HomeRoast Digest


Topic: Hot Top (73 msgs / 2091 lines)
1) From: Jcpxyz1
John, of deep Southern Texas - I'm with all the others who on are your side 
with the Hot Top issue. Your posts are always interesting and informative, 
regardless of the subject, as are those of the other contributors. 
My best saludos, Jim Price
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2) From: R.N.Kyle
Come on with the cupping reports. I heard a lot of the seasoned reports, =
and the roasting reports. Now its time for the cupping reports, or did I =
just miss them, if I did sorry. I sure would like to hear about the =
quality of the coffee that was roasted in the Hot Top .
Ron Kyle
a coffee roaster from South Carolina
rnkyle mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Fulton Martin
Well, I mentioned when I reported on my first pot of coffee from my 
first roast that it was one of the *best* coffees I've had, and it 
continued to impress me all week.
I roasted 198 grams (all I had left) of some Kenyan AA on Thursday, and 
drank that yesterday and today; it's the best *that* coffee has ever 
tasted to me.
I'm not a "cupper," and I can't differentiate the various flavors as 
some on this list can, but I'm impressed enough that I doubt any of my 
other roasters will see much green coffee from here on...
--On Sunday, August 04, 2002 11:08 AM -0400 "R.N.Kyle" 
 wrote:
<Snip>
Fulton Martin
__=o&o>__
roseview
San Diego, CA
N32 43.956, W117 05.874
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4) From: R.N.Kyle
This is a multi-part message in MIME format.
Now that's what I was wanting to hear. good job and thanks for the =
report, thanks to all that have done the bata work on the hot top.
Ron Kyle
a coffee roaster from South Carolina
rnkyle

5) From: MICHAEL GUTERMAN
Thanks to those who are checking into this Hot Top
deal.  I would really have to stretch, but am very
tempted.  I am, however, sort of concerned by the
support issue.  As far as I can tell from this list
(and alt.coffee) my HWP may be the only continually
functional one made.  Swissmar seems to replace more
Alpenrosts than they sell.  What do we do when our
$600 electronically controlled Hot Top fails to
function?  Is there any sort of support network in
this country, or do we mail it to Taiwan?  I have
owned cars and motorcycles that were not officially
imported, and service can be rather a hassle.  I am
very interested in what others think about this
subject.
Michael Guterman
Just finishing the last of my aged Java.  Thank you,
Tom and Maria.  By the way, I would happily pay you
guys the extra hundred dollars to know that my machine
would be supported.
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6) From: Marchiori, Alan
Maybe some enterprising list member would set up a hottop repair service.
Then rather than pay for a warranty up front you'll pay if/when it breaks.
just my 2 cents for the day.  
Alan...
ps, if I owned a hottop I might do this myself.  Without ever seeing a
hottop working, it might be difficult to repair one that isn't working :).

7) From: HJoelS
Should have said...my HWP may be the only other one continually
 functional. 
"MICHAEL GUTERMAN" wrote
........ my HWP may be the only continually
 functional one made.
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8) From: Rich Adams
Has anyone contacted these people re: a HotTop ?http://www.southoftheborder.tv/Hottop.htmRich Adams
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9) From: John Abbott
Trust me - you can take it completely apart and rebuild it in about 30
minutes. I've had mine apart at least six times - twice to a complete pile
of parts, so its no great task to repair one. The problem would be in having
access to replacement sensors, motor, control board, solinoid etc.   I
wouldn't take on the repair job even if the parts were all available
locally.  There is too great a liability involved to make me comfortable
taking that sort of thing on.
John - Sucking on a Cafe Crema waiting on my jaw to wake up after the
dentist visit

10) From: Bob Trancho
John,
Count me in on the group purchase.
Bob Trancho
bob
<Snip>
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11) From: Tom & Maria
My feeling on the Hot Top is mixed. My impression of the machine (I 
had one for 3 months with and without the "improved" base) is that 
its a machine for the John Abbotts out there (referring to your post 
in this thread)! In other words, John, it's easy for you to tear it 
down and build it up but I think your skill is going to be a 
*requirement* in owning one of these. I can see a Hot Top Repair Shop 
handling it for people who don't want to or can't, but I can see that 
person being incredibly busy if even 100-200 machines sell in the US. 
How would they recoup the cost (there's no way they could at the 
original selling price. )
I think that people should take to heart the fact that Baratza put a 
LOT of time and effort into the machine, and ultimately decided it 
would not hold up for a typical customer who simply wants a safe, 
running machine. And another telling fact for me was the whole story 
behind the machine and how it came into existence. You have a 
motivated person behind the machine, and their spouse who 
manufactures it begrudgingly. I think we have another UNIMAX 
situation, but worse in that nobody is even pretending to offer true 
import/warranty support for the machine. I know it would be great if 
I could hire a mechanic pre-modify/service them, but I think it would 
snowball into a huge cost. I contacted HotTop a long time ago to 
suggest to them that they were, perhaps, introducing their machine to 
a potential market in a very odd way. They weren't really seeking a 
relationship with a US distributor. (Baratza was urged by people like 
Mark Prince to look into the machine, since they are very reputable 
and have facilities to repair machines). It made me think that maybe 
HotTop just wanted a US buyer to handle all the problems and 
liabilities, but the company themselves simply wanted to send them 
from the warehouse and have nothing more to do with them. HotTop 
might have come in person to display the machine at the SCAA if they 
wanted a legitimate US business. Anyway, these are NOT facts, but 
just little flags that raised suspicion in my mind. I still blame 
mytself for not seeing the warning signs when Unimax/Royalmax came 
and went (and they really had GREAT customer service for the first 
year) ... so I just cant risk getting into something that seems to be 
less than 100%. -Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608
                      http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.sweetmarias.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

