Pls make suggestions and definitions. Wide open to them. I will alphabetize/combine/consolidate and decide, as needed. I am going to use SM's definitions on roast levels, knowing that we could split hairs on definitions

1C - first crack. Often described as a sound similar to popping corn, where water is released.
2C - second crack. Often described as a sound similar to Rice Crispies, a physical fracturing of the cellular wall.
Aroma - using the nose to detect odors of the wet grounds/coffee
BT - Bean Mass Temperature as measured by a thermocouple or thermometer within the bean bed
C Roast - City Roast (1C complete)

C+ - City Plus Roast (1C complete and even roast developed)
Charge - both the size and time of insert of the greens
Conduction: Heat applied by direct contact
Convection: Heat applied by air
Cupping: Use of SCAA protocol to assess, determine, and note coffee quality: http://www.scaa.org/?page=resources&d=cupping-protocols

DP - Dry Process coffee
Drop - the time the beans finish roasting for an external cool
Drying Phase/Stage: The first part of the roast where the beans are dried to the proper level.
Endothermic: Beans are absorbing heat energy
ET - Environmental Temperature (air temperature within roaster)

Evaluating - Preparing coffee in any preferred method and assessing the coffee quality
Exothermic: Beans releasing heat energy
FC - Full City Roast (on cusp of 2C)
FC+ - Full City Plus Roast (first few snaps of 2C)
Fragrance - The odor detected in the dry grounds of the coffee

MET - Maximum Environmental Temp (max exposure temp during roast)
Radiant: Heat applied by radiance off of a surface, heating element, infra red heat
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.
RoC-- Rate of Change of ET, positive or negative.

RoR-- Rate of Rise of BT degrees(C or F) rise/time(usually per minute)
Semi-washed processing Also known as "honey, pulp-natural, or semi-lavado." See: http://stumptowncoffee.com/processing/semi-washed/
TC4-- A Arduino based roast monitoring and controlling device developed by the homeroasting community
Thermocouple - temperature sensor for measurement and control
Turn point - moment at which the bean temp bottoms out before beginning to rise

Warming Phase: The initial phase of heat being applied to the beans.
WP-- Wet processed coffee

BT is used far more than BMT

MET - Maximum environmental temperature

WWTWD - what would tim wendelboe do

ok, I made that last one up...

Italyhound wrote:BT is used far more than BMT

Thanks, changed.

MET - Maximum environmental temperature

WWTWD - what would tim wendelboe do

ok, I made that last one up...

got me...

Excellent, Dave!

Do ET and BT apply only to drum roasters? If so, what are the equivalent terms for fluid bed and other types of roasters?
Also, what is Drop? It seems I have seen it used for both beginning and end of roast. Is it a general term or does it only apply to drum roasters?

Drop is the end of the roast.

Charge is the beginning of the roast.

As long as the two temps can accurately be differentiated, it doesn't matter if it's a fluid air bed or drum roaster.

Andy wrote:Do ET and BT apply only to drum roasters? If so, what are the equivalent terms for fluid bed and other types of roasters?

The in flowing air's temperature is the hottest the beans see, so equivalent to ET; the out flowing air's temperature is close to the the same as the beans, therefore BT, in an efficiently designed unit, since air's and beans' temperatures will have equalized.

Boldjava wrote: Turn around time - point at which the temp bottoms out before beginning to rise

"Turn point - TP" is slightly more concise, and I think more wildy used.

I like the WWTWD. Could also be phrased: drop (way) before 1Ce (First Crack End) to connect it to the other terms.

pShoe wrote:"Turn point - TP" is slightly more concise, and I think more wildy used.

Thanks, noticed Joe Morocco at Cafe Imports uses that in the profile I reviewed today.