Chang Yue Industrial KN-8828P, KN-8828B User Manual

COFFEE
ROASTER

Model KN-8828P Shown

Owner’s Manual

This manual covers models KN-8828B and KN-8828P

REV. BP-1-D July 29, 2007

Manufactured by Chang Yue Industrial Corp.®
No. 170, Chung Lun, Chung Sha Tsun, An Ding Shian
Tainan, Taiwan
Tel: [phone] Fax: [phone]

www.hottop.com.tw

Email: [e-mail]

Information contained herein subject to change without notice

Hottop USA
25 Katelan Court
Cranston, Rhode Island 02921
Fax: [phone]

www.hottopusa.com

Email: [e-mail]

WARNING!

This device is capable of high temperatures.
If used without due caution it can constitute a
safety hazard. The outer surface will become
hot enough to cause very serious burns and
the bean roaster has the potential to ignite
flammable materials on or near the roaster.
The Hottop Coffee Roaster can be operated
in such a way as to create a fire hazard by
igniting the beans being roasted and/or the
chaff (a by-product of the roasting process).
Always follow the safety guidelines and
usage directions in this manual, and use

common sense to avoid these situations

Read, understand, and follow all

operating instructions and

safety warnings contained in

this manual before operation.

Always follow the safety guidelines

and heed all warnings when using

the

2

Hottop Coffee Roaster

Table of Contents

I - Important Safety Precautions ------------------------------- 4

How To Install The Heat-guard Gril

II - Coffee Roasting- A Brief History --------------------------- 8

You Are On Your Way Back To The Pas

III - Introduction To The Roasting Process ----------------- 9

Recognizing Roast Lev

Sou

Timing Of The Crac

Temperature as a Roast Indicator ---------------------- 11

Bean Color As A Roast Indi

IV - Basic Roasting Instructions & Your First Roast -- 11

Basic Operation Of The Hottop Coffee Roaster ---- 1

Understanding The LCD Display ----------------------- 1

V - Model Kn-8828B ------------------------------------------------ 13

Control Functions ------------------------------------------- 1

Messages ------------------------------------------------

Roast Parameter Changes ------------------------------- 1

Range Of Control Adjustments ------------------------- 1

Target Time And Remaining Time --------------------- 1

Target Temperature And Current Temperature ---- 1

Selecting Temperature Measurement Units --------- 1

Auto Mode -------------------------------------------------- 16

Modifying Roast Parameters ----------------------------- 16

Storing (Saving) A Roast Profi le ------------------------- 17

Roasting with a Stored Profi le ---------------------------- 17

VI - Model Kn-8828P ------------------------------------------------ 18

Understanding The LCD Display ----------------------- 1

Active Buttons Illuminated -------------------------------- 1

Fire Safety

Chaff Tray Safety Switch ---------------------------------- 1

Selecting Operating Mode -------------------------------- 1

Selecting Temperature Measurement Units --------- 19

Segment Time ----------------------------------------------- 2

Kn-8828p Manual Mode ----------------------------------- 2

Segment Temperature -----------------------------------

Segment Fan Speed ---------------------------------------

nd ---------------- -------------------------------------- 9

------------------------------------------------- 19

el ---------------------------------- 9

ks ------------------------------------- 10

ls ------------------ 6

t ------------- 8

cator ------------------------ 11

14

23

23

Program Name ---------------------------------------------- 2

Screen Color ----------------------------------------------- 2

Temperature -------------------------------------------------

Fan - ----------------------------------------------------------- 30

Program Name ---------------------------------------------

Time ----------- ------------------------------------------------

Abandon Changes -----------------------------------------

Save Changes ----------------------------------------------

Changing One Parameter - “Quick Programming” - 3

VII - Cleaning And Care (All Models) -------------------------- 33

A. After Each Roast ---------------------------------------

2

B. After 5 To 10 Roast

3

4

4

5

5

5

5

8

9

9

9

2

2

1- Drum Removal --------------------------------------- 34

2- Replacing The Drum -------------------------------- 34

3- Exterior Cleaning ------------------------------------- 35

