HomeRoast Digest


Topic: New hottop arriving. Monkey setting? (15 msgs / 398 lines)
1) From: Terry Stockdale
My new Hottop is arriving this week.  My number one and number two roasts 
will be Monkey and Donkey blends for espresso.
Would someone please advise the suggested profile settings?
Terry Stockdale -- homeroast -- Baton Rouge, LA
Website --http://www.dadstoy.netPreground commercial blend + Drip pot = Coffee?
Monkey + HIP + Rocky + Silvia = Espresso

2) From: John Kuta
Terry, my best advice is to set the Hottop to 7, and be guided the roast's
smell, sight and sound.  Eject it manually, when you sense that it is
"right".
John Kuta
Sebastopol, CA

3) From: John Abbott
Terry,
Congratulations!   Did you get the new model with the heat shield on the
outside?  I just received notification from Irvine that the new units
were landed and available.  According to Michael there is no price
change - which is great news. 
I run Tom's Monkey blend all the time in my HT and it works very well
for me at a setting of six.  You have a great deal of control - if you
find that the rolling second hasn't lasted long enough you can pump it
up a minute and 30 seconds using the Plus button.  On the other hand if
you think its ready before the system - just hit the eject button.   In
any case you're going to like it!
John - who just put my HT away after roasting a batch of Panama. 
On Tue, 2003-05-13 at 17:38, Terry Stockdale wrote:
    My new Hottop is arriving this week.  My number one and number two roasts 
    will be Monkey and Donkey blends for espresso.
    
    Would someone please advise the suggested profile settings?
    
    Terry Stockdale -- homeroast -- Baton Rouge, LA
    Website --http://www.dadstoy.net    Preground commercial blend + Drip pot = Coffee?
    Monkey + HIP + Rocky + Silvia = Espresso
    

4) From: espresso gin
<Snip>
John:
Thanks for the tip. I just roasted, maybe an hour ago, the Monkey on my FR
and am having a shot as I type.
I am going to call Michael tomorrow and order a HotTop. This Monkey blend is
wonderful even on my lowly FR original.
I can hardly wait to have the same green roasted in a much better roaster.
I figure why mod this FR, put the moola into a HotTop.
ginny

5) From: John Abbott
In my true CSA opinion - you are in for a whole new world of excellent
coffee.  I made some great roasts with my FR and FR+ and Hacked FR - but
none were close to a routine roast from the Hottop.
John.
On Tue, 2003-05-13 at 19:18, espresso gin wrote:
    > I run Tom's Monkey blend all the time in my HT and it works very well
    > for me at a setting of six.<<
    
    John:
    
    Thanks for the tip. I just roasted, maybe an hour ago, the Monkey on my FR
    and am having a shot as I type.
    
    I am going to call Michael tomorrow and order a HotTop. This Monkey blend is
    wonderful even on my lowly FR original.
    
    I can hardly wait to have the same green roasted in a much better roaster.
    
    I figure why mod this FR, put the moola into a HotTop.
    
    ginny
    

6) From: miKe mcKoffee

7) From: John Abbott
I thought I was!   I'm bringing the HT, the Cona and the Solis.  I'm
looking for an 18 wheeler to bring it all :O)
On Tue, 2003-05-13 at 19:56, miKe mcKoffee wrote:

8) From: Tom & Maria
I am not sure if you are getting the latest Hottop (and I am still 
waiting for Baratza to figure things out with HT) but I use the 4 
setting for a Vienna, and then monitor the end of the roast to 
manually dump it, if needed. This seemed to work well for the Monkey 
and I really like the shots I got from it -really mellowed by the 
longer roast cycle and the slow warmup.
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608
                      http://www.sweetmarias.com

9) From: John Abbott
You know, everyone runs lower settings than I do.  Hmmmm - wonder about
the chips again.
I roast the Monkey to a full rolling 2nd - and it gets there nicely on
six on my machine.
On Tue, 2003-05-13 at 20:38, Tom & Maria wrote:
    I am not sure if you are getting the latest Hottop (and I am still 
    waiting for Baratza to figure things out with HT) but I use the 4 
    setting for a Vienna, and then monitor the end of the roast to 
    manually dump it, if needed. This seemed to work well for the Monkey 
    and I really like the shots I got from it -really mellowed by the 
    longer roast cycle and the slow warmup.
    
