The Maillard reaction is a key roasting process where heat transforms sugars and proteins in coffee beans, creating rich flavours and aromas.

RoR (Rate of Rise) shows how quickly bean temperature increases during roasting, helping roasters control heat and shape flavour.

Development time is the stage from first crack to the end of the roast.

First crack is the moment beans release heat and gases, marked with a cracking sound.

Second crack is the rapid, sharp popping stage where gas pressure fractures the bean, signalling the start of dark roasting and potential flavour loss if pushed too far.

Charge temperature is the stable temperature the roaster is heated to before any coffee is added.

The drying stage is the first part of roasting, where leftover moisture is removed from the beans.

The turning point is when the bean temperature graph stops falling and starts to rise

An omni roast is a single roast profile designed to perform well across all brewing methods.

Underdeveloped coffee is a roast defect where the coffee hasn’t been roasted long enough to bring out sweetness, body, or complexity.

Baked coffee is a roast defect that leads to dull, flat flavours caused by a loss of momentum during roasting.

Scorched coffee is a roast defect where the beans burn on the outside but stay underdeveloped inside, creating harsh, smoky flavours.

The cooling stage is the final step in roasting, where beans are quickly cooled to stop further development.