12) From: Jim Gundlach
On Thursday, February 6, 2003, at 02:51 PM, Tom & Maria wrote:
<Snip>
And that is why your customers don't get burnt.
      Jim Gundlach
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

13) From: John Abbott
Tom,
I understand and totally agree. From a business point of view it is very
risky and could eat up a small business with just one bad burn lawsuite -
plus the agregate costs of owning, selling and warranty is pretty steep.  I
have asked both the US vendors if they will do warranty repair - and niether
will respond - which is an answer all by itself.
With your permission then, I'll pass the data on to Scott Jensen and let him
take the reigns and run with a coop purchase. I will strongly advise him to
make clear the risks involved.
Your business sense has firmly established Sweet Maria's as a winner, and
this fits right in line with those other good decisions you've made.
Best Regards
John

14) From: Michael Guterman
Thanks for the input, Tom.  I agree with Jim that your caring is why 
your customers don't get burned.  I really want a roaster that is a step 
or two above what we have available to us, and the HT certainly sounds 
cool, but if I touch tools I cut myself, so I think I have to wait.  Oh 
well.
Michael
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15) From: Mark Prince
At 12:51 PM 06/02/2003, you wrote:
<Snip>
I pretty much concur with all of this. I've stepped away from the roaster 
as well, mainly because of a lot of warning signals that took place in 
private (and semi-public) conversations. I also got the sense that when 
warranty or UL issues were raised, the responses were always "hey, why even 
worry about that stuff! It's a great roaster!" Well, yes, until the first 
liability lawsuit happens...
Mark
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16) From: John Abbott
Mark, you seem preoccupied with a non existant law suite.  There are now
five dealers in the states. So I guess its just a matter of minutes until we
see that law suite.

17) From: Simpson
To be fair, we as users of the hottop (if we are) are unlikely ever to
enter court due to it, but if Mark prints info about it on his site and
someone later sues him claiming his info influenced them to buy a product
that burnt/cut/annoyed/anal-probed them then he has to spend the money to
defend himself... and it only takes one such experience to have a chilling
effect on your willingness to speak freely and openly.
I use a home made roaster which may very well kill me someday. If I die and
it passes on to someone else (other than Barry Jarrett or Andy Schecter)
the new owner will not know how to use it... the good news is that they
will probably burn it out before it hurts them.
I wonder if I can get Mark to recommend my design as 'safe and effective'
so Jill can collect some much needed money when I snuff myself in a big
chaff explosion and a hearty Hi Ho, Silver, away!
Ted
*********** REPLY SEPARATOR  ***********
On 2/21/2003 at 10:01 PM John Abbott wrote:
<Snip>
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18) From: Mark Prince
At 08:01 PM 21/02/2003, you wrote:
<Snip>
I don't know anything about law suites, other than the law firm office I 
visit downtown.
As for law suits, there's a valid fear. If you believe there isn't, how 
'bout stepping up to the plate, John? You could always mortgage the house 
and pony up the approximately 100 grand or more in infrastructure, 
warehousing, legal documentation, import / export paperwork, advertising, 
and administration that *was* going to bring this product in before they 
realised it wasn't a wise business move.
It appears very easy to speak with other people's dollars, livelyhoods, and 
businesses. But for the people who have been in this business for a while, 
they know what's a relatively safe bet, and what isn't. The HotTop wasn't 
for Baratza.
I give serious kudos to the people bringing it in now. But "Mickey Mouse" 
comes to mind in terms of the operation(s) that are doing it. The company 
that was considering the product was planning on importing *containers* 
full of the product; that company that actually FLEW over to Taiwan to 
personally meet with Chang Yue; and that company eventually decided it was 
not worth the risks and lack of backing and poor design in some cases, and 
bailed. Now you have "companies" (most are individuals) bringing in, what, 
20 at a time? 5 at a time? That's what it has come to with this product.
Mark
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19) From: R.N.Kyle
I've been inquiring about a group buy, but time has run out quickly. I =
received this message today, so if anyone is interested you need to =
contact them personally about a purchase before Monday, the price goes =
up. BTW there is a warranty of 1 yr. and a repair service here in the =
US,http://www.southoftheborder.tv/Docs/warranty-text.jpgThis is the letter I got this morning: use this message as a referral if =
you decide to act
Ron,
Got word today from Hottop that looks as they are establishing a $599.00 =
MAP for the Bean Roaster here in US.  Have never heard this before, not 
even a suggestion.  I have sent an email asking for clarification.
I have committed already to a number of folks a $499.00 price, prior to 
this notice today from Hottop.
I plan on placing an order early next week for any individuals who I =
have 
already had discussion about the $499.00 price, and have an order in =
place 
by early Monday.
I will pay the balance for the units, to make the receipts $599.00, so =
the 
purchasers will have appropriate pricing for warranty for the Hottop, 
should that need arise.
If you are interested in one/some, at the price we discussed, please =
make 
your order by early Monday morning.
Regards,
Jeff
Ron Kyle
Anderson SC
rnkyle mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

