Hottop KN-8828P Manuel utilisateur

Hottop USA

25 Katelan Court

Cranston, Rhode Island 02921

Fax: (401) 946-0268

www.hottopusa.com

Email: [email protected]

Manufactured by Chang Yue Industrial Corp.®

No. 170, Chung Lun, Chung Sha Tsun, An Ding Shian

Tainan, Taiwan

Tel: 886-6-593-2311 Fax: 886-6-593-4834

www.hottop.com.tw

Email: [email protected]

REV. BP-1-D July 29, 2007

Owner’s Manual

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

COFFEE

ROASTER

Model KN-8828P Shown

Information contained herein subject to change without notice

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 Hottop Coffee Roaster

Table of Contents

manual may be reproduced without the expressed written permission of Chang Yue Industrial Corp.®.

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

How To Install The Heat-guard Grills ------------------ 6

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

You Are On Your Way Back To The Past ------------- 8

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

Recognizing Roast Level ---------------------------------- 9

Sound ---------------- -------------------------------------- 9

Timing Of The Cracks ------------------------------------- 10

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

Bean Color As A Roast Indicator ------------------------ 11

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

Basic Operation Of The Hottop Coffee Roaster ---- 12

Understanding The LCD Display ----------------------- 13

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

Control Functions ------------------------------------------- 14

Messages ------------------------------------------------ 14

Roast Parameter Changes ------------------------------- 14

Range Of Control Adjustments ------------------------- 15

Target Time And Remaining Time --------------------- 15

Target Temperature And Current Temperature ---- 15

Selecting Temperature Measurement Units --------- 15

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 ----------------------- 18

Active Buttons Illuminated -------------------------------- 19

Fire Safety ------------------------------------------------- 19

Chaff Tray Safety Switch ---------------------------------- 19

Selecting Operating Mode -------------------------------- 19

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

Segment Time ----------------------------------------------- 22

Kn-8828p Manual Mode ----------------------------------- 22

Segment Temperature ----------------------------------- 23

Segment Fan Speed --------------------------------------- 23

Program Name ---------------------------------------------- 23

Screen Color ----------------------------------------------- 23

Temperature ------------------------------------------------- 30

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

Program Name --------------------------------------------- 31

Time ----------- ------------------------------------------------ 31

Abandon Changes ----------------------------------------- 31

Save Changes ---------------------------------------------- 31

Changing One Parameter - “Quick Programming” - 31

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

A. After Each Roast --------------------------------------- 33

B. After 5 To 10 Roasts ---------------------------------- 34

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

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

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

C - Every Three Months - Interior Cleaning ---------- 35

VIII - Roasting Styles Overview ---------------------------------- 36

Cracks, Flavors And Roast Styles --------------------- 36

Experiment With Roasts ---------------------------------- 37

Coffee Varieties And Roast Styles --------------------- 38

Central-American, Colombian & African Coffees -- 39

Brazilian, Mexican And Other Mild Coffees ---------- 39

Indonesian Coffees ---------------------------------------- 39

Sumatran, Or Sulawesi Coffee. ------------------------ 39

What’s Best? You Decide! ------------------------------- 39

IX- Tips And Hints -------------------------------------------------- 40

Storing Coffee ----------------------------------------------- 40

Roasting Tips ----------------------------------------------- 40

Dark And Decaf Coffee ----------------------------------- 40

Bean Cleaning ---------------------------------------------- 41

When Is It Ready To Drink? ----------------------------- 41

How To Taste-test Coffee -------------------------------- 41

My Coffee Doesn’t Taste Right To Me ---------------- 41

Keep Records ----------------------------------------------- 42

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

Suppliers Of Beans ---------------------------------------- 43

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.

I - IMPORTANT SAFETY PRECAUTIONS

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

• 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.

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.

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

• 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.

OFF

Base

Bean Agitation Arm

Chaff Tray

Cooling Tray

Roasting Chamber

Viewing Window

Gold Knob

Front Cover

Top Filter

Bean Insertion-Chute Cover

Rear Filter

Main Cooling Fan

Control Panel

Hottop Coffee Roaster

Parts Diagram

How to Install the

Heat-Guard Grills

1) Attach front support on mounting

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.

(panel design

varies by model)

Heat-Guard Grill

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)

Only remove these four Bearing Plate Screws (7)

on the face of the Bearing Plate (8)

Alignment

Pin (11)

910

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

WARNING: Do not attempt further disassembly beyond what

is shown here, or as required in Section VII.

Alignment

Pin (11)

Do not remove these

ﬁ ve smaller screws!

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 corpo-

rate 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 per-

sonal 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 uncer-

tain 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.

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 indica-

tor 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 obvi-

ous 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.

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.

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.

18:00 Roast

(Time Remaining)

(mm:ss)

Roast Level Indicators You Will Observe

14:00-12:00 Beans become green in color, there is some steam which has a pleasant grassy aroma.

11:00-10:00 Beans change slowly from green to yellow. The smoke initially smells like pancakes, then

becomes more like baking bread.

9:00-8:00 Beans gradually turn from dark yellow to a “cinnamon” brown color. The smoke has a “nutty”

odor.

4:00-3:00 First crack, sounds like breaking pencils. Beans medium brown at this stage. The smoke

increases and begins to smell like coffee.

2:00

Second crack, sounds like breaking toothpicks. Beans dark brown and oil spots seen on some

beans. Smoke becomes much denser

1:00

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.

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