Gaby,
I have a Hottop.
First crack on mine occurs at 171C (bean Temp). so this is really 196C for Arabica i.e. my sensor is reading 25C low.
I was concerned enough with this at the beginning to contact Hottop Taiwan with my complete roast curves and they said my figures where completely normal for the Australian models.
Second Crack is at 195C (bean Temp) on the same machine.
So you have to recalibrate others roast curves to your machine, but don't expect the other machines curves to be calibrated.
(it's impossible to get meaningful data unless people include their own machines FC temperature as a reference - and they don't).
I'm with you that their should be a better way, but roasting is presently an art compensating for loose science.
Just to confuse this issue further.
I started roasting with a copper solid drum gas heated baby roaster no fan or real air movement in the roast chamber.
I have had the best roasts i've ever experienced out of it.
But the really weird thing is that Post Roast Development Time is 1-2 days not typically 7-8 days as with the Hottop, (or longer with Yemen).
Something IS going on with these differing roast techniques that is not being explored yet, (and it will be complicated).
Present roasters available all have their own voice, (like musical instruments) you have to be prepared to adapt technique to each roaster.
Nice journey.
Snowytec.
I have a Hottop.
First crack on mine occurs at 171C (bean Temp). so this is really 196C for Arabica i.e. my sensor is reading 25C low.
I was concerned enough with this at the beginning to contact Hottop Taiwan with my complete roast curves and they said my figures where completely normal for the Australian models.
Second Crack is at 195C (bean Temp) on the same machine.
So you have to recalibrate others roast curves to your machine, but don't expect the other machines curves to be calibrated.
(it's impossible to get meaningful data unless people include their own machines FC temperature as a reference - and they don't).
I'm with you that their should be a better way, but roasting is presently an art compensating for loose science.
Just to confuse this issue further.
I started roasting with a copper solid drum gas heated baby roaster no fan or real air movement in the roast chamber.
I have had the best roasts i've ever experienced out of it.
But the really weird thing is that Post Roast Development Time is 1-2 days not typically 7-8 days as with the Hottop, (or longer with Yemen).
Something IS going on with these differing roast techniques that is not being explored yet, (and it will be complicated).
Present roasters available all have their own voice, (like musical instruments) you have to be prepared to adapt technique to each roaster.
Nice journey.
Snowytec.

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