20) From: Jim Schulman
You may want to check the alt.coffee thread 
"massively spammed by southoftheborder" and 
related threads (use south etc as the search 
word). The seller apparently lies and uses shill 
identities; the offer and claims should perhaps be 
scrutinized closely.
Sorry to be the bearer, etc.
Jim
On 6 Mar 2003 at 19:40, R.N.Kyle wrote:
<Snip>
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21) From: Oaxaca Charlie
 Good "heads up", Jim. Jeff at sotb lost all credibility with me
with all the spamming and then sending posts using a fake name
to lie about who he was and what he's doing. That's a lot of
money to lay out to someone who seems so untrustworthy.
Charlie
--- Jim Schulman  wrote:
<Snip>
=====
Do you Yahoo!?
Yahoo! Tax Center - forms, calculators, tips, morehttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://taxes.yahoo.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

22) From: David Lewis
At 7:40 PM -0500 3/6/03, R.N.Kyle wrote:
<Snip>
You might check with either Randy Glass, who's arranging a group buy, 
at , or Michael Anderson at 
, both of whom seem more reputable than 
the South of the Border guy.
Best,
	David
-- 
Less than 0.1 percent of the U.S. population gave 83 percent of all 
itemized campaign contributions for the 2002 elections, according to 
the Center for Responsive Politics.
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23) From: Bob Trancho
I bought my HotTop through Michael Anderson and everything was above board and worked out fine.  He charged $525 plus shipping.
Bob Trancho
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

24) From: John Kuta
Bob Trancho on Friday, March 07, 2003 11:14 AM wrote:
<Snip>
I also bought a Hottop through Michael in early February.  I was very
satisfied with the service that he provided.
--John
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

25) From: DJ Garcia
This is a multi-part message in MIME format.
I got my HotTop from Michael about a week ago. I phoned him and it
shipped the next day UPS. The darned thing was triple-boxed, was
obviously brand spanking new, and works beautifully. I've roasted some
Tanzanian Southern Peaberry and Sumatra Iskandar Triple Pick to a
beautiful almost Italian roast, and just finished a batch of Kona Purple
Mountain to a medium Full City to try a light roast for a change. I've
been doing ~ 280gm batches.
Cheers,
DJ

26) From: Rick Farris
I'm not going to deal with him...
-- Rick

27) From: Ron
Forgive me, but after the fatal computer crash, I need some help. Could
someone post the info on the source for a new hot top. I beleive his name
may have been Gary? I know Tom has thought of carrying it but I would like
to get one now.
thanks
Ron
rnkyle
Home Roasting in SC

28) From: Bamboo Joe
I purchased mine through Michael Anderson.  his email is
hottop4less  He has excellent service.

29) From: Ron
Thank you Joe

30) From: javafool
Ron,
Didn't you just recently get an Alp? Maybe I am thinking of someone else
(maybe just not thinking at all). I am also interested in the Hot Top but as
long as my old Unimax2000 holds up I hope to wait until SM carries them. I
am also curious about the pending Hearthware, but I'm not holding my breath
on that one.
I guess I'll just limp along with the microwave stuff for now and hope the
digital is everything it is cracked up to be. (Just kidding! Seriously, I am
just kidding!!!)
TerryF
Just got a new 5MP Olympus and now I do have to store my pictures on CD's &
DVD's.

31) From: Ron
Snip from Terry:> Ron,
<Snip>
Your are correct, and your memory is not failing you. I got a Alp in
Janurary, it has 30 roasts through it, and I'm enjoying it, as a matter of
fact, I roasted 2 lbs of coffee Wed night.
1 lb of Ethiopian Harrar, 1/2 lb of Kona, and 1/2 lb of Sulawesi. Tried the
Harrar tonight, roasted to rolling 2nd crack, So nice, very fruity, I love
it.
I was just interested in the Hot Top because of the profiles and filling
from the top, the sight window, and the cooling tray, really nice features.
There is nothing wrong with the Alp and for the money it is a nice drum
roaster.  I just want a hot top. It may be the addict in me, althought clean
for 17 years, the additude of wanting something, and wanting it now.:O)
Ron
rnkyle
Home Roasting in SChttp://www.sweetmarias.com/maillistinfo.html">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://www.sweetmarias.com/maillistinfo.html

