Gene Cafe: How to Disassemble for Cleaning and Repairs

Most repairs on the Gene Cafe are very simple and can be accomplished with just a few screwdrivers. The presentation below is take some of the mystery out of it and help folks make repairs and be able to clean the inside of the roaster. Please do let me know if this is helpful and how I might improve it. (NOTE: It is a large file and might take a bit to load.)



Link: Gene Cafe How to Disassemble for Cleaning and Repairs

Now That Hits the Spot

This morning, again, my angelic bride woke me up with some Technivorm & Swissgold brewed Colombia Antioquia - Jardin Cerulean Warbler that was roasted last Sunday. It is a great way to wake up, and although I thoroughly enjoy this coffee, it just wasn't hitting the spot.

After church, I opened to coffee cabinet to see if there might be some scraps left. A-Ha! Just enough Ethiopia Organic - "Menno's Misty Valley" to brew another pot of coffee, It was roasted to Full City (no 2nd crack) two weeks ago, but a sniff of the jar indicated it was still good; perhaps this will suffice.

The ground and brewed coffee emitted an intense blueberry aroma. The aromatics of the cup rouse excitement and anticipation; orange and blueberry dominate, but there is the slightest tease of lemon and pepper to evoke curiosity. In the cup, at its hottest, the orange and blueberry are ensconced in a nicely-bodied chocolate with a subtle note of black pepper in the finish. As the cup cools, in balance with the orange and blueberry, the chocolate and pepper intensify and is reminiscent of the chocolate that I have had on ice cream in Mexican restaurants. A little cooler and a sweet lemon comes to life in just the right balance that whole experience seems to evoke an emotional response.

Spot hit.

Merry Christmas = Great Coffee?

Santa Claus (a.k.a. Camille) was very kind this year. Again, each of the coffee-related requests were granted including one that actually turned out to be a bit difficult to find: an 8-cup (40 ounce), handblown Chemex (CM-3). On Christmas morning, a vintage (~1980), handblown, 8-cup Chemex with a box of white Chemex filters was found to be hidden beneath some decorative cloaking; the filters are new and were purchased from our hosts along with the Chemex CoffeeMaker Cover.

There were doubts as to whether or not the the brew from the Chemex would be enjoyed because it uses paper filters - not a fan. Upon reading the box that ensconced the Chemex filters, the following statement was noted, "Chemex-bonded filters filter out all the bitterness, sediment and oils: produce a clear, flavorful coffee without fail." Oils? Musings of, "How then can the coffee be any good?" ensued. However, many of you constantly extol the virtues of this brewing method, hence the original Christmas request to "Santa."

This morning, the session of sleep was brought to quiet closure by a cherubic, "There's coffee brewing ..." It was the Bali Kintamani Arabica brewing in the Technivorm (with SwissGold filter), roasted last Friday (12-21) in the RK Drum. Ahhhh ... delightful!

This afternoon, there was a desire for more coffee; a perfect opportunity to try the Chemex. It was decided to brew the Bali since the cup could be compared to this morning's brew. A quick reference of Sweet Maria's tip sheet, grind coffee, pre-wet filter, preheat carafe, heat water in cordless Bodum Ibis (also delivered by Santa), etc., initiated the process. Grinds in filter and begin brewing, allow bloom, continue to pour, patience, continue to pour, sample the aroma of the wet grounds - WOW ... that is nice!

While the brew was being poured into the cup, the beauty of the crystal-clear elixir could not go unnoticed! The olfactory was obsessed as cups one, two and three were filled; Wyatt and Camille anxiously awaited their share too. The decision was unanimous; this is exquisite elixir.

Merry Christmas = Great Coffee!

WHOO HOO! Got Mentioned in Imbibe Magazine!

Hot dang! My friend Vicki and I actually got mentioned in an article in Imbibe Magazine ... a magazine that I actually subscribe to!

Check it out!

Imbibe Magazine Article

Guatemala Antigua - Retaña Yellow Bourbon

At only 2 1/2 days rest, I love this coffee.

This coffee is soft, sweet, clean, clear, crisp and enticing.

The aroma is honeyed to the point of relaxing, contrasted with enough spice to keep you alert with anticipation.

At first there is white grape, very present, but not biting, and soon accompanied by a mouth-watering perception of pear. The fruit fades and leaves an inviting floral aspect reminiscent of the bouquet of wild honeysuckle.

Anticipation rewarded ...

Brazil Organic Camocim Moka (Peaberry)

Am I sorry I waited so long to get around to roasting this coffee! WOW, I would have ordered more!

At only 30 hours of rest, it already has an excellent waxy, oily mouthfeel with nuttiness and woody aromatics mixed in with the deep, dark chocolate essence.

---------- Roasting and Brewing Particulars ----------

Brewed in a Melitta Single-Cup Pour Over with a Swissgold filter.

Roasting details:

Roaster: 4 lb RK Drum
Date & Time: 09/02/2007 @ 12:30 PM
Ambient Temperature: 86F
Batch Size: 1 pound
Roast Level: Full City (right at the brink of 2nd crack)
1st crack: 12 minutes even
2nd crack: nope
Roast pulled and cooled: 14 minutes 45 seconds

In the Cup - Brazil Jacu Bird Coffee

My first cup of this coffee was rested for 2.5 days and brewed in the Technivorm with Swissgold filter. Same method for each of the ensuing days.

This is a really nice, smooth, pleasing cup of coffee. The term that Tom (of Sweet Maria's) used, "dusty sweetness" is a very apt description and there is a really pleasing suggestion of milk chocolate too. There is the "drying" hint of peanut in the aftertaste and aroma, but not
astringent. The aftertaste is long, and very pleasant. As the days progressed, it developed the slightest peppery hint. A nicely balance, very enjoyable cup of coffee.

My co-workers had been waiting for me to bring it to work so that they could try it. I brought a Thermos of it to work with me each day for sharing and it was unanimous. Everyone knew beforehand what the deal was with the coffee and there was only two people who would not try the coffee. Of all those that tried the coffee (about a dozen or so), everyone agreed that it was a very nice, balanced, enjoyable cup of coffee with a great lingering aftertaste.

Roasting details:

Roaster: 4 lb RK Drum
Date & Time: 07/08/2007 @ 5:10 PM
Ambient Temperature: 90ºF
Batch Size: 1 pound
Roast Level: Full City+ (just a few snaps of 2nd crack)
1st crack: 12 minutes 15 seconds
2nd crack: 15 minutes 30 seconds
Roast pulled and cooled: 15 minutes 30 seconds