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Whats wrong with my roast
Kamezouj
Top  #1 Print Post
Posted on 03/13/2025 3:42 AM
Hello Alll,

I Have a Gênecafe 220 volt rév 03 I’m France

I started roasting since 3 months, I have inconsistant result.

I Need, some help from you guys

Last coffee iam trying to roast :

started roasting Brazil Pionero from Koepoort using the following parameters:
• Pre-drying: 190°C (374°F) for 10 minutes
• Cooling: Complete cooldown
• Roasting: Heated up to 235°C with bean inside (455°F) until the first crack
• Temperature adjustment: Lowered to 215°C (419°F) for 2 minutes
• Final weight: 16% weight loss from an initial batch of 250g

[img] C:\fakepath\IMG_7654.jpeg[/img]

I tasted it using a V60 pour-over after five days of resting, and the result was disappointing—no complexity, just burnt flavors.

Honestly, not great at all.

I know some of you have also tried this coffee. If you have any advice or suggestions, I’d love to hear them!
Kamezouj attached the following image:
img_7654.jpeg
 
renatoa
Top  #2 Print Post
Posted on 03/13/2025 6:16 AM
Welcome !

16% W/L for V60 pour-over is too much for my standards, this is an espresso roast.
For filter I roast in the 12-13% ballpark. This is usually less than 1:30 development time.
Also, cooling inside Gene is not a bright idea, it's far from the 3 minute standard recommended for cool-down process.

Not sure I understand what is Pre-drying: 190°C ... the empty glass preheat ?

What time is FC from beans loading ?
 
Kamezouj
Top  #3 Print Post
Posted on 03/13/2025 7:34 AM
Thanks for welcomîg’me !

Iam using an external bean cooler.

Pre-drying means that the beans are only drying and then cooled down.

The total time is 10 minutes + 12 minutes + 2 minutes."
 
renatoa
Top  #4 Print Post
Posted on 03/13/2025 1:40 PM
This is an unusual way of using Gene... and roasting coffee, generally speaking.
Did you tried use Gene as they recommend in the manual, load beans and go without interruption until FC?
This is the typical routine used by most of us, if not all... never heard about cooling the beans after drying... and lengthen the process so much.
People pray for FC in the 10 minutes ballpark after loading, and drying of maximum 6 minutes.
Anything longer than 15 minute is usually called baking instead roasting, and is the key for lack of flavors, "cardboard taste"
 
Kamezouj
Top  #5 Print Post
Posted on 03/13/2025 2:56 PM
Ok, i understand.

I tried this profile today.

I will come back soon with the results.

Thanks for helping me .

In brief, this is what I did:
1) Preheat the Gene Cafe and let it do it's cool down.
2) Load ~230 grams of coffee
3) Set the Gene Cafe for 30 minutes (arbitrary, you will stop it when it is done), use a stopwatch or timer to track time.
4) Set the Gene Cafe for 300 F, hit start and let it run at this temperature for 5 minutes.
5) At 5 minutes, raise the temperature to 435 F
6) At 10 minutes and 30 seconds raise the temperature to 456 F for the remainder of the roast
7) Stop the roast at the desired level
8) Cool immediately external to the Gene Cafe (I use a Wearever Cushonaire Pizza pan on the back of a fan that pulls the air down through the beans; room temperature in 30-60 seconds)
9) Return drum to Gene Cafe, hit start then stop and allow it to run through a normal cooling cycle.
 
renatoa
Top  #6 Print Post
Posted on 03/14/2025 3:30 AM
1. no more intermediate cool down, only the final.
what's the point of preheat if you let cool back ?
do preaheat at least at 220C, there is A LOT of heat loss when loading beans.
For this reason load beans as fast as possible, and return canister to the machine to start the roast.

4. try this instead: set at 200C as a minimum, from the start, for about two minutes, then start increase 10C every minute and stop at 240C after 4 steps, minute 5.
Let there until you estimate FC approaching, based on beans color, and reduce at 225C before FC.
This way I expect to have FC about minute 8-9, if environment not colder than 22C, significantly later if colder than 20C.