32) From: javafool
With my latest Alp I have the same problem as the first. If I roast a second
batch without letting the roaster cool completely, my Alp will quit heating
just about a the beginning to mid way into first crack and I have half a
pound of underroasted beans.
From my experience with the Unimax, I really think you will appreciate the
quiet of the HotTop. I gathered that this will be a big plus from John's
posts telling how incredibly quiet the HotTop is. That is just one of the
many reasons I am also interested in buying one. The Unimax is very quiet
and I can really hear what the beans are doing.
Good luck in your purchase and keep me informed how great it is. I kind of
feel obliged to get miKe mcKona drooling so he will add the HotTop to his
arsenal of coffee tools too.
TerryF
 as a matter of
<Snip>
the
<Snip>
<Snip>
features.
<Snip>

33) From: miKe mcKoffee
From: "Ron" 
<Snip>
<Snip>
features.
<Snip>
clean
<Snip>
I understand. I've been trying NOT to order any greens successfully for a
number of months- my stash just slipped below 140# from a high of almost
200. But Toms dad burned write-ups are TOO enticing. 30# more on it's way as
of yesterday... And I strongly FEAR the effect John bringing his HotTop to
the PNWG will have on me!
MM;-)
FFRmR - RBB - RG - MSB too!
PNW HomeRoast List Gathering Info' URLhttp://home.attbi.com/~mdmint/coffee/pnwhrg.htm

34) From: javafool
Hey miKe,
When (notice I didn't say *if*) you decide to order the HotTop let me know.
I am fighting the urge but I don't know for how long. I keep waiting for SM
because I know they are waiting for very good reasons.
TerryF

35) From: Ben Treichel
gin wrote:
<Snip>
Gee, last time I coughed up something everybody went - ughchhhh!!
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

36) From: miKe mcKoffee

37) From: alfred
Thanks so much for the encouragement.
Working with this great roaster, I am learning the ropes.
Today I roasted a batch of Nicaraguan Cup of Excellence to city + as the
label on Tom's two pound package suggested.
I am a bit confused in his comments on his website, however, when he
suggests taking it to Full City plus, even into Vienna.
    On a setting of "four" and dumping just into second crack automatically,
it looks just right with just a hint of oil.
This was starting with a cold roaster and a batch size of 300 grams. (This
divides nicely from the two pound packs from SM.)
Despite the fact, I'm now roasting with the looks, cracks and smells, I
still can't hear the damn beeper as many others have said but don't have the
courage to try to change it out.
Please bring me up to date on the Tradition thing, Yes, I am in southern
Oregon, a bit south of Dr Crema.

38) From: Aaron
I am getting to the point where I am needing to do more and more coffee 
at a time.
Now, while I like my I roast,  6 ounces at a time is not going very far 
anymore, not to mention the hour rest between roasts, even swapping 
between bases, it still is a long process to do a few pounds of coffee.
I am looking at a hot top and understand you can do back to back roasts.
is there any limit to how many back to backs one can do?  If I wanted to 
roast, say 10 back to back roasts of half a pound each, can I do it?  
Does this stress the machine out too much doing massive roast events or 
significantly shorten it's expected lifespan?
I understand that it also takes longer to roast, so instead of a 8 
minute roast in my I roast it'll probably take 18 minutes in my hot 
top.  I like my coffee's generally city + to FC ... what's an 'off the 
cuff' average roast time on the hot top to obtain this.
finally, while Yes  I do realize that it depends on how much I use it 
and how i take care of it, but what is the average life expencty of one 
of these?  when they do start breaking, are the parts something that can 
be fairly easily replaced or is it one of those... well it's time to get 
a new one.... things when they do finally start going south.
Thanks in advance for any replies.
Aaron

39) From: Steve Hay
On 2/4/06, Aaron  wrote:
<Snip>
I am just starting with this whole roasting thing.  Just did my second
batch...  But I've already pondered what I would need to do to bring the
coffee in at work, where we go through about a pound per week.  My
conclusion is that the best option, if you have a gas grill, is to get a
rotisserie kit like I've seen on ebay.  They do pretty large amounts at onc=
e
and while I am almost certain you'd lose some control, you could probably
hit the City+ to FC+ range without too much difficulty...
--
Steven Hay
hay.steve -AT- gmail.com

40) From: Gene Smith
<Snip>
I am just starting with this whole roasting thing.  Just did my second
batch...  But I've already pondered what I would need to do to bring the
coffee in at work, where we go through about a pound per week.  My
conclusion is that the best option, if you have a gas grill, is to get a
rotisserie kit like I've seen on ebay.  They do pretty large amounts at 
once
and while I am almost certain you'd lose some control, you could probably
hit the City+ to FC+ range without too much difficulty...
--
Steven Hay
Even better would be to check out the excellent drum offerings of one of 
our own Homeroast listers, Ron Kyle:http://rkdrums.com/You won't have any difficulty finding testimonials to his product around 
here...PLUS, you'll get lots of help using it.
Gene Smith
riding the wild learning curve, in Houston

