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02/27/2021 9:50 AM
Questions are best asked in the forum. The posts will last longer, and will be seen the most by members. After a few more posts in the Shoutbox, the post you made will no longer be seen.... maybe you could also introduce yourself and share a little.

02/27/2021 9:29 AM
I'm looking to hire someone to teach/help me to find the best roast profile for the 3 types of coffee that grow on my farm in nicaragua. I live in LA, but but could go anywhere in so cal with my Behmor for a roasting lesson. Please contact me if you're in

02/17/2021 7:20 PM
When your wife thinks 30 grams for a 6 cup setting is strong, you learn to drink muddy water when you are making coffee for both of you.

02/17/2021 8:32 AM
I use a rule of thumb of 60 grams per liter. 8 cups (1 liter, 32 oz) = 60 grams, 6 cups (3/4 liter, 24 oz) = 45 grams. 10 cups = 75 grams 12 cups = 90 grams

02/17/2021 1:47 AM
OldMan41, depends what is "a pot"... usually is more accurate to specify the brew ratio, instead grams of coffee. The most usual is 1:15, thus 40 grams for 600 ml of water. If the 100 grams are for one liter pot, then we are talking about 1:10 ratio.

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First roast ever
So I roasted coffee for the first time in my life today.

I bought a Gene Café from Pre-Umber a few weeks ago. I installed my venting, OCR through Roastlogger (C920 webcam) and bean cooling setup. I also setup a mic to hear the cracks better through a software called Audacity.

Coffee roasted: Colombia Sierra Nevada GR1 FTO
This a a Grade 1 wet processed certified fair trade, organic coffee.
Country: Colombia
Region: Sierra Nevada
Sub region: Santa Marta
Process: Wet Process
Grade: 1
Varietal: Typica
Drying: Patio and Dryer
Elevation: 1100-1350 meters
Screen Size: 15+
Cupping Notes: Very clean with sweet acidity and dark chocolate.
Profile used: preheat to 250 celcius, load beans full heat the whole time.
Total roast time was around 16:00 at which point I dumped the beans and cooled externally.
Mass before: 110g
Mass after: 87g

I think first crack was around 8:00. I had a hard time hearing when first crack started. I wasn’t able to hear when it ended and not at all when 2nd crack started. I read that going for a bigger batch might help.

I recorded the whole thing:

Here is the graph from RoastLogger. Ignore the pink bottom line:

The roast level I ended up with seems pretty close to the beans I have been using for a while. I will let my newly roasted beans rest for a day or two before I test them out.

I know that hearing cracks on the gene while you have the dryer hose attached is a problem for quite a few people who have shared their experiences on the forum. Roasting outside is not an option for me this time of year in Quebec, Canada (-20 celcius and snow Grin). I will try to get the mic closer next time and maybe try a bigger batch too.

All in all, what do you think of my process? What mistakes did I make?

Thanks for your input!
Hello Philippe!

I am not familiar with the Gene Café but it sounds like you are getting the first crack at the right time. Colombia is one of my favorites and seems very forgiving and the best coffee for beginners to try.

The proof is in the taste and it sounds like you are happy with it!

KKTO Roaster.
Hey Philippe,
The Gene Cafe is capable of roasting excellent coffee from all the positive posts we've seen. Let us know how things go with your Gene roasting from here forward and post any questions you've got.

1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
Nice video, thank you. I can just about smell that grassy smell as you move toward 1st crack.

you will not really hear much between 1st and 2nd but perhaps where 2nd starts. do not be too concerned about hearing the cracks as you have the best view using your Gene Cafe.

I would roast more beans in a batch size but otherwise it looks great and thanks fo posting.


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