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Found 38 results

  1. Hi All, im afer thoughts and reconendations for a home coffee roaster ans thought there dosn't seem to be a topic listing all the options in the UK! im starting off having never roasted however i want to get a roaster that is going to be able to product a close to commercial (a speciality roaster) coffee. as far as i can see there are the options Gene Cafe from BB @ £500 - a small roaster, great to learn on but maybe a little limited on control. Un-modified it will do on OK job of roasting 250g from what i can tell in the threads. Hottop roaster from the London warehouse (i emailed the supplier through the e-portal last week) @£1450 + £80pp this will allow you to have greater control with both fan and heat, also giving the ability to connect to software such as Artisan. it will roast you upto 250g. Cormorant CR600 £c.1600 this is Gas roaster and looks the business (looks are subjective) and will roast up to 600g per batch. I do have a concern that its not CE rated. Again this roaster will give control over heat, fan and drum speed. this also has the ability (with additional thermocouples, allowing software connection). Then we are on to the Amazon Dalian and Aillio Bullet, im less aware of these but
  2. iroko

    Todays Roast

    Roasted 250g Columbia Suarez in Gene Cafe I hit 1st crack @ 13.5 mins, held onto 240 then dropped to 235, not sure when 2nd crack started and total roast time was 18mins with slight breeze coming in through window. I'm pleased with the results, I normally end up going darker than this, but this is what I'm aiming for.
  3. I have been roasting for a bit on my (unmodded) Gene roaster, and I am having a hard time hitting some nice, light roasts. I am using a washed Colombian, 1500-1800m - using 250g, no pre-heating, and cooling down to 100C in the Gene, and then externally until they are cool. I tend to hit 1st crack after about 13-14 minutes, and my problem is that if I keep roasting after 1st crack my beans start to get burned. So, I fear that I either underdevelop the beans or burn them.. My best tasting try so far, hit 1st crack at 14 min and lowered the temp 5C right away, and started cooling only 25 seconds after 1st crack. The beans seemed to be a bit uneven, and some of them too dark/scorched. - Do the beans continue to develop while in the cooling phase? eg. could I start cooling right at 1st crack? (just seems super early to me). I could use some tips on how to achieve better light roasts on the Gene, thanks! Mr. Karlsen
  4. Looking to get a second hand of one of these! Would need shipping to Colnbrook, Berkshire. Please let me know if you are willing to let one go! Regards, Ryan
  5. For sale is my Gene Cafe CBR-101A, including the voltage regulator mod, bought from Bella Barista in August 2017. This includes: - Gene Cafe CBR-101A (The roaster) - All the accessories: Large Chaff Collector, scoop and brush; - Spare bumper; - Manual written for Bella Barista by DavecUK containing roasting profiles; - The Voltage regulator mod (it can be easily undone if required); - 10 months of Bella Barista warranty left (until August 22nd 2019); - Original box (and paddings), manual and receipt from Bella Barista; So, why am I selling it? - Given my current work/life balance, I find myself with little time to roast coffee beans; - Being the only coffee drinker in the household, I find myself roasting 1 batch a week (when I have the time), so, technically, not learning and in a way underusing it; - It's not the right machine for me: No matter what, unless I remove the chaff collector, I can't hear first crack. It might be me, who knows, but I find that by reading some posts here some have no difficulty at all, whereas some struggle with it. The Gene Cafe has been looked after very well. I wash the chamber every 4th roast, and I vaccum and brush everything after a roast. However, there's a scuff mark on the protective cover and a scratch on the reflective shield on the base of the roaster, due to me not slotting the chamber all the way in (please see photos). £300 collected from: - Newbury, Berks; - Oxford; I am happy to travel up to 40 miles from Newbury to meet halfway. It can be posted, but I'd rather not, specially as the voltage regulator box is quite bulky and will not fit in the Gene's box at all. I