41) From: Spencer Thomas
Get a wok!  You can easily do a pound or more, there's no need for breaks
between roasts, and you get up-close-and-intimate with your beans.  Yeah, i=
t
takes a little practice, but I'm not looking back...  It does require that
you have a *well* ventilated stove area, though.  There's a nice
wok-roasting "tutorial"/poem by our own Jim Gundlach athttp://ineedcoffee.com/00/03/wok/The best part is that if you try it, and decide it's not for you, you'll be
out maybe $20 for the wok.  And you can use it for cooking if you're not
roating in it.  (I have a separate wok for roasting -- don't want onion
flavors in my coffee, no sir.)
On 2/4/06, Aaron  wrote:
<Snip>
--
=Spencer in Ann Arbor
My Unitarian Jihad http://tinyurl.com/6valr)Name is:
Sibling Dagger of Mild Reason
What are you?http://homepage.mac.com/whump/ujname.html

42) From: Gerald and Beth Newsom
This is a multi-part message in MIME format.
Spencer, I've done all of two roasts in a wok now.  I've tried both =
times to get to Full City (Tom's recommendation for that particular =
bean), but have stopped both roasts short of Full City because the roast =
was going longer than the 20 minutes I had allotted for it, the beans =
were dark, and first crack had slowed and virtually stopped.   My =
question, what length of time for a wok roast would be too long?  I've =
read that you can ruin a roast by using such a low temperature that you =
are basically baking the beans rather than roasting.
If my roast went 25 minutes, would I be in danger of having baked beans?
A second question, if I may,  When you increase the amount of beans you =
roast from 6 oz to 16 oz, do you need to turn up the heat slightly, or =
considerably?
Thanks for any help you or anyone else on this list might be able to =
give me,
Gerald

43) From: Brett Mason
Gerald, try a smaller batch of beans.  Sounds like some of the beans
are spending too long away from the heat as you roast...
Brett
  Zassin around the Super Bowl Tree
On 2/4/06, Gerald and Beth Newsom  wrote:
<Snip>
 to
<Snip>
e
<Snip>
e
<Snip>
y
<Snip>
er
<Snip>
 it
<Snip>
t
<Snip>
be
<Snip>
.
<Snip>
o
<Snip>
n
<Snip>
t
<Snip>
--
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

44) From: Wandering John
Aaron,
    I have one of the 16 pre-release models of the HotTop and I love 
it.  It has been cranking out roasts on a regular basis for a couple of 
years (3?)   My blond (in every sense of the word) wife has virtually no 
trouble roasting with it.  We now fight over who gets to roast which 
beans.  She prevails because she can really work that smile thing!
    I don't think even the new digital model allows you to make back to 
back roasts.  We have to let our unit cool for about 20 minutes between 
roasts.  The whole ram gets out of whack if you don't let it cool.  If I 
am in a hurry (Christmas presents etc) I turn the vacuum around and blow 
out the unit - and its ready by the time I store the hand vacuum unit.
    I have done as many as 8 roasts in a row with no ill effect.  And I 
imagine one could contine that for another dozen or so.
    I have several other brewing methods, but prefer the quality of the 
HotTop above all the others.  The only thing that has come close to 
moving it down my list is Ron's BBQ roaster and that has been on my 
agenda for well over a year. 
John - loving life in the slow lane
Aaron wrote:
<Snip>

45) From: Gerald and Beth Newsom
Brett, in my first roast I used about 6 oz of beans.  The second roast I
increased the amount to 8 oz.   If I continue wok roasting, I was hoping to
be able to do a pound of beans at a time (enough to last for a week).

46) From: Spencer Thomas
I have done roasts of 8oz, 12oz, and 16oz in my wok.  Most of those have
been 12 oz. I have a gas stove.  When I set my largest burner a bit above
midpoint on the dial, my roast finishes in 10-15 minutes.  I haven't done
enough to detect a pattern in how long it takes, especially as I keep
adjusting the gas setting to find the balance between too hot and too slow.
If you're taking 20 minutes for 8oz of beans, it sounds like you need to
apply more heat.
The only time I "baked" a roast was the time I "forgot" I was roasting (in =
a
popper).  I had set the Variac down for the early part of the ramp, and it
sat for way too long at about 300F.  I finished the roast, but after restin=
g
the beans they had such a bland aroma that I just tossed them without
brewing.
On 2/4/06, Gerald and Beth Newsom  wrote:
<Snip>
?
<Snip>
l
<Snip>
t
<Snip>
e
<Snip>
--
=Spencer in Ann Arbor
My Unitarian Jihad http://tinyurl.com/6valr)Name is:
Sibling Dagger of Mild Reason
What are you?http://homepage.mac.com/whump/ujname.html

47) From: George Holt
Aaron, if you have plans of roasting multiple pounds of coffee go for an RK
Drum. you will save you're self many hour of roasting time. I use both the
hot top and RK  10 roast in the hot top would make for a long day of
roasting. I think you would have at least 10-20 minutes cooling time betwee=
n
batches.
On 2/4/06, Aaron  wrote:
<Snip>
--
George Holt
Waxhaw, NC 28173

