Boldjava wrote:Pls make suggestions and definitions. ...

Farm's list with suggested changes incorporated into master list at top of thread, 1st post.

B|Java

I'd like to suggest a complete list of the stages of a roast, using the correct terms -- or the terms generally used in this forum, at least. They might be listed as subheadings under Roast Stages, or something, perhaps. We already have Warming Stage, Drying Stage and Ramp Stage, but some use the term Development Stage as well. What is that, exactly? And are there others?

Andy

Andy wrote:I'd like to suggest a complete list of the stages of a roast, using the correct terms -- or the terms generally used in this forum, at least. They might be listed as subheadings under Roast Stages, or something, perhaps. We already have Warming Stage, Drying Stage and Ramp Stage...

Andy

I am going to let other arm wrestle this one out. I don't use the terms as a Gene Cafe roaster. I too have seen them but I believe the definitions might be a bit arbitrary depending on who writes them. I am not aware of definitive, hard-boundaries on this but wish to sit back and let others air out their understandings.

B|Java

I just saw a new term with which I am not familiar: ETBTa.
Could someone please define it and say why/how it is used?

This is an Artisan software term for the heat energy (subtracting the area under BT curver from the area under the ET curve):
Volume change/roast degree/tastiness

Andy wrote:We already have Warming Stage, Drying Stage and Ramp Stage, but some use the term Development Stage as well. What is that, exactly? And are there others?

Andy

Based on my reading, Development Stage is the period after the start of first crack.

Thanks guys for putting this together, I missed it and was asking for some definitions! Awesome!

We should really be "sticky'ing" more threads in the roasting section.....

I have been catching up on posts dealing with profiling. The use of 1C (vs FC) to designate first crack and 2C (vs SC) for second crack is becoming standard and is a welcome clarification. It doesn't go quite far enough, however, to avoid confusion when writing about profiles. I have read several times now statements such as "I ended the roast 90 seconds after 1C". Does that mean 90 seconds after the start or the end of 1C? The answer isn't always obvious from the context.

May I suggest a subset of the 1C terminology to include 1Cs (1C start) and 1Ce (1C end) to be used, when helpful, to clarify a particular point in the roast profile.

A few of us have been using 1Ce for signifying the end of 1C before. It's sorta self explanatory.

But to your previous question: referring to something like "ended 90sec after 1C simply means they ended it 90 seconds after the start of 1C. Many, if not most coffees, if not throttled back on, would be buried in 2C or beyond if you ran 90 seconds after the end of 1C.