Home Coffee Roasting with the Gene Cafe Roaster
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- čas přidán 9. 08. 2023
- As you may know, August is National Coffee Month, and I couldn't be more excited to celebrate my love for coffee with you!
I was thinking about how best to do this and thought It would be a perfect opportunity to share with you how I roast great coffee at home using the Gene Cafe Roaster.
I used my favourite roast profile and we're diving deep into the captivating world of the coffee bean and its incredible life cycle and I’ll let you know when the various key stages arise during the roast process.
Just know this - I’m no expert roaster and make no claim to be one - I do however really like the stuff this roaster produces which I feel makes great quality coffee.
In this film we take Ethiopian Sidamo Gr 2 green beans to a medium roast to retain as many of the citrus fruit, floral notes and honey like sweetness as possible.
Roast Method:
Pre-heat drum to 200 degrees Celsius for 10 minutes
Charge drum with 250 grams of green beans
Target temperature 1: 240 degrees Celsius until first crack
when in rolling first crack lower temp to -
Target temperature 2: 235 degrees Celsius until end of roast
Rapidly cool the beans out of the machine - I don't recommend the inbuilt cooling cycle.
Let me know what you think.
Music: Jazz Apricot: by Joey Peroraro CZcams music.
I will feel like a complete philistine wobbling into Lidl and snatching a bag of Ethiopian filter coffee from now on Stu!
I feel no shame doing the same every now and again, the difference though amazes me every time.
Hope you are keeping well David, I wish you a speedy recovery.
very good info ,thank you
Glad it was helpful! I appreciate you looking at the video and especially for commenting. Thank you very much.
Amazing!
Thank you! Cheers!
Hi Stu. I’m in NJ USA. Thank you for showing your process with the gene café. I purchased my gene cafe from sweet Maria’s about a month ago. I’m on my 12th roast. Have you tried a 200g to shorten the roast. I’m going to roast an Ethiopian dry process and follow the 200g minimum. Do you roast decaf? Do you plan on doing more roasting videos? Thank you again for sharing your passion for the having fresh roasted coffee. Best regards.
@conradcrisafulli8269 It’s always a pleasure to connect with likeminded folks from so far away, thanks to CZcams. I appreciate you taking the time to watch my little video and commenting on it as you have. It makes a huge difference and certainly makes me consider doing a follow up as you suggest.
Yes I have roasted 200g batches and my maximum is 250g although I have heard of people going to 260g though I haven’t tried it myself yet.
I have had success roasting decaffeinated beans which have been lovely. I wish we had a supplier of the calibre of Sweet Maria’s here but personally I find it a bit hit and miss sourcing beans so have to shop around constantly.
I share your appreciation of Ethiopian coffees which I love when roasted to medium to preserve all the flavours. Beautiful. Hope you and your family have a wonderful Christmas and a happy new year.
@@stushikesandrides Thank you foe taking time time to reply to my comment. I'm looking forward to more Gene Cafe videos from you. Have a Blessed Christmas and a Happy New Year with many wonderful cups of coffee. Best regards
Hello Stu,
Interesting stuff, I have never seen this done before...
Cheers.
Paul,,
Thanks. You can always trust a Yorkshireman to spend money in order to try and save money! 😂
Same. Thanks Stu for showing us exactly how it is done. Good to see you have had a chance to have a good cup of coffee and a lie down after your Big Walk.
@@SimonBrowneNZ Thanks Simon - the only trouble is I think I’m turning into a bit of a coffee snob now. 😂😉
@@stushikesandrides You think? Nah. You are just very keen to enjoy the best cup of coffee by researching to find the best beans, roast them to perfection, and then extract the very essence of the bean so you can enjoy your cup of java jive fully appreciating what has gone into the whole process. Nothing snobby about that. Snobs like stuff only because someone else does.
@@SimonBrowneNZ Boom! Yes - what he just said!! I just might use that myself one day. Cheers.
Have you done any dark or espresso dark roasts? I’ve tried a few and the beans seem to crater. I don’t know what I’m doing wrong besides maybe not backing down the heat enough but then it takes about 15+ minutes to get to dark or espresso and I feel that’s too long. Any insight?
Sadly I’m afraid I haven’t, despite only really drinking espresso or black americano coffee I prefer medium or occasionally a light roast so I stop about a minute after FC.
After reaching FC I make sure it’s a ‘rolling’ or fully active before backing off 5°c to 235°c until the end of roast. If I wanted darker I think I’d hold it there until second crack so as not to stall the roast.
On your roast times, if 15 minutes is from starting with a cold drum I don’t think that is unusual. If it’s after pre-heating I’d agree.
Good luck experimenting and different bean varieties all seem to act individually anyway so it’s all a little bit by chance. Enjoy the fruits of your labour.
@@stushikesandrides thanks for the tips! Yeah, it’s 15 mins or so with a preheated drum. I’m also wondering if the extreme heat, high 90’s temp today messed with the ambient temperature of the room and affected the roaster. Was doing it in the garage with the door open, so may try a different area tomorrow. I think in my mind, keeping it at that temp after FC was going to stall the roast so I increased the temp from 235 back to 240 thinking it needed a push to get to SC. I’ll try leaving it at the lower temp and see if it will avoid the craters.