48) From: Gerald and Beth Newsom
This is a multi-part message in MIME format.
Thanks, Spencer!   I will turn up the heat slightly and keep trying.
Gerald

49) From: Brett Mason
I typically did 2-3 lb loads in my SS skillet.  I roasted on high heat
over gas flame, and did lots of turning of the beans with a spatula...
 Sounds like you are not getting them hot enough.  Not sure why...
Brett
On 2/4/06, Gerald and Beth Newsom  wrote:
<Snip>
to
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ave
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<Snip>
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<Snip>
or
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can
<Snip>
get
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
--
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

50) From: Gerald and Beth Newsom
I think I just need to increase the heat!  Will try that soon.
Gerald

51) From: Terry Stockdale
At 01:48 PM 2/4/2006, you wrote:
<Snip>
I found that I could reduce the batch to batch cooling time to 3-5 
minutes.  My trick was that, at the point I ejected the beans, I 
would (1) remove the chaff tray, (2) remove the bean chute cover and 
(3) partially remove the filter -- I usually pulled it almost 
out.  As soon as unit finishes cooling the beans, start the cycle again.
Why did I figure this out?  I tried a back-to-back cycle without 
pulling any thing -- and it took almost 20 minutes of cooling before 
the unit decided it had cooled down enough to beep and start a new cycle.
Don't add new beans until the beep -- in my case, the Hottop would 
cool for about 3-1/2 minutes, and then start its heating cycle again 
(which I could observe with my digital voltmeter watching the AC 
voltage).  About 1-1/2 minutes later, it would be up to the beginning 
temperature and would beep for bean addition.
Every 3 or 4 months,  I would take the exhaust fan cover off and blow 
out chaff that got into that area.
I frequently did  6 to 8 roasts back to back, seldom less and 
occasionally even more.
The Hottop is extremely predictible - I would set a timer and sit 
there reading a book.  I enjoy roasting with my RK Drum even more 
because it isn't!  If I'd set up some wind screens, I'd probably be 
better off, but that would take out some of the close monitoring and 
interaction I have with the grill temperatures and gas valves.
--
Terry Stockdale -- Baton Rouge, LA
My Coffee Pages:http://www.terrystockdale.com/hottopMy RK Drum pages:  http://www.terrystockdale.com/rkdrum">http://www.terrystockdale.com/coffeeMy Hottop pages:http://www.terrystockdale.com/hottopMy RK Drum pages:  http://www.terrystockdale.com/rkdrum

52) From: Espressoperson
I've followed a similar path with my hottop back to back roasts. If the  
machine cools sufficiently between roasts (which it seems to do if you pull the  
parts as Terry describes, and the temp drops down to 160 F or below on  the 
digital readout) when you push the start button for the next roast it will  
typically start within 1 to 3 minutes. Longest I've ever waited was 6  minutes. 
Seems if you get it below the warmup/starting temperature it will start  quite 
quickly. But if the machine is hotter than that it will trigger the  longer 
cooling cycles (and you will get to read a lot more  :-).
 
Most roasts I've ever done at one time was 6. The machine seemed like it  
could have kept going but I was more than ready to quit.
 
MichaelB
 
In a message dated 2/4/2006 10:36:39 P.M. Eastern Standard Time,  
terry writes:
Why did  I figure this out?  I tried a back-to-back cycle without 
pulling any  thing -- and it took almost 20 minutes of cooling before 
the unit decided  it had cooled down enough to beep and start a new cycle.
Don't add new  beans until the beep -- in my case, the Hottop would 
cool for about 3-1/2  minutes, and then start its heating cycle again 
(which I could observe  with my digital voltmeter watching the AC 
voltage).  About 1-1/2  minutes later, it would be up to the beginning 
temperature and would beep  for bean addition.

53) From: Barbara Greenspon
--Apple-Mail-16--198074069
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
Someone may have already have stated this; my email has been very  
messed up again today, so I find I am not getting all my messages.   
If this is a repeat, please forgive me!
I read somewhere a long time ago that there is even a quicker way to  
do this.
I remove the chaff tray, bean door and used to pull back filter but  
stopped doing that.  THEN, I push the start button, and it says 17  
minutes.  Then the start button again, and then I immediately push  
eject.  It goes through another cool down cycle and is then cool  
enough, so it is no more than 5 minutes.  I do four or 5 roasts, one  
after the other, like that.  I take the internal temp of the drum,  
through the bean chute, and it is always down to 70 something to mid  
80s.  And away we go!
Barbara
On Feb 5, 2006, at 11:24 AM, Espressoperson wrote:
<Snip>
--Apple-Mail-16--198074069
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Someone may have already have =
stated this; my email has been very messed up again today, so I find I =
am not getting all my messages.  If this is a repeat, please forgive =
me!
I read = somewhere a long time ago that there is even a quicker way to do = this.  
I = remove the chaff tray, bean door and used to pull back filter but = stopped doing that.  THEN, I push the start button, and it says 17 = minutes.  Then the start button again, and then I immediately push = eject.  It goes through another cool down cycle and is then cool = enough, so it is no more than 5 minutes.  I do four or 5 roasts, one = after the other, like that.  I take the internal temp of the drum, = through the bean chute, and it is always down to 70 something to mid = 80s.  And away we go!
Barbara

