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Hottop with Artisan

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 Bohnen

Ideal for example for natural Bourbon Santos from Brazil

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 Sidamo beans from Ethiopia

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 high grown beans from Africa

Ideal for example for Yirgacheffe beans from Ethiopia

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 Central America

Ideal for example for Delicia SHB beans from Guatemala or for Organic Honduras Copan

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 Takengon / Gayo beans from Sumatra

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 Honey CastilloMaragogype or Gesha from Colombia

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 Parchment beans from India

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

Ideal for example for Monsooned Malabar beans from India

Profil to follow.

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