Standard Roasting with Gene Café CBR-101
1. Insert the empty glass bulb, press the blue on-off button, set a time of approx. 6 minutes and a temperature of 200°C. Let the roaster heat up until the temperature reaches approx. 200°C.
2. Press the red button until an "E" appears on the display. Remove the bulb, preferably with a cloth or oven glove. Caution, it is extremely hot.
3. Fill 200 to 250 grams of green coffee beans into the container. Do not exceed the marking. Secure tightly, close the lid, and set a roasting time of 19 minutes with the blue button, set a temperature of 240°C with the red button, and start the roasting process with the red button.
4. The coffee is now loaded with heat, dried, and then taken directly into the roasting process. You will see the current and final temperature alternately blinking. You can adjust the temperature and time during roasting. However, we recommend not interfering during the first roast, but simply observing what happens.
5. Sometimes it is difficult to hear the cracking in the Gene roaster. However, you will notice that the beans significantly increase in size in a short time, many husks loosen, a distinct roasting smell is noticeable, and you can observe the colour of the coffee through the large glass.
6. After the first crack, wait until you have reached the desired roast level.
7. Once the roasting is finished, remove the bulb with an oven glove, pour the beans into a sieve, and turn them with a wooden spoon or similar to cool the coffee.
Try how the coffee tastes at the same roast level when you increase the temperature to 250°C and roast for a shorter time.

Roasting profiles for various types of beans
Roasting profiles for different coffee beans
Gene Roasting for Santos Beans
Ideal for example for Brazil Catuai & Bourbon Santos, Organic Brazil natural Santos, Organic Brazil Red Iapar
Bean Quantity: 230 grams
Preheat: 175°C
Target Temperature 1: 243°C until first crack
Target Temperature 2: 233°C until the end
Roast Development %: 20%
Gene Roasting for Washed Highland Beans from Africa
Ideal for example for Organic Ethiopia Sidamo, Washed Yirgacheffe, Kenya Washed SL-28
Bean Quantity: 250 grams
Preheating: 200°C
Target Temperature 1: 150°C for 6 minutes
Target Temperature 2: 245°C until First Crack
Target Temperature 3: 225°C until the end
Roast Development %: 16-20%
Gene Roasting for natural & anaerobic highland beans
Ideal for example for organic Ethiopia natural Yirgacheffe, Guatemala anaerobic
Bean quantity: 250 grams
Preheating: 200°C
Target temperature 1: 150°C for 6 minutes
Target temperature 2: 240°C until first crack
Target temperature 3: 220°C until the end
Roast Development %: 16-19%
Gene Roasting for SHB Beans from South & Central America
Ideal for example for Organic Guatemala Delicia SHB, Organic Honduras Copán, Mexico Chiapas SHG
Bean quantity: 250 grams
Preheat: 180°C
Target temperature 1: 245°C until first crack +45 seconds
Target temperature 2: 225°C until the end
Roast Development %: 19%
Gene Roasting for Coffee from Indonesia
Ideal for example for Indonesia Sumatra Lintong
Amount of beans: 230 grams
Preheating: 200°C
Target temperature 1: 165°C, maintain temperature for 1 minute upon reaching
Target temperature 2: 245°C until the first crack
Target temperature 3: 220°C until the end
Roast Development %: 19-24%
Gene Roasting for Highland Beans from South America
Ideal for example for Colombia Maragogype, Organic Peru Cajamarca
Bean quantity: 250 grams
Preheating: 200°C
Target temperature 1: 150°C for 6 minutes
Target temperature 2: 245°C until First Crack
Target temperature 3: 225°C until the end
Roast Development %: 16-20%
Gene Roasting for Robusta (Canephora) Beans
Gene Roasting for Robusta (Canephora) Beans c
Bean Quantity: 230 grams
Preheating: 210°C
Target Temperature 1: 248°C until first crack
Target Temperature 2: 233°C until the end
Roast Development %: 21-25%
Gene Roasting for Monsooned Malabar Beans
Ideal for example for India Monsooned Malabar, Organic India Monsooned Malabar AA
Bean Quantity: 200 grams
Preheating: 200°C
Target Temperature 1: 237°C until first crack
Target Temperature 2: 227°C until the end
Roast Development %: 21-25% 19%