C - Every Three Months - Interior Clea

VIII - Roasting Styles Overview ---------------------------------- 3

Cracks, Flavors And Roast Styl

Experiment With Roas

Coffee Varieties And Roast Styl

Central-American, Colombian & African Coff

Brazilian, Mexican And Other Mild Coff

Indonesian Coff

Sumatran, Or Sulawesi Coffee

What’s Best? You Decid

IX- Tips And H

Storing Coff

Roasting Tips -----------------------------------------------

Dark And Decaf Coff

Bean Clea

When Is It Ready To Drink

How To Taste-test Coff

My Coffee Doesn’t Taste Right To Me ----------------

Keep Reco

X - Resources ---------------- ------------------------------------ 43

Suppliers Of Bean

ints -------------------------------------------------- 40

ee ----------------------------------------------- 40

ning ---------------------------------------------- 41

rds ----------------------------------------------- 42

s ---------------------------------- 34

ning ---------- 35

es --------------------- 36

ts ---------------------------------- 37

es --------------------- 38

ees ---------- 39

ees ---------------------------------------- 39

. ------------------------ 39

e! ------------------------------- 39

ee ----------------------------------- 40

? ----------------------------- 41

ee -------------------------------- 41

s ---------------------------------------- 43

3

3

30

31

31

31

31

1

33

6

ees -- 39

40

41

MODEL-SPECIFIC INFORMATION IS COLOR-CODED ABOVE AS FOLLOWS:

KN-8828B - Color LCD digital display

KN-8828P - Fully programmable model with LCD Display

The remainder of this manual’s contents pertains to all models except where noted in the text.

All information in this manual is ©2007 Chang Yue Industrial Corp.® and Hottop USA. No portion of this
manual may be reproduced without the expressed written permission of Chang Yue Industrial Corp.®.

3

I - IMPORTANT SAFETY PRECAUTIONS

When using this electrical appliance, these safety precautions must always be followed:

SAVE THESE INSTRUCTIONS in a safe place and REFER TO THEM OFTEN

WARNING: Read and Understand All Instructions, Precautions,

Labels and Warnings BEFORE Using This Coffee Roaster!
Keep these instructions for future reference and be sure anyone
operating the machine reads and understands them before
allowing them to use the Coffee Roaster. Feel free to contact your
dealer before operating this appliance if you have any questions.

• Never leave the Coffee Roaster unattended while in operation!

• Do not attempt to bypass, defeat, or remove any safety feature of the Hottop Coffee Roaster.

• The outer surface can be VERY hot! Do not touch hot surfaces. When necessary, use oven mitts
for removing or touching any hot parts. Do not reach over or across the Coffee Roaster while it is
in operation. Allow the machine to completely cool before disassembling, moving, or cleaning.

• At the end of the roasting cycle when the beans are ejected into the cooling tray they will be very
hot. Do not touch the beans until the cooling cycle has completed!

• The Coffee Roaster should not be used by children or in the presence of children.

• Use the Coffee Roaster only when fully assembled. Never operate the Hottop Coffee Roaster
without first attaching the heat protection grillwork. Discontinue use if any part becomes damaged,
does not fit properly, or if the machine does not operate properly. Do not attempt to service
the machine yourself, but seek repair or replacement from an authorized service center or your
dealer.

• The use of accessory attachments other than those supplied or recommended by the manufacturer
may cause hazards and can void your warranty.

• This appliance is for indoor, household use only. Do not use appliance outdoors or for other than
household use as described in this manual. This appliance is not for commercial use.

• To prevent electric shocks, never use water on or near the machine. Do not use where rain or
water can enter the machine. Do not immerse or spray the cord, the plug, or the base with water
or other liquids, and other than as specifically described in this manual, do not wash in sink or
dishwasher.

• Arrange the cord so that it cannot be caught or tripped over. Do not allow cord to hang over edge
of table or counter. Keep cord away from all hot surfaces including those of the machine itself.

• Do not place the Coffee Roaster nor its cord on, in, or near a hot gas or electric burner, or in a
heated oven.

