Not a member yet?
Click here to register.

Forgotten your password?
Request a new one here.
You must login to post a message.

· 06/24/2020 7:58 AM
@Mark McCornack, Please post your question in the forum.

Mark McCornack
· 06/15/2020 9:28 PM
Hi! Looking for a legacy inlet temp sensor on 13 yr old Gene Cafe. It seems they've changed it and now you need new mother board and new sensor. Any ideas where I can find compatibile old one? Mark

· 06/09/2020 6:39 PM
Wich thermometers Can i buy for my roasting machine compatible with usb or macbook?

· 06/05/2020 5:38 PM
peveleth, It is better if you start a post in the forum with your question. These shouts go away in time.

· 06/05/2020 3:10 PM
For Gene Cafe Roasters I have an older Gene Cafe Roaster. Temp fluctuates probably showing age. Question: For recent owners of the newer Gene Cafe Roaster, your opinions?

Users Online
Guests Online: 5

Members Online: 0

Total Members: 6,619
Newest Member: waterwynde
In Memory Of Ginny

Latest Donations
Anonymous - 5.00
Anonymous - 5.00
renatoa - 2.00
JitterzZ - 2.01
renatoa - 2.00

View Thread

Who is here? 1 guest(s)
 Print Thread
Hottop 2k+ Light Roast Profile
Hey Folks!

I am having a tough time getting any fruit notes out of my normally fruit bomb natural ethiopians. They taste bright, but there's almost no hint of fruit.

Any tips to getting a fruity light roast profile for pour over coffee on the Hottop 2k+?


Randy G
I have very little experience with light roasts at this point to be able to give you any direction on how to achieve that. You might try doing a search for "light roast profile" or "light roast profile [or 'curve'] Ethiopioan" on Assuming that you are using Artisan to monitor your roasts, you could then either program or trace such a curve.

I no longer own a Hottop of any model, so that is about all I can help you with. Sorry.

Life's too short to drink bad coffee.
Thanks Randy for the response! There are some threads on home barista forums, but finding profiles for the Hottop can be challenging. As you know, electric roasters have a much harder time controlling temp than gas counterparts.

Anyone else have any luck roasting for fruitbombs with a hottop?
Same here. My Hottop is very old (original version) and I have few options to modify the preset profile. Normally I roast to full-c or full-c+ for espresso, but a couple of weeks ago when roasting a Queen City Harrar, I stopped the roast just after the end of 1st. After two days of rest I tried it, but no fruit. Bummer.
I went on to something else and came after a week later. Surprise, there was a hint of blue berry. Not the fruit bomb I was hoping for, but still...


Njallen41 wrote:

...As you know, electric roasters have a much harder time controlling temp than gas counterparts.

One of the myths without any support.
Before the heat source type, the heat exchange method is more important.
A drum roaster is a mess to control, either gas or electric.
Hot air roasters are other story, just set the optimal constant heat input, and the natural curve does the rest.
I had some interesting times working with Ethiopian coffees and my Hottop.
The main problem was that I ordered 5 lbs of "Ethiopian Yergacheffe" online, and frankly, it just wasn't Ethiopian Yergacheffe. I've been drinking EY for a long, long time, and I always enjoy the wonderful blueberry hints.
Some EY's have more, some have less, but all are nice and fruity. This one had zero, nada, none.
So I started getting Ethiopians from Sweet Maria's. The Organic Sidama's had the most fruity tones.

I get nice fruity tones in my (real) Ethiopian on my Hottop when I do this:

(These instructions are for 170 grams of green beans. That is my standard size for experimental roasting, as some of my experiments fail, and I don't like throwing out more than about $2.50 worth of coffee at a time)

1. ENVIRONMENTAL charge temperature of 360F seems to work well. I have done charges at 400F. Remember this is ET not BT.
2. Keep the heating element on high all the way through to First Crack. If you are watching an ROR curve, use air to make it smoother, but not too much. You need to keep the ET rising strongly.
3. Ramp down the heating element as soon as the first crack gets going, ramp the fan up to 20%. When the first crack is really rolling, turn off the burner.
4. Drop when bean temperature is about 386F, just about the end of first crack. This will give you a nice light roast. At this point each degree of temperature increase is making the beans darker and darker.

Warning, if you do this, your entire roast will take about 7 minutes, maybe less.

You can actually magnify the fruitiness by starting with a lower charge temperature, but I find that if I start with too low of a CT, I start getting acid flavors instead of fruity flavors--probably because the inner bean did not get a chance to fully develop (actually, I am skeptical about even this explanation).

Since I run my roasts exclusively with Artisan now, I have stopped watching the rate-of-rise of bean temperature so closely, and I pay much more attention to the rate of rise of the environmental temperature. What happens there gives you a preview of what will happen to the bean temperature.

Hope this works for you!
Edited by Tavake12 on 03/21/2020 1:15 PM
Thanks @Tavake, I'll try this out!
Jump to Forum:

Similar Threads

Thread Forum Replies Last Post
New MacBook Air 2020 & Hottop: Can't Connect HotTop Roaster 3 06/30/2020 1:02 PM
Cleaning the roast chamber on a Gene Cafe Gene Cafe Roaster 4 06/29/2020 7:36 AM
Stalled roast? Roasting Coffee 3 05/19/2020 8:17 AM
SOLD - Hottop Roaster HotTop Roaster 3 05/14/2020 8:19 PM
How to determine Target Roast Profile for a specific roaster Roasting Coffee 2 05/08/2020 3:32 AM
Homeroasters Association Logo, and all Content, Images, and Icons © 2005-2016 Homeroasters Association - Logos are the property of their respective owners.
Powered by PHP-Fusion copyright © 2002 - 2020 by Nick Jones.
Released as free software without warranties under GNU Affero GPL v3.
Designed with by NetriX