The Book of Roast - Volume 2

This book is a sequel to The Book of Roast. At nearly 500 pages, this volume contains 2 more carefully curated articles published in Roast Magazine. It explores various facets of coffee production, processing and buying green coffee, roasting machines, the science and technology of roasting, cupping and sensory coffee evaluation, and 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 available in English only. 479 pages. It will be of interest to newcomers wishing to enter the world of coffee roasting, as well as to experienced professionals wishing to expand their knowledge. This book can also be read independently of Volume 1.

ISBN: 978-0-9987717-5-5