Gene Café CBR101 Coffee Roaster including CBC101 Cooler

No, this set consists of the Gene Café CBR101 coffee roaster and the Gene Café CBC101 coffee bean cooler. Unroasted coffee beans are not included and are ordered separately. We have a wide range of unroasted beans for you to experiment with. Count on using roughly 250 grams of green beans per roast.

The maximum capacity of the CBC101 cooler is 500 grams, but we recommend 400 grams or less at a time. With 250 to 400 grams of beans, cooling takes about a minute, depending on the bean type and the temperature. Because you roast up to 250 grams per roast with the CBR101, you can cool a full batch in one go.

Yes, the rubber bumpers are wear parts and we sell them separately under item number CDJ-GENECAFE-BLADECUSH. If they break noticeably quickly, check whether the metal flap that the rubber sits in is still straight and whether the fastening ring has not stretched out. If more chaff than usual stays behind in the metal grid, that is usually also a sign that something is not right.

The CBR101 handles 50 to 250 grams of green coffee per batch. We recommend 250 grams at a time, because fewer beans means a shorter roast time and more beans a longer one. A roast takes around 13 to 17 minutes. Bear in mind that because of moisture loss you are left with about 20 percent fewer roasted beans than you put in.

After roasting, wait at least 4 to 24 hours before you use the beans. The coffee is at its best between day 3 and day 5 after roasting, because by then the beans have degassed enough. Cool the beans down straight after roasting with the CBC101, otherwise they carry on roasting and the quality deteriorates.

Always stay with the roaster while it is roasting. That is necessary for fire safety and it also lets you hear the first and second crack. Use the roaster under an extractor hood or by an open window, because smoke is released. Remove the chaff after every roast and clean the chaff collector in warm water every 20 roasts, then let it dry thoroughly. Better not to roast too dark: it is exactly the finest flavours that are lost in a dark roast.