Re: Profile for first Hottop roast ("B")

In article <fubatk$ugp$1@xxxxxxxx>, bogus <bogus@xxxxxxxxx> wrote:

Thanks to those who answered my earlier questions about roasters.

After much teeth gnashing, I decided that the HTB was the way to go. I
generally want FC+ to Vienna- roasts (slight oil, but not wet/shiney)
without an "edge", that have a full body; sweet, smooth, syrupy feel. I
figured that the HT would be easier to use (consistency; predictability)
for a newbie, than the behmor "profiles" approach, which was a close
second. Would have gone with the Gene (great controllability; save
$200), except some argued convincingly that I probably needed a "drum"
machine with quick cool down.


So IIUC, the HT standard profile is for a 250 g., brighter, city roast
targeted for about 13 min.

Referring to earlier posts by Lloyd Parsons and notes on the net I need to:

Target 17.5 minutes (Costa Rican). Slow down the ramp (heater 75%) after
an initial climb to 300 degrees. Use the fan sparingly so as to keep the
chamber clear. Hope for First crack (indicated 410 deg. F) at about 15
minutes. Then prolong the time between first and second crack to two
mins; though use of 100% fan and 30% heater, then dump the beans a few
seconds into second - depending upon appearance?

So the questions are:

- Does this profile make sense?

- Do you have an alternative profile that achieves the targeted roast above?

Thanks In Advance

Congrats on the new roaster! Be prepared to blow a few roasts while you
learn, it is just part of learning.

There are lots of discussions as to how long to get to 1st crack, most
seem to think that 12 minutes is the longest you want to go. I agree
with that, with the exception of the Behmor. Getting there slower
doesn't seem to be the issue with it as much as the others.

You may find that dumping the beans just a few seconds into 2nd to be a
bit on the light side. FC+ and Vienna usually means taking it through
to the end of 2nd crack. But be willing to play with that so you get a
feel for what works best for you. I usually take that level all the way
through 2nd crack and then start the much slower cooldown that the Gene
and Behmor have to take it all the way to where I want it.

And if you do mostly espresso drinking, keep in mind most beans need to
'rest' for at least 3 days with 4-5 being more common. For Cafe Cremas
and Americanos, a couple of days is enough rest. But this is really a
personal thing.

When I was first fiddling around with roasting, I would try beans out
starting the next day to get a feel for where I liked them best.

What every else you do, enjoy the learning experience. Home roasted
coffee is wonderful, even some of the roasts that don't quite get where
you want them to.

Lloyd
.

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