As a recent convert to a Hottop from many years of roasting on a FreshRoast which followed a Hearthware Precision, I am still feeling my way. After doing four roasts (five, if one counts the first ruined batch in which I became so mesmerized by the machine that I neglected to press a button at the first series of beeps and the beans ejected,) I have only utilized the "Auto" setting when roasting.
The manual is excellent, but it does not indicate which parameters to try adjusting when striving for differing degrees of acidity, body, aroma and such. My last roast was of some Burundi Mwurire, which I had also roasted last week in my old FreshRoast. This morning, I drank some, and I seemed to be missing the "brightness" (read that acidity) that I remembered from before. It was roasted to approximately FC and ejected when the readout got to 410F.
If any of the experienced Hottop users have some suggestions as to where I should begin experimental tweaking of times, temps, fan & heat settings at different points, it would be appreciated.