• A short power cord has been provided. An extension cord may be used if care is exercised during
its use. Use an extension cord rated at 8 amps or more. The cord should be arranged so it will
not drape over the counter or table top. Do not use an extension cord longer than is absolutely
necessary. Always pull the plug out from the wall socket- never pull on the cord. Disconnect the
power cord when the Coffee Roaster is not in use.

• Use both hands to move the appliance. Never move this appliance when it is in operation. Allow
appliance to cool completely before moving.

• If the electric circuit is overloaded with other appliances, your Coffee Roaster may not operate
properly. This unit should be operated on a separate electrical circuit from other operating
appliances.

4

• This appliance has a polarized plug. One blade is wider than the other. As a safety feature, this
plug will fit in a polarized outlet in only one way. If the plug does not fit fully in the outlet, reverse
the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety
feature.

• To clean the Coffee Roaster follow the included cleaning instructions in this manual. Unplug the
unit and allow it to completely cool before doing any cleaning or disassembly. Do all maintenance
and cleaning chores only when the machine is unplugged and completely cooled off. Refer to
Chapter VIII for more details on “Cleaning and Care”.

• Always leave at least eight inches of space around the Coffee Roaster on all sides for proper
ventilation when operating and until it has cooled. Keep the machine away from flammable materials
such as curtains, towels, walls, furniture, or any other materials Place on a heat-resistant surface
when in use. Do not operate near combustible materials or liquids, nor near any pressurized spray
cans.

• Avoid touching moving parts. Never reach into the machine while it is plugged in.

• Operate the Coffee Roaster only in a clean, dust-free area. Dust and dirt can be drawn into the
Coffee Roaster and can contaminate the coffee being roasted.

• Use the Coffee Roaster only for roasting coffee beans. Never place any other substances, food
or otherwise, in the machine. Use of anything other than green, un-roasted coffee beans in the
Hottop Coffee Roaster may create a hazardous condition and will void your warranty.

• Coffee roasting produces smoke which can be a respiratory irritant. Control the smoke so it does
not enter the structure, and take care if there are children or elderly in the home or if anyone in
the home has respiratory or breathing problems. Avoid breathing the smoke. We recommend that
you use the Coffee Roaster in a place where ample ventilation is available- in the kitchen under
an efficient range hood which vents outside, or near a window with an exhaust fan as examples.

• Always allow the machine to go through the entire roasting and cooling process (except for hitting
the “eject” button to stop a roast early) and let the machine turn itself off after each roasting cycle.
This will help extend the life of the Hottop Coffee Roaster. NEVER unplug the machine during a
roast as it can cause a fire hazard and/or shorten the life of the machine.

• Roasting coffee too dark should be avoided. Just like you can over-cook and burn food on your
stove or in your oven, it is possible to over-roast and burn coffee in the Hottop Coffee Roaster.
Although much care has been put into designing the device to safely perform automatic roasting
and cooling cycles, over-roasting can occur. This is more likely to happen when using less than
the recommended amount of beans (250 grams) and/or on a setting that is too hot and/or too
long.

• Under extreme circumstances, over-roasted beans can catch fire, particularly when the beans are
ejected and become exposed to the atmosphere. Always use the indicated amount of beans (250
grams), and always monitor the progress of the roast to prevent over-roasting.

• Extra care must be taken when roasting decaffeinated coffee. The decaffeination process changes
the indicators used to judge roast level and over-roasting can result.

• Always have a spray bottle filled with water on hand when roasting to quench a fire if the beans
ignite upon ejection. Do not attempt to move the machine if the ejected beans ignite. Call emergency
services, disconnect the machine, and use the water-filled spray bottle or fire extinguisher to
extinguish the flames.

• NOTE: Some models cannot be restarted until the chaff tray is removed, emptied, and

replaced. For all models, empty the chaff tray after every roasted batch. The chaff and coffee

bits in the chaff tray will become very hot during roasting. Chaff can ignite during the roasting
process and may smolder in the chaff tray. Use great care when disposing of the chaff as it can
create a fire hazard particularly if it is dumped onto other flammable material soon after a roast
has concluded.

