Randy G. wrote:...I use the smoke as an indicator as to how high and when to turn on the fan...

Ok, I see the point in that. What about the heat element. Usually I have this on until 1st crack starts when the display says about 385f - thereafter i take the heater to 60-70%...for the rest of the batch...until and into 2nd crack....

How do you use the heater?

The exact settings depend on a lot of things such as ambient temperature, efficiency of the heating element (they vary a bit), line voltage, etc., but I aim for about 4 minutes between the beginning of first and the beginning of second. Another way to see it is to aim for about two minutes between the end of first and the beginning of second (we are talking a roast for use as espresso). I adjust the heating element accordingly. If the roast is progressing well, I will drop the heating element to as low as 50-75% before the end of first, and as low as 10 or 20% at the end of first. The important thing is to not let the temperature drop during that period! Additionally, I add the beans at about 250 degrees indicated on the display.

It was snowing out this morning when I was roasting in the garage, so I kept the heating element hotter than usual through that period. The dwell time between 1st and 2nd was about half of what I shoot for, but I was worried about it being around 32 F. in the garage and did not want to stall the roast.

If you do drip try this: use about 200-225 grams and shoot for a time of about 9:30 to 10:30 to the end of first crack from the time you add the beans. Stop the roast just as or a few seconds after first ends. Let it rest a couple of days. If done properly the coffee is deliciously smooth and naturally sweet. The best cup of drip coffee was roasted that way by a pro in a Probat and brewed right from the cooling tray!

I haven't been using the hottop B long - maybe 8 roasts. Keep that in mind. I'm using my starter 5lbs of SM ophiolite. Have got it to the point its actually pretty good. (At least espresso mistakes still make better than average drip )

I haven't really noticed much in the way of smoke in the drum. Have run the fan for most of the heat build up as I had heard a potential flaw of the hottop was "flat" roasts and figure the greater air movement, the greater heat transfer. So pretty much keep it 100%.

I've been taking the heat down to 60% at the beginning of first crack, and getting around 4 minutes to second. Dumping 250g beans at 422 (rolling second) has been delicious so far.

Shorter time between first and second, even to high ET levels, had lots o nasty grassy flavors as espresso (though better in lattes than expected).

2 questions. Why put the beans in at 250? And why not run the fan during the initial warm up?

thanks!

I drop the beans in at a higher temperature to better match the drying profile I want. Around 225-250 as indicated on the Hottop provides a 300-325 preheat (roughly). It helps get the beans heated up to 300F more quickly. I'm usually shooting to hit 300 about 5-6 minutes into the roast, though I've been looking at lengthening that time based on some of Jim's observations for lighter roasts. Haven't had the chance to fully experiment with it yet. I did get a fairly good sense that 300F preheat (using my bean mass probe) works better for a lighter roast than 325F. I think that's congruent with Jim's discussion about a longer and more thorough drying period for the lighter roasts. I'll have to do some more experiments when I get back home.

Outstanding thread! I recently bought a Hottop and I was wondering the exact same thing about the fan. I'll post anything I learn as well. I am on roast 3... a GeneCafe heater failure has turned me into a Hottop newb.

vanboom wrote:Outstanding thread! I recently bought a Hottop and I was wondering the exact same thing about the fan. I'll post anything I learn as well. I am on roast 3... a GeneCafe heater failure has turned me into a Hottop newb.

I took the paper part of the filter out. I find the carbon filter alone works fine. when i roast i leave the fan on 1 once the beans are at about 300-320F (bean mass temp). this gets a little airflow happening and i think thats all thats needed. so far so good, in the cup.