Re: HottopB Roasting Temps vrs Bean Temps
Very interesting reading JL. As much as anything else it underlines the importance of having access to full control of roasting parameters, as you do with the Hottop, a corretto, and the Gene Cafe to a degree. Being able to change parameters as YOU see fit, rather than being locked into what the manufacturer has given you, gives you the freedom to explore different and emerging philosophies.
Removing the bean chute cover will make the fan ineffective as the smoke is drawn through the little holes at the top of the chute and relies on the cover being in place to generate the airflow path through the drum. Remove the cover and itll just pull air from the atmosphere through the fan. Smoke will only escape by convection.
Greg
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Re: HottopB Roasting Temps vrs Bean Temps
Hi Graham,
Fan 1 throughout roast....Tom also removed the bean shute top from the roaster at the first sigh of smoke rather than have it extracted through the rear filter....
I would like to try some comparison roasting when I return from hols. to evaluate the differences between low and higher temp roasting.
Best of luck with your roasts
JL
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Re: HottopB Roasting Temps vrs Bean Temps
Hi Juliet Lima,
This sounds very interesting, and may even have some slight parallels with the FZ RR-700 Copper drum roaster discussed in the Roasters forum, and the fact the the beans can be ground and extracted immediately after roasting.
Just one Q before I give it a whirl myself, what sort of use was made of the Fan (if any), during these roasts?
Graham
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HottopB Roasting Temps vrs Bean Temps
As stated elsewhere, I attended a Home Roasting course on 4th July, conducted in Sydney by Tobys Estate, using their HottopB and brewing a selection of coffees using their Clover brewer...one of only a few in Australia.
Apart from the day being a delightful experience, we did two roasts on the HottopB, one rather conventional a driving roast finishing just before second crack ,and a follow up roast whose porfile seemed to break all the rules of using a HottopB...at least those I know of or have read about both here and in thousands of posts in the US and UK.
By either luck or design, Tom the course presenter and Tobys Estate Senior barista trainer , managed a roast profile which had bean temps crossing over environmental temps at around 130c early in the roast, and BT racing ahead of ET by approx 20c-25c through the remainder of the roast until finishing the roast just before second crack.
The end result, an ethiopian bean, brewed immediately after the roast on Tobys Clover brewer was delicious......Tom waxed lyrical about apricots or was it peaches.....for me a beautiful coffee.
Today, day six after the roast, my first single shot expresso is a beautiful tasting coffee.
Now I know taste is subjective, and prior to attending the course I had already mastered the HottopB over many roasts using a large number of SO beans etc., and have been thoroughly enjoying the end results....Had my share of early failures too.....but the issue here for discussion is the very early crossover of BT to ET and low vrs high roasting temps.
Ive yet to do a few experimental roasts using Toms approximate (and regrettably unrecorded profile) and will do so in a month or two when I return from overseas.....but for those wishing to play,the roast went approx.as follows
Beans in at 80c, power 100% for a minute or so...then power DOWN TO 25% for a couple of minutes....once the crossover occurs, power up to 100% throughout the ramp to first,then down to 50%, finishing about 220c BT...after a strong first crack and with a hint of second.
This profile is like nothing Ive read about in the Hottop specific reading or had recommended from the manufacturer, particularly as BT was way ahead of ET through the majority of the roast....usually for me, the crossover occurs around 190c-202c using the HottopB, but 130c crossover and BT ahead of ET by 20c-25c throuhout ithe roast s something else.
There is a lot written re low vrs high ETs and their impact on roasts (Sweet Marias site with links to more scientific articles )....and the experience at Tobys has certianly expanded roast profile options for me and hopefully others
Cheers
Juliet LimaTags: None
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