Hi, I've done 43 roasts in my Hot Top, mostly city to FC+. I often clean the front glass, but have never cleaned the drum, aside from picking out a few beans that may have gotten stuck during the previous roast. I have read commercial roasters often burn some coffee in their drums to season them. This leads me to believe the drum in the Hot Top should not be cleaned. Does anyone clean their drum, or do people just keep on roasting with it? thanks, French Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Never cleaned mine, either. No clue how many roasts I've put through it. I've had it for over a year - roasting a couple times a week, I'd say I've had about 100 roasts? I do clean off the glass, though. I have one of the top filters - sad to say I can't remember if I've replaced it yet. From: "French Lewis" <Snip>
FWIW with well over 500 roasts in my Hottop I: Clean the glass sometimes but the rotating beans keep it clean enough to see if I don't. Never clean drum. Never clean temp sensor in back of chamber. Vacuum chaff out constantly. Use no filters--they just require changing so why have them? Removed them long ago. Disassemble the back and clean the sticky fuzz off everything while vacuuming out chaff that has migrated back there. Don't think I'm harming anything--just replaced the heating element. Michael from hottopusa commented that I must roast a lot of beans as he'd only heard of a couple others needing replacement. Best, most durable commercial roaster I've had.
French: I do clean the glass front since I like to see my roast the last three/four mimutes or so... I do clean the fan when I remember it's there otherwise after a few hundred roasts my Hot Top sings along without a missed note. You can see (read if your glass is clean) the little sparks of fire with each roast that burns off random unwanted stuff... my thoughts. g ---- French Lewis wrote: <Snip>
I have replaced the fan filter with the metal one that Randy Glass experimented with. So far so good, but so far I've only roasted outside. Come winter, when I have to roast under the range hood in the kitchen, I'm thinking I may need to go back to the original type cloth filter. Would I be correct in assuming that all your roasting happens outdoors? I'm thinking the filters are really there to reduce the amount of smoke emitted. Dave S. McConnel wrote: <Snip>
Yes, Dave S, I do all roasting outdoors, summer temps up to 110, winter down to right around freezing. There is some variability in roast time, but not all that much. I roast in a sort of polebarn carport which is protected from cold wind which I think would make a big difference in winter. Yes I do think the filters largely serve to cut down on smoke. Initially I was concerned that they had something to do with maintaining the correct temp, but now I don't think that's the case.
This is a multi-part message in MIME format. Just input ... I don't use a filter on the fan. I do all my roasting = outside, usually in the garage. I never understood why you would need a = filter on the fan if roasting outside. Inside ... different story. There = are residual chaff flakes that would be a problem indoors. I keep the = front glass clean at the beginning of each roast session. Important to = see the roast and color. It's one of my best indicators, besides crack = stage. As far as the top filter ... never touched it. I have taken it = out and looked at it ... and it looks the same the few times I have = taken it out. I don't have the full automatic unit ... and really don't = see much need for it. Maybe if I had one ... my thoughts would be = different. I set mine on highest roast time ... could almost set my = watch to the first crack around 15 min.. After the first roast and = things have gotten warmed up ... roast usually comes in about a min. = later for the first crack. Haven't had a bad one yet. I always tip the = unit up and empty the loose chaff out from the hopper area when I wash = the front glass ... its amazing how much gets back behind the chaff pan = .. there is my two cents ... Later, Bob
Never have cleaned mine. Over 200 roasts and it's finally seasoned the way I like it.Just clean the glass and the out side with Windex. Sometimes I polish outside with Stainless Steel polish. I use that too on my Brewtus. Also note there is a second filter which should be changed once a year. Can get these from SM.