5

Hottop Coffee Roaster

Parts Diagram

Rear Filter

Bean Insertion-Chute Cover

Front Cover

Gold Knob

Roasting Chamber
Viewing Window

Cooling Tray

Main Cooling Fan

Top Filter

Heat-Guard Grill

Control Panel

(panel design

varies by model)

Base

Chaff Tray

Bean Agitation Arm

How to Install the
Heat-Guard Grills

1

OFF

ON

1) Attach front support on mounting

2

hook, holding the guard at an angle as
shown.

2) Lower rear of guard into position
being sure that both front and rear
guard-supports are hooked onto Coffee
Roaster.

To Remove: Wait until machine has

cooled to room temperature. While
holding front of guard in place (1),
raise rear of guard until support clears
the rear mounting hook (2).

WARNING: Always operate the

Hottop Coffee Roaster with the
heat-guard grills in place. Do not
lift or carry the Coffee Roaster by
the heat guards.

6

This diagram represents most of the parts that are designed to be removed by
the consumer for basic maintenance with the exception of the Heat-Guard Grills.

(see bottom of previous page for heat-guard grill instructions)

WARNING: Do not attempt further disassembly beyond what

is shown here, or as required in Section VII.

1 - Rear Filter
2 - Bean Insertion Chute Cover
3 - Cooling Tray
4 - Chaff Tray
5 - Gold Knob
6 - Front Cover
7 - Bearing Plate Screws (4)
8 - Bearing Plate
9 - Roasting Drum
10 - Roasting Chamber
11 - Alignment Pins (2)
12 - Roasting Drum Axle
13 - Top Filter

8

9

2

13

10

6

1

5

Alignment

Pin (11)

7

12

4

3

Only remove these four Bearing Plate Screws (7)
on the face of the Bearing Plate (8)

Alignment

Pin (11)

11

Do not remove these

fi ve smaller screws!

7

Use the included funnel to
pour the beans into the Hottop
Coffee Roaster as shown here.

II - Coffee Roasting- A Brief History

It wasn’t that long ago that it was common for people to buy raw coffee beans from the stores and then
roast these at home for fresh coffee. That was particularly true in rural areas that were removed from the
small roasters found in city neighborhoods. At that time, roasting coffee was considered a normal part of
everyday life and a part of many peoples’ cultural heritage. There were many types of small hand-cranked
roasting devices available, usually heated with wood, coal, or gas. These were either used in the kitchen,
the garden, or on the balcony. People took pride in their ability to produce the type of roast that they liked
best, and considered it a sort of ceremony, or art. Each morning in these neighborhoods, the sweet smell
of roasting coffee lingered in the streets.

With the advent of instant coffee, developed for the soldiers in WWII, and the post-war boom of
the convenience-food industry, the art of coffee roasting was all but lost to the masses. The same corpo­rate brands that produced instant soups and washing detergents erected huge coffee roasting facilities to
provide people with a ready-made product. What use to be a fine art became a factory product. Today,
most consumers buy pre-ground coffee from these factories, unaware of the culinary tradition that once
existed.

Abandoning home coffee roasting has come at a price. While green (raw) coffee will easily keep for
over a year with little care, it has been shown that roasted whole coffee beans lose a large part of their
flavor within two or three weeks after roasting. Once it has been ground, the coffee stales at an even faster
rate, and loses its fresh-roasted taste within a matter of hours. Consequently, most cans and vacuum bricks
found on the supermarkets shelves contain a product that has long since lost its precious, volatile flavors.
Even when one finds whole beans in a supermarket or specialty shop, one hardly ever knows whether these
beans are fresh-roasted, weeks old, or worse.

Finally, like all convenience products, what you gain in convenience you pay for in lower quality and
less flavor. If you think of it in terms of comparing fresh, home-baked bread to pre-sliced, store bought
loaves, you begin to get the idea. The coffee available in the stores today may be of uniform quality and
style, but it may be very different from what you like best.

