Coffee Roasting Timer
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Phase Ratios
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Drying
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Maillard
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Development
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Typical ratios: Drying 40-50% | Maillard 30-40% | Development 10-20%
Events Log
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Roasting SOP (Standard Operating Procedure)
Start (Charge)
- • Mark when beans enter the preheated drum
- • Charge temp: 150-220°C (302-428°F) depending on batch size
- • Bean color: Green/Raw
TP/Dry (Turning Point / Drying End)
- • Turning Point: Lowest temp reading after charge (~1:00-1:30)
- • Drying End (Yellowing): When ~75% of beans have turned yellow
- • Color progression: Green → Pale/Whitish → Yellow
- • Aroma: Grassy/hay smell, steam visible
- • Moisture drops from ~12% to ~5%
- • Temp reference: ~150-160°C (302-320°F)
- • Typical time: 4:00-5:00 (about 40-50% of total roast)
Maillard (Browning Phase)
- • Starts: When ~75% of beans are yellow (same as Drying End)
- • Ends: At first crack
- • Color progression: Yellow → Tan → Light brown
- • Aroma: Bread, toast, caramel notes develop (hay smell fades)
- • Typical time: 3:00-4:00 (about 30-40% of total roast)
- • Sugar browning & amino acid reactions occur
FC/Dev (First Crack / Development)
- • Start: When consistent, regular, and rolling series of 3+ pops within 5 seconds are heard
- • Sound: Like popcorn popping, sharp snapping sound
- • Bean color: Medium brown, oils not yet visible
- • FC typically lasts 1:00-1:30
- • Development: Time from FC start to drop
- • Dev ratio target: 10-25% of total roast time
- • Shorter dev = brighter, more acidic | Longer dev = more body, less acidity
Drop (Discharge)
- • Mark when beans are released from drum to cooling tray
- • Light roast: End of FC or shortly after (~200-205°C/392-401°F)
- • Medium roast: Between FC and SC (~210-220°C/410-428°F)
- • Dark roast: At or into Second Crack (~225°C+/437°F+)
- • Bean color: Light brown → Dark brown (based on roast level)
End/Cooling
- • Mark when beans reach room temperature (~25-30°C/77-86°F)
- • Cool beans within 4-5 minutes to stop roasting
- • Rapid cooling preserves brightness and prevents over-roasting
Target Phase Ratios (SCA Standard)
Drying
40-50%
Maillard
30-40%
Development
10-25%