Coffee Roasting Dictionary A–Z

Coffee Roasting Dictionary A–Z

A practical English-language reference for coffee roasters. Each concise entry explains the term, why it matters, how it is measured or recognized, and one operational tip.

All definitions are original educational summaries. Terminology and measurements can vary by roaster design, probe placement, software configuration and production method. Brand names remain the property of their respective owners.

---

A

→ Agtron

→ Airflow

B

→ Baking

→ Batch Size

→ Bean Density

→ Bean Temperature

→ Between-Batch Protocol

C

→ Caramelization

→ Charge Temperature

→ Conductive Heat

→ Convective Heat

→ Cupping

D

→ Dark Roast

→ Declining RoR

→ Delta Temperature

→ Density

→ Development Phase

→ Development Time

→ Development Time Ratio

→ Drop Temperature

→ Drum Speed

→ Drum Temperature

→ Drying Phase

E

→ End Temperature

→ Environmental Temperature

→ Exhaust Temperature

→ Extraction

F

→ Facing

→ Fan Speed

→ First Crack

G

→ Gas

H

→ Heat Transfer

I

→ Inlet Temperature

L

→ Light Roast

M

→ Maillard Phase

→ Maillard Reaction

→ Medium Roast

→ Moisture Content

O

→ Overdevelopment

P

→ Power

→ Pyrolysis

Q

→ Quakers

R

→ Radiant Heat

→ Rate of Rise

→ Reference Profile

→ Roast Color

→ Roast Consistency

→ RoR Crash

→ RoR Flick

S

→ Scorching

→ Screen Size

→ Second Crack

→ Solubility

T

→ TDS

→ Thermal Momentum

→ Tipping

→ Turning Point

U

→ Underdevelopment

W

→ Water Activity

Y

→ Yellow Point