Posted Mon Feb 6, 2012, 6:50pm Subject: Hottop-B-2 End of roast question
Hi there,
I just finished the 7th roast on my Hottop, which has the new thermocouple. Over these 7 roasts, I have kept a lot of notes and now have a question about ending the roast.
My approach to the drying phase, from when the beans go in to when they pale, is to make it last 6-7 minutes. With this bean, a SHB Guat, I turn the heat to 100% with fan at 25% leading up to first crack, which starts consistently at 375. I lower the heat to 70% at 365, 50% around 380 when first is active, and 30% as first ends around 388-390 (these are from the HT display). My second crack starts at 403, so there is a small temp window on the HT display to draw out a pause between cracks. With each roast, my goal has been to drop about 45-60 seconds after first ends when the beans have developed a bit (looking for a City+ roast level). This has consistently put me at 392 on my display. In order to draw out the pause between cracks I use the fan to slow down the display's rise.
My question is: Now that the display's readings are extremely consistent from roast to roast with the new temp probe, how do I know that I am slowing the roast enough to allow it to develop? There is a lot of information out there from folks with the old temperature probe, or an installed probe, but I am wondering if anyone has any tips/advice for this new consistent probe (I know it's not bean temp)? Once 1st ends, and I know that 2nd will begin at ~403, how do I know that I have developed the roast enough to drop?
The cups have been great, which is the most important part, but I am trying to better understanding what I am doing right so that I can repeat it - and continue building on it.
Posted Mon Feb 6, 2012, 8:00pm Subject: Re: Hottop-B-2 End of roast question
I'm hoping Hottop will update the users manual particularly the roast profiling part to reflect the newer style temp probe soon. My temps are pretty close to yours around 375f for 1C not sure about 2C because I avoid it. I have been following the profile from the manual with two temp drops one during drying and one during caramelization. I ran a few roast with a bead type probe snaked through the bean chute to compare the display temps with bean temps. That is how I decided when to drop the temps in each phase.
Posted Mon Feb 6, 2012, 8:30pm Subject: Re: Hottop-B-2 End of roast question
robertl Said:
I'm hoping Hottop will update the users manual particularly the roast profiling part to reflect the newer style temp probe soon. My temps are pretty close to yours around 375f for 1C not sure about 2C because I avoid it. I have been following the profile from the manual with two temp drops one during drying and one during caramelization. I ran a few roast with a bead type probe snaked through the bean chute to compare the display temps with bean temps. That is how I decided when to drop the temps in each phase.
My 1st crack is exactly the same as yours then. It start at 375 and is active around 380+. I have been following the manual as well. Obviously the manual temps are different, but I know when 1st is about to happen so I lower the heat right before and continuously lower/raise fan to control the temp rise.
I'm still a bit hazy on the drying phase temp drop. I typically run the fan about 3 mins into the roast to clear humidity. Then I drop heat a bit and run fan again around 5 mins in to lengthen dryin time to 6-7 mins. From there to te 1st crack temp drop, I use 100% heat and turn on the fan when I start to see smoke (~330). Even though I was able to figure out my temp drops, it would be nice to have updated numbers for the profile in the manual.
Posted Tue Feb 7, 2012, 7:38pm Subject: Re: Hottop-B-2 End of roast question
I lower the heat during the drying phase around 250f on the HT display and keep it there until around 290f. I found that the HT temp probe is accurate for a brief time period around 250f. Prior to that the HT temp is higher than the actual BT and after 250f the actual BT is higher than the HT temp. After my warranty expires I plan on installing a BT and ET probe for data logging.
Posted Tue Feb 7, 2012, 7:52pm Subject: Re: Hottop-B-2 End of roast question
robertl Said:
I lower the heat during the drying phase around 250f on the HT display and keep it there until around 290f. I found that the HT temp probe is accurate for a brief time period around 250f. Prior to that the HT temp is higher than the actual BT and after 250f the actual BT is higher than the HT temp. After my warranty expires I plan on installing a BT and ET probe for data logging.
I drop my beans in at 210 rather than when the machine tells me to. I do this because Randy Glass suggested it as a good time to do so. I wonder if that overlap of HT display and BT would be the same for me. I know that the idea behind dropping temp during the drying phase is to allow the BT I catch up. My roasts are generally 1330-1415 depending on the end drop, although the lag two roasts seemed to heat up faster. I wonder if that has to do with the rear filter seasoning a bit.
Posted Wed Feb 8, 2012, 10:57am Subject: Re: Hottop-B-2 End of roast question
On mine, which is the old thermo, my first C is about 382, using 7oz of beans and around 12 minutes into roast (6min remaining). My second C is at 402-404 with about 4 minutes remaining. My setting is auto, no other adjustments. Amount of beans and your time remaining are also important on the outcome. Type of bean also changes things, Kona, JMB, Maui, all take longer to roast. again time and temp changes. I also drop my beans after pre-heat and at the dinging.
Gregr Senior Member Joined: 6 Mar 2010 Posts: 188 Location: Los Angeles, Ca Expertise: I love coffee
Espresso: Livia 90 Grinder: Moka Drip: CCD Roaster: Hottop B
Posted Fri Feb 10, 2012, 9:08pm Subject: Re: Hottop-B-2 End of roast question
I haven't heard about a new probe. I assume I have the old one since I bought the roaster a little over a year ago. On 8 ounce roasts first crack comes anywhere from 392-401 and second usually right around 413. Quite a difference from you guys!
Posted Fri Feb 10, 2012, 9:17pm Subject: Re: Hottop-B-2 End of roast question
Gregr Said:
I haven't heard about a new probe. I assume I have the old one since I bought the roaster a little over a year ago. On 8 ounce roasts first crack comes anywhere from 392-401 and second usually right around 413. Quite a difference from you guys!
Sometime around September of 2011 they installed a new probe in the back of the machine that sticks out about an inch from the back of the drum. While it does not give you bean temps, the temperatures are 100% consistent from roast to roast and it seems to react to temp power adjustments quickly, but I can't compare that to the old version.
The manual has been updated and is awaiting approval for release. It includes new roast graphs reflecting the temperature on the display in relation to bean temp. Send me an E-mail to remind me and I will investigate when it will be available.
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