- 1 Hottop
- 2 Web Stuff to Remember
- 3 Green Sources
- 4 Profile descriptions / Tasting
- 5 Roast Logger
- 6 TC4 Resources
- 7 Sweet Marias Links
- 8 Behmor
- 9 Grinder
- 10 Gaggia
- 11 Barista Tips
Hottop purchased in January 2014 and upgraded to 2K+ model in November 2015. The 2K+ allows roaster control via Artisan SW. Sweet
Odd, that while my Hottop was out of commission I did a couple of roasts on the Behmor. They sucked. It takes different habits and mind set to use the two roasters. I've clearly forgotten how to Behmor.
Artisan for 2K+
Randy Glass writes the documentation for Hottop and has owned several, including the first pre-production model shipped to the US. His web space Espresso my Espresso is famous for its exploration of roasting and brewing coffee.
Profiling the roaster from coffee famous guy Randy Glass also a
Advanced or Improved Profiling
Google Search for Hottop in the Randy Glass web space
Randy Glass review of the 8828B
Bean temp monitoring modification via the bean chute
Replacing the stock filters with metal ones avoid a major cost
Maintenance and Modifications
Circuit rework guide to skill set needed for building a TC4 board
PID control in Artisian/Roast Logger
Expressed an interest in this board and the maker was very direct about "only if you know what you are doing." Links he provided for me to read up on.
Web Stuff to Remember
Boot Coffee resources
Jim Schulman site sensory evaluation
Roasting 101 Basics
current page of SM Hottop use notes
Auber Instruments thermocouples, PID controllers, Rancho Silvia PIDs
Roast & Learn Terms Home Barista learning group
When go elsewhere besides Sweet Marias and the local store?
HRO thread on cheap sources
Coffee Bean Corral has a matrix for searching by attributes
Green Coffee Buying Club people split bags. Remember: PW requires upper case
Green Coffee Coop no commercial use of purchases
Merkato Ethiopian Music & Food Store. 2605 NE M L King Blvd is purported to have green coffee
Invalsa Boliva/Boston family business
Recommended on Homeroasters.org
Profile descriptions / Tasting
Portland Area Cuppings
Stumptown Monday - Saturday 3:00PM free
Portland Roasting 340 SE 7th cuppings on Wednesday until 5:00
Ristretto 3808 N Williams, 11:00am last Sunday of the month
Nossa Familia Coffee 811 NW 13th Ave has free coffee cupping every Tuesday at 12:30
Roastlogger is java based software to auto log your roast process.
Big on Arduino too...
1,MCP3424-E/SL-ND, ADC1 1,478-8237-1-ND, c1 1,399-1249-1-ND, C4 1,S1AB-FDICT-ND, D1 1,24LC512-I/SM-ND, ic1 2,P2.0KECT-ND, R3 R4 1,MCP9800A0T-M/OTCT-ND, U1 1,A26514-40-ND, ANLG1 ANLG2 2,BC1160CT-ND, C2 C3 1,A32705-40-ND, I/O3 2,2N3904FS-ND, Q1 Q2 2,S4.7KQCT-ND, R1 R2· 4,277-1273-ND, tc1 tc2 tc3 tc4· 1,SW402-ND, RST
Sweet Marias Links
Tiny Joy Excerpts
Tiny Joy May/June 2012
- If you know you like mild coffees, you may want to focus on Central American or Hawaiian coffees. Bolivia and Ecuador can also be mild.
- If you drink mostly espresso, try one of our espresso blends or use Brazil as single-origin espresso. You can also use the drop down menu on the top of listings on the Green
- Coffee Page to find coffees recommended for espresso.
- If you know you like darker roasts and coffees with a lot of body, you may want to check out Indonesian or Brazilian coffees. These tend to have more body, less acidity and take
- a dark roast well.
- If you like bright, flavorful coffees, try Kenyan coffees, which often have more acidity or citrus characteristics; or Ethiopian coffees which can be fruited or taste of
- bittersweet chocolate.
Tiny Joy June/July 2010
I think it is helpful to be reminded of the essentials.
- Don't over-order; buy small amounts and a range of coffee. You need to start with great coffee in order to end up with great coffee. No matter how you roast, no matter how you brew, if you do not start off with a good green coffee that is still fresh (not years old), you will never get great results. I recently was poking around YouTube and saw a video posted by a home roaster where they demonstrated roasting some Tanzania Ruvuma. The coffee looked terrible! I know it was nothing I sold because it just looked awful to begin with and then was probably a few years old. You cannot get good results when you start with bad, old coffee. Even when you find a favorite coffee, don't load up the pantry with it, because it will not last. If we try to drive home one particular point about coffee here at Sweet Maria's, it is to think of coffee as produce with a definite shelf life, not a generic commodity; more like fresh peaches than flour.
