I love all this home technology to make our lives a bit easier but I can't help thinking it also complicates them somewhat! BTW, its good to put a face to the voice at last after following you on TH-cam for the past few years!
We definitely can go too mad with gadgets I think and one thing I'm not a fan of is automating things to the point there's no input beyond pressing a switch and the instant gratification culture we're becoming, kids in general and my own son to a point have little patience because of this.
I grind my own beans but I don't know if I'd have the patience for roasting. I drink about six cups a day so I'd be roasting a lot! I'm sure it would be the best coffee I've had though. I have to go now to clean my grinder.😄
Honestly it's worth it, the next best thing is to buy from a local roaster and get beans with a fresh as possible roast date, the best flavours are within the first two weeks of roasting. You can start really easily with a cheap popcorn popper. I used one for years.
Nice video I too have the Gene Cafe I’m on roast number 68 now and I’m producing consistently good coffee. Where to you source your beans from, I’m always interested in U.K. home roasters habits.
I mainly use coffee compass but I've also used Pennine coffee I think it was? And another the name of which escapes me right now but I'll try to dig that out later.
Have fun and enjoy it. My current process is preheating to about 140 degrees as from cold I find out takes a little too long to first crack but experiment and enjoy.
Nowhere near as much as a popcorn popper. I used one previously. There is some but it depends on the darkness of the roast it starts to become noticeable around first crack. You can of course vent this too so a vent pipe from the chaff collector to a window and you'd have hardly any.
That sounds potentially like a large build up of chaff, I empty mine after every roast regardless of the bean and see wild variances. Some dry process create half a chamber full others barely any. I never leave the roaster unattended during a roast either and nor should anyone else, (also highlighted in the manual along with emptying the chaff collector). I dump the beans and cool manually but refit the drum and run a cooling cycle to ensure that nothing deforms due to heat buildup in one part.
Great video. Took delivery of my Gene Cafe today. Can't wait to get started. The booklet looks good
It's a great little machine. I really like it and a huge step up from my popcorn roaster. Enjoy yours.
I love all this home technology to make our lives a bit easier but I can't help thinking it also complicates them somewhat! BTW, its good to put a face to the voice at last after following you on TH-cam for the past few years!
We definitely can go too mad with gadgets I think and one thing I'm not a fan of is automating things to the point there's no input beyond pressing a switch and the instant gratification culture we're becoming, kids in general and my own son to a point have little patience because of this.
Getting kind this week. Used your Gaggia Classic strip-down guide and will be following this too! Thank you
Hope all goes smoothly with it. They're fairly simple internally.
I've heard it's a good idea to pre heat the chamber before you add the beans, theres a few nice videos on this peice of kit and the results look nice.
I've seen that mentioned a few times in other videos and I'm not sure what benefits it might offer. I will try that during my experimenting and see.
I grind my own beans but I don't know if I'd have the patience for roasting. I drink about six cups a day so I'd be roasting a lot! I'm sure it would be the best coffee I've had though.
I have to go now to clean my grinder.😄
Honestly it's worth it, the next best thing is to buy from a local roaster and get beans with a fresh as possible roast date, the best flavours are within the first two weeks of roasting. You can start really easily with a cheap popcorn popper. I used one for years.
Roasting takes very little time. no more than 30mins
Great information! Thank You.
Nice video I too have the Gene Cafe I’m on roast number 68 now and I’m producing consistently good coffee.
Where to you source your beans from, I’m always interested in U.K. home roasters habits.
Coffee compass I use already and also recommend them to others have you tried any other suppliers?
I mainly use coffee compass but I've also used Pennine coffee I think it was? And another the name of which escapes me right now but I'll try to dig that out later.
Thanks for the vid, heaps of info in there, mine turns up tomorrow, crack on !!
Have fun and enjoy it.
My current process is preheating to about 140 degrees as from cold I find out takes a little too long to first crack but experiment and enjoy.
Can temperature read out be changed between C and F? Thanks and really informative video.
Not that i'm aware of, I think the UK version is set to degrees C and US to F. I will check that next time I do a roast.
I would love to have that guide from Bellabarista, but I can’t find at the website. Do you have a link?
I received it along with the instructions of the Gene cafe from them, I don't know if it's available online.
I'm debating between this gene cafe and the behmor 2000AB plus... did you ever consider the behmor?
I have no experience with the behmor so can't comment but the reviews are favourable. I really like the gene café though.
Is there a lot of smoke while roasting? Currently roasting with a popcorn popper and it's a bit too smokey for the flat
Nowhere near as much as a popcorn popper. I used one previously. There is some but it depends on the darkness of the roast it starts to become noticeable around first crack.
You can of course vent this too so a vent pipe from the chaff collector to a window and you'd have hardly any.
@@spidiq8 thanks rn with the popcorn popper I'm kind of afraid that my neighbors will call the fire department 😄
@@Khalil-Ibrahim21 Lol, yes I know exactly what you mean. 😆
ATTENTION the chaff basket is flammable . Mine burst into flame during the cooling phase and ruined both the basket and roaster.
That sounds potentially like a large build up of chaff, I empty mine after every roast regardless of the bean and see wild variances. Some dry process create half a chamber full others barely any.
I never leave the roaster unattended during a roast either and nor should anyone else, (also highlighted in the manual along with emptying the chaff collector).
I dump the beans and cool manually but refit the drum and run a cooling cycle to ensure that nothing deforms due to heat buildup in one part.
Try to cool it outside
Yes that'll be something I'll try further along as I experiment with settings a bit.