am happy to liaise with prospective buyers with regards to postage, curriers, and costs. Some useful posts related to my roaster: https://coffeeforums.co.uk/showthread.php?41014-Gene-Cafe-CBR-101-Dimmer-Mod-MediumRoastSteam-take-on-it https://coffeeforums.co.uk/showthread.php?45176-Help-me-get-rid-of-scorched-beans-uneven-roast https://coffeeforums.co.uk/showthread.php?11791-Todays-Roast (more towards the end of the thread, as the thread itself is quite old) http://coffeetime.wikidot.com/genecafedimmermod2017 (DavecUK asked me if I could document the mod and add to his site) Roasting today: See scratch all the way on the shield (pointed by arrow) Scuff Mark: Voltage regulator mod connector to back of Gene: Inside: Voltage regulator entry Voltage regulator connection
  6. Hi Guys, I'm after a little advice, I have been roasting coffee at home for several years using a popcorn maker with reasonable success. However I'd like to upgrade to something with a bit more control. However there doesn't seem to be much available in the UK, compared to the US, well not at the more budget end of roasters. It seems like the only budgetish options in the UK are: Nesco Coffee Roaster - which seems like a glorified popcorn maker with a little more control or the Gene Cafe 101. - There's quite a jump in price between these two machines, which is fine if that extra cost is justified in the quality of the roast that can be achieved? I'd appreciate some advice from people who use either of these two roasters or can suggest alternatives? I would think I would be roasting at least once a week, and what something as straight forward as possible, bearing in mind that I'm not the most experienced roaster, but very willing to learn. But this is purely for my own use at home.
  7. Hi, I'm selling my Gene cafe roaster which is in good working order and has served me well over the last couple of years. Reason for selling is purely because I no longer have the time with a my youngest demanding all my attention after work It has been dimmer modified by myself and works really well with consistent results whit a bit of practice. I am an electrical engineer so you can trust my work :-) The power meter is included as is 1kg peruvian green beans and 20 valved craft bags. The sealer is not incuded as I've decided to keep it for now. It has been looked after with no faults or damage just normal signs of use. I don't have the original box so prefer buyer to pickup from Leamington spa or Banbury area. Price £225 Please let me know if you have any questions.
  8. I spotted a couple of coffee roasters on Ebay, if anyone is interested. One is a Gene Cafe and the other is a Dieckmann Rostmeister. The Gene Cafe is http://www.ebay.co.uk/itm/gene-cafe-coffee-roaster-/131059694603?pt=UK_Home_Garden_Food_SM&hash=item1e83c43c0b The Rostmeister is http://www.ebay.co.uk/itm/Rostmeister-coffee-roaster-domestic-use-/321263290657?pt=UK_Homes_Garden_Kitchen_Kettles&hash=item4accc8c921
  9. Never mind coffee beans, I have found the true forte of the 101. I had an idea to roast my own peanuts in the Gene so I bought 4kg of blanched peanuts from an Indian supermarket in London but have since discovered that you can get 1kg bags from Julian Graves shops. I roast batches of 300g at 175c for about 17 minutes, unlike coffee beans there is no loss of weight. The main drawback is that the peanuts leave an oily deposit on the inside of the drum and needs a good clean between uses. The use of the same drum for coffee and peanuts may not be appreciated by anyone with a nut allergy that tries the coffee. Luckily, I have a spare drum and use one for coffee and one for nuts. The other drawback is that they taste and smell so damn good! Each 300g batch doesn’t last long at all - and they aren’t exactly slimming. My original intention was to use the Gene for making home made peanut butter, but it turns out that roasted nuts are very dry and don’t blend well. You need to put a large amount of oil in to get it to blend in the blender. Even then, the result has a strong taste, not like ordinary peanut butter. However, the taste isn’t bad, a bit of an acquired taste, think of it like Marmite/Gentlemen’s relish; strong taste to be spread thinly. There may be scope to blend the roasted and unroasted nuts with a little ground nut oil before blending; that needs a bit of development.
