Putting names to 'lighter' or 'darker' roasts...

I like to put labels on the degree of roast but, lacking structured experience (training by someone with cred), I have to plagiarize from sources I respect. The label I assign to a roast to keep track of what I've done and the code (C, FC+, etc. below) fit with the cupping notes that Sweet Maria's provides for their offered green beans.

I pirated these images from the Sweet Maria's article "Using Sight to Determine Degree of Roast". His article is better than my summary here but this is a reminder for me of what I'm looking for ina roast..

Roast Name	Symbol	Description	Image	Temp
City	C	Lightest brown roast for the  variety involved (varies);  texture is smooth but not  polished. 1C is ended (hard to  determine as there's not a distinct  end)..		~ 426°F
City +	C+	Roast is a little darker than City  and the beans are starting to look  a little polished; no oily drops  yet.		435°F
Full City	FC	Medium brown in color and the  roasted beans are polished; still  no oil on the surface though some  drops can appear as the beans  rest. Just before 2C starts.		444°F
Full City +	FC+	Darker brown; polished texture;  there ought to be droplets of oil  on most of the roasted beans.  Hearing the first snaps of 2C.		454°F
Vienna	V	About as dark brown as you can  get without being black; the  roasted beans should have an oily  surface. This is the darkest I'll  roast (at least intentionally). 2C is  underway.		465°F
French Roast	FR	To my eye a French Roast is  pretty much black and the beans  are very oily... more than in this  image. About the end of 2C.		474°F

I've seen more oil at Vienna roast than pictured in Thompson Owen's photos above, but that may be me not getting the roast level right. Still, this is what I think of as my 'roasters gospel' for visual ID of roast level.