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Hottop purchased in January 2014 and upgraded to 2K+ model in November 2015. The 2K+ allows roaster control via Artisan SW. Sweet

Odd, that while my Hottop was out of commission I did a couple of roasts on the Behmor. They sucked. It takes different habits and mind set to use the two roasters. I've clearly forgotten how to Behmor.

Artisan for 2K+

Configuring Basic Recording done 2015-11-27
Nautral Roast Curve for profiling

Forums Hottop index AKA HRO/HT
Sweet Marias Hottop index

Randy Glass

Randy Glass writes the documentation for Hottop and has owned several, including the first pre-production model shipped to the US. His web space Espresso my Espresso is famous for its exploration of roasting and brewing coffee.

Profiling the roaster from coffee famous guy Randy Glass also a HRO Thread
Advanced or Improved Profiling
Google Search for Hottop in the Randy Glass web space
Randy Glass review of the 8828B
Bean temp monitoring modification via the bean chute
Replacing the stock filters with metal ones avoid a major cost

Maintenance and Modifications

Temperature probe extended discussion
1000 Roasts what breaks, detailed cost breakdown

Enhancing intro Annoyances
Enhancing 2 of 5 - bean mass temp
Enhancing 3 of 5 - chaff
Enhancing 4 of 5 - filter
Enhancing - Advanced Mods
Enhancing 5.1 of 5 - RAF Reverse air flow
RAF Explained

Home Barista post with many links

Circuit rework guide to skill set needed for building a TC4 board

Thermocouple placement
Thermocouple sourcing and tc4 replacment project with off the shelf

PID control in Artisian/Roast Logger


Expressed an interest in this board and the maker was very direct about "only if you know what you are doing." Links he provided for me to read up on.

Randy Glass Review of the board
Home web site for RL-HT-CTRL
Home Barista thread
Too much coffee thread


Getting fruit times and temps to accentuate this element
First to Second crack
Response to a newbie requesting profiling information

Web Stuff to Remember

Coffee Glossary
Boot Coffee resources
Jim Schulman site sensory evaluation
Roasting 101 Basics
current page of SM Hottop use notes
Auber Instruments thermocouples, PID controllers, Rancho Silvia PIDs
Roast & Learn Terms Home Barista learning group

Teaching Taste


Green Sources

When go elsewhere besides Sweet Marias and the local store?

HRO thread on cheap sources
Coffee Bean Corral has a matrix for searching by attributes
Green Coffee Buying Club people split bags. Remember: PW requires upper case
Green Coffee Coop no commercial use of purchases
Merkato Ethiopian Music & Food Store. 2605 NE M L King Blvd is purported to have green coffee
Invalsa Boliva/Boston family business

Recommended on

Happy Mug All organic, fantastic prices.
Theta Ridge also great prices
Burman Coffee SMesque prices. Great descriptions
Mad Beans kinda light on descriptions. Free shipping to 20 pounds

Profile descriptions / Tasting

Coffee Shrub Indonesian
Cheat sheet for Quest but general parameters apply
Fundamentals of Profiling rough guide
Charting to understand the development
Coffee Cuppers Tasting Primer

Portland Area Cuppings

Stumptown Monday - Saturday 3:00PM free
Portland Roasting 340 SE 7th cuppings on Wednesday until 5:00
Ristretto 3808 N Williams, 11:00am last Sunday of the month
Nossa Familia Coffee 811 NW 13th Ave has free coffee cupping every Tuesday at 12:30

Roast Logger

Roastlogger is java based software to auto log your roast process.

TC4 Resources

Big on Arduino too...

v4.0 board page on OSHPark
Digikey for the parts
Sparkfun for the Arduino bits

Parts list:

   1,MCP3424-E/SL-ND, ADC1
   1,478-8237-1-ND, c1
   1,399-1249-1-ND, C4
   1,S1AB-FDICT-ND, D1
   1,24LC512-I/SM-ND, ic1
   2,P2.0KECT-ND, R3 R4
   1,MCP9800A0T-M/OTCT-ND, U1
   1,A26514-40-ND, ANLG1 ANLG2
   2,BC1160CT-ND, C2 C3
   1,A32705-40-ND, I/O3
   2,2N3904FS-ND, Q1 Q2
   2,S4.7KQCT-ND, R1 R2·
   4,277-1273-ND, tc1 tc2 tc3 tc4·
   1,SW402-ND, RST

About PID: Wikipedia intro and "Beginners" PID article series on Arduino library.

Sweet Marias Links

Quick access...

Tech Article Index
Roast Profiling including a longish list of factors to note. It's not all time and temp.

Tiny Joy Excerpts

Tiny Joy May/June 2012

  • If you know you like mild coffees, you may want to focus on Central American or Hawaiian coffees. Bolivia and Ecuador can also be mild.
  • If you drink mostly espresso, try one of our espresso blends or use Brazil as single-origin espresso. You can also use the drop down menu on the top of listings on the Green
  • Coffee Page to find coffees recommended for espresso.
  • If you know you like darker roasts and coffees with a lot of body, you may want to check out Indonesian or Brazilian coffees. These tend to have more body, less acidity and take
  • a dark roast well.
  • If you like bright, flavorful coffees, try Kenyan coffees, which often have more acidity or citrus characteristics; or Ethiopian coffees which can be fruited or taste of
  • bittersweet chocolate.

