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 Kudos to John on this Eth Bonko
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| gene |
Posted on 11/06/2009 2:13 PM
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 1/2 Pounder  Posts: 224 Joined: February 02, 2009 |
Today marks at least 150 roasts and this is my first certified success! 59 degrees outside and beautiful day to roast. Here goes John: Ethiopian Bonko: 300 til 3:30. bump to 480 til firrst crack. Yep, cracked at 13:45(you predicted 13:45-14:00)and backed off to 450 in order to slow down momentum.....light brown chaff in the seam......watched real closely, 16:50 a puff of smoke and.....cooled til 18:30 and I started yelling and pumping my fist. C+ to Full City Man, I have to wait 5-6 days. Pure torture to have to wait in Tom's canister with one-way vents that long. Thanks again John! Keep those profiles coming. gene PS: Just screwed up Tom's Hawaiin Moka six days ago. He warned us. Man that tiny bean is touchy. Oh well, some folks liked the chocolate today. I plan to use John's slowdown suggestion on this one next time. |
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| John Despres |
Posted on 11/06/2009 4:07 PM
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 Administrator  Posts: 2221 Joined: January 09, 2008 |
Thank you, Gene! Those are very kind words and I'm happy to help. I'm wondering about a possible typo - 3:30 or 5:30? Or maybe you tweaked my suggestion? Now that you've reached this plateau, enjoy the coffee and the successes. Pretty soon you'll set another goal to move toward. Next roast, try dropping to 444F Have fun! Thanks, again, Gene. John Respect the bean.
John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers. |
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| smatty1 |
Posted on 11/06/2009 9:10 PM
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 1/2 Pounder Posts: 380 Joined: November 08, 2008 |
Hey, can this be the "pick John Despres brain" thread?:) I've been using the profile I've been calling RPjd!:) 300 for 5 476 til 1 min into C1 449 til end: 2 mins machine cool; pull for external cool I use that across the board cause I'm lazy:) I'm going through another one of my "I'm not getting these flavors/desired results out of my coffee" phases and I'm wondering about some profile variants.... Example: I roasted the DP Yirgacheffe on 10/30 FC and it tastes like dry processed funk rather than the "potent fruit forward" cup it's supposed to be. I just roasted another batch about a min lighter. I was gonna drop to 444 on this one and see how that played out, but I wanted to use the same profile and just roast lighter so I could see if I am just over roasting these ethiopians these days. This is not the first disappointing batch of Ethiopian and it may be because I have been roasting a touch darker across the board for the last 6 months or so. Thoughts, John.....or anyone else too:) |
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| gene |
Posted on 11/07/2009 10:18 AM
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1/2 Pounder Posts: 224 Joined: February 02, 2009 |
Smatty: I'll let you know after next week when I have had time to taste John's profile. By the way it was 5:50 when I upped temp to 480, not 3:50, my bad. I precisely followed John's profile. Hey, could name this new profile RIPjd if it misses-Ha Ha, just joking John. Can't wait to try this on Hawaiian Moka. "Roasting this bean can be extra challenging", so says Tom. For one thing it is extra small, for another it is grown at low elevation on an old sugar cane plantation. This results in a 'soft' bean. Like John says, this really is fun! gene |
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| John Despres |
Posted on 11/07/2009 3:25 PM
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Administrator Posts: 2221 Joined: January 09, 2008 |
This is indeed fun. I'm so glad to have been some help to you guys! For the Hawaiian Moka, I wouldn't take the high beyond 465F. The soft bean will soak up heat quite quickly and could go runaway on you very quickly. Also, I'd drop the temp to 444F right at the onset of 1st. What's the onset of first? For consistency, I call the beginning of first the first two or three snaps within a second or so. Now here's another thing to try: warm your roast to300F for 6 minutes. For harder beans go to 6:30. Here is thread on HB about stretching the warming phase. I've been trying this a bit with very nice results. Flavors are fuller and more pronounced while much more pleasant. http://www.home-barista.com/home-roasting/grassiness-and-light-roasting-t9844.html' target='_blank' title='http://www.home-barista.com/home-roasting/grassiness-and-light-roasting-t9844.html'>ht...ml Have more fun. John Respect the bean.
John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers. |
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| smatty1 |
Posted on 11/07/2009 11:31 PM
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1/2 Pounder Posts: 380 Joined: November 08, 2008 |
Quote John Despres wrote: This is indeed fun. I'm so glad to have been some help to you guys! For the Hawaiian Moka, I wouldn't take the high beyond 465F. The soft bean will soak up heat quite quickly and could go runaway on you very quickly. Also, I'd drop the temp to 444F right at the onset of 1st. What's the onset of first? For consistency, I call the beginning of first the first two or three snaps within a second or so. Now here's another thing to try: warm your roast to300F for 6 minutes. For harder beans go to 6:30. Here is thread on HB about stretching the warming phase. I've been trying this a bit with very nice results. Flavors are fuller and more pronounced while much more pleasant. http://www.home-barista.com/home-roasting/grassiness-and-light-roasting-t9844.html' target='_blank' title='http://www.home-barista.com/home-roasting/grassiness-and-light-roasting-t9844.html'>ht...ml Have more fun. John Sounds like Sunday afternoon will be the maiden voyage of RPjd2! Will report back, Commander!:) |
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| Clifford |
Posted on 11/08/2009 7:04 AM
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 1/2 Pounder Posts: 269 Joined: January 09, 2009 |
I'm going to have to set aside a credit card balance for a gene. Does it roast similar to a Hottop ?
Edited by Clifford on 11/08/2009 7:16 AM May the Force be with your cup
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| John Despres |
Posted on 11/08/2009 8:08 AM
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Administrator Posts: 2221 Joined: January 09, 2008 |
Quote Clifford wrote: I'm going to have to set aside a credit card balance for a gene. Does it roast similar to a Hottop ? I imagine not. The Gene Cafe is an air roaster giving you brighter roasts than the more traditionall type roasts as in the HotTop. But then, I don't own a HotTop yet, so I have no emperical wisdom of my own. John Edited by John Despres on 11/08/2009 9:59 AM Respect the bean.
John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers. |
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| nucer |
Posted on 11/13/2009 9:48 AM
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 Newbie  Posts: 13 Joined: October 07, 2009 |
John is right in that the Gene will give you a brighter cup than the hottop. I have a hottop and the reason I like it is that the coffee it produces is a mellower cup that the fluidize air roasters. I started r roasting with a Melitta, then to a Zach and Dani, and finally to a hottop. If you want what you get at a coffee shop than a hottop is for you. If you like what you get from a popcorn popper than go with the gene. It is definitely a matter of taste and there is no right or wrong. In either case just enjoy a good cup. Nucer (MHO from Benbrook, Texas) Nucer
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| John Despres |
Posted on 11/13/2009 10:11 AM
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Administrator Posts: 2221 Joined: January 09, 2008 |
I've spoken with folk who have used both and everyone seems to agree that each roaster is a standout on its own. Certain coffees may be better suited for one or the other. I plan on ordering a HotTop soon and increasing my variety of choices. Fun, fun, fun. John Respect the bean.
John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers. |
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