For these reasons, the best way to ensure your getting truly fresh coffee, roasted to match your per­sonal preferences, is to return to the great tradition of home coffee roasting. More and more people are
discovering this, and home coffee roasting is quickly becoming a culinary delight.

You Are On Your Way Back to the Past

We want to and thank you for your decision to purchase our Hottop Coffee Roaster. We feel that this
is the most advanced coffee roaster available for home use, and when used with care will provide you with
excellent, fresh-roasted coffee, just like most households use to enjoy, but roasted with scientific accuracy
for easily-repeatable results. You are about to find out how good freshly roasted coffee can really taste!

Please take the time to read the instructions in this manual carefully. By doing so, you and your
guests will be able to truly enjoy the excellent flavors of specialty coffee, roasted precisely as you will like
it. The Hottop Coffee Roaster makes that easier than ever before.

Please keep this manual in a convenient place, so you can reread it when necessary. If you are uncer­tain about any procedure as detailed in this manual, or are not sure how to get the most out of your Hottop
Coffee Roaster, please ask your local dealer or feel free to contact us. We are always ready to help.

8

III - Introduction to the Roasting Process

The changes that the coffee bean goes through during the roasting process are amazing. Those small,
hard beans, when properly exposed to controlled heat, grow in size and change in color, becoming the
source of one of the world’s most cherished beverages. The Hottop Coffee Roaster makes it easy to get
the best from the coffee.

Getting the best flavor from the coffee is a true culinary art, and just like other similar cooking skills,
you have to learn a little about the process to get the best results. Follow along and you will quickly learn
to create the taste you like best. We have made the Hottop Coffee Roaster so that it controls much of the
difficult work, but it is still important to know what to expect and when to expect it when using the Hottop
Coffee Roaster.

Recognizing Roast Level

To get the taste you desire in your coffee means knowing when to stop the roast. As you learn to roast
it will become a natural thing to judge roast level, but when starting out it can be a bit intimidating. While
you watch the coffee roasting in the Hottop Coffee Roaster you will ask yourself, “Is it done yet? Is it too
dark? Should I eject the beans now or wait ten more seconds?” The following information will help you
answer those questions.

There are a number of indicators you can use to judge roast level. Even in this computer age, they are
the same ones that professional roasters have long used to recognize the level of roast. These indicators
include sound, color, temperature and the aromas of the roasting process. If you are new to coffee roasting,
the easiest indicator to understand with the Hottop Coffee Roaster is sound.

Sound

When first beginning to roast coffee, the sounds the beans make are the easiest roast-level indica­tor to learn. Yes, the beans actually make certain noises during the roasting process and these noises are
an accurate indicator of roast level. These sounds are referred to as “cracks” and there are two different
cracks that take place at two distinct time periods during the roast. These two different periods, for obvi­ous reasons, are called “first crack” and “second crack.” These are universal terms, and if you talk to any
commercial roaster and say something like, “I like to roast about ten seconds into second crack,” they will
understand exactly what you mean.

During both these periods (explained in detail below) the sounds start slowly at first. You will initially
notice just an occasional “crack,” followed by another a few seconds later. This increases in frequency
as sounds become gradually more rapid. After a while, the progression of sounds slows down again, and
eventually subsides altogether.

For your first roast, it may be best to seek out a variety of coffee that has very distinct periods of
cracking; Central American or South American varieties, such as Colombian or Brazilian coffees are a
good choice for your first roasts.

First Crack - As explained above, “first crack” refers to a specific period of time during which
you will hear similar sounds. First crack sounds somewhat like breaking wooden pencils: distinct, eas
ily heard, sharp snaps. Because the Hottop Coffee Roaster operates very quietly, it is easy to hear these
sounds, even from a number of feet sway from the roaster. At this time the beans in the roaster are already
light brown, and the grassy smelling steam has changed to a mellow, drier-smelling smoke. You will first
hear an occasional snap, then another, then the crackling gradually speeds up, and, after a while, slows
down again, then stops.

