Home coffee roasting is fun You get the joy of selecting the exact varietal, country, region and even estate for the green coffee beans you'll roast. Plus, you get the fantastic gourmet cofee — not the "gourmet coffee" that really means "flavored coffee beans" — but real fresh roasted coffee beans from your own coffee bean roaster.
With the Hottop Coffee Roaster, home coffee roasting becomes an extremely repeatable experience. The Hottop's electronics, even in the non-digital model, have a good built-in roasting profile.
Whether you're roasting for drip coffee, for vacuum pot coffee, for French Press coffee, for espresso or for espresso-based drinks, the Hottop makes the process easy to roast the best coffee beans.

Back-to-Back Coffee Roasting Batches

When you eject a batch, pull the chaff tray. Then, pull the bean chute cover and pull out the rear filter _most_ of the way. IN THAT ORDER -- or you'll suck the chaff out of the tray into the Hottop!
That process will cool the Hottop quickly, even in a Baton Rouge summer. Sometimes that was cool enough that the next heating cycle would start immediately after I pressed the Start button. Usually, though, when I started the Hottop again, it continued a cooling cycle for another 3.5 minutes.
My cold startup was about 4.5-5.0 minutes from start to "add the beans BEEP." With the cooling from the increased airflow of pulling the chaff tray, bean chute cover and rear filter, the start to "add the beans BEEP" was about the same.
Without this process, I saw my Hottop take from 10 to 25 minutes to cool enough that it would start the next heating cycle.

Premature Dumping of Coffee Beans

Clean the "button" thermocouple which is located on the back wall of the Hottop's roasting chamber. Failure to keep it clean won't immediately bother you, but longer term the Hottop will think that its getting hotter than it really is. this might result in under-roasted batches. Or, in extreme cases, it can result in premature dumping of the beans. Don't overload the Hottop with too many beans. If you have the beans totally covering the button thermocouple, you can end up getting false "overheating" readings, which result in automatic, premature dumping of the beans.

It has been confirmed once again that green coffee bean extract is an effective contributor to successful weight loss. However, a lot of people rightly worry about possible side effects of anything that has to be consumed in pill form. What's the verdict on green coffee beans?

First of all, it's important to understand that the active ingredient in green coffee beans is chlorogenic acid, a substance that disappears in the roasting and drying process that produces regular coffee. Studies have provided evidence that chlorogenic acid stops the liver from releasing glucose into the body. In this way, the body is forced to consume glucose that is already present in fat deposits, leading to a quicker loss of excess fat.

That's the theory. There has also been some suggestion that chlorogenic acid helps speed up metabolism and regulate blood pressure.
While no harmful side effects have been found, this could partly just be because researchers are still in early stages of investigations into green coffee bean extract. For now, experts are saying it seems safe, but if you have pre-existing health conditions, or are concerned about pregnancy or age, it's probably just as well to avoid taking these pills until more information becomes available.

Tokyo has its share of great coffee shops, including:

Tully’s: Tully’s, is an excellent choice in Tokyo because they are everywhere. Tully’s has all of the same coffee drinks as Starbucks, but they also have a few new interesting variations that you may want to try. These include Tapioca Royal Milk Tea, Ginger Milk Tea, and Pink Grapefruit Swirkle – perfect for the hot summer weather. Tully’s also offers Wi-Fi at every coffee shop so that you can work, research, or surf the Internet. Their prices are fairly comparable to Starbucks.

Doutor Coffee: Doutor Coffee offers an excellent Matcha Latte, and they can also be found on almost every corner in Tokyo. They have delicious iced coffees and juices, so try for yourself and see.
Starbucks: Where are you supposed to go when you’re out of other options? You can start at the beginning with Starbucks, of course. Starbucks in Japan is somewhat different because they not only have their standard sizes, but they also have an extra small size in case you just need a little bit of coffee to tide you over.