  10. Peruvian beans. On the left Bella Barista’s roast; on the right mine, in a Gene Café. I’ll make a taste comparison after a few days degassing. In the meantime, any visual observations would be appreciated. Matt
  11. I know that setting the heat level fixes the maximum temperature of the hot air in the Gene, as read at the exhaust point. But what I don't know is whether it also sets the temperature of the heating element, which would affect how quickly the maximum temperature is reached. For example, will the beans be exposed to higher temperatures in, say, the first five minutes if the maximum level is set to 245C rather than 235C? Matt
  12. As I regularly commute into London by bike, last year I became increasingly worried by the reports in the media regarding air quality. So much so that I purchased one of these Link:*http://amzn.eu/26AJAKh I have now taken hundreds of readings. My general impression regarding London air quality is that the reports are vastly exaggerated. WHO guidelines for exposure are PM2.5 25ug/ 24 hour mean PM10 50ug/ 24 hour mean If there is absolutely no wind, then number can get high. The highest I have measured on my road was: - PM 2.5 = 53.3 PM 10 = 70.2 However, the slightest breeze seems bring the figures of even the busiest road down below the WHO guidelines. Recently there were roadwork’s near my house resulting 3 rows of stationary traffic outside my house for most of the day. There was a slight breeze. PM 2.5 = 3.7 PM 10 = 6.1 These are typical figures for busy London Roads on an average day with a very slight breeze. Yesterday I measure the air quality in my kitchen before roasting PM 2.5 = 3.0 PM 10 = 6.3 I use a Gene Café with a 3-metre duct out of the window. This is old, but has no obvious leaks. At no point was there visible smoke in the kitchen. Throughout the roast the figure climbed reaching a peak of PM 2.5 = 270 PM 10 = 248 In the garden the reading reached over 1000 for both PM 2.5 and PM10 Given that the particulates are the result of combustion; I think it can be assumed that this is highly dangerous. Forget wearing a mask on a bike, wear a mask when you next roast coffee.
  13. The review below is a summary of my thoughts and not intended to be a full in-depth analysis of each machine Today I had the pleasure of spending a delightful 4 hours at Bella Barista, hosted by Claudette and her team. The aim was to evaluate the R58 vs Alex Duetto Mk IV (aka new Alex Duetto III in the US) side-by-side and walk away with the winner. I had previously narrowed my search to replace my home machine to either of these dual boiler espresso machines. click to enlarge Also on the bench was the ECM Heidelberg espresso machine (HX), which I used to dial in the grinder (the Eureka Mignon) and pull reference shots on, for a coffee that I was familiar with. This machine was so forgiving and produced not only lovely espresso but some of the best milk I have steamed in a long time - a glossy paint finish which was perfect for latte art. I would have happily parted with £1099 if I was in the market for this type of machine. Of the 3 machines this had the best drip tray too, shallow and wide, with plenty of cup clearance and ample room to move cups around. I initially pulled shots using the stock basket before switching to a 20g VST basket for the evaluation of the R58 and Alex Duetto Mk IV. The same coffee, grinder, basket, portafilter, tamper and milk was used for all tests. The Rocket R58 was up next. The first shot ran a little too fast, so a tweak to the grind was required, and the next shot was sublime. Easily one of the cleanest espresso's I had tasted this year. You could pick out the individual flavours and the aroma was more intense than on the ECM. With a rotary pump the Rocket R58 was also quieter than the ECM. There was no 'whine' as reported on earlier models and the pressure was pretty steady - no flickering of the manometer needles at all. Both the Rocket R58 and the Alex Duetto Mk IV were set to the same service boiler temperature and held steady at 93c throughout the evaluation period. Changing the settings using the external controls on the R58 was easy and the interface is fairly intuitive, but I wasn't a fan of the coiled cable connecting the control box to the chassis, cluttering up the workspace. If you intend to 'set and forget' then this is not an issue. The Rocket R58 is a real looker and wins the beauty contest - but I wasn't judging beauty so tested the steam capability to see what I could achieve. Better than expected is how I would describe the steaming on the R58. Noticeably more powerful than the ECM the steam through the standard 2 hole steam tip was consistent and handled different volumes of milk with ease. My second jug was the best from this session. I would have liked to spend more time adjusting steam boiler pressure to see how the different increments affect the milk. This however would be best achieved when I could focus on the one machine. The shots and milk I enjoyed would have justified the £600 price difference between these machines. After spending 20 minutes on the machine, tweaks and changes to the grind produced some lovely looking (and tasting) espressos and my wife was starting to feel the effects of the coffee. We took a quick break and Claudette roasted some Tanzanian coffee on the Gene Café roaster. I was genuinely surprised at how little smoke there was. My wife was showing a lot of interest in the