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breaking toothpicks. Generally, once second crack really gets going the individual cracks occur with much
greater frequency than the sounds during first crack.
The beginning of second crack is an indicator that the coffee is nearly done and you should be ready
to end the roast very soon. When second crack begins to diminish, most coffees are near the end of their
preferred-flavor profile, and when second crack ceases the beans are on the edge of being ruined and are
approaching the ignition point.
Timing of the Cracks
As you become more accustomed to roasting coffee on your Hottop Coffee Roaster you will be able
to use time as a general indicator, but time should not be depended upon for accuracy. There are many
factors that can affect the various times at which to expect events during the roast including:
• Beans chosen (different varieties have various roasting characteristics)
• Actual weight of beans (can vary depending on your scale’s accuracy)
• Volume of beans (250 grams of one variety can take up more space than the same weight of another
variety)
• Size of Beans - some beans are small (peaberry) and some quite a bit larger (Colombian Supremo)
• Ambient air temperature and humidity
• Moisture level of the beans
• The voltage in your home (it can vary as much as 12-15 volts from place to place)
On page 19, “Getting the Most From Your KN-8828B-2,” you will find a graph which represents a
roast. Reminding you again that your times will most likely vary, the graph will give you some idea as to
when certain events occur whether roasting with the KN-8828B-2 or the KN-8828P-2.
Bean Color and Temperature as a Roast Indicator
Coffee beans go though series of a subtle, and sometimes not-so-subtle color changes from their orig-
inal color. The beans will turn to green early in the cycle, and later to beige, then through a whole range
of browns- first dull then shiny as they darken, and progressing to a brown so dark that it can look black.
Because of the consistency of these color changes, color is an excellent indication of the roast progress.
Temperature is also an indicator of the state of the roast. Although the temperature sensor of the
Hottop roaster does not display the actual temperature of the beans, the display is still useful as it will help
you predict changes taking place in the beans. Temperature is particularly useful when roasting decaf-
feinated coffee because it can be more difficult to see color changes and there will not be as many crack
sounds as “regular” coffee.
Note that temperatures on the “Coffee Roasting Color Samples” on page 13 are added to give you a
general idea as to what is happening in the roaster. Your temperatures may vary depending on the factors
listed above.
V - Basic Roasting Instructions and Your First Roast
That was a lot of information to remember, but follow along and it will all become quite clear during
your first roast. Believe it or not, using the Hottop Coffee Roaster is actually quite simple and safe when
the procedures and safety guidelines in this manual are followed.
WARNING: Never leave the roaster unattended during a roast!
This chapter will familiarize you with the roasting process and the way the Hottop Coffee Roaster
actually works. Before starting to roast your first batch of beans, be sure you have completely read and
understand the safety precautions and instructions presented in this manual.
Remember that the only purpose of this first roast is to practice, so don’t be concerned if the coffee doesn’t
come out as you might expect. If you follow the safety precautions and the operating procedures, roasting cof-
fee with the Hottop Coffee Roaster is fun, easy, and safe.