Maillard Phase

The Maillard phase is a designated period during the roasting process, in which the Maillard reaction is most active and influential on the ultimate flavor of the coffee being roasted. It is commonly accepted that the Maillard phase begins at 300°F and ends with the onset of first crack. The Maillard phase is often also referred to simply as the second phase.

Delineating the roasting process into smaller phases helps a roaster conceptualize the roast process as well as communicate with other roasters about a specific roast profile.