Roasting profiles for different types of beans
Hottop KN-8828B-2K+ Roasting for Santos Beans
Ideal for example for Brazil Catuai & Bourbon Santos, Organic Brazil natural Santos
| Adjustments | Energy | Ventilation |
|---|---|---|
| Drop | 95% | 0% |
| Yellow / Hay | 95% | 30% |
| Before First Crack (175°C BT) | 50% | 30% |
| First Crack | 50% | 90% |
| 30 Seconds before End | 25% | 90% |
- Bean Quantity: 250 grams
- Design Temperature: 2120°C BT
- Roast Level: we recommend shortly before the beginning of Second Crack
- Roast Development %: (Time from first crack to finish / Total time): 20%
Hottop KN-8828B-2K+ Roasting for washed highland beans from Africa
Ideal for example for organic Ethiopia Sidamo, Washed Yirgacheffe, Kenya washed SL-28
| Adjustments | Energy | Ventilation |
|---|---|---|
| Infeed | 0% | 30% |
| Before Turning Point | 95% | 30% |
| Yellow / Hay | 25% | 30% |
| 155°C BT | 100% | 30% |
| Before First Crack (175°C BT) | 50% | 30% |
| First Crack | 50% | 90% |
| 30 Seconds Before End | 25% | 90% |
- Bean quantity: 250 grams
- Design temperature: 150°C BT (wait until 150°C after the alarm)
- Roasting end: we recommend between the end of the first crack (light) and just before the beginning of the second crack (dark)
- Roast Development %: (Time from first crack to finish / Total time): 16-20%
Hottop KN-8828B-2K+ Roasting for natural & anaerobic highland beans
Ideal for example for organic Ethiopian natural Yirgacheffe, Guatemala anaerobic
| Adjustments | Energy | Ventilation |
|---|---|---|
| Drop | 95% | 0% |
| Yellow / Hay | 70% | 30% |
| 155°C BT | 50% | 30% |
| Before First Crack (175°C BT) | 50% | 30% |
| First Crack | 50% | 90% |
| 30 Seconds before End | 25% | 90% |
- Bean quantity: 250 grams
- Design temperature: 150°C BT (wait until 150°C after the alarm)
- Roasting degree: we recommend between the end of the first crack (light) and just before the beginning of the second crack (dark)
- Roast Development %: (Time from first crack to finish / Total time): 16-19%
Hottop KN-8828B-2K+ Roasting for SHB Beans from South & Central America
Ideal for example for Organic Guatemala Delicia SHB, Organic Honduras Copán, Mexico Chiapas SHG
| Adjustments | Energy | Ventilation |
|---|---|---|
| Drop | 100% | 0% |
| Yellow / Hay | 100% | 20% |
| Cinnamon / Bread | 90% | 40% |
| Before First Crack (175°C BT) | 50% | 40% |
| First Crack | 50% | 90% |
| 30 Seconds before End | 25% | 90% |
- Bean quantity: 250 grams
- Design temperature: 155°C BT
- Roasting end: according to your taste - we recommend going until the start of the second crack
- Roast Development %: (Time from first crack to finish / Total time): 19%
Hottop KN-8828B-2K+ Roasting for Coffee from Indonesia
Ideal for example for Indonesia Sumatra Lintong
| Adjustments | Energy | Ventilation |
|---|---|---|
| Drop | 95% | 30% |
| Drying Phase (135°C) | 65% | 30% |
| Approx. 145°C | 95% | 30% |
| Before First Crack (185°C BT) | 50% | 90% |
| 30 Seconds before End | 25% | 90% |
- Bean Quantity: 250 grams
- Design Temperature: 150°C BT
- Roasting End: we recommend a City to Full City+ roast (light into the Second Crack)
- Roast Development %: (Time from first crack to finish / Total time): 19-24%
Hottop KN-8828B-2K+ Roasting for Highland Beans from South America
Ideal for example for Colombia Maragogype, Organic Peru Cajamarca
| Adjustments | Energy | Ventilation |
|---|---|---|
| Insertion | 95% | 30% |
| Yellow / Hay (approx. 145°C) | 70% | 30% |
| 155°C BT | 100% | 30% |
| Before First Crack (175°C BT) | 50% | 30% |
| First Crack | 50% | 90% |
| 30 seconds before the end | 25% | 90% |
- Bean Quantity: 250 grams
- Development Temperature: 150°C BT (after the alarm, simply wait until 150°C)
- Roasting Level: we recommend between the end of the First Crack (light) and just before the beginning of the Second Crack (dark)
- Roast Development %: (Time from first crack to finish / Total time): 16-20%
Hottop KN-8828B-2K+ Roasting for Robusta (Canephora) Beans
Ideal for example for India Robusta Kaapi Royale, Organic Tanzania Robusta
| Adjustments | Energy | Ventilation |
|---|---|---|
| Drop | 95% | 20% |
| Before First Crack (185°C BT) | 50% | 40% |
| First Crack | 50% | 90% |
| 30 Seconds Before End | 25% | 90% |
- Bean Quantity: 250 grams
- Design Temperature: 2120°C BT
- Roast Level: we recommend just before the beginning of Second Crack
- Roast Development %: (Time from first crack to finish / Total time): 20%
Hottop KN-8828B-2K+ Roasting for Monsooned Malabar Beans
Ideal for India Monsooned Malabar, Organic India Monsooned Malabar AA
| Adjustments | Energy | Ventilation |
|---|---|---|
| Drop | 95% | 10% |
| Yellowing (approx. 145°C) | 90% | 30% |
| First Crack | 45% | 90% |
| 30 Seconds Before End | 25% | 90% |
- Bean quantity: 200 grams
- Design temperature: 150°C BT
- Roasting end: we recommend not roasting too dark, as Monsooned Malabar is naturally very low in acidity
- Roast Development %: (Time from first crack to finish / Total time): 19-22%
