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Re: Gene Cafe?

In article <ftqq1t$lo$1@aioe.org>, bogus <bogus@bogus.bog> wrote:

> Lloyd Parsons wrote:
> <snip>
> > By controlling the heat ramp up, you control the 'brightness' or 'body'.
> > For instance, if I am looking for a roast with more body, I ramp up the
> > temp slowly until I've hit the level I'm looking for.
> >
> > roughly :
> > 5 min @300
> > 5 min @350
> > 5 min @ 400
> > 476 until degree of roast is attained.
> >
> > For brightness :
> > 5 min @300
> > 5 min @400
> > 475 until degree of roast attained.
> >
> > Of course, there are lots of different ways to approach the profile,
> > those are just two basic ones that are a good way to start while you are
> > learning.
> >
>
> Ah...I  get it..... TU!
>
>   <snip>
> >
> > I've switched to the Behmor 1600 because I think it does a better job up
> > to Full City roasts.  I seldom go further than this.
> >
> > But for a darker roast, the Gene seems to do a better job.
>
> Please elaborate.
>
> - You switched....... from what?
>
Well, I've got a few roasters.  My most recent before the Behmor was the
Gene.  Loved the Gene for City+ and beyond, loved the very controllable
nature of it.  But I didn't like the results I got with lighter roasts
and while the controllability was good, it also meant I had to monitor
the entire roast cycle.

Sometimes I don't want to fiddle! :)

> - Is this better job due to more controllability, or perhaps the 100%
> drum nature of roasting? Are you referring to the final cup, or to the
> finicky nature of getting that cup, alluded to by Dario?
>
The Behmor is as much a radiant heat roaster as it is a drum roaster.  I
basically took a flyer on it when I bought it.  The Gene was and is
doing a fine job, but the Behmor was getting all the press, so to speak.

In the process of learning how to use it, the most pleasant part was
that City and light City+ roasts were very enjoyable.  And those early
forays at that lighter roasting were mistakes.  I hadn't intended for
that lighter roast.  But I was using the profiles as they are on the
machine.  1/2 lb, P (something), then ABC or D.  Sometimes that just
wasn't long enough for an FC.

Some beans, like Colombians and Bolivians, would work just fine at the
specified profiles, others needed a bit more time.

> - I've heard conflicting comments on the Behmore "darkness" ability -
> that one needs to cheat to get to French or Espresso (e.g. put in 1/4 lb
> and tell it it has 1/2)?
>
> Thanks for commenting!

That more time is what is needed to get to darker roasts, and sometimes
to FC and FC+ too.  Most often I roast a 10 oz batch and set the roaster
to 1 lb.  Then I subtract time before starting the roast so I get the
heat ramps as set by which (P 1-4 and ABC or D) profile setup I'm using.
Then after the roast starts, I add time.  Usually I add the time when
1st crack starts and then go to cooling when I'm just before the end of
the cycle (usually somewhere after 2nd crack starts) and let it coast.
After you do that a few times, you learn where to go to cooling
depending on how long you want to go into or through 2nd crack.

With darker roasts, like Vienna and French, it depends on where you are
roasting, what your tolerance for smoke/smell is and chaff fires.  The
larger the batch the more likely a chaff fire or lots of smoke.

I roast indoors as I love the smell and I'm not married so I don't have
a wife to bitch about it.  But I don't want to smoke up the house, so I
do those few darker roasts in 1/4# batches with the profile set to 1/2#
so I can gain more control of when to go to cooling.

I think I read somewhere that Joe Behman, the inventor, made it more for
up to FC+ and not so much for those that wanted roasts beyond that.

I think that most of us with the Behmor almost always set the weight to
something above the actual weight of the beans so we know for sure that
we can get to the degree of roast we want.  Bean density, moisture
content and other factors make that necessary, imo.

All of this said, the roast from a Behmor to the same level done with
another roaster taste different.  I can't put my finger on just what
that difference is, it is pleasant, but it is different.

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