    Tom
    
    >In my true CSA opinion - you are in for a whole new world of excellent
    >coffee.  I made some great roasts with my FR and FR+ and Hacked FR - but
    >none were close to a routine roast from the Hottop.
    >
    >John.
    >
    >On Tue, 2003-05-13 at 19:18, espresso gin wrote:
    >     > I run Tom's Monkey blend all the time in my HT and it works very well
    >     > for me at a setting of six.<<
    >    
    >     John:
    >    
    >     Thanks for the tip. I just roasted, maybe an hour ago, the Monkey on my FR
    >     and am having a shot as I type.
    >    
    >     I am going to call Michael tomorrow and order a HotTop. This 
    >Monkey blend is
    >     wonderful even on my lowly FR original.
    >    
    >     I can hardly wait to have the same green roasted in a much better roaster.
    >    
    >     I figure why mod this FR, put the moola into a HotTop.
    >    
    >     ginny
    >    
    >    
    >    
    >
    >     homeroast mailing list
    >    http://lists.sweetmarias.com/mailman/listinfo/homeroast    >     To change your personal list settings, see 
    >http://www.sweetmarias.com/maillistinfo.html    >    
    >    
    >    
    >
    >
    >homeroast mailing list
    >http://lists.sweetmarias.com/mailman/listinfo/homeroast    >To change your personal list settings, see 
    >http://www.sweetmarias.com/maillistinfo.html    
    --
                       "Great coffee comes from tiny roasters"
                Sweet Maria's Home Coffee Roasting  -  Tom & Maria
    		1455 64th Street Emeryville CA 94608
                          http://www.sweetmarias.com    

10) From: Terry Stockdale
Yes, it is the one with the heat shield (or is supposed to be -- it's in 
transit).  Mine's coming from Michael, also.
I guess i"ll have to change my signature file again...  The Home 
Innovations Precision will probably be a backup.  Although, I guess I can 
run another extension cord from a different circuit and run both at the 
same time.
Most of the year I can roast outside on the patio.  Rain or really cold 
(e.g., 35-40 deg. F) will chase me inside.  Otherwise, my wonderful, 
understanding, non-coffeedrinking wife really prefers that I roast outside 
to avoid the roast smell, despite the ventilation hood over the range.
At 06:32 PM 5/13/03 -0500, you wrote:
<Snip>
Terry Stockdale -- homeroast -- Baton Rouge, LA
Website --http://www.dadstoy.netPreground commercial blend + Drip pot = Coffee?
Monkey + HIP + Rocky + Silvia = Espresso

11) From: miKe mcKoffee

12) From: David Westebbe
<Snip>
This one?http://www.panix.com/~eskwired/pics/snowroast.jpg

13) From: espresso gin
<Snip>
(e.g., 35-40 deg. F) will chase me inside.  Otherwise, my wonderful,
understanding, non-coffeedrinking wife really prefers that I roast outside
to avoid the roast smell, despite the ventilation hood over the range.
<<
Until I was sent to the barn to roast, in my own home no  less, I was
roasting on the decks outside and the cold breeze cools the coffee extremely
well.
ginny

14) From: David Lewis
At 5:38 PM -0500 5/13/03, Terry Stockdale wrote:
<Snip>
After some playing around, I just set it on seven and stop the roast 
by sound and smell. It's so much easier to hear the cracks you'll be 
amazed. You may want to yank the load door for a few seconds to get 
the smell when you want to sample it.
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.

15) From: espresso gin
My new Hot Top is due tomorrow or Monday, the first greens I will try are
the Monkey Blend and the Sulawesi "Aged Kalossi" Toraja.
The very first greens  I roasted were the "Aged Kalossi", just into 2nd
crack, put it into my espresso machine and it was GREAT!
Now mind you I was using a FR original, never roasted before I was given
that "birthday gift from hell", the FR.
Any advise on profiles will be gladly accepted.
Regards,
ginny


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