Coffee legend Scott Rao’s book is a well-written and thoughtful examination of the history, art, and science of coffee roasting. The author takes a practical approach to the art of the working coffee professional, joining biology, chemistry, mechanics, and technique in a complete reference guide to coffee roasting and brewing. An excellent guide to for coffee lovers of all experience levels: mandatory for those just starting, illuminating and entertaining for everyone else.
Author: Scott Rao Hardcover: 90 pages, 7.25” x 10.25” Publication: 2014, first edition
From the Author “While there are many legitimate approaches to roasting coffee, our industry has, until now, had little open discussion of a systematic approach. I hope, at the least, that this book is the beginning of that discussion.”
From Steve Green “Maybe the best coffee roasting book ever. I bought one; I’m glad I did and you should too.”
Biography Scott Rao is a frequent collaborator with Mill City Roasters and has been deeply involved in specialty coffee since 1994. A prolific blogger and author of four in-depth books on facets of the coffee industry, he runs a consultancy dedicated to advanced roasting techniques and roasting machine advancement.
Chapters Why We Roast Coffee Beans Green-Coffee Chemistry Green-Coffee Processing and Storage Physical Changes During Roasting Roasting Chemistry Heat Transfer in Coffee Roasting Roasting Machine Designs Progression of a Roast Planning a Roast Batch The Three Commandments of Roasting Mastering Consistency Measuring Results Sample Roasting Cupping Roasting, Brewing, and Extraction Storing Roasted Coffee Choosing Machinery