Roaster: Gene Café CBR-301
Coffee: Guatemala Acatenango, Caturra
Process: Washed
Batch size: 250.1 g
End weight: 209.9 g
Weight loss: 16.1%
Set temperature: 250 °C
Roast date: 2026-02-10
Intent
Personal roast for sharing.
Executed within established guardrails with no experimental changes.
Roast execution
- Standard Gene Café workflow.
- Fan increased from level 2 to level 3 at ~04:25.
- No mid-roast interventions.
- Active exhaust treated as baseline.
First crack
- First crack was audible and sustained.
- Crack intensity increased shortly after the crack marker was pressed.
- Crack behaviour was clear and unambiguous.
End of roast
- Cooling initiated at ~12:59.
- Total roast time: 12:59.
- Post-crack development approximately 1:18 (~10% DTR).
- Bean colour appeared even at drop.
- No visible surface oil.
Notes
- Roast progressed smoothly with no signs of stalling or runaway heat.
- Aroma at end of roast was clean, without smoke or sharpness.
- This roast was not adjusted based on crack timing; end point was selected based on time, colour, and stability.
Status
- Not yet formally cupped. (Wont be as given away lol)
- No tasting or consumption feedback recorded at time of writing.
- This note may be updated as the coffee is consumed and feedback supplied.