The actual times at which these periods start and stop again depend a lot on the variety of coffee you
are roasting. The coffee you are roasting will affect the differences in sound, volume, and speed of the
cracks. In some varieties the two periods also partly overlap, making it difficult to tell when first crack
ends, and second crack begins.

-

9

Second Crack - After fi rst crack ends there is usually a period of about one minute before second
crack begins. By that time, the beans are a delicious-looking, dark shade of brown. Second crack can be
a little more diffi cult to hear as these sounds are lower in volume, but once you learn to distinguish the
sound it is unmistakable. It is a more muffl ed, subtle sound than fi rst crack. If fi rst can be described as
breaking pencils, second sounds like breaking toothpicks. Generally, once second crack really gets going
the individual cracks occur with much greater frequency than the sounds during fi rst 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-fl avor profi le, and when second crack ceases the beans are on the edge of being ruined and are
approaching the ignition point.

Timing of the Cracks

So that you will have some idea of when to expect some of these changes, please refer to table below
and on the next page as you progress through your fi rst roast. The times shown are to be used as a rough
guideline only. There are many factors that can affect the various times at which to expect the following
changes. These infl uencing factors can include:

• 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)

For the KN-8828B and KN-8828P in its “Auto” mode, use the time displayed on the digital readout
as a countdown timer. Watch those times and compare them to the times in this chart and the description
of the roasting process. Remember, this is a rough guideline so don’t worry at all if your roast times differ.
Also, do not stand right in the smoke plume. It is diffi cult to sense the aroma that way and smoke can be
an irritant to the respiratory tract. Smell the smoke from a distance away from the machine where it is less
dense.

18:00 Roast

(Time Remaining)

(mm:ss)

14:00-12:00

11:00-10:00

9:00-8:00

4:00-3:00

2:00

1:00

The times indicated above are generalizations. Roasting times can be affected by numerous factors including line

voltage, age of air fi lter, ambient air temperature, bean density, bean moisture level, mass of beans being roasted, and

more. The Profi le or mode used to roast the coffee will also play a large part in the timing of the above-described events.

Beans become green in color, there is some steam which has a pleasant grassy aroma.

Beans change slowly from green to yellow. The smoke initially smells like pancakes, then
becomes more like baking bread.

Beans gradually turn from dark yellow to a “cinnamon” brown color. The smoke has a “nutty”
odor.

First crack, sounds like breaking pencils. Beans medium brown at this stage. The smoke
increases and begins to smell like coffee

Second crack, sounds like breaking toothpicks. Beans dark brown and oil spots seen on some
beans. Smoke becomes much denser

You will hear the rapid sounds of second crack, and the smoke coming from the roaster will be
pungent and quite dense. This is about as dark as most coffees should be roasted.

Roast Level Indicators You Will Observe

.

10

Temperature as a Roast Indicator

Temperature is an excellent indicator of the state of the roast. Although the temperature sensor of the
Hottop roaster is not in the beans through the entire roast it still supplies useful information that can help
you predict changes taking place in the beans. As you gain some experience this information will become
more useful in getting predictable and consistent results. For example, when roasting decaffeinated cof­fee it will be more difficult to see color changes and there will not be as many cracks as “regular” coffee.
Temperature can be an important indicator with these beans.

The temperatures given below are those as displayed by the digital display of your roaster. These may
vary quite a bit from figures given from other sources and are meant as a general reference.

Up to 275 F.

275-300 F.
330-345 F.
350-355 F.

405-410 F.
410-420 F.

422-424 F.

426-428 F.

360 F.

370 F.

375 F.

385 F.
400 F.

420 F.

425 F.

Not much happening.

The beans begin to turn more green

Turning from green to yellow.

