The French Dude wrote:
Is 2 min or so for Maillard phase sufficent? How does it taste?
Everybody told me 4 min is a minimum... I am lost !
It depends on how Maillard is being defined. Maillard is a very complex process which is typically understood to be the phase from dry to 1C. Although technically it starts before dry and ends after 1C.
The roasting phases can be best expressed as a ratio. No sense in a 2 minute Maillard when charge to dry is 6 minutes. A 5/4/3 ratio is a pretty good start for "normal" coffee. 5 minutes to dry, 4 minutes to 1C and 3 minutes to drop. That would yield a 25% development time. Dropping at 2 minutes, without changing anything else, gives you 20% and a lighter roast.