Time (mm:ss) · Temperature (°C) · RoR (°C/min)
| Code | Stage | Time | Bean °C | Air °C |
|---|---|---|---|---|
| B.I | Bean in | 00:00 | 155.0 | 121.0 |
| D.P | Dry phase | 00:44 | 87.0 | 84.0 |
| T.P | Turning point | 01:00 | 88.0 | 80.0 |
| B.L | Brown | 01:33 | 100.0 | 86.0 |
| Y.L | Yellow | 03:44 | 140.0 | 186.0 |
| M.R | Maillard | 05:30 | 160.0 | 201.0 |
| C | Caramel | 07:55 | 180.0 | 213.0 |
| 1/P | 1st crack | 09:13 | 190.0 | 223.0 |
| 2/P | 2nd crack | — | 0.0 | 0.0 |
| FINISH | Drop | 11:45 | 213.0 | 233.0 |
| Metric | Green | Roasted | Δ |
|---|---|---|---|
| Avg width (mm) | 10.32 | — | — |
| Avg height (mm) | 7.74 | — | — |
| Avg thickness (mm) | 4.08 | — | — |
| Avg area (mm²) | 79.88 | — | — |