Gene Café roaster as well, which is encouraging! Although for the time being I'm quite happy to let the experts roast and discover the fruits of their labour. After a pint of water later and a quick tour of the Towability factory next door it was time to evaluate the Alex Duetto Mk IV. I pulled a shot on the R58 then tried to replicate on the Duetto. A minor tweak to the grind was required (again a fraction finer) and the resulting shot was excellent - with more crema and viscosity than on the R58. I had to check this was no fluke and pulled several more in quick succession - each tasting the same - rich and silky smooth. I could have had another but needed to evaluate the steaming capability so set about preparing my milk jug. The Alex Duetto Mk IV steam is very dry. Plenty of power behind it and that's with the no-burn steam arm insert still in. I have been told by a couple of owners that I spoke to earlier this month that one of the first mods to make after getting to grips with the machine is to remove the tube - giving you even more steam power. However, putting aside those thoughts I gave the steaming a shot. I hadn't expected such power and too many bubbles were created. Starting afresh I adjusted the angle and depth and turned the steam knob. Not as easy as the R58 but I'm glad that no 'radiator tap' retrofits have been made as some distributors in the US have done. This jug was pretty good and I could see what to do to make the next one even better. Several small adjustments later (this biggest change to me was steaming on the left instead of on the right like I'm used to) and I could produce lovely milk time after time. I still have a way to go but already notice an improvement on my previous technique. So, the Alex Duetto Mk IV was producing nicer espresso than the R58 and milk every bit as nice as the ECM. Although I think the R58 has the edge in milk steaming (that is until I remove the no burn steam arm and evaluate again) The R58 won on looks and had better cup clearance than the Duetto. However removal of the drip tray was not as smooth on the R58 compared to the Duetto (which also holds more water / liquid). The rotary pump on the Alex Duetto Mk IV was even quieter than the R58. I hadn't anticipated the difference would be so tangible. By this stage I had written out the cheque in my mind, and nearing the edge of my caffeine tolerance levels (I think I pushed them a little today) decided upon the Alex Duetto Mk IV as my new home espresso machine. After informing Claudette of my decision all that remained was to choose the box from the stock room and get the machine bench tested. The bench testing process was very thorough and Bella Barista's techie Jordan ran me through the PID settings and set the defaults based on testing undertaken by their reviewer. The factory defaults are also provided for future reference. After the great service provided of loading the machine into the car, carrying an awkwardly shaped 44kg+ box containing the machine and accessories up 3 flights of stairs by yourself isn't fun. But after mounting the feet and warming up the machine, pulling a shot was the best reward.
  14. Hi all. I have a Gene Cafe CBR-1200 1kg roaster for sale. The machine has been well used and has had a few issues recently so I am selling for a very low price in case anyone is interested in a refurb or for spare parts. I am looking for £400 collected (north Notts) but open to offers. Brand new the machine goes for £4000+ and I’m not sure it is currently available for sale anywhere in the UK. The maintenance issues are as follows: (1) the cooling fan has become very loud and needs to be serviced/replaced; (2) there is some smoke leakage from around the door of the roasting drum; (3) the heating element may need replacing to ensure consistent control of roast profiles in future; and (4) we have patched up the cooling tray with some aluminium tape where the original soldering has come away (this could be welded back together for a more permanent fix). I have spoken to Bella Barista (who we originally bought the machine from) and they have indicated that they should be able to inspect the machine and replace parts (PCB and heating element) for £70 labour and around £130 for parts - this would require further discussion/agreement between any buyer and Bella Barista. I am looking to sell in the next couple of weeks without any work being done to the machine, hence the low asking price. Bella Barista also stock some spare parts for the machine and it is possible to buy a replacement roasting drum and cooling tray from the manufacturer Genesis (in South Korea). When in full working order, the machine produces some excellent quality coffee, with a good degree of temperature control, easy to use controls and roasts 1kg of green beans (so around 850g roasted output) in about 12-16 minutes depending on your roasting preferences. I would recommend getting the machine serviced before using it, but hopefully this is a good chance to own a very good sample or small commercial roaster for a low price. I have included some pictures below. There is some detailed information about the machine at https://www.bellabarista.co.uk/pdf/Gene-Cafe-CBR1200-roaster-v1-3-11-Feb-2014.pdf and it looks like it is currently available for sale new here https://www.topcoffee.net/gene-cafe-roaster-cbr-1200.html. We have the original manuals from Genesis and Bella Barista. Let me know if you are interested.
