Owner`s manual

43
As you learn the coffees you are using and how they roast, you can adjust the roast settings and ad-
justments so that you can get the roast you want. Day to day, roast times and temperature adjustments will
vary even if you use the same exact amount of beans, from the same batch of green coffee, and roast at the
same exact level. For that reason, to achieve the taste you want, you always need to carefully monitor your
roasts to avoid incorrectly roasted coffee.
WARNING: Never leave the roaster unattended during a roast!
Central-American, Colombian and African Coffees
Although these coffees are very different in flavor, they are commonly very acidic, or “bright” like
dry wines. Many people associate this with a “sour” taste. If you appreciate this quality in your coffee
you may want to stop the roast just at the end of first crack or even a little sooner. For a smoother, more
balanced taste, let the roast go to the first clicks of second crack.
Brazilian, Mexican and Other Mild Coffees
As the title says, these are generally very mild coffees, with low acidity. They are usually very nice
when roasted to Medium-dark brown, between first and second crack, and can be used for drip coffee,
siphon, and espresso.
Indonesian Coffees
Somewhat like Brazilian, Indonesian coffees are usually not as bright as other origins, and you may
want to try these roasted lightly, at a low setting. This can be very good for filter drip, or siphon. If you find
the flavor too strong, or if you enjoy espresso, try Medium-dark brown, or dark-brown roasted. These can
vary widely in quality, so if you get one you do not like, try another source.
Sumatran, or Sulawesi Coffee.
These coffees usually are best roasted a bit on the dark side (“Full City”). On their own, their earthy
taste is not to everyone’s liking, but they are wonderful for blending with other coffees. These also vary
widely in quality, so choose your sources for these beans carefully.
What’s Best? You Decide!
All the above remarks are solely intended as starting points. If you are not satisfied with the results,
change the roast setting on the next batch:
• Is the coffee too light? Try letting the roast go a little further next time. Possibly use a slightly smaller
mass of beans.
• Is the coffee too dark? Try ending the roast manually a little earlier or when they look right to you.
Don’t be afraid to experiment with roast levels. Once you become familiar with the Hottop Coffee
Roaster it will be easier to determine how to achieve the results you desire for a particular variety of cof-
fee, how to judge the roast progress, and how to intervene if needed.
So what roast style is best for your coffee? Only you can decide! A lot depends on the variety or blend
of the beans you are roasting and how it will be brewed (drip, press pot, siphon, espresso machine, etc.),
Most importantly, of course, it depends on your own personal tastes. That is the joy of owning a Hottop
Coffee Roaster; you decide what you like and roast to that level.
What roast style is best?
The one YOU like.
Feel free to experiment to find it!
The Hottop Coffee Roaster Makes That Easy!