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Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Hottop roasting tips and tricks for older model hottop
I have an older model KN 8828D hottop roaster - the one with the digital display, but limited control (basically you set how long you want it to run) as it is originally configured.
Although it is possible to roast good coffee in these, there are a few hoops to jump through to work around the machines constraints and the easiest way is to have it modified to give more manual control. I shall go into detail on some of the ways to do that in a further post. Thanks to Beanflying for much of this information
The way the standard model behaves is to turn the fan on shortly after it beeps to request loading of beans (this removes moisture), then heat is applied in varying amounts through the roast, with the fan coming on again once the hottop temp sensor detects temps above about 180C. When time is almost up, it is possible to extend the roast time and the beans can be ejected at any point durign the roast.
Trouble is, often the heater element is not at full power when you need it and then often comes on full blast between first and second crack, just when you want it to slacken off. A smaller batch of beans than maximum helps here - no more than 200 grams.
To shorten the roast time, pre warm the roaster for 10 minutes, then use manual eject and restart to put it in cool down mode. Once it reaches a set temperature, it will start warming and beep to request loading of beans. Wait a further 1 min 30 sec to 2 min and add beans. This gets roaster fully warmed and at a good start temperature.
Press the temperature button to check temperature at intervals during the roast.
Once beans get close to first crack (after a few roasts you will know what temperature this is), lift the rear fan filter and partially remove the cover for the bean chute - this improves airflow and you can also use a piece of card or plastic to briskly waft air across the top filter further increasing the draft. The goal of this is to reduce temperature rise between first and second crack.
Note - the temperature shown by the hottop is neither bean temp, nor environment temp, but somewhere between the two due to the location of the sensor. It is therefore not an accurate guide to what is happening with the beans if comparign to other roasters, but is useful once you know how your own roaster behaves.
Although it is possible to roast good coffee in these, there are a few hoops to jump through to work around the machines constraints and the easiest way is to have it modified to give more manual control. I shall go into detail on some of the ways to do that in a further post. Thanks to Beanflying for much of this information
The way the standard model behaves is to turn the fan on shortly after it beeps to request loading of beans (this removes moisture), then heat is applied in varying amounts through the roast, with the fan coming on again once the hottop temp sensor detects temps above about 180C. When time is almost up, it is possible to extend the roast time and the beans can be ejected at any point durign the roast.
Trouble is, often the heater element is not at full power when you need it and then often comes on full blast between first and second crack, just when you want it to slacken off. A smaller batch of beans than maximum helps here - no more than 200 grams.
To shorten the roast time, pre warm the roaster for 10 minutes, then use manual eject and restart to put it in cool down mode. Once it reaches a set temperature, it will start warming and beep to request loading of beans. Wait a further 1 min 30 sec to 2 min and add beans. This gets roaster fully warmed and at a good start temperature.
Press the temperature button to check temperature at intervals during the roast.
Once beans get close to first crack (after a few roasts you will know what temperature this is), lift the rear fan filter and partially remove the cover for the bean chute - this improves airflow and you can also use a piece of card or plastic to briskly waft air across the top filter further increasing the draft. The goal of this is to reduce temperature rise between first and second crack.
Note - the temperature shown by the hottop is neither bean temp, nor environment temp, but somewhere between the two due to the location of the sensor. It is therefore not an accurate guide to what is happening with the beans if comparign to other roasters, but is useful once you know how your own roaster behaves.
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