- BT--Bean Temperature: as measured by thermocouple or thermometer in the bean mass.
ET--Environmental Temperature: The environmental/air temperature in or around the roast chamber that relates to the average temperature the beans are being exposed to at a particular point in the roast.
MET--Maximum Environmental Temperature: The maximum environmental temperature the beans are exposed to in the roast environment. Can also refer to the maximum ET the beans are exposed to during the roast.
RoR-- Rate of Rise of BT degrees(C or F) rise/time(usually per minute)
RoC-- Rate of Change of ET, positive or negative.
TC--Thermocouple: A digital thermometer with a wire and probe or wire that is bare at the end with a bead tip or wrapped.
TC4-- A Arduino based roast monitoring and controlling device developed by the homeroasting community TC4
WP-- Wet processed coffee
DP-- Dry processed coffee
- Drop temperature: The ET at the time the beans enter the roaster.
Turnaround Temperature: The BT reading at the point after the beans are dropped when the BT reading begins to increase/turnaround after dropping from the preheat temp.
Dump: The point when the roast ends.
Warming Phase: The initial phase of heat being applied to the beans.
Drying Phase/Stage: The first part of the roast where the beans are dried to the proper level.
Ramp Phase/Stage : The phase/stage after the drying up to 1st crack where the heat applied is generally increased. Maillard reactions are occurring and then sugars.
First Crack: A popping sound similar to popcorn where moisture is released
Second Crack: A snapping sound similar to rice krispies where co2 is released
Conduction: Heat applied by direct contact
Convection: Heat applied by air
Radiant: Heat applied by radiance off of a surface, heating element, infra red heat
Exothermic: Where the beans are releasing heat energy
Endothermic: Where the beans are absorbing heat energy