HomeRoast Digest


Topic: Hottop Profiles (8 msgs / 268 lines)
1) From: Josh Schwartz
I'll apologize in advance for this email because I'm sure I'd have an answer
if I read all of the homeroast emails I've gotten in the past...the problem
is, you all write too much for me to possibly keep up!
Anyways, my question:  I've been roasting on a Hottop analog for some time,
and I just upgraded to the new "Basic" model.  I'm really excited to get to
mess with roast profiles, but I've never owned a roaster where I had this
much control, so I'm not sure how to learn without destroying a lot of good
coffee.  Is anyone keeping logs online of roast profiles and their results?
I think it would probably be very helpful to see what people have had good
luck with.  Are there any rules of thumb for how different temperature
curves will affect the cup?
Thanks,
-Josh
ps --- I plan on extensively logging my experiments with roast curves
online, so I'll send out an email with the relevant web address when I get
the site finished.

2) From: gin
We may have some logs on homeroasters.orf forum for download on the HT.
If not I will ask eddie dove or someone else to see if we can get logs.
I am beginning to log profiles omn the same machine you now have.
regards,
ginny
---- Josh Schwartz  wrote: 
<Snip>

3) From: Barry Luterman
This is a multi-part message in MIME format.
I have some I'll send them to you off list.

4) From: Mike Chester
This is a multi-part message in MIME format.
Barry,
Please post them on list.  Many of us would be interested.  TIA
Mike

5) From: Barry Luterman
This is a multi-part message in MIME format.
OK

6) From: gwargo1
Hi Everyone,
I would also love some profiles as well.  I think I have at the very least improved my Hottop after cleaning it as best as I can, so I am ready to try some other profiles to get that cup that makes the world slow down!
Thanks,
Greg

7) From: Brett Mason
Greg - give us a bean you really like, and then see if someone can help you
specifically with a profile to make your soul dance...
Brett
On Nov 16, 2007 9:09 PM,  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

8) From: DJ Garcia
Josh,
Here are my current two favorites. These are targeted for 250-300gm roasts,
and I load at 250-270 degrees, which is after the HT program load beeping
starts, about 1-2 minutes later. Varying the loading temp makes a noticeable
difference in the effective profile and it's a good place to experiment. The
last segment includes extended time available. I rarely get to 2nd crack,
and if I do it's when I'm ejecting. In general I try to get the fans going
as I'm just getting to First Crack.
Profile 1:
Time	Temp	Fan	Notes
0:00	167		Pre-heat cycle ends
2:00	243		Segment  1
2:00	291		Segment  2
2:00	333		Segment  3
3:00	351		Segment  4
3:00	369		Segment  5
3:00	392		Segment  6
2:00	396	1-Lo	Segment  7
5:00	394	1-Lo	Segment  8
Profile 2:
Time	Temp	Fan	Notes
0:00	167		Pre-heat cycle ends
2:00	243		Segment  1
2:00	291		Segment  2
2:00	333		Segment  3
3:00	351		Segment  4
2:00	369		Segment  5
3:00	392		Segment  6
3:00	396	1-Lo	Segment  7
5:00	385	3-Hi	Segment  8
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Josh Schwartz
Sent: Friday, November 16, 2007 2:34 AM
To: homeroast
Subject: +Hottop Profiles
I'll apologize in advance for this email because I'm sure I'd have an answer
if I read all of the homeroast emails I've gotten in the past...the problem
is, you all write too much for me to possibly keep up! 
Anyways, my question:  I've been roasting on a Hottop analog for some time,
and I just upgraded to the new "Basic" model.  I'm really excited to get to
mess with roast profiles, but I've never owned a roaster where I had this
much control, so I'm not sure how to learn without destroying a lot of good
coffee.  Is anyone keeping logs online of roast profiles and their results?
I think it would probably be very helpful to see what people have had good
luck with.  Are there any rules of thumb for how different temperature
curves will affect the cup? 
Thanks,
-Josh
ps --- I plan on extensively logging my experiments with roast curves
online, so I'll send out an email with the relevant web address when I get
the site finished.


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