On Feb 5, = 2006, at 11:24 AM, Espressoperson = wrote:
I've followed a similar path with my hottop back = to back roasts. If the machine cools sufficiently between roasts (which = it seems to do if you pull the parts as Terry describes, and the = temp drops down to 160 F or below on the digital readout) when you = push the start button for the next roast it will typically start within = 1 to 3 minutes. Longest I've ever waited was 6 minutes. Seems if you = get it below the warmup/starting temperature it will start quite = quickly. But if the machine is hotter than that it will trigger the = longer cooling cycles (and you will get to read a lot more  = :-).   Most roasts I've ever done at one time = was 6. The machine seemed like it could have kept going but I was = more than ready to quit.     = MichaelB   In a message dated 2/4/2006 = 10:36:39 P.M. Eastern Standard Time, terry = writes: Why did I figure this out?  I tried a = back-to-back cycle without pulling any thing -- and it took almost = 20 minutes of cooling before the unit decided it had cooled down = enough to beep and start a new cycle. Don't add new beans until = the beep -- in my case, the Hottop would cool for about 3-1/2 = minutes, and then start its heating cycle again (which I could = observe with my digital voltmeter watching the AC voltage).  = About 1-1/2 minutes later, it would be up to the beginning = temperature and would beep for bean = addition. =   = --Apple-Mail-16--198074069--

54) From: Aaron
In a few weeks I think I will be getting myself a hot top as a christmas 
present.
I remember something on the list about them coming up with some sort of 
upgrade in a few months?
does anyone know if this upgrade is something that will be able to be 
added onto an older hot top if I were to buy one now?
Aaron

55) From: Maryann & Dave Schellenberg
Why not go to hottopusa and get it from the horse's mouth?
    "The KN-8828P will be available as a complete roaster, but Hottop
    has gone to great lengths in the design of this new model to be sure
    that current owners of a Hottop coffee roaster will be able to
    upgrade their roasters to the "P" model by replacing the control
    panel and the main board, both of which will be available as an
    upgrade "kit" for purchase."
Dave S.
Aaron wrote:
<Snip>

56) From: raymanowen
After I read this last night, I "took the horse to the dentist" and examined
the mouth.
The changes that have been made on the original design have been driven by
marketing palaver. The basic machine is neat but unchanged.
The new control panel could be applied to an extrapolated roaster of, say,
5K capacity.
Oops- I probably shouldn't have mentioned that...
Cheers -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

57) From: Frank Coster
Arron,
I'm not sure that the new bells and whistles are necessary for everyone. 
I've been using the old style Hottop for a couple of years now and base my 
profiles on look, smell and sound. The additions I might recommend instead 
are a variac and a digital thermometer.
Frank Coster
frankc12

58) From: Maryann & Dave Schellenberg
Frank, I'm interested to hear someone talk about using profiles with a 
Hottop.
Are you saying that you use your variac to raise or lower voltage to 
achieve the bean mass temperatures you want at different stages of the 
roast?
I have a variac that I used to do that with a Poppery, but I didn't find 
that the Hottop responded in the same way.
Perhaps you've modified your Hottop for manual control?
If so, please expand.
Dave S.
Frank Coster wrote:
<Snip>

59) From: MichaelB
Aaron,
The hottop is a wonderful roaster for quick and easy half pound roasts.
Especially for those of us non-engineering types who want a turnkey solution
to roasting. Great service and a lots of users to compare notes with.
I started with the analog model, upgraded to digital, and will probably
upgrade to the P model (profiling?) fairly quickly when it becomes
available. The digital model doesn't get you any major new function over the
analog, just a little convenience that you don't absolutely need but is nice
to have.
The profiling functions of the new model should add a major level of control
but I wouldn't hold up a purchase over it. First, you may not want to spend
the extra money. Second, even if you do, the upgrade will probably be a
break-even deal. Right after I bought the analog machine, the
digital machine became available for $100 more than the analog machine. But
they offered a digital upgrade for the analog machine that was exactly $100.
So no detriment to waiting. Plus I have the analog board should I ever want
to switch back.
On 12/23/06, Aaron  wrote:
<Snip>
--
MichaelB

60) From: Frank Coster
Dave,
Using the variac I start the roast at approx 125 to 130v. First crack 
usually starts at 11-12 minutes after putting the beans in. As 1st crack 
starts I turn down the variac to 110v and leave it there until the end of 
the roast, usually at about 16 minutes for FC. Without the variac 1st crack 
usually started at 15-16 minutes and total roast time for FC was around 
17-18 min. Using the variac I can shorten the initial roast period and 
lengthen the roast time from 1st crack to the end of the roast.
Frank Coster
frankc12
Coral Mustang Wines
www.coralmustang.com