Of course, Tokyo has many more cafés that you can try while walking through the city, so don’t hesitate to check out something new.

here's an extensive Coffee Shop review here:
http://www.hottopowners.co.uk/entrie...p-Reviews-2012

Coffee Strengths Guide

Not all coffee tastes the same and coffee varies in strength. To determine the strength of a coffee, a number of things are important, including the origin of the coffee. However, perhaps the main process in producing a certain strength of coffee is the roasting of the green beans. Roasting changes the coffee beans both physically and chemically, affecting the taste. Good quality coffee roasting requires an expert to manipulate different roasting techniques to bring out not just the strength but also the countless different flavours and aromas.

As the coffee beans loose moisture from the roasting, they start to increases in volume and decrease in weight. This causes the density of the coffee bean to alter the strength of the coffee. So the strength of coffee is determined by the length of time the beans are roasted for. The time it takes to roast the coffee beans can vary from 2 to 30 minutes in a 180 to 280 degree roaster. Coffee roasting takes place in large units that tumble the green beans, making sure that all the beans are equally being exposed to the heat.

Learn more about how roasting is crucial to creating different strengths: Mild Coffee, Medium Strength Coffee and Strong Coffee below...

Mild Coffee

Because the strength of coffee is determined by how long coffee beans are roasted for, beans for mild coffee are only roasted for a number of minutes; normally between 2 minutes and 10 minutes. During this time the beans will pop twice and double in size, which is all part of the process. Roasting coffee in this way, to create a mild strength, is actually the most popular way throughout the world as it is ideal for your everyday cup of coffee.

If you like milder coffees try some Yirgacheffe Coffee. With a strength of 3 this coffee is perfect for those who enjoy a lighter drink. Yirgacheffe, which is a 'washed' coffee, remains one of the most renowned coffees in the world. It's origins lie in the Yirgacheffe region in the southern highlands of Ethiopia. Yirgacheffee is lighter bodied and although it has a clean taste, there remains a complexity and deepness, perfect for a cup of coffee at anytime of the day.

Medium Strength Coffee

Coffee of medium strength is roasted slightly longer than mild coffee; normally between 10 to 15 minutes. The same process occurs with two pops and a doubling in size of the coffee bean. When a medium coffee roast has finished, the beans will appear quite dry. However, the appearance is completely different to the taste, which is far from dry and instead often mellow and sweet with a great smelling aroma. Medium roasts make for a fuller bodied coffee, making it ideal for your breakfast cup of coffee from from a cafetiere or filter machine. However, if you like a fuller bodied coffee in general, then most medium strength coffee is great for drinking at any time of the day.

If you are looking for a medium strength coffee to try at breakfast then try Oromo Harar Coffee. A strength 4 coffee with very natural flavours, which lends its name from the eastern Ethiopian region, Harar. Through sun drying the coffee in the fruit cherry, Harar develops a brilliant gamey and blueberry aroma with a full bodied, yet smooth and chocolaty finish.

If you would like a good medium strength coffee, which can be drunk at any time of the day, try Sumatra Coffee. This is a premium coffee from the Gayo Highlands in Indonesia, it is grown organically and traded fairly. It offers an exciting taste which remains exceptionally smooth despite boasting a distinctively deep flavour, complimented with herbal highlights.

Strong Coffee

Strong coffee is roasted for the longest amount of time, simply because the longer you roast coffee beans for, the stronger the coffee becomes. Strong coffee is most likely to be roasted longer than 15 minutes, yet it still goes through the same process as mild and medium strength coffee, with the beans popping twice and doubling in size. After roasting the beans will appear quite oily. Strong coffee will most likely taste quite toasted and it goes without saying that it tastes far more powerful than medium and mild strength coffees. Strong coffees are perfect for those looking to have that 'coffee kick', without the need to have an espresso.

If you want to give a stronger coffee a try, we recommend you try Oromo Limu Coffee. This is the darkest roast of the Oromo fair trade coffee range and makes for a brilliant after dinner coffee. This coffee from the south west region of Ethiopia, has a good body and is the perfect finish to a long meal with good friends. It is smooth with a long chocolaty finish.