  15. I've been roasting coffee for just over a year. I don't drink a whole lot of coffee (though my consumption has more then doubled since buying the Brewtus) but since Feb 2014 I've gone through about 20kg of Greens. For less than half of that I've been roasting with a modified gene cafe (240v element with dimmer mod). I've tried a number of different profiles all with varying degrees of success; I've had a few roasts that were bad and a few that stood out as good, but mostly they've been underwhelming. Lately I've been using about 900 watts for 1.5 minutes (temperature gets to approx 100c) before pushing up in stages of 1000 and 1100 for 1.5 minutes each, and finally 1200 when the beans turn yellow. I've been using this for beans that were very dense as I was worried about underdevelopment and wanted to get the beans warmed up to a consistent temperature before pushing to first crack. Tonight I used the same profile on a very open looking bean from Bali and it appeared to take to the profile well, hitting the first pops of second crack 11.5 minutes from the beans starting to pale and expand, and 8.7 minutes from turning yellow. There were never any signs of tipping or scorching at any point in the roast. Time from yellow to first crack was 5.5 minutes (would prefer 4-5 minutes). First crack lasted 2.5 minutes exactly (from very first pop to very last). My problem with this roast (and I haven't tasted it yet so this is all theoretical) is that the time from the end of first crack to the beginning of second was 42 seconds. So I'm worried that I'm baking the coffee. I read Matt Perger's article on roasting in which he refers to the "flick of death" as being an increase in the rate of rise after first crack. My logic was that the less time spent at +160c the better as that would avoid caramelizing too many sugars, this is why I was trying to end the roast at my desired depth quickly after first crack (while stretching out first crack). Perger suggests a slowing of the rate of rise produces a sweeter cup with more complex flavours and my profile will result in a coffee that tastes flat and dull. Looking at my recordings I see temp was rising at a rate of 5c/min going in to first crack. I cut power to 1050 about 15 seconds after the first pop and from there I can estimate bean temp. According to my information first crack starts at 205c, is underway at 212c and finishes at 219c. First crack started at 13.5 mins and hit rolling at 14.5 mins, indicating a rate of rise of 7c/min. From 14.5 to 16 minutes (when first finished) the beans gained another 7c (a slower rate of rise). However second crack starts at 234c. So 219c to 234c in 42 seconds is a ROR of over 15c/min. Obviously this indicates a huge "flick of death". More like an uppercut. I'm guessing this is made possible because the beans have lost moisture and they take on heat a lot easier. Anyway, my question is, how do I avoid this when roasting dark? Is the only option to have a much larger drop in temp (power) at rolling first, rather than a slight drop at the start? Logically I should be able to stretch out first crack and achieve a slower ROR this way, but I'm worried about caramelizing too many sugars by having a long time between first crack and the start of second after reading this: http://www.coffeeshrub.com/shrub/content/stretching-out-roast The article above has really helped me bring my roasts along and I've been able to manipulate the beans to how I want them with some good success, making me think the information here is quite reliable. Can anybody chime in here with their experience of using the gene and avoiding stalling/baking. What kind of power do you apply at the different stages?
  16. Hello everyone I purchased this CBR-1200 roaster from Bella Barista 2 years ago but due to moving house and now renovating, I have rarely had the opportunity to use it. Hence the sale. I have perhaps roasted 25kg on it so it is ​almost like new. I am looking for £2550 for it (£3695 new). Depending on distance I can either deliver or meet halfway. I am in Holt, north Norfolk. Any questions please ask.
