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Hey quarantined home roasters! I hope you have great coffee! If they have a run on coffee, I hope you're set with your great home roast! Find me on Facebook! Ed Needham

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Gene Cafe CBR 1200 - 1 Kg
Hi everyone!
I am fresh owner of an bigger roaster and also owner of the original (small) version.
Very strange, i have used the same profile as on the small one but the result is very blunt. I have to admit is kind of dissapointing to see that roast result is not better or even ...
Is anyone else experiencing the same results? Any ideas to investigate?

I am roasting Yirgacheffe natural gr1 crop 2014. On the small one is great but on the CBR 1200 is kind of average taste.

Thanks in advance!

While it is highly unlikely I could answer your question, in the interest of learning, I would like to know what the profile you are using is. Is there any way you could share that, either in tabular or graphic form?

I'm just wondering if, perhaps, "the same profile" may be the same in terms of thermocouple readings versus time but different in terms of the actual time-temperature heat history the average bean sees; either due to a difference in heat transfer due to differences in mass or maybe to a different relationship between thermocouple reading and average bean temperature. Seeing the actual time-temperature curves would be interesting.

In any case, it's a shame indeed if the profiles on different sizes of the same machine are not scalable, at least after application of some established "correction factor". I'll be interested to see how this is resolved.
Pashasky, I am so sorry to hear of your results with the CBR-1200! I've been wondering about that model. It's so beautiful and shiny--like you could almost put wheels on it and drive it down the street. I hope you're able to attain the kind of profile you're looking for.

I bought a red CBR-101 in 2012 and love creating blends with it. I don't mind replacing parts on it, either. Thank goodness for Batch Coffee for parts. Love those folks!
coffee drink


ChicagoJohn wrote:

While it is highly unlikely I could answer your question, in the interest of learning, I would like to know what the profile you are using is. Is there any way you could share that, either in tabular or graphic form?

John, unfortunately, the Gene Cafe roasters only display ET and not BT due to the design of the drum making it mostly impossible to incorporate a sensor within it. So, recording a bean profile isn't doable. The Gene is capable of producing some excellent coffee but is seat of the pants flying when it comes to thermometry and controls.

I'm going to assume Pashasky didn't think it was worthwhile to bother filling you in on the Gene's shortcomings in this area.

1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana

The coffee: Yirgacheffe natural 1700m, crop 2014.
On the GC100 i have roasted 250g for 21 min at 215 degree shown on roaster. The cooling was auto on machine something like 12 min. The result is fruity and little or no acidity.

On the GC1200 i roasted 600g for 21 min at 215g then the cooling auto for 4 min. The result is close to FC therefore not to be drink.
The profile that is best in GC 1200 so far, is 600g, 14 min at 245. The result is complex but not fruity at all - and this i really miss it! I have tried various combination like less time or less heat but the result is lousy.
The temperature is what is the machine set at.
I am looking for ideas or other suggestions what else to try. My fear is that not being able to replicate the same results on GC1200 like the GC100 might make me miss roasting other caffees.
600g is to low, aim for 800g up to 1000g, temp wise you need to be over 200c, or 400f, time wise needs to be around 14-15 minutes.

I have the 1200 and love it, but its a little tricker than the smaller 101, which i also have.

Hope this helps.
If you looking for replace your coffee parts visit
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