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[QUOTE=edtbjon;39971] When I got my Gene Cafe (220V european 50Hz standard), I started out the first couple of batches at max temp (250C all the way) and of course burnt it to black and oily (which was close to my reference from a household oven roasting). This was done well within 15 minutes and the result was barely better than a french roast from the grocery, i.e. dark but really quite thin in taste.
I then found a slow-roast recipe on YouTube which goes like: 180C till 6 minutes (drying ...

Tokyo: nice city, shame about the coffee. This used to be a standard complaint amongst foreign residents and visitors alike, with even people who'd considered themselves permanently indisposed to Seattle's most famous coffee export being forced to seek out the 'Bucks in order to get a cup of Joe that seemed even halfway worthy of the name. And while part of the problem was down to ignorance (Café de l'Ambre has been open since 1948, for crying out loud), the good places generally took a lot ...

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