HomeRoast Digest


Topic: HotTop hope (& fear) >was Re: toss up! (44 lines)
1) From: Mike McGinness
Having an Americano of John's HotTop roasted Guat' Huehue El Injerto to
'recover' from my taste test roast & package session. My best estimate
agressive full city/Vienna, per John's log beans dumped to cooling 1:35 into
2nd. Appear dark brown with light oil sheen. Total roast time 17:30 I
believe.
John's roast info:
16:08:30  Began the roast for Hueheutenango
16:12:00  First outling pops
16:22:25 First Crack
16:24:25 Second Crack
16:26:00 Beans dumped into the cooling tray.
Made Debi an Americano of my roast (roasted same evening as John, 435f, BB
profile 11:20 total time, med-dark brown, no oil.) Reverse cups of earlier
today. We share back and forth to unscientifically compare :-) Way different
roast degree so what the hey!
Both cups are good but of course since different roasts different cups! The
darker HotTop roast has definitely more pronounced roast taste, subdued
varietals come through, compared to my lighter roast. They are still there
though, not obliverated. Probably close to how I would have roasted a year
or so ago. I've gone lighter over the months...
Bottom line. My hope is the HotTop comes to market. My fear is the HotTop
comes to market! IMNSHO I can do great roasts using the Caffe' Rosto varying
time & temp constantly monitoring and adjusting voltage. But from the HotTop
feedback sounds like the HotTop can be used almost set it and forget it
after dialing in a bean/roast. Would have made this afternoons roasting much
easier!!!
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
From: "Mike McGinness" 
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