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Hottop Cooling Between Roasts
I can't find the thread, but someone was writing about how long it takes for the Hottop to cool down, making it difficult to do more than (I think) one roast per hour.

So just for the heck of it, on my last roast, right after the drop, I removed the plastic filter element from the back of the hot-top, and I removed the cover over the charge hopper, and with a mitt I unscrewed the gold knob and took off the front of the machine with the viewing window, exposing the rotating drum.

The entire character of the temperature drop changed. It looked like the temps fell off a cliff. In about 5 or 6 minutes, the Hottop was well below the recommended charge temperature, ET was 126 and BT was about 124.
The cooling process had only just stopped, and I had only just removed the beans and colandered them to remove the chaff, when it appeared the roaster was ready and willing for the next roast.
Why is cooling technically needed ?
Why simply not chain the dump of a roast to preheat for next roast ?
I know that I am not the best one to answer this.
My experience with the HT.

I only needed enough coffee that one roast provided. Thus, I never did the experimentation of doing back to back roasts to know the temperature readings.
What I mean is:
The version I had did not give exact readings of the beans or environment. It was a mix of the two. I developed my way of mentally calculating my method, and then developed a known procedure.
I never did a roast without it having been cooled down prior.

I saw it as a home roaster, not a production roaster.

Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".


renatoa wrote:

Why is cooling technically needed ?
Why simply not chain the dump of a roast to preheat for next roast ?

Based on similar past discussions, the reason given was that the cooldown is designed to protect the electronics inside the Hottop.
Life is too short to drink bad wine ... or bad coffee!


renatoa wrote:

Why is cooling technically needed ?
Why simply not chain the dump of a roast to preheat for next roast ?

The machine is designed for low-volume home roasting. In stock form it does not support, and was not designed for, back-to-back roasting. As the exhaust flows over electronics and the motor, a cool-down is enforced.

Modifications such as the reverse air-flow mod (RAF mod) enable back-to-back roasting.
I'm a little skeptical that a machine that can roast for 10 - 12 minutes at temperatures above 350 F can't do back to back.

While the auto cycle certainly enforces the cool-down, if you are controlling with Artisan, you can avoid this and do back-to-back roasts.

However, I was able to set a couple of other drum roasters on fire, and I am not producing bulk roasted coffee, so I usually allow it to cool down before starting another roast.

By the way, everything I posted in this is already available online, yes someone blazed this trail before me.


If you have a Hottop, you should read this stuff, it is great.
Edited by JackH on 03/21/2020 3:46 PM
It can't do back-to-back for very long without the reverse airflow mod or some other means as you are using - monitor the temps at the motor and circuit board to see why ... and yes, all of this has been posted before - the links you posted are from Randy Glass. He is a member here (Randy G) and wrote the HotTop manual, although he is no longer with HotTop.

Anyhow, here are links to the definitive HotTop modification series, by ciel-007. Parts 5 and 5.1 are about back-to-back roasting. (ciel-007 is no longer active on these forums - I hope that he will be back with the roaster that he was planning on rebuilding; I now have his HotTop.)
Part 5.1 https://forum.hom...rowstart=0
Part 5 https://forum.hom...rowstart=0
Part 4 https://forum.hom...rowstart=0
Part 3 https://forum.hom...rowstart=0
Part 2 https://forum.hom...rowstart=0
Part 1 https://forum.hom...rowstart=0
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