Books, Courses, and Web Links on Coffee and Roasting

The Coffee Roasters Companion is the classic book on coffee roasting. Scott Rao gives very concrete instructions and tips on coffee roasting based on his many years of sound experience. Those who follow his recommendations will roast very good coffee quickly and easily.  An absolute recommendation for both beginners and experienced roasters. ISBN: 9781495118197

Coffee Roasting: Best Practices is the most advanced guide ever written on expert-level coffee roasting. Scott Rao's book primarily focuses on current techniques for creating and controlling roast curves, with numerous pages dedicated to strategies for avoiding roasting errors and optimising flavour. This book sets the standard for "third wave" coffee. It is an ideal complement to the book The Coffee Roaster's Companion, which focuses on the fundamentals of roasting and various roasting machines. This book is only available in English. 94 pages. ISBN 978-1-7923-2775-9

Raimond Feil is a roaster and barista who shares his experiences from over 12 years as a specialty coffee roaster in his practice-oriented book. The book provides the necessary tools and knowledge in simple and easily understandable language to successfully develop one's own roasting profiles and to roast consistently and with a clear plan. Raimond explains in the book the essential parameters of roasting and their influence on the taste and quality of the roast. Additionally, he shares specific roasting profiles in the book - both those he uses himself as a specialty filter coffee roaster, as well as very classic espresso profiles. He also delves into the topic of sample roasting and how to transfer profiles from a sample roast to the production roaster. While he also discusses green coffees, the right choice of coffees, and assessing their quality, the focus of the book is on the roasting process and profiles. The book is recommended for both beginners and experienced roasters. Although some chapters are particularly relevant for professional roasters, there is valuable knowledge and specific instructions that are also important for home roasters. The book is only available in English. 161 pages. ISBN: 978-9949-88-582-4

Dear Coffee Buyer - a guide to sourcing green coffee by Ryan Brown is specifically aimed at buyers of green coffee. The book covers topics such as the coffee bean varieties, processing, origin, tasting, developments and pricing. The knowledge of Ryan, Scott Rao and many other coffee buyers has been incorporated into the book. Above all, it also deals with complex issues such as direct trade, seasonality, risks in cultivation and new paths that farmers and roasters can take.  An absolute recommendation both for interested parties such as home roasters and a must for professional green coffee buyers. ISBN: 978-1532364822

The Book of Roast (The Book of Roast: The Craft of Coffee Roasting from Bean to Business) by the editors of Roast Magazine is probably the most comprehensive work on coffee roasting with nearly 500 pages. It covers practically all aspects of roasting. The basis is a collection of articles that have appeared in Roast Magazine, supplemented by a few contributions that complete the book. Therefore, it is not structured classically like a textbook, but specific questions are illuminated in each case. However, the articles have been selected and arranged in such a way that all relevant aspects are examined in depth. Topics covered in the book include: History of roasting Coffee production Processing methods Certifications Buying green coffee Storage of green coffee Green coffee defects Purchasing a roaster Cleaning a roaster Science of coffee roasting Roasting styles and techniques Cupping and sensory evaluation Quality control Blending Decaffeinated coffee Packaging Business basics Emissions Legal basics (focus on the USA) The book is only available in English. 461 pages. Highly recommended for both beginners and experienced roasters. ISBN: 978-0-9987717-0-0

Rob Hoos is one of the most well-known roasters and coffee trainers at the moment. Originally started as a home roaster, he has been roasting coffee professionally since 2009. Currently serving as Director of Coffee at Nossa Familia in Portland. Additionally, he works as a coffee consultant, trainer, and offers online and offline courses. The book explores how changing the roasting profile of a specific coffee affects the taste of the coffee in the cup. By dividing the roasting process into five relatively independently controllable sections, Rob examines the mechanisms behind aroma development. The book provides practical insights into which phase of roasting influences the taste and how one can influence the taste of their own coffee. 64 pages. The book is in English. ISBN: 978-0-692-41770-6