The Book of Roast

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 almost 500 pages. It covers practically all aspects of roasting. It is based on a collection of articles published in Roast Magazine. Supplemented by a few articles which complete the book. Therefore it is not classically structured like a textbook, but rather specific questions are examined in each case. However, the articles have been selected and arranged in such a way that all relevant aspects are considered in depth. 

Among the topics in the book are:

• History of Roasting
• Coffee Production
• Processing Methods
• Certifications
• Green Coffee buying
• Green Coffee Storage
• Green Coffee defects
• Purchasing a Roaster
• Cleaning a Roaster
• Science of coffee Roasting
• Roasting Styles & Techniques
• Cupping & Sensory Evaluation
• Quality Control
• Blending
• Decaffeinated Coffee
• Packaging
• Business Basics
• Emissions
• Food Safety Modernization Act

The book is only available in English. 461 pages. It is highly recommended for both beginners and experienced roasters.

ISBN: 978-0-9987717-0-0