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danman2k

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About danman2k

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    Brewing Nicely
  1. only take out what you need for the day, no point in exposing the rest to oxygen while its waiting to be used. and buy coffee weekly for best results, try and think of storing coffee as you would bread, if you leave it out over night unwrapped, it will go stale, and stale after a while if even keep airtight after being opened for the first time. i keep mine in a spring clip ceramic caddy with a rubber gasket, i was surprised at how it tasted even after 2 week in that, it was passable as a decent coffee.
  2. danman2k

    Todays Roast

    cheers guys, thanks. dont want to burn my house down lol. its sitting there in front of me, just a bit hesitant to fire it up, and i dont have to energy at the moment either lol. so am gonna wait until i got a couple of hours to give it proper attention. i got access to most coffee, so will go with an ethiopian sidamo first, its a soft bean as i said before(im sure you know this), then i can start with very slow roasting first, and speed up with every roast, and see what kind of ranges the genie has. it a 250g roaster, but i saw you say use 225, is that because it take to long to roast on maximum heat with 250g?. or just yougot good profile from that bean?, thanks.
  3. danman2k

    Todays Roast

    im not sure how hot the beans come out of the genie, but do you keep the beans moving until warm enough to touch?, i have a genie here now but aint had a chance to play with it yet.
  4. danman2k

    Todays Roast

    would hoovering through that help the cooling lol, pulling the room air through the coffee, just a thought.
  5. danman2k

    Todays Roast

    the gene is 4c out + or -???, or even 7-8f plus or minus??. do you know how big a difference that is??. that is nearly the diff betwen a light and medium roast lol. i now have a gene at home, will play with it tonight.
  6. danman2k

    Todays Roast

    you have a much more in depth profile, the c profiles i find are much more shallow, maybe later on today i will take a pic of the same roast in c and f, you will see that any changes are more pronounced in f than c. you only have 230 digits in c, but 460 in f, so you have twice as much information. of course you guys are used to roasting in c, and i would not suggest that you are wrong, as your roasting very good indeed, but only that i find you have more information with f, and any changes in heat or air will be more pronounced in the f profile, thus, enabling you to smooth out the profile even more, quick changes in heat and air are bad for taste, and in c, these up and downs are not as visible due to the shallow profile.
  7. danman2k

    Todays Roast

    if you pre heat the roaster, try not heating it up as much too, or the heat of the chamber walls can burn the beans in the beginning
  8. danman2k

    Todays Roast

    for ethiopian mocha, or any soft bean, try less heat and a softer, slower profile.
  9. danman2k

    Todays Roast

    its like measuring only inches when mm is more accurate, but i dont think its available on the genie anyway.
  10. danman2k

    Todays Roast

    i would only suggest that you roast in farenheight, i find it a more accurate measure than celcius, just my opinion of course.
  11. danman2k

    Todays Roast

    hi im a roaster for a living, and those are pretty impressive results, considering you cant hear any cracking, the cracking for me is a big part of my roasting and i take alot of my cues form that, i had a customer who could not get a great tsting roast from the genie, i wish then i could have forwarded this then, well done
  12. this springs to mind lol
  13. introducing yourself is not meaningless...
  14. you only had to introduce yourself, and respond to a few interested questions from members or admin to get your post count up, sounds pretty reasonable for free advice. your issue is trivial tbh.
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