Hottop roasting times

[pault]

Was wondering if there were enough Hottop users to creat a list of approximate times for different beans? (in relation to 1st and 2nd crack rather than total time - because different machines and ambient conditions will vary too much)

To start the bean rolling (and just suggestions so please disagree)...

Daterra Reserva - 20 seconds into 2nd (maybe into a rolling 2nd crack)
Ethiopian Yirg - 5-10 seconds into 2nd
Harrar - just into 2nd, no more than 5 - 10 seconds
Brazil ST - about 10 secs into 2nd
Brazilian cachoeira - ditto
Kiairugu - about 45 - 60 seconds after the definite end of 1st crack.
Burma - between end of 1st and before the start of 2nd
La Manuela - just to the edge or just into 2nd.

Best,

Paul.

[wang]

I'm not a hottop user, but I'd roast both those ethiopian beans lighter. That's probably harder with that harar than the yirgacheffe tho as it's a lot more uneven a roast.

[stevenzaat]

Paul,

Great idea, Maybe we can make an online database so when you roast a bean for the first time you have a reference.

OK here are my results, (E= for espresso blend, FP = for French Press) :
Brazilian Cachoera (E) : 20 seconds into second crack
Kenia Peaberry Eegads-estate (FP ) : 45 seonds after definite end of 1st crack
Sumatra Lintong (E) : 30 seconds into 2nd crack
Mexico Santa Rita Pearl (E) : 25 seconds into 2nd crack
Java Kali Tengah (E) : 20 seconds into 2nd crack
Nicaragua Lazohoren (E) : 20 seconds into 2nd crack
Kenia Gethumbwini estate (FP) : 40 seconds after definite end of 1st crack
Costa Rica Naranjo (FP) : 15 second after definite end of 1st crack
Colombia Relationship (E) : 15 seconds into 2nd crack
Zambica plantation (Zambia) (FP/E) : 40 seconds after 1st crack
Guatemal Huehuetenango (E) : 20 seconds into 2nd crack'
Bolivian Organic (E) : 20 secondsinto 2nd crack
Mexican Shg Topacio (E) : 25 seconds into 2nd crack

Of course only publishing the good results.

Looking forwards for the other results.

Best regards,

Steven

[pault]

brilliant - thanks for this Steven, that was exactly my idea to build up a database because although I've used the Hottop a lot, I haven't tried it on a lot of different types of beans (to be honest, I've developed an obsession with Daterra Reserva that I'm trying to wean mysefl off) - so this type of information is useful for experienced and inexperienced Hottop users alike ...

Oh, and all my times were for espresso so, keeping with Steven's useful coding, please add a belated "E" - and any suggestions for "FP" times on my beans would be gratefully received ...

oh, oh,

am keen for both FP & E advice on

Papua New Guinea Kimel Peaberry
Ecuador "Washed" Galapagos
Kenya Kiarugu

best,

Paul.

[phil]

Kiarugu 60 secs from definite end 1st crack

(you lucky so-and-so having some of that left!)

[pault]

Come on peeps!

must be more HTop users who can add to the list!!

beg, beg ...


Paul.

[Beanie]

I'd really like to contribute here. Have my roasting log on a spreadsheet and everything... BUT, I'm still not sure if I'm recording my times for 2nd crack correctly yet.

2 reasons why I'm doubting the sounds of 2nd:
lots of mention about 1 minute of "silence" rest time between cracks. I'm averaging 15 seconds
beans are manually ejected between 40 to 65 seconds later (around 18 minutes +/- 25sec). They're NOT burned, not even that dark actually! Usually my roasts are medium-y, no spots of oil, until about day 5-7. Otherwise, sometimes just a tad darker, with oil showing around day 4.

I actually think I prefer my beans ever so slightly darker... but start to get very nervous when I see how much time is added to my 2nd crack sounds.

Well, hopefully, the Roasting Workshop I signed up for will help me be more useful here

What would also be helpful to know:
setting number (if other than 7 is used)
pre-roast weight (if other than 250g)
roasted weight (most of my roasts lose 16% - Malabar Gold was 26%!!)
duration of 1st crack & rest period (so I can cheat )

Thanks for starting this one, Paul

[pault]

I've had a similar experience ...

assuming an exact 250g load and obviously depending upon the bean ...

sometimes there is a well-defined definite gap between cracks (and often there isn't) but it's very seldom, if ever, has it been more than approx 30seconds which makes "60 seconds after 1st crack" a bit confusing

also - I've been roasting Daterra to 20 seconds into 2nd crack and maybe my machine's changed over time but I'm using it on the 7 setting and then often having to press the plus 2 or occasionally 3 times and then manually ejecting ...

even going just into 2nd crack for milder roasted beans is taking me very close or on the beeps of no.7.

I'm not over-roasting the beans because after 4 days there are small specks of oil which unless I've misunderstood is about perfect ...

would be good for others to share their experiences - I'm guessing it all boils down to how your machine is configured??

Bean Believer - please do post whatever results you've got ...

best,

Paul.

[pault]

hey guys please don't forget about putting some suggested times up here ...

also, my HTop seems to be taking longer to roast to 2nd crack to the extent that I'm going into 3 presses of the "plus" button whereas it used to be around the 7 button or maybe 1 extra push of the "plus"

any suggestions on how to remedy this?

best,

Paul.

[phil]

Check voltage

Ensure that your temperature sensor isn't gunged beyond recognition

[phil]

Also your roasting times are pretty long anyway unless you're actually tisri in disguise!

[tisri]

I've found it's quite hard to hear second crack for a few beans (Celebes and Sumatran Lintong in particular), and that roasting times seem extended. I'll try cleaning my temperature sensor too....