Fundamentals of Excellent Coffee
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This book is a continuation of the book "The Book of Roast". Spanning almost 500 pages, Volume 2 includes additional carefully curated contributions published in Roast Magazine. Topics covered include coffee production and processing, green coffee sourcing, roasting machines, the science and technology of roasting, cupping and sensory coffee evaluation, as well as coffee roasting as a business. These are the topics covered in the book: - Coffee production and processing - Green coffee defects and classification - Cupping and sensory evaluation - Coffee sourcing and logistics - Equipment and technology - Roasting processes and techniques - Quality control - The science of coffee & coffee roasting - The roasting business The book is only available in English. 479 pages. It is interesting for both beginners looking to delve into the world of coffee roasting and experienced professionals looking to expand their expertise. This book can also be read independently of Volume 1. ISBN: 978-0-9987717-5-5
How much does coffee variety influence the roasting process and flavor?
For a long time, discussions focused primarily on terroir and processing, while variety was often overlooked. This book challenges that perspective and provides an in-depth study of how genetic differences shape both coffee’s flavor and its roasting behavior.
Author Rob Hoos dedicated 606 days to rigorous experimentation, conducting 309 roasts on 31 different coffees from six farms across four countries. With 16 years of roasting experience and 12 years as a coffee consultant, this book is the result of his hands-on research, cuppings, and analysis. It serves as a practical guide for coffee roasters looking to refine their approach, understand the specific roasting needs of different varieties, and elevate their craft.
Product Details:
Author: Rob Hoos
Title: Cultivar: A Practical Guide for Coffee Roasters
Language: English
Page Count: 57
Publication Date: March 2025
ISBN: 9798218622121
André Eiermann is the Swiss Barista Champion of 2017 and was the first participant ever at the Barista World Championships in Seoul to roast his coffee directly and freshly on stage. There are few people who dedicate themselves to the subject of coffee with such passion and especially scientific interest as he does. Among other things, he established the academy of one of the largest roasteries and is currently one of the most sought-after experts in the coffee industry.
The book contains very personal stories and experiences on his journey in the coffee world, encounters and experiences, as well as very specific tips and insights from his intensive championship period, which are extremely valuable for anyone considering participating in coffee championships. In addition, the book contains scientific findings and barista knowledge that is otherwise hardly accessible and difficult to find.
The book is only available in English.
ISBN: 978-3-033-07654-9
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
The book Green Coffee: A Guide for Roasters and Buyers is a comprehensive source of information on green coffee. In 179 pages, it provides an in-depth look at unroasted coffee: its history, processing methods, sourcing practices, analysis, roasting, and more.
It incorporates new research, experiments and collaborations - enriched with personal experiences of author Chris Kornman and professionals. Although it is an analytical book with a lot of theory, it is written in an understandable and straightforward manner.
Author Chris Kornman is an experienced coffee quality specialist, researcher, author, and director of education at The Crown: Royal Coffee Lab and Tasting Room in Oakland, California. He has extensive experience in coffee grading, roasting, sourcing, is a traveler and tinkerer.
The book is available in English only. 179 pages. We recommend this indispensable guide to coffee industry professionals as well as ambitious home roasters who want to learn more about green coffee.
ISBN: 978-0-9987717-4-8
The book Roasting Foundation gives an introduction to the basics of coffee roasting. It is ideal for anyone who still knows little about coffee or coffee roasting - but wants to quickly acquire knowledge to start roasting coffee properly. A compact manual with practical know-how, tips and insights on coffee roasting, covering the SCA Roasting Foundation curriculum in terms of content.
The book was written by Morten Münchow, a very experienced coffee roaster. He has been teaching coffee roasting for 15 years and, with his company CoffeeMind, has designed the coffee roasting training courses of the SCAE (Specialty Coffee Association of Europe). With his research on topics such as cappuccino foam, water quality, roasting defects, green coffee preparation methods, sensory analysis, consumer preferences and roasting degree preferences, he has contributed like no other to the high quality of the coffees we drink today.
The book is only available in English. 70 pages.
ISBN: 978-8793507036
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
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
You want to take the next step as a home roaster and start your own coffee roastery? Then you probably have many questions that are answered in the book Start Up Roastery - Vom Traum zur Tat: Die eigene Kaffeerösterei erfolgreich verwirklichen und teure Fehler vermeiden.For example, you will learn:
how to find the right coffee concept for you.
how to calculate the capacity of your roasting machine.
which official procedures are important and when, and how to prepare for them.
where to get bags, labels, scoops, scales, sealing machines with dozens of addresses and links.
which customs forms are relevant for you and when you use them.
what Lucid is all about and why you can't take packaging lightly.
much more from the areas of concept & business plan, costing and selling prices, tips for selling in the supermarket, distribution and communication.
From the table of contents:#1: The basis of concept & business plan#2: Through the official jungle#3: Customs and their forms#4: Equipment: From roaster to scales#5: Packaging | Where to get it, what to write on it, how to dispose of it#6: Distribution | Making sure your coffee is well received#7: Communication | Presenting advantages in a legally sound way#8: The 6 most expensive mistakes and how to avoid themThe book was written by the coffee school Thomas Brinkmann Hanover. The book is only available in German and refers to the German market. Nevertheless, it offers many exciting insights even if you live in another country. It contains many exercises, worksheets and numerous links to manufacturers.130 pages. It is highly recommended for all those who want to get an overview of the business of coffee roasting or who want to realise their dream of owning their own coffee roasting business.
ISBN: 978-3-94865-306-4
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