61) From: Maryann & Dave Schellenberg
Thanks, Frank, I will try that next time I roast. I would really like to 
reduce my roast times from 18 minutes.
Dave S.
Frank Coster wrote:
<Snip>

62) From: Frank Coster
Dave,
What it does is allow you to have more control over the final degree of 
roast. Before the variac,  it seemed that 2nd crack would start almost 
immediately after 1st ended which made it difficult to figure where in the 
roast you really were at. And you had to be very quick with the eject button 
or risk over roasting. Many people also believe that having a longer period 
between 1st and 2nd cracks enhances the flavor.
Frank Coster
frankc12
Coral Mustang Wines
www.coralmustang.com

63) From: Maryann & Dave Schellenberg
I'm with you on those goals, Frank.
I've checked my voltage under load in the kitchen where I use my Hottop 
(under the range hood) and it's around 120v.
I typically get first crack happening from 385 - 405 F, which might be 
from 4 minutes remaining to 3 minutes remaining.
Second crack would start around 425 - 430 F, which is probably at 1 
minute remaining.
All this assumes starting at 21 minutes.
So start of second crack happens about 2 minutes after the end of first 
crack.
So I would love to have first crack begin and end much sooner, and to 
extend the time between the end of first and beginning of second to 3-4 
minutes.
Dave S.
Frank Coster wrote:
<Snip>

64) From: Michael Mccandless
I do approximately the same.
Always start @ 130 - 132 (no load) depending on the bean.
For brighter brew, I leave @ 130.
Dropping to 125 after 1st extends roast & mutes the bright aspect.
130V No Load=~125V Loaded
McSparky
On 12/24/06, Frank Coster  wrote:
<Snip>

65) From: decesarecj
Will let you know when it becomes available
Thanks
Michael
I was told that Hot Top might have a 1 pound unit coming out. So I contacted them, and this was the reply. Very vague I would say. We'll all we die someday too.. Anyway, I contacted a couple of Commercial roasters, as sample roasters..Looking around $4,200.00 plus. Any other suggestions?
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66) From: Derek Bradford
How about an RK Drum?  You can put one of those together for about $500 and
roast 4-5lbs/batch.  The pros and cons have been done before, but in a
nutshell you get these:
Pros:
   1. batch size
   2. simple to get/build
   3. room for tweaking
   4. long history of use; many people have them
Cons:
   1. poor air flow
   2. forces you to handle pounds of very hot beans and steel
   3. really big
   4. can't roast indoors
There are more for each category, and good arguments for and against
everything.  But it's a decent solution.
--Derek
On Thu, Nov 5, 2009 at 7:18 PM,  wrote:
<Snip>
-- 
Every path but your own is the path of fate.  --Thoreau
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67) From: raymanowen
"Any other suggestions?"
YES.
A Behmor coffee roaster and 13 SPARES should suffice for years as a trouble
free One Pound commercial roaster. $4200.00 / $300 = 14
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
-- 
Persist in old ways; expect different results - suborn Insanity...
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68) From: Brian Kamnetz
Well, that's not really the same thing...
For example, you can get around in a Ford Falcon, a really good car
for the price....
but buying 6 or 8 Ford Falcons isn't the same as buying an XKE.... you
are buying an entirely different level of performance.
Brian
On Thu, Nov 5, 2009 at 8:17 PM,   wrote:
<Snip>
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69) From: miKe mcKoffee
The roast control difference and quality difference in the cup between a
commercial roaster and a Behmor is not to be discounted or taken lightly.
The Behmor is decent for what it is, inexpensive. It is no way capable of
matching roast quality with a US Roaster Corp .5k. AND I wouldn't be
surprised in the least in the long run if ONE USRC .5k out lasted 14 or 140
Behmors roasting same total pounds of coffee. Construction difference is
night and day, tinker toys or erector set compared to a sky scraper.
Slave to the Bean Kona Kurmudgeon miKe mcKoffee
www.NorwestCoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
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70) From: decesarecj
I have a question. After the roast is completed, I noticed one or maybe 2 drops of water that drips from the rear of the roaster on the bottom, just under the fan blower.???????
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71) From: Barry Luterman
Check your filter it probably needs changing
On Mon, Dec 14, 2009 at 10:14 AM,  wrote:
<Snip>
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72) From: Demian Ebert
Mine doesn't drip water, but there is usually condensation on the plastic
parts of the filter. I suppose that over time this could run down and drip
out of the roaster. I pull the filter when I dump the beans to increase air
flow and cool the roaster faster. This could help dry things out to I
suppose.
Demian
On Mon, Dec 14, 2009 at 1:09 PM, Barry Luterman  wrote:
<Snip>
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73) From: Mike Koenig
What are your fan settings near the end of the roast?  The fan seems to
remove a lot of the moisture for me.  I run it at 50% from about 350 deg F
to end of roast.  If I need to slow things down, I will speed it up.
--mike
On Mon, Dec 14, 2009 at 3:14 PM,  wrote:
<Snip>
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