The yellow has turned to a yellow-tan

Mostly a light tan

Medium tan

Dark tan

Light brown

First crack begins

first crack is active, then slows

Beans are a beautiful medium brown

Second crack begins

Second crack quite active. Beans are a dark brown and becomming oily

Beans are oily and smoke increases and is quite dense

Second crack still active and the beans are very oily and getting darker

Bean Color as a Roast Indicator

As the roast progress the beans go though series of a subtle, and sometimes not-so-subtle color chang­es from their original color, to green, to beige, then through a whole range of browns- first dull then shiny
as they darken, and progressing to brown so dark that it can look black. Although color is important, for
someone new to coffee roasting it can be difficult to use color as the sole indicator of roast. Bean color is
discussed Chapter VIII (and described in the chart above), so feel free to consult those for more details, but
for people learning to roast, the sound will be the best indicator as we have already stated. As your skills
and perception of the process grow, and as you narrow the range of your preferred roast levels, bean color
will increase in importance as an indicator of roast level.

IV -

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 is intended to make you familiar 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. Don’t be afraid that anything can go wrong. If you follow the safety precautions
and the operating procedures, roasting coffee with the Hottop Coffee Roaster is fun, easy, and safe.

11

For your first experimental batch select a variety that is easy to roast. Most any of the varieties from
Central or South America will do fine. Guatemalan, Colombian, Brazilian, Bolivian, or Costa Rican are all
good choices. These coffees have very loud cracks that are easy to recognize. Moreover, these are also rela­tively inexpensive, so if anything goes wrong, you don’t have to feel too bad about discarding the beans.

Basic Operation of the Hottop Coffee Roaster

The Hottop‘s programmed roasting process consists of three distinct stages which are controlled by
the internal microprocessor, and unless you decide to interrupt the process, all function automatically.

1. WARM UP - during this time the roaster pre-heats much like you would do with your oven before

baking, but in this case it is entirely automatic, controlled by the Hottop Coffee Roaster’s programming.

2. ROASTING - When the machine signals to add beans the roasting process begins. The roasting
cycle can take up to nearly 25 minutes, but can be as short as you decide depending on how YOU want to
roast the beans!

3. COOLING - After roasting, for best taste, it is important to cool the roasted coffee as quickly as
possible, this is called the cooling cycle. The Hottop Coffee Roaster features an external cooling tray, and
it cools the beans down to room temperature in less than five minutes.

WARNING: Never leave the roaster unattended during a roast!

For around the first few minutes after pouring the beans into the Hottop Coffee Roaster not much
will happen. Nonetheless, it is important to remain near the machine and pay attention. Through this early
period, if you watch the beans through the window in the front of the Hottop Coffee Roaster, you will
see the gradual change of color from their original color, to green to tan, then to light brown. If you keep
a small portion of un-roasted beans close by you can easily compare the un-roasted beans to the changes
taking place to the color of the beans in the roaster.

Make a mental note of how much volume the beans take up when first poured in. You will notice a
definite increase in volume as the beans expand during the roast. The various aromas of the smoke change
throughout the roast as well. Initially, there is just a little steam that has a pleasant grassy scent and a
relatively high humidity. As the roasting progresses, this turns into a more dense smoke that smells like
hay, and later somewhat like making pancakes or baking bread. Again, steam and smoke are normal by­products of coffee roasting, so don’t worry. Smoke does not mean that there is anything wrong with your
machine.

Sound is probably the most reliable indicator when roasting your first batches. When the beans are a
cinnamon-brown color and the temperature is about 400 F. you will hear the first sounds of “first crack.” It
is almost impossible to miss these loud and fairly sharp snaps. Apart from being an obvious sign of where
the beans are in the roasting process, the sound of first crack also tells you that you should start monitoring
the process even more closely. Although little has happened up to this point, the roasting will proceed very
fast from this point forward, and the beans will change a lot in the next few minutes. Throughout the roast,
and particularly nearer the end of the selected roast time, it is normal to see a certain amount of steam and
smoke escape from the Hottop Coffee Roaster. Smoke production will increase as the temperature of the
coffee beans rises and with darker roasts.

As first crack ends, there is usually a short pause of around one minute. Now is time to be very alert,
and listen for second crack, which is a much softer sound, and can be a bit more difficult to hear. This may
also be around the time when you will hear the beeping of the Hottop Coffee Roaster that signals it is near
the end of its roasting cycle or is signaling a temperature alert.

