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 about green coffee. On 179 pages, it provides a deep insight into unroasted coffee and the significant impact of the raw coffee bean on the quality of the end product. The book covers history, processing methods, sourcing practices, analysis, roasting, and much more. Based on current research results, experiments, collaborations, and personal experiences, the author Chris Kornman explains the individual steps in the process required for exceptional coffee. Although it is an analytical book with a lot of theory, it is written in an understandable and uncomplicated manner. The author Chris Kornman is an experienced coffee quality specialist, researcher, author, and head 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 a tinkerer. The book is only available in English. 179 pages. We recommend this indispensable guide to both coffee industry professionals and ambitious home roasters who want to learn more about green coffee. ISBN: 978-0-9987717-4-8
The book Roasting Foundation provides an introduction to the basics of coffee roasting. It is ideal for those who have little knowledge about coffee or roasting but want to quickly acquire knowledge to start roasting coffee correctly. A compact manual with practical know-how, tips, and insights on coffee roasting that covers the content of the SCA Roasting Foundation curriculum.
The book is written by Morten Münchow, a highly experienced coffee roaster. For 15 years, he has been teaching about coffee roasting and has designed the coffee roasting training programs of the SCAE (Specialty Coffee Association of Europe) through his company CoffeeMind. His research on topics such as cappuccino foam, water quality, roasting defects, green coffee processing methods, sensory analysis, consumer preferences, and roast degree preferences has contributed significantly to the high quality of the coffees we enjoy 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 thoroughly covers topics such as coffee bean varieties, processing, origin, cupping, trends, and pricing. It incorporates the knowledge of Ryan, Scott Rao, and many other coffee buyers. It also addresses complex issues such as direct trade, seasonality, cultivation risks, and new approaches that farmers and roasters can take.
Highly recommended for both enthusiasts like home roasters and essential for professional buyers of green coffee.
The book is only available in English.
124 pages.
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
Are you looking to take the next step as a roaster and start your own coffee roastery? Then you probably have many questions that will be answered in the book Start Up Roastery - From Dream to Reality: Successfully Realize Your Own Coffee Roastery and Avoid Costly Mistakes.
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 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 to you and when to use them.
what Lucid is and why you should not underestimate packaging.
much more from the areas of concept & business plan, calculation and selling prices, tips for selling in supermarkets, distribution and communication.
From the table of contents:
The Basics of Concept & Business Plan
Through the Jungle of Authorities
Customs and Its Forms
Equipment: From Roaster to Scale
Packaging | Where to get, what to write on it, how to dispose of it
Distribution | So Your Coffee is Well Received
Communication | Legally Promote Advantages
The 6 Most Costly Mistakes and How to Avoid Them
The book was written by the Coffee School Thomas Brinkmann Hannover. The book is only available in German and is tailored to the German market. Nevertheless, it offers many exciting insights even if you live in another country. It includes many exercises, worksheets, and numerous links to manufacturers. 130 pages. Highly recommended for anyone looking to get an overview of the business of "coffee roastery" or who wants to actively pursue their dream of owning a coffee roastery.
ISBN: 978-3-94865-306-4
The Coffee Roasters Companion is the classic among books on coffee roasting. Scott Rao provides very specific instructions and tips on coffee roasting based on his many years of experience. Those who follow his recommendations will quickly and easily roast very good coffee.
An absolute recommendation for both beginners and experienced roasters.
The book is only available in English.
90 pages.
ISBN: 9781495118197