Tiny Joy June/July 2010
I think it is helpful to be reminded of the essentials.

  1. Don't over-order; buy small amounts and a range of coffee. You need to start with great coffee in order to end up with great coffee. No matter how you roast, no matter how you brew, if you do not start off with a good green coffee that is still fresh (not years old), you will never get great results. I recently was poking around YouTube and saw a video posted by a home roaster where they demonstrated roasting some Tanzania Ruvuma. The coffee looked terrible! I know it was nothing I sold because it just looked awful to begin with and then was probably a few years old. You cannot get good results when you start with bad, old coffee. Even when you find a favorite coffee, don't load up the pantry with it, because it will not last. If we try to drive home one particular point about coffee here at Sweet Maria's, it is to think of coffee as produce with a definite shelf life, not a generic commodity; more like fresh peaches than flour.
  2. Challenge your palette. Taste- don't drink. The language I use in reviews may seem ridiculous and over-the-top - but try three very different coffees (say, a Sumatra, a Central and an Ethiopian) and the first thing you will say is "wow, these are so different." But how different? In what way? Does the flavor fill your mouth, or not? Is it sweet or sour, salty or bitter? Putting words to flavors is always a challenge but focus on something concrete, like where in your mouth are you tasting a particular coffee. In the front? All over? How does the cup change as it cools?
  3. When selecting coffee, pay attention to the processing method. Processing method has a huge impact on flavor. It is not the only thing, but it is huge, especially when done right. So try different origins but notice if it is a wet-processed or dry processed coffee, pulped natural or wet-hulled. Coffees from different regions processed the same way will taste more like each other than coffees from the same farm processed differently.
  4. Familiarize yourself with the roasting process from start to finish. No mater how you are roasting, air or drum, the last thirty seconds - the last five seconds- of the roast are crucial and have the biggest impact on flavor. So many things happen right at the end of a roast, between the City+ and Full City + ranges. Always watch the end of the roast and manually stop at the point you want. Different origins (and processing methods) will present differently in the roast. A Sumatran coffee starts off a deeper shade of green, so color of the various roast stages can be expected to be a hair different than say a central American coffee. Look for roast problems like scorching or tipping, where the beans are not uniformly brown all over.
  5. Get a good light by your roaster! It sounds silly, but in one of my first jobs as a coffee roaster in New Orleans, the biggest improvement I made was to put a good light by the roaster. Get to know the roast stages by color, bean appearance, smell and sound, and be aware that the roast appearance will vary from one origin or processing method to another (as mentioned above). We have some good resources in this area - such as the Pictorial Guide to the Roast Process and micro images of roasted beans. Do a few batches and really look at the finished product.


Keep it clean! Quarterly dusting of the impellor fan under the right enclosure and once every 5 batch scrubbing of the temp sensor area on the inside is essential.


See roast-profiles.pdf on your local computer or hive.
Adjusting Roast Profile you must use the A B C D before starting. See Joe Behm's (Behmor jefe) clarification on this point.

Roastmaster Behmor curves I happened upon a curve combination of P4/D that turns Central American beans into wonderful SO espresso! Go figure – surprised me too. The combination of the long roast time, and P4 heat ramp is a real winner.

Adjust times as close to the following using the + or - buttons once you hear the "first" cracking sound of 1C. This allows you to more accurately control and understand where you are in a roast, especially in cases where you have a bean type that migrates from 1C to 2C seamlessly. This also helps to prevent you from over-roasting your beans.

 ¼ lb - 1:30 MIN. 
 ½ lb - 2:10 MIN. 
 1 lb - 3:10 MIN.

Temp Tracking

You can get two sensor K Type thermocouples easily for manual tracking of temps. Sweet Marias has a single probe model also.

For Linux supported thermocouple to USB Yocto seems to have a reasonable board with many languages supported. They also have a raspberry-pi reference project for cooking control.

Another option: this [ single input converter] with Linux support.

A Victor 86B multimeter has USB output and thermocouple input for logging. The meter is available on eBay. Google code for reading the USB. Explanation of data that comes from the meter.

Temp Probe

Temp probe mod involves drilling

3M's Scotch 5413 high temperature film tape to secure the probe, [

Roaster Thing Wine

Follow the instructions below to install BehmorThing. Please note you must be using version or higher. Install Microsoft .NET Framework 2.0 into a new winxp bottle Install BehmorThing into the newly created bottle Download GDI+ from Microsoft website Extract GDI+ somewhere easy to find (you can trash it later) Copy asms/10/msft/windows/gdiplus/gdiplus.dll to C:\windows\system32 Edit the wine configuration for this bottle Go to libraries tab, enter "gdiplus" as a new override and click Add Select gdiplus and click edit, change it to Native (Windows) Run BehmorThing There should be no issues running the a


Bean temp probe
Or just wire an oven thermometer to the inside of the cage.


I have a Barazta Virtuoso, SN 002781.

a shutoff hopper to easily switch between beans.
Burr upgrade kit


Um, just bid on a classic. Triggered by a Craigslist offering of a Baby. Hay, $125 for an espresso machine? Nope, didn't happen. So I paid $200 for a refurbished one from Whole Latte Love.

Need to PID it for control Classic PID from Kabalin Reddit article with $40 PID thiny link.

And the Google of it

Gaggia User Group

Barista Tips

Adjust by taste