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Self: Alchemist. You mentioned not really liking the name for the 2nd roasting phase. What is it that you don’t like about the name Momentum phase?
Alchemist: Well, it seems that is the term I use a lot for the drying phase.
Self: So you want to call the Drying phase the Momentum phase?
Alchemist: I was really thinking Drying/Momentum phase.
Self: Then what would you call the Momentum phase?
Alchemist: I’m thinking the foundation phase. It is where you start to lay the ground work for the flavor building in the final stage?
Self: I see your point, but I don’t like it
Alchemist: I thought it was kind of appropriate.
Self: The others phases are all verbs. They are action based. I get your point but Foundation just isn’t right. The foundation of a project comes first. This is the second part. Drying is first. You are developing flavors.
Self: You know, you could call it the Development phase. And before you jump in and interrupt me, I knowyou already are using that name. But I’ve got to tell you, it’s a little off also.
Self: I know. You are worried that people are going to start mixing them up. But it really is better. Look, you dry the beans and set the momentum for the roast. Then you set the stage for flavors by developing the chemical pre-cursors you need in the final stage. Then you finish the roast.
Alchemist: Ok smart guy, what do I call the last phase then?
Self: Really? I need to tell you? It’s the Finishing phase.
Alchemist: Yeah, well, ok. That was obvious.
Alchemist: Can I still use End of Roast? EOR.
Self: Sure, it is common in coffee roasting and it has no issues that I see.
Self: And before you ask, yes it is going to confuse a couple people here and there that you’ve changed the names, but your readers are smart people. They are on top of this. Give them some credit.
Alchemist: You’re right. And it is going to make it better in the long run. I’ve even been stumbling over the terms recently. That’s not a good sign.
Self: Just make sure you tell everyone what you are doing and go back and edit your previous articles. I know you are not a revisionist history fan but this is for clarity. And the record that you changed things will be right here. So suck it up, do the right thing and make the changes.
Alchemist: Is it ok if I tell them a bit more of my thinking?
Self: Sure, just don’t get crazy. You still need to lay out the new Finishing phase, so don’t overwhelm them. Just an overview. Think of it as a little review before the final push.
So there it is. My apologies but I’m changing the names of the phases. The concepts are staying the same but the names were not working for me. Over the last month I’ve discussed roasting profiles with a few people and it became abundantly clear I was stumbling over the names.
I ran these ideas by a couple people and I was met with resounding agreement.
So here are the official new names for the Roasting Profile Stages:
Drying - Ambient – 212 F – It is where you built and set your momentum for the following stage.
Development – 212 – 232 F. In this stage you will develop the foundation of the roast forming flavor and aroma pre-curors that you will finish in the next stage
Finishing – 232 F – EOR. Here the flavors finish developing and you ensure the beans are fully roasted. It is also the time to remove any remaining excess acids
EOR – The End of Roast temperature that may or may not contribute a final character to the taste profile.
It looks like this.