- Challenge your palette. Taste- don't drink. The language I use in reviews may seem ridiculous and over-the-top - but try three very different coffees (say, a Sumatra, a Central and an Ethiopian) and the first thing you will say is "wow, these are so different." But how different? In what way? Does the flavor fill your mouth, or not? Is it sweet or sour, salty or bitter? Putting words to flavors is always a challenge but focus on something concrete, like where in your mouth are you tasting a particular coffee. In the front? All over? How does the cup change as it cools?
- When selecting coffee, pay attention to the processing method. Processing method has a huge impact on flavor. It is not the only thing, but it is huge, especially when done right. So try different origins but notice if it is a wet-processed or dry processed coffee, pulped natural or wet-hulled. Coffees from different regions processed the same way will taste more like each other than coffees from the same farm processed differently.
- Familiarize yourself with the roasting process from start to finish. No mater how you are roasting, air or drum, the last thirty seconds - the last five seconds- of the roast are crucial and have the biggest impact on flavor. So many things happen right at the end of a roast, between the City+ and Full City + ranges. Always watch the end of the roast and manually stop at the point you want. Different origins (and processing methods) will present differently in the roast. A Sumatran coffee starts off a deeper shade of green, so color of the various roast stages can be expected to be a hair different than say a central American coffee. Look for roast problems like scorching or tipping, where the beans are not uniformly brown all over.
- Get a good light by your roaster! It sounds silly, but in one of my first jobs as a coffee roaster in New Orleans, the biggest improvement I made was to put a good light by the roaster. Get to know the roast stages by color, bean appearance, smell and sound, and be aware that the roast appearance will vary from one origin or processing method to another (as mentioned above). We have some good resources in this area - such as the Pictorial Guide to the Roast Process and micro images of roasted beans. Do a few batches and really look at the finished product.
Keep it clean! Quarterly dusting of the impellor fan under the right enclosure and once every 5 batch scrubbing of the temp sensor area on the inside is essential.
See roast-profiles.pdf on your local computer or hive.
Adjusting Roast Profile you must use the A B C D before starting. See Joe Behm's (Behmor jefe) clarification on this point.
Roastmaster Behmor curves I happened upon a curve combination of P4/D that turns Central American beans into wonderful SO espresso! Go figure – surprised me too. The combination of the long roast time, and P4 heat ramp is a real winner.
Adjust times as close to the following using the + or - buttons once you hear the "first" cracking sound of 1C. This allows you to more accurately control and understand where you are in a roast, especially in cases where you have a bean type that migrates from 1C to 2C seamlessly. This also helps to prevent you from over-roasting your beans.
¼ lb - 1:30 MIN. ½ lb - 2:10 MIN. 1 lb - 3:10 MIN.
You can get two sensor K Type thermocouples easily for manual tracking of temps. Sweet Marias has a single probe model also.
For Linux supported thermocouple to USB Yocto seems to have a reasonable board with many languages supported. They also have a raspberry-pi reference project for cooking control.
Another option: this [http://www.amazon.com/gp/product/B003DV02B0/ref=s9_simh_co_p147_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=left-2&pf_rd_r=0RNMQYFTX59DXC4M416K&pf_rd_t=3201&pf_rd_p=1280661782&pf_rd_i=typ01 single input converter] with Linux support.
Temp probe mod involves drilling
3M's Scotch 5413 high temperature film tape to secure the probe, [
Roaster Thing Wine
Follow the instructions below to install BehmorThing. Please note you must be using version 22.214.171.124 or higher. Install Microsoft .NET Framework 2.0 into a new winxp bottle Install BehmorThing into the newly created bottle Download GDI+ from Microsoft website Extract GDI+ somewhere easy to find (you can trash it later) Copy asms/10/msft/windows/gdiplus/gdiplus.dll to C:\windows\system32 Edit the wine configuration for this bottle Go to libraries tab, enter "gdiplus" as a new override and click Add Select gdiplus and click edit, change it to Native (Windows) Run BehmorThing There should be no issues running the a
Bean temp probe
Or just wire an oven thermometer to the inside of the cage.
I have a Barazta Virtuoso, SN 002781.
Um, just bid on a classic. Triggered by a Craigslist offering of a Baby. Hay, $125 for an espresso machine? Nope, didn't happen. So I paid $200 for a refurbished one from Whole Latte Love.
And the Google of it