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 Castillo, Maragogype 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 Monsooned Malabar beans from India
| 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%
Coffee bean rosters
