Hottop custom profile 2 & 3

 The Hottop 2K+ behaves much closer to a small commercial drum than most home roasters, but with lower thermal mass and slower recovery, so the key is anticipation and smooth adjustments.

Important quirks:

Heat changes have a delay (~20–40 sec)

Too much fan early = heat loss + stalled roast

Easy to crash RoR after first crack if you overcorrect

🧠 Hottop-specific roasting mindset

This matters more than the numbers:

Think in momentum, not temperature

Make changes before you need them (due to lag)

Avoid big jumps in P or F

Aim for a smooth declining energy curve

-------------------

☕ Gesha Profile (Hottop 2K+)

(Dense, high-altitude, delicate)

🎯 Goal:

Longer roast, smooth declining heat, preserve florals

🔥 Step-by-step profile

Preheat Empty drum to ~165–170°C (IBTS or bean probe equivalent)

Charge (0:00)

Drop beans (~250g batch ideal)

Power: 100 / Fan: 0 / Drum: default

Drying phase (0:00–5:00)

Keep Power: 100

At ~3:30 → F: 1–2 (light airflow)

Target: Yellow at ~5:00

Maillard phase (5:00–8:30)

5:00 → P: 80 / F: 2

6:30 → P: 70 / F: 3

👉 You’re gradually reducing energy while increasing airflow

First crack (~8:30–9:30)

Just before FC (~8:00): P: 60 / F: 3–4

At first crack: P: 50 / F: 4–5

Development (post-FC)

60–90 sec development

Keep airflow higher to clear chaff/smoke

Drop:

~10:00–11:00

Light–medium (end temp ~202–205°C equivalent)

⚠️ Watch for:

RoR crash after FC → don’t drop power too fast

Too much fan early → stalls before yellow

📊 Target RoR Landmarks

| Time | Stage         | Target RoR (°C/min) | What you're doing         |

| ---- | ------------- | ------------------- | ------------------------- |

| 1:30 | Turning point | 20–25               | Max power pushing heat in |

| 3:00 | Early drying  | 18–20               | Still strong momentum     |

| 5:00 | Yellow        | 14–16               | Start tapering heat       |

| 7:00 | Mid-Maillard  | 10–12               |  decline                  |

| 8:30 | First crack   | 7–9                 |  control                  |

| Drop | ~10:30        | 4–6                 | Gentle finish             |

🎮 How this maps to Hottop controls

0:00–3:00 (P100, F0)

→ Build that high initial RoR (~20+)

3:30–6:00 (step P down gradually)

→ Prevent RoR from staying too high

Before first crack

→ You must already be declining to ~8–10 RoR

(If not → you’ll get a spike/flick)

Post first crack

→ Small power reductions only

→ Use fan to control, not kill heat

==================================

☕ Robusta Profile (Hottop 2K+)

(Lower density, harsher compounds)

🎯 Goal:

More development, smoother body, reduce harshness

🔥 Step-by-step profile

Preheat:

Slightly lower: ~160–165°C

Charge (0:00)

P: 90 / F: 0

👉 Less aggressive than Gesha

Drying phase (0:00–4:30)

Keep P: 90

At ~3:00 → F: 1–2

Target:

Yellow at ~4:30–5:00

Maillard phase (4:30–7:30)

4:30 → P: 80 / F: 2

6:00 → P: 70 / F: 3

👉 Keep momentum—don’t let it drag

First crack (~7:30–8:30)

Before FC:

P: 65 / F: 3–4

At FC:

P: 60 / F: 4–5

Development (key difference)

Longer: 90–120 sec

Slightly higher end temp (~210–215°C equivalent)

Drop:

~9:30–10:30

Medium to medium-dark

⚠️ Watch for:

Too light → rubbery / harsh

Too much early heat → tipping/scorching

⚖️ Key Differences on Hottop

| Variable     | Gesha          | Robusta               |

| ------------ | -------------- | --------------------- |

| Charge heat  | Higher         | Slightly lower        |

| Early power  | Max (100)      | Slightly reduced (90) |

| Roast length | Longer         | Shorter               |

| Development  | Short          | Longer                |

| Fan usage    | Later, careful | Earlier, more freedom |

📊 Target RoR Landmarks

| Time | Stage         | Target RoR (°C/min) | What you're doing            |

| ---- | ------------- | ------------------- | ---------------------------- |

| 1:20 | Turning point | 18–20               | Moderate शुरुआत              |

| 3:00 | Early drying  | 16–18               | Stable ऊर्जा                 |

| 5:00 | Yellow        | 13–15               | Controlled गति               |

| 6:30 | Mid-Maillard  | 11–13               | Maintain momentum            |

| 8:00 | First crack   | 8–10                | Slightly stronger than Gesha |

| Drop | ~10:00        | 5–7                 | More developed finish        |

🎮 Control translation

Start slightly gentler (P90 vs P100)

→ Avoid harshness

Keep RoR from dropping too fast mid-roast

→ Robusta hates “stalling”

Post first crack:

→ Hold a bit more energy than Gesha

→ Longer development = smoother cup

📈 What makes this curve “Robusta-specific”

🔶 RoR (key difference)

Starts lower (~24 vs ~28)

Declines more gently

Stays slightly higher at first crack

👉 This reflects:

Less aggressive early heat

More sustained energy through the middle

Stronger finish for development