Post By Nolbee
Recently upgraded from a Hottop 2K TO 2K+ Using Artisan. Got sick of waiting for the Aillio, had order in for 3 years.
Need some advice on an optimum charge temperature, have read various forums and there seems to be a multitude of opinion on the topic.
The Hottop programmed temperature is 750C which is way off some of the recommended temperatures I have seen.
I use the manual roast function, currently roasting Colombian Volcan Galeras. My last (and first) roast was charged at 1750 C ET. FC at 1830 BT, SC at 1990, dropped at 2030 .
Nice mid to dark even colour very little chaff and no tipping.
I don’t use a Hottop however my optimal charge temp for that bean on a gas fired drum roaster is 195. Probably worth checking Hottop specific forums/articles to see if it’s safe to charge above the recommended temp of 75.
I also don’t have a hot top but as a general rough guide, try a charge temperature similar to the temperature you’d like to drop the beans, Ie; if you’re aiming to drop the beans at 220C, try a charge temperature around 220 to get you in the ballpark.
I’ve had my 2K+ for a little over a year now. I found 150BT to be the most versatile. 170BT can work but I found that some batches had a large colour variance after drop. Less than 150BT charge seemed to result in less flavour.
This is with 285g beans, and drop temps between 190 and 196.
Originally Posted by Heston
Interesting I had been working with a drop in temp of 75c to 100c. I was worried about scorching but I guess it's not an issue with a green bean
Me too. I watched “NapoBarista” YouTube videos to get a start with the hottop. He mentioned not wanting to ‘shock the beans’ so had a sub 100c charge and cut the power to zero until turn point, or just after turn point. I put it to the test a few times and saw no benefit in a subtle charge power level. That’s of course until 170c charge and beyond where colour variance opened up.
Originally Posted by nickm