Chang Yue Industrial KN-8828B, KN-8828P WARNING

a sharp, pungent smell. The coffee usually acqui res a similar sharp taste, with the ﬂavor being predomi-

nantly “roast” and less that of “coffee.” Some people do enjoy this “French” style but if you are purchasing

quality beans this level of roast removes a lot of the taste that you paid for.

Roasting even darker, “Spanish” as the style is sometimes called, is not recommended because it will

destroy most of the origin al ﬂavor of the coffee, and few people appreciate t he burned taste. Still, some

coffee shops have made it their trademark. Give it a try, if only to ﬁnd out if you like it.

Second crack marks a time when you have to be especially attentive. The darker you roast, t he

faster the roasting progresses, and when second crack has started , things can happen very quickly, and

sometimes they are not good things. When roasting dark it is important to be ready with a ﬁnger near the

“Eject” button to end the roast manually at a moment’s notice.

WARNING: If you start to see a lot of oil on the beans during the

roast, if the sounds of second crack begin to slow after peak activity, or

if the smoke begins to dramatically increase, i mmediately end the roast

by hitt ing the “Eject” button. These are warni ng signs that the coffee is

reaching a dangerous point. If you allow the roast to go much further it

could burn the beans in the roaster or the beans can even catch ﬁre! As

you get more accomplished at roasting coffee using the Hottop Cof-

fee Roaster you will be able to dark-roast if that is your taste preference.

Roast styles are summarized in the following table:

Roast color Stage Name of style Appearance of Bean

Very light brown End of drying - - - - Dr y

Light brown Start of ﬁrst crack Cinnamon Dry

Light-medium brown First crack Light Dry

Medium-brown End of ﬁrst crack City Dry

Medium-dark brown Start of second crack Full city Dry/shiny

Dark brown Slow second crack Viennese Spots of oil

Very dark brown Fast second crack French Very shiny/oily

Extremely dark brown Fast second crack Spanish Wet with Oil

Be aware that these roast style names are general in nat ure. What qualiﬁes as “City” to one person

can be something a little lighter or darker to another.

As a general rule, to obtain a bright cup with more a subtle ﬂavor, try a lower setting to get a lighter

roast. This is very suitable for ﬁlter drip, or press pot coffee. To get less acidity and a heavier bodied cof-

fee, use a higher setting for a darker roast in the range of a City to a Full City roast, which is usually more

enjoyable for siphon brewing or espresso.

Although ﬂavor is related to roast style, the result also depends g reatly on the variety of bea ns you

roast.

Some people have been led to believe that only dark roasted coffee tastes good, or th at beans have

to be oily to make good espresso and this is just not true. Look at the chart above. Do you see “Espresso

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 be aware that many are lost if the coffee is roasted too dark.