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View Thread » ALL ABOUT ROASTERS » HotTop Roaster
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If you ever thought you couldn't justify the purchase of a Hottop...
turtle wrote:

I use a large pizza stone in my ovens, placed as low as I can get them (on the floor of my gas, on the lowest rack setting on my electrics).

It takes another 20 minutes to get that stone hot but the temp stability of the oven is greatly increased.

I agree. Convection is a MUST for bread baking if you want any type of crust.


I agree. I use a toaster oven and bake wonderfull wild sourdough bread. I use a pizza stone nearly all the time for all cooking in the oven.
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."
I calculated 2kg of roasted coffee for us. The 2K+ hottop will pay for itself in 2y...
rpaulo wrote:

I calculated 2kg of roasted coffee for us. The 2K+ hottop will pay for itself in 2y...

It will "pay for itself" with the first cup of coffee you taste from fresh roasted beans

Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee"

Roaster 1: San Franciscan SF-1
Roaster 2: Hottop B-2K+
Roaster 3: Behmor 1600 +
Grinders: Modified Super Jolly - Forte BG (x3)
Pour over: Hario - Bee House - Chemex - Kalita - Bodum
Drip: Bunn CWTF15-1 & CW15-TC (commercials)
Espresso: Pasquini Livia 90 auto
Vacuum: Cona - Bodum
Press: Frieling - Bodum Colombia
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