Roasting profiles for Hottop with Artisan connection (KN-8828B-2K+)
The Hottop roaster with Artisan connection is the first choice for home roasters as well as professional roasters who use it to develop roasting profiles for commercial roasting. Below you will find some profiles for Hottop KN-8828B-2K+ that you can use to start and then develop according to your taste and your coffee.
By the way: to shorten the time between roasts, you can open the roaster during the cooling phase by removing the front cover and the lid where inserting the bean.
Roasting profiles for different bean types
Hottop KN-8828B-2K+ roast profile for Brazilian Santos beans
Ideal for example for Brazil Catuai & Bourbon Santos, Organic Brazil natural Santos, Organic Brazil Red Iapar
| adjustments | time | energy | ventilation |
| Drop-In | 0:00 | 95% | 0% |
| Yellow / hay | approx. 6:00 | 95% | 30% |
| Before First Crack (175°C BT) | approx. 10:00 | 50% | 30% |
| First Crack | 10:30 | 50% | 90% |
| 30 sec. before end | approx. 12:30 | 25% | 90% |
- Beans quantity: 250 grams
- Drop-in temperature: 120 ° C
- Roasting: we recommend to the start of second crack
- Roast Development%: (time first crack until the end / total time): 20%
Hottop KN-8828B-2K+ roast profile for washed high grown beans from Africa
Ideal for example for Organic Ethiopia Sidamo, Washed Yirgacheffe, Kenia washed SL-28
| adjustments | time | energy | ventilation |
| Drop-In | 0:00 | 0% | 30% |
| Before Turning Point | 0:30 | 95% | 30% |
| Yellow / hay | 6:00 | 25% | 30% |
| 155°C BT | 7:00 | 100% | 30% |
| Before First Crack (175°C BT) | 10:00 | 50% | 30% |
| First Crack | 10:30 | 50% | 90% |
| 30 sec. before end | approx. 12:30 | 25% | 90% |
- Beans quantity: 250 grams
- Drop-in temperature: 150° C
- Roasting: we recommend between end of first crack and start of second crack
- Roast Development%: (time first crack until the end / total time): 16-19%
Hottop KN-8828B-2K+ roast profile for natural & anaerobic high grown beans
Ideal for example for Organic Ethiopia natural Yirgacheffe, Guatemala anaerobic honey
| adjustments | time | energy | ventilation |
| Drop-In | 0:00 | 95% | 30% |
| Yellow / hay (approx. 145°C) | 6:00 | 70% | 30% |
| 155°C BT | 7:00 | 100% | 30% |
| Before First Crack (175°C BT) | 10:00 | 50% | 30% |
| First Crack | 10:30 | 50% | 90% |
| 30 sec. before end | approx. 12:30 | 25% | 90% |
- Beans quantity: 250 grams
- Drop-in temperature: 150° C
- Roasting: we recommend between end of first crack and start of second crack
- Roast Development%: (time first crack until the end / total time): 16-19%
Hottop KN-8828B-2K+ roast profile for SHB beans from South & Central America
Ideal for example for Organic Guatemala Delicia SHB, Organic Honduras Copán, Mexico Chiapas SHG
| adjustments | time | energy | ventilation |
| Drop-In | 0:00 | 100% | 0% |
| Yellow / hay | 7:00 | 100% | 20% |
| Cinnamon / bread | 10:00 | 90% | 40% |
| Before First Crack (175°C BT) | 12:00 | 50% | 40% |
| First Crack | 12:30 | 50% | 90% |
| 30 sec. before end | approx. 15:00 | 25% | 90% |
- Beans quantity: 250 grams
- Drop-in temperature: 75° C
- Roasting: we recommend shortly before start of second crack
- Roast Development%: (time first crack until the end / total time): 19%
Hottop KN-8828B-2K+ roast profile for coffee beans from Indonesia
Ideal for example for Indonesia Sumatra Lintong
| adjustments | time | energy | ventilation |
| Drop-In | 0:00 | 95% | 30% |
| Drying phase (135°C) | approx. 4:15 | 65% | 30% |
| approx. 145°C | approx. 5:30 | 95% | 30% |
| Before First Crack (185°C BT) | approx. 9:00 | 50% | 90% |
| 30 sec. before end | approx. 12:30 | 25% | 90% |
- Beans quantity: 250 grams
- Drop-in temperature: 150° C
- Roasting: we recommend city to full city+ (beginning of second crack)
- Roast Development%: (time first crack until the end / total time): 19-24%
Hottop KN-8828B-2K+ roast profile for high grown beans from South America
Ideal for example for Colombia Maragogype, Organic Peru Cajamarca
| adjustments | time | energy | ventilation |
| Drop-In | 0:00 | 95% | 30% |
| Yellow / hay (approx. 145°C) | 6:00 | 70% | 30% |
| 155°C BT | 7:00 | 100% | 30% |
| Before First Crack (175°C BT) | 10:00 | 50% | 30% |
| First Crack | 10:30 | 50% | 90% |
| 30 sec. before end | approx. 12:30 | 25% | 90% |
- Beans quantity: 250 grams
- Drop-in temperature: 105° C
- Roasting: we recommend between end of first crack and start of second crack
- Roast Development%: (time first crack until the end / total time): 16-20%
Hottop KN-8828B-2K+ roast profile for Robusta (Canephora) beans
Ideal for example for India Robusta Kaapi Royale, Organic Tanzania Robusta
| adjustments | time | energy | ventilation |
| Drop-In | 0:00 | 95% | 20% |
| Before First Crack (185°C BT) | approx. 10:15 | 50% | 40% |
| First Crack | approx. 11:15 | 50% | 90% |
| 30 sec. before end | approx. 14:30 | 25% | 90% |
- Beans quantity: 250 grams
- Drop-in temperature: 155° C
- Roasting: we recommend to roast into second crack
- Roast Development%: (time first crack until the end / total time): 21-25%
Hottop KN-8828B-2K+ roast profile for Monsooned Malabar beans
Idea for India Monsooned Malabar, Organic India Monsooned Malabar AA
| adjustments | energy | ventilation |
| Drop-In | 95% | 10% |
| Yellow / hay (approx. 145°C) | 90% | 30% |
| First Crack | 45% | 90% |
| 30 sec. before end | 25% | 90% |
- Beans quantity: 200 grams
- Drop-in temperature: 150°C BT
- Total time: we recommend not to roast too dark, as Monsooed Malabar is naturally very low in acidity in flavour
- Roast Development%: (time first crack until the end / total time): 19-22%
Gene Café CBR-101 (new version)