  17. The temperature indicator on my Gene roaster won't rise beyond 217C after 17 minutes. This is with 225g of washed Columbia green beans from Rave. It's even worse with 225g of Kona beans, also washed that I have, where the temp only gets to 206C in 20 minutes. When I tested the heating with no beans in the chamber, the temp rose to 230C in 3' 24". The problem seems to be that chaff quickly blocks the chamber outlet, rather than exiting. Here is a photo of what it looks like: Any ideas would be appreciated. Matt
  18. Much as I love the Gene Café its about time Genesis updated the design. Its been around for 10 years now with no updates – and its begining to look very old fashioned, particularly compared to the Aillio. I’ve just completed 3 back to back roasts and to be honest, I’m getting fed up. I want:- 1. Larger capacity 2. A large modern slowly rotating, QUIET fan 3. A proper control system – preferably with blue tooth with software for Windows and OSX. Am I asking to much?
  19. Hi guys. Hope all is well First time post. I have decided I want to start roasting my own beans. After trawling the net. The gene cafe 101 seems to be a decent but not great set up. Obviously only starting out so don't want to spend ££££'s. I'm happy to spend up to around £400/500 mark. Am I missing any roasters out there for the UK market or is the gene cafe the way forward with the MOD. I will be roasting indoors. Any advice/tips/techniques would be greatly appreciated. Also so a type of bean to try out first to perfect. Many thanks in advance. Kevin
  20. Bought from Bella Barista in 2009. This is the newer revised model. Excellent condition and has had very little use. Used a dozen times in the past few years! The only blemish is a hairline crack on the plastic lid which in no way affects performance. Comes in the original box, original chaff collector (unused), large chaff collector, metal reducer (If I can fit it in the box! Bought from Ebay for a few quid) which attaches to the large chaff collector for the extractor tube - you can pick up the flexible metal tubes on Ebay or other places, manual. A great roaster. £155 including postage.
  21. In addition to emergency stops, there seem to be two cooling points with the Gene. For the first, you double press the cool button when you are ready and the roast begins to cool and carries on until it reaches 100C. For the second, you single press the cool button, and the machine cools the roast down until it reaches 60C. In either case, you continue the cooling outside of the machine by whatever method you like. Is there any reason to prefer one or the other of these routines? Matt
  22. Hi guys, Just thought I'd introduce myself to the forum. Absolute beginner me. Just began a sudden interest in coffee and thought I'd go all the way so purchased a Gene Cafe roaster! Any tips and pointers you can share with this novice nestling will be very much appreciated. Thanks!
  23. Could any of you geniuses out there advise as to what the minimum amount of beans I can roast in a Gene Cafe is? I'm planning on just roasting one cup of coffee per roast as I'm just starting out so don't wanna waste any, as well as experiment as much as I can with a 1KG of greens. If there's any related links on this forum that you could direct me to, that would be fab!
  24. I have been using a second hand GC roaster (the small one) for about 10 months, roasting at least one 200g batch per week, often more. The internal metal has become (more) discoloured and whilst I accept it is partly the heating of the steel I think it is 'roasted on volatiles' from the beans, this idea is supported by the recent appearance of a brown patch on one area of the glass cylinder, and the smell of burnt coffee when starting the roaster up after a minute or two. Tonight I tried to clean this off several areas with Cafiza, and although it appeared to lift a small amount of brown-ness onto the cloth I used, it go no where near clearing it at all. So my question is do you GC owners clean, and if so how? Don't really want to go to the length of a caustic soda steep (which I have used on group head screens in the past with great success), but will do if this is the only way. Thanks
  25. Once upon a time, in a land not so far away... I though coffee was a straightforward proposition. And then I came upon this forum and learned that I was only partly right. You see I am not a coffee technician but I love the ritual of grinding beans and making an espresso with my Caravel. I'm no master barista, but the output is lovely and I'm happy. I've found a good balance for now but no doubt I'll come looking for a more advanced machine in due course. But for now I'm intrigued by home roasting and am tempted to cross over to the BST section and keep an eye out for a Gene (shame to miss one the other day!) or similar. I know I'll not spend hours roasting and that I'll be a mere weekend warrior, and wonder whether decent results can be obtained by the likes of me or if it requires total commitment? Are there others out there like me who obtain consistently good roasts or am I deluded?
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