Good luck !
 
Kamezouj
Top  #7 Print Post
Posted on 03/14/2025 3:45 AM
I don’t know I just found this profile here.

https://homeroasters.org/forum/viewthread.php?thread_id=358

I’m just a noob trying to get a good cup 🤡

Thank you for the profile. I’ll try it and come back to you as soon as i taste it.
 
Kamezouj
Top  #8 Print Post
Posted on 03/16/2025 4:18 AM
Roasting Summary
• Process: I completed the roast.
• Starting Weight: 230g.
• Timing: Switched to 225°C at 8 minutes.
• First Crack: I didn’t note the exact time of occurrence.
• End of Roast: Stopped 45 seconds after First Crack.
• Final Weight: Lost 13% of the original weight.
• Evaluation: I will wait 5 days before giving my opinion on the roast.
 
renatoa
Top  #9 Print Post
Posted on 03/16/2025 4:55 AM
No need to wait, you can try later today.
It's a light roast, good for filter, not for espresso.
45 seconds not enough development.
Flavors are there, but not sure how much you enjoy "tea" style extractions.
Could be good as cold brew also, or Turkish cezve (ibrik) technique.

If you want to learn and progress, please note everything.

LE: if you are exclusively an espresso drinker, you can try a second roast stage attempt, using the double roasting described in this article: https://hoos.coff...e-roasting
Please note that double roasting is not a novelty, it is used commercially for years, in the Nestle Roastelier system.
I.e. a partial roasting done at the factory, followed by a second roast completion done at coffee shop, on completely automated machines driven by a QR code stamped on the coffee bag in the big roastery.
The barista has no coffee roasting qualification, he is a spectator, as are the clients too.
Edited by renatoa on 03/16/2025 5:26 AM
 
Kamezouj
Top  #10 Print Post
Posted on 03/16/2025 7:14 AM
I’m not expresso drinker at all.
I like lightely roaster coffee, light roast to médium roast.
Il try the coffee and let you know👍

Thanks
 
Kamezouj
Top  #11 Print Post
Posted on 03/19/2025 2:09 AM
Hey,

So the coffee was missing of complexity seems to be very plate.
Il try to go darker ?
 
renatoa
Top  #12 Print Post
Posted on 03/19/2025 2:48 AM
Tried same coffee roasted elsewhere ?
The sellers seems offering roasted coffee too... if we are talking about this: https://koffiebra...bonen-1-kg

Basically, you did right all the steps of a hot air based roasting, as described here: https://homeroast...post_62977

Personally, when I have disappointing result in the cup I don't blame equipment or roast process, but the coffee.
The last five years shows a clear decline in coffee quality, for all origins, not only Kenya, as in this article.
https://christoph...st-coffee/
 
allenb
Top  #13 Print Post
Posted on 03/19/2025 10:05 AM

Quote

Personally, when I have disappointing result in the cup I don't blame equipment or roast process, but the coffee.
The last five years shows a clear decline in coffee quality, for all origins, not only Kenya, as in this article.
https://christoph...st-coffee/


I agree with renatoa that a lot of the blame for poor results from our roasters, as long as we're adhering to good roasting techniques, can be attributed to poor green coffee quality we're seeing these days.

But, great green coffee is still available if one shops around. I've been blown away recently with the high quality greens coming from many small farms in Colombia. Most of them were purchased from Hacea Coffee https://haceacoff.... These are not your typical one-note traditional Colombian coffees and instead, many seem to have traits similar to what we loved about the best Ethiopian and Kenya coffees. I've also found some really nice Ethiopian offerings from Hacea that cupped great.
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
Kamezouj
Top  #14 Print Post
Posted on 03/20/2025 6:06 AM
I already get some very good résult with this coffee, my roast was a bit hasadeous and i cant reproduce.
I also know people roasting with SR800 and get good result too with this coffee.
I will try RTD of 1 min 30 sec and see how things changed !
 
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