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· 06/05/2020 5:38 PM
peveleth, It is better if you start a post in the forum with your question. These shouts go away in time.

· 06/05/2020 3:10 PM
For Gene Cafe Roasters I have an older Gene Cafe Roaster. Temp fluctuates probably showing age. Question: For recent owners of the newer Gene Cafe Roaster, your opinions?

· 06/02/2020 9:10 AM
keep healthy bro, love roaster form home

· 05/27/2020 10:14 AM
Anyone else have issues seeing the whole window of a thread when accessing from a mobile phone? Any fixes?

· 04/02/2020 4:50 AM
Morning Ed, I haven't done any green coffee hoarding yet but am hoping the supplies don't end up like the toilet paper isles!

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frustrating day!
I have hit a "frustration" period in my coffee roasting. My current set-up is a modified bread machine with a heat gun. I have roasted about 15 or so batches all ranging in size from 1 to 2 pounds. I feel as if the coffee isn't roasting up to par. Many of the flavors have been flat and not what I have expected. Others have tried the coffee and love it, but to me It's missing something. I tend to roast on the darker side as I tend to use it for my espresso machine as well as drip.

Today I changed my set-up a little and I think the roast times are going to produce some crappy coffee. I quickly changed back to the old method I was using and reduced my batch size for the next 3 roasts. I was a little happier with the results. Only time will tell, but right now I am getting frustrated with the process.

1st batch - 2# Mexican Chiapas
5 min - 211F
10 min - 296F
18min - 393F
18:38 - 400F
20 min - 420F
22 min - 450F (pulled and cooled)

This was the first run with the new set-up. Slowest times I have ever had roasting. I think this one probably got baked.

Reversed all changes made in first test

2nd batch - 2# Mexican Chiapas
3 min - 210F
5 min - 267F
8 min - 325F
12:12 - 400F
13:45 - 425F
14:00 - 430F (pulled and cooled)

More comparible times to my early roasting. Still not sure if I am getting to first crack soon enough. Another not so promising roast!

3rd batch - 1# Mexican Chiapas
1:30 m - 200F
3 min - 263F
5 min - 350F
7:43 - 400F
10:12 - 450F (pulled and cooled)

Better times for a smaller batch size. Might have been pushing the limits with 2# roasts.

4th batch - 1# Brazil MWP Decaf

1:30 m - 220F
3 min - 292F
4:30 - 347F
5 min - 360F
6 min - 389F
6:32 - 400F
8 min - 417F
8:56 - 450F (maxed out current thermometer)
9:20 - ? (pulled and cooled)

Beans had a nice dark even roast. Intended for espresso. Might have taken it a little to far, but this was my first ever decaf.

Any insight into the roast times would be appreciated.

“I cook with wine. Sometimes I even add it to the food.” – W.C. Fields
2nd and 3rd batch look best to me. If you can get

300F by 5~6:00
400F by 9~10:00
440F by 12~14:00

That's a general good profile. Do you preheat the breadmaker for a few minutes at 300~400F? This will help the drying phase to 300F from taking too long like your first batch. Then, drop the heat back after first crack is rolling (sometimes before it's rolling) so that you get 3+ minutes between first and second crack.

We all feel your pain! Been there. Will be surely be there again.

Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
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