Owner`s manual

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roast” listed? No. That is because there is no such thing– espresso is a beverage, not a roast. With your
Hottop Coffee Roaster you can now roast coffee any way you like. Be bold! Be daring! Experiment! There
are tastes in coffee that are amazing, but many are lost if the coffee is roasted too dark.
For drip coffee, try roasting some quality Colombian and stopping the roast about fifteen to thirty
seconds after first crack ends, and well before second starts. This coffee may look lighter than most of
what you are accustomed to, but the taste will be a real treat, particularly if you let the coffee “rest” for a
few days before brewing!
As time goes along and you become more proficient in your roasting and tasting, you will find that
some coffees taste quite good roasted light while others taste better dark. Don’t be afraid to roast sepa-
rately then combine two roasts to create a “blend.” Sometimes 75% of one coffee roasted light mixed with
25% of another (or the same coffee) roasted dark can create a delightful taste treat.
Coffee Varieties and Roast Styles
When we classify coffee we divide it into two main species- Arabica and Robusta. With very few
exceptions, Robusta is a lower grade with a generally unpleasant taste. It is used predominantly in the
low-cost commercial coffees found in supermarkets. Arabica coffees generally cost more, but have a much
more pleasant and delicious taste.
Coffee is grown in tropical regions around the world. As you might expect, the flavor of these vary
enormously from one country to another. Even coffees grown in various regions within the same countries
can differ in taste. For example, coffee from Java is distinctly different from Sumatran, but both are called
“Indonesian.” Even coffee from neighboring farms can have different tastes.
It is impossible to say which roast setting is “best” for a particular coffee. Coffees vary enormously;
some are highly acidic by nature, and have a very strong taste, while others are fairly mild and delicate. We
suggest that you try different beans, from different countries, at different roast levels, if only to discover
and experience all that coffee has to offer. Perhaps you will be surprised to find that you enjoy a different
style of roast and coffee than you had previously thought.
For example, try blending 75% Brazilian or Colombian with 25% Sumatran. This basic blend com-
bines the smooth rich taste, typical of the South American coffees, with the deep earthy notes of the
Indonesian coffees.
The only way to find out what tastes best to you is to roast a few batches of the same coffee at different
styles, and see which you prefer. For your convenience we have added a few guidelines to help you decide
what setting to try first.
There is no way for us to be able to accurately tell you what setting, time, or temperature to use. Cof-
fee sold in one part of the world can have a very different moisture level from coffee in another part of the
world. Small peaberry beans roast differently from larger beans. Old beans behave differently from fresher
beans. Even the voltage of the electrical supply in your home affects the roast level or time needed for your
preferred roast. And most importantly, how you are going to brew the coffee and your personal taste is the
most important factor in how you should be roasting. So, where do you start?
For drip coffee, and particularly for most home machines, start with a roast at some point after the
end of first crack but before second crack. For press pot or vacuum pot coffee, try a roast that falls slightly
before or just after the start of second crack. For espresso, the most dynamic method of coffee extraction,
try just as second crack becomes “active” (when the cracks of second become closer together and some-
what suddenly become more numerous).
Whenever roasting a variety of coffee that is new to you or from a new crop or vendor, and particu-
larly when learning to use the Hottop Coffee Roaster, start with a mid-level roast level. Don’t hesitate to
manually eject the beans if the roast is ready before the machine ejects the beans automatically, or you can
add some time at the end of the roast using the “PLUS” button (KN-8828P-2K) or the Target Time (KN-
8828B-2K). Make notes concerning this in your roasting log and use that to adjust the roasting time or the
amount of beans the next time you roast this coffee.