I use a notation for general, top-level information about my roasts. I don’t really know if the way I define these overlapping phases of the roast are unique or not, but I am pretty sure that the terms will at least be familiar to most who roast. Note that the temps given will vary based on roaster, thermoprobe position and batch size.
Warm Phase (W) 0° – 350°
Essentially, warming the beans and drying them, preparing for the commencement of the maillard reactions. Mostly water vapor is given off
Maillard Phase (M) 350° – 390°
Complex browning reactions are occurring. I am using the temperature range as stated by Harold McGee in On Food and Cooking. I generally mark the end of this phase with 1Cb, which I also correlate with the beginning of the Caramelization Phase.
Caramelization Phase (C) 392° – 390°
Simple browning reactions, development of sweet characteristics. I am using the temperature range as stated by Harold McGee in On Food and Cooking. As well, I use the beginning of 1rst crack for this (although I am considering moving the start to the end of 1rst crack)
1rst Crack – Begin (1Cb) ~390-395°
First snaps of first crack.
1rst Crack – Roll (1Cr) ~390-400°
When the snaps are at a consistent pace. Note that this is generally not the center of First Crack.
1rst Crack – Finish (1Cf) ~390-400°
The last few snaps of First Crack. I generally do not include any stragglers in this.
2nd Crack – Begin (2Cb) ~435-450°
First few snaps of Second Crack.
2nd Crack – Roll (2Cr) ~390-400°
When the snaps are at a consistent pace. Note that this is generally not the center of Second Crack.
2nd Crack – Finish (2Cf) ~390-400°
The last few snaps of Second Crack. I generally do not include any stragglers in this.
Finish
Time / temp at dump into cooling.
