programs possible it may be of interest to join a home roaster's forum as found here: genecafeusa.com/pages/cbr-101-roasting-guide I'd also point out that leaving the beans outgas for several days (2-3) before use is recommended for best tasting coffee. There's controversy in doing this since most new roasters want to taste what they've done right away. So I took a fresh roast and vacuum packed it tight as soon as beans were cool. The idea was to see if the CO2 outgas would cause the bag to become inflated and how long this would take. After 12 hours bag remained tightly squeezed but after 24 hrs and more so, after 48 hrs, the bag was w/o any sign of vacuum. It didn't burst but was definitely partially filled with gas after 2 days. Beyond 2 days bag didn't appreciably expand further.
My $5 Goodwill cast Iron skillet works great for one mug of coffee everyday.. takes only 5-7min.. wow the difference is amazing when you roast yourself.
How long are you letting your coffee beans sit after roasting? It’s usually good to let beans sit in a sealed container for 24+ hours before brewing to let the gasses trapped inside the beans escape. I find this greatly alters the taste. Many of my local roasters even swear by aging roasted beans for up to two weeks before consumption. I personally think that is a bit much however, I do believe that coffee isn’t meant to be consumed right after roasting. Just some food for thought from a fellow cast iron skillet roaster.
@@harlothompson I don't let it sit, I grind it light roast while it's still a bit warm. I don't see what's the hype about letting it sit, in fact I think it tastes more fresh and tasty than if I had it 1 or 2 days later, the caffeine effect is also much stronger. I also think coffee roasters came up with this "letting it age" thing to cut their losses from roasting in bulk. No body wants sitting unsold stock do they? I find that the more coffee sits the less fresh it tastes.
I hope you don't think I was judging you. I think with roasting everyone is looking for something different so there's no single correct way to go about it. Personally I find aged coffee develops a more complex flavour profile that I prefer to a freshly roasted coffee. I don't disagree with your choice to drink your coffee freshly roasted but I do disagree that there is no merit to ageing coffee. If you do enough coffee tasting of fresh and aged beans you will certainly notice a difference between the two.
@@harlothompson Not at all mate. Like you said to each their way of enjoying the coffee. I like to grind mine right after roasting just as I enjoy warm roasted peanuts or almonds or warm home baked bread.
That's pretty wild. I've never seen a roast profile where you remove the beans, cool them down, and then continue the roast. Just curious where you found those profile instructions. I love my Gene Cafe and have been roasting with it for about 2 years. I would be interested to try this to see if I can tell the difference. Thanks for the video.
First time I used mine I missed the first crack, but saw on one video that first crack is around 230 Celsius so start listening out for it around that temp and finally could hear it. You actually hear it more through the vent.
Thanks for the information. Very helpful.
Ok, so I too am just starting to "play around" with home roasting using a Gene Cafe roaster. There are so many different coffee beans and roasting programs possible it may be of interest to join a home roaster's forum as found here:
genecafeusa.com/pages/cbr-101-roasting-guide
I'd also point out that leaving the beans outgas for several days (2-3) before use is recommended for best tasting coffee. There's controversy in doing this since most new roasters want to taste what they've done right away. So I took a fresh roast and vacuum packed it tight as soon as beans were cool. The idea was to see if the CO2 outgas would cause the bag to become inflated and how long this would take. After 12 hours bag remained tightly squeezed but after 24 hrs and more so, after 48 hrs, the bag was w/o any sign of vacuum. It didn't burst but was definitely partially filled with gas after 2 days. Beyond 2 days bag didn't appreciably expand further.
I’m kinda curious about removing the beans and fan cooling them during the dehydration stage. I’ve never heard of that before.
Shout out, CBC!💪🏽
I have the same scale as you. We call it the Jupiter 2.
Simpel kecil rosting kopi seger
Hlaao bro, want ask, can you hear the first crack ? I've little problem to hear that, any advice ??
I have been using Whirley pop sometimes. Can you tell the difference in whirley pop vs. Gene?
My $5 Goodwill cast Iron skillet works great for one mug of coffee everyday.. takes only 5-7min.. wow the difference is amazing when you roast yourself.
How long are you letting your coffee beans sit after roasting? It’s usually good to let beans sit in a sealed container for 24+ hours before brewing to let the gasses trapped inside the beans escape. I find this greatly alters the taste. Many of my local roasters even swear by aging roasted beans for up to two weeks before consumption. I personally think that is a bit much however, I do believe that coffee isn’t meant to be consumed right after roasting. Just some food for thought from a fellow cast iron skillet roaster.
@@harlothompson I don't let it sit, I grind it light roast while it's still a bit warm. I don't see what's the hype about letting it sit, in fact I think it tastes more fresh and tasty than if I had it 1 or 2 days later, the caffeine effect is also much stronger.
I also think coffee roasters came up with this "letting it age" thing to cut their losses from roasting in bulk. No body wants sitting unsold stock do they? I find that the more coffee sits the less fresh it tastes.
I hope you don't think I was judging you. I think with roasting everyone is looking for something different so there's no single correct way to go about it. Personally I find aged coffee develops a more complex flavour profile that I prefer to a freshly roasted coffee. I don't disagree with your choice to drink your coffee freshly roasted but I do disagree that there is no merit to ageing coffee. If you do enough coffee tasting of fresh and aged beans you will certainly notice a difference between the two.
@@harlothompson Not at all mate. Like you said to each their way of enjoying the coffee. I like to grind mine right after roasting just as I enjoy warm roasted peanuts or almonds or warm home baked bread.
I just realized you gave the info for the roast profile at roast rebels. Thanks again.
saw one of the users who was melted on some part of the machine due to it was made with plastic.
If you dont clean up the shaft, it will burn for sure
did you remove the beans after heating them? if you did then what is your reasoning?
Dries the beans
Hi, just curious what was he using before? :) Thanks
Hey Nomad, I love the music! Who is that? Lol!
That's pretty wild. I've never seen a roast profile where you remove the beans, cool them down, and then continue the roast. Just curious where you found those profile instructions. I love my Gene Cafe and have been roasting with it for about 2 years. I would be interested to try this to see if I can tell the difference. Thanks for the video.
can we use it for specialty coffee
Was there any smoke issue ?
How well can you hear the first and second crack?
First time I used mine I missed the first crack, but saw on one video that first crack is around 230 Celsius so start listening out for it around that temp and finally could hear it. You actually hear it more through the vent.
halv pound in kg how much
Sounds a bit like Randy Crawford