Sometimes it tastes great to mix two roasts of the same varietal for a great flavor. Tom frequently suggests doing so, such as roasting a coffee to city and mixing it with the same coffee roasted to full city+. With my Hot Top, though, I like to roast from 250 to 275 grams, and to mix two roasts gives me more coffee than I can drink before it starts to get leggy. Has anyone experimented with adding the beans at different times during the Hot Top roast cycle to achieve the desired mix, or has anyone ever tried roasting in the Hot Top by adding green beans to a cold machine and then adding more beans later to achieve a mix. How do beans roasted with a slow start, such as achieved by adding them to a cold machine before preheating, taste? Please forgive me if this has recently been discussed, but I think I have read most everything the past few years. D Hutson
In a message dated 3/10/2006 2:22:28 A.M. Eastern Standard Time, volboy writes: Has anyone experimented with adding the beans at different times during the Hot Top roast cycle to achieve the desired mix, or has anyone ever tried roasting in the Hot Top by adding green beans to a cold machine and then adding more beans later to achieve a mix. How do beans roasted with a slow start, such as achieved by adding them to a cold machine before preheating, taste? I don't think your suggestions for adding beans at different times will lead to the true melange blends that you are looking for. From what I have read about the hottop and seen through my temp measurements, it has a slow startup at low pre-roast temperatures to dry the beans before turning up the temperature to start roasting. Presumably this leads to more even roasting and smoother roasts. One extreme of too long preroast drying is a dull or baked roast (i.e., if you put the beans in a cold machine). The other extreme of too short a preroast drying is producing a roast that is too bright or sour (if you put the beans in a machine later in the roast cycle). So it is possible that putting beans in at different times may change the way they taste - but not by changing the end state roast level. The built in hottop profile pulls the beans along throughout the roasting cycle and I would bet that all the beans would be at the same final roast level at the end of the roast. MichaelB
I have not tried adding to the Hottop during the roast, but last week I roasted 250 g of Hula Daddy for 18 min. in the HT and 150 g for 7:45 in the I-Roast 2 and blended them together. I figured that the drum accented the body and the air roaster accented the brightness so the blend would have both. So far, the results are good. The coffee has body and brightness. I plan to try this with other varieties also. I have noticed differences between the two roasters in flavor profiles. I liked the Java Prince much more from the air roaster. It had enough bright spots to stand as a SO. From the HT, it needs to be blended with something brighter. Mike Chester
That's exactly what I do. I do 2, 250 gr roasts, in the Hottop of a Kenya or other high altitude coffee. While the Hottop is cooling between roasts I roast a less acidic coffee like Java prince in my I-roast 150 gr. Then blend the two roasts together. I am getting some outstanding blends.
Actually I've been loading my HT later rather than sooner. I like the roasts I've been getting better and I tend to do 280-300 gm loads. I've been loading when the HT digital temp reads around 250-260 degrees F., between one to two minutes after the load alarm goes off. The beans appear to me a bit tastier - of course I may be making this up in my mind ... DJ