John Despres wrote:
Quote
smatty1 wrote:
I think I'll try that alternate profile and see how that works.
First crack with this profile is pretty consistent @ 17.5--roughly 2 mins in to the 482 stage.
I fill my blade grinder about half way for a half french press. I could probably be accused of making too strong of a cup:)
....Another question on that alternate profile:
Given the conversation we had about the gene cafe heating up slowly and just going straight to max heat instead of in increments, would that alternate profile look like this:
300 for 5
476 from 19.5--16.5
450 to finish
My gene has probably never hit 482 and is probably closer to 476 in that max stage anyway.....IF the thermometer is accurate.....which brings another question. How accurate IS the temp readout on the gene?
s1, The thermometer is pretty accurate as far as I can tell. I once drilled little hole in the chaff collector for a thermometer of my own and it seems pretty accurate. The temperature reading is from the heater end of the machine. There's a sensor in the exhaust end for overheating purposes. I hope I don't have them backwards...
Do you start with your timer at 30 minutes? If so, my math says you reached first at 12.5 minutes into the roast. Seems about right with typical variables in mind. I have to do the math because I use a count up timer and not the countdown timer on the machine. The countdown timer is for presetting and letting the roaster finish itself which I never do.
Here's how I'd approach this one. I use the drum cooler for just a couple minutes to round out the roast and more complete chaff removal. And I base everything on when first crack begins.
For FC+
226 grams into the preheated drum
300F for 5m of warming/drying
Bump to 476F at 5 minutes
Drop to 450F at 60 seconds into first
Drum cool at 2 minutes after completion of first
External cool after 2 minutes of drum cool
OK, now I'll go out on a limb not knowing your roaster... Final weight will be 188 grams. If I pull that prediction off, I'll be thrilled.
I'll roast some of the Limoncillo today using this profile and see what I get.
For another bean I'd choose a different high. For instance, I roasted some Monsooned Malabar yesterday and I think I set my high at 469F. It's a much softer bean. First crack was about 12:15 on the count up timer if I remember correctly.
John