If the machine doesn’t eject the beans automatically, push the “Eject” button about the time that
second crack becomes active (about 422-425 F.) or even before this time. The Hottop Coffee Roaster then
proceeds with the cooling cycle. When the cooling cycle ends the machine beeps repeatedly to indicate
that it has finished the entire roasting and cooling process, and then shuts itself off. At that time disconnect
the roaster.

12

V - Model KN-8828B - Color LCD Display

taking you back one step in the

Auto Coffee Roaster with Manual Control

The KN-8828B allows easy roasting of the coffee for new users, yet sup-

plies complete manual control for those who become advanced in their roasting

knowledge and are looking for a specifi c taste or roast level. Roast Profi les can

be saved for later use as well. Physically, it is the same as our other models. The

difference is the control panel and user interface.

In the Auto mode the user will fi nd that with just three pushes of the START button the coffee roast­ing process will begin. In the manual mode, all parameters of the roasting process can be controlled by the
user. These modes and how to operate them are fully described in this chapter.

UNDERSTANDING THE LCD DISPLAY

The fi rst thing that you will notice is the colorful LCD display panel. This is the interface between the
user and the roaster. Let’s begin by understanding what is displayed here. Detailed instructions on how to
use the various functions of the KN-8828B will be found on pages 14 through 17.

NOTE: The display components vary depending on which mode is in use. Only functions that are

currently available will be illuminated.

TIME

The countdown

timer will eject

the beans if it

reaches 00:00.

Format is mm:ss.

TEMPERATURE

If the roast reaches

the Target Tempera-

ture the beans will be

ejected. Also shows

the actual roasting

chamber temperature.

Powers up the machine,

selects modes, and allows

the machine to be stopped.

Enters the selected mode

and then begins to roast.

During a roast this will eject the

beans and begin the cooling

mode. During programming

this works as an escape key,

taking you back one step in the

process, abandoning changes

made up to that point.

SELECT

The circular “Select” arrow

cycles through the display

to select which parameter to

adjust or display.

FAN SPEED

This is used to

control the speed

of the main

exhaust fan.

13

HEATING ELEMENT

This displays the level of

power produced by the

heating element. Each

bar represents 10%.

The up and down “Chevrons” are used to

raise and lower values of various

parameters such as time and fan speed.

CONTROL FUNCTIONS

To the right of the display are fi ve buttons that control KN-8828B (buttons do not illuminate).

POWER - START The largest button at the top of the display

controls both “POWER” and “START.” Only one of these two
choices will be illuminated in the LCD display at any given time
so the button is used for this dual function.

EJECT - This is always available during a roast. Use it to im-

mediately stop the roasting process and send the beans into the
cooling tray.

SELECT - The circular arrow is used to cycle through the various

parameters that can be adjusted. Adjustable parameters are Tar­get Time, Target Temperature, Fan Speed and Heating Element
Power.

CHEVRON ARROWS - The Up and Down arrows are used to

change each of the four adjustable parameters. For example, se­lect “Fan Speed” using the SELECT Arrow then use the CHEV­RON arrows to change the fan speed higher or lower. It works the
same for the other three parameters.

MESSAGES

At various times a message will appear in the display to alert you:

CHAF: The chaff tray needs to be emptied before continuing.

Stor - If you choose you may store into non-volatile memory the roast

which just took place

AUTO - The pre-programmed, factory default, automatic roasting mode.
18:00 and 422 F,. are the default values for AUTO mode.

COOL - the roaster is cooling itself down before it can proceed.

Ad - These are roasting profi le memory locations where you can store profi les

for future use. The three areas are named Ad1, Ad2, and Ad3.

P H - The roaster is preheating in preparation to roast coffee.

ROAST PARAMETER CHANGES

Target Temperature Target Time

Fan Speed Heating Element Power

14

During the roasting process you can change any of these four parameters. These changes are tempo­rarily memorized by the roaster as you make them. Together, this set of adjustments and changes is called
a “Profi le.” When the roast is over and the cooling cycle has completed, the display will show “Stor.” At
this time you may choose to save the Profi le so that this same roast can be repeated again in the future.