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Coffee library · Topic

Roasting

Heat transfer, profiling and the transformation of green coffee.

Brewing33 Espresso2 Roasting15 Sensory science23 Production15 History & culture5

Published references

Brewing · 2015 Complete Hand-pour Coffee 2: Perfect Extraction 醜小鴨咖啡師訓練中心 The Ugly Duckling Barista Training Center compares cone and fan-shaped filters, links brewing with roast adjustment and answers recurring reader questions. Why it belongs here. It places equipment design, extraction and roasting in one compact technical system while making its own assumptions visible. Brewing · 2015 The Design of Coffee: An Engineering Approach William Dean Ristenpart, Tonya Kuhl William Dean Ristenpart and Tonya Kuhl turn coffee into a laboratory for material balances, energy, transport and design. Why it belongs here. It makes engineering concepts tangible through experiments that connect measurements, process choices and the taste of a finished cup. Brewing · 2015 How to Make Coffee: The Science Behind the Bean Lani Kingston A compact guide that connects the science of coffee with practical instructions for a broad range of home methods. Why it belongs here. It gives curious beginners enough scientific vocabulary to understand why grind, water, temperature and technique change the cup. Brewing · 2015 The Curious Barista's Guide to Coffee Tristan Stephenson A broad guide that follows coffee from its history and production through roasting and grinding to brewing and creative drinks. Why it belongs here. It invites curiosity across the whole chain and links practical methods with the cultural and scientific stories behind them. Roasting · 2003 Mamoru Taguchi's Complete Coffee Guide 田口護 Five practical chapters move from origins and green coffee to a repeatable roasting system, small-roaster operation and brewing. Why it belongs here. It records an influential Japanese attempt to replace opaque craft intuition with a teachable system spanning bean selection to the final cup. Brewing · 2008 The Science of Coffee Tips 石脇智広 A compact illustrated Q&A follows coffee from plant and green bean through grinding, extraction, packaging, distribution and varieties. Why it belongs here. Its value lies less in fixed recipes than in asking what evidence supports familiar advice and where preference still decides the answer. Roasting · 2016 The Science of Coffee: Where Does Deliciousness Come From? 旦部幸博 Eight chapters connect the coffee plant and its history with sensory pleasure, chemical composition, roast transformations and brewing. Why it belongs here. It offers a rare Japanese synthesis that makes research legible to general readers while keeping practical coffee questions in view. Sensory science · 2024 The Tastes of Coffee: Cultivating Your Senses Pierre de Chanterac, Christophe Servell A French guide that follows flavor from farm and fermentation to cupping, preparation, comparison and the development of sensory attention. Why it belongs here. It makes tasting practical without separating the cup from agriculture and transformation, while arguing against burnt bitterness as coffee's default taste. Production · 2017 The Craft and Science of Coffee Edited by Britta Folmer Twenty specialist chapters connect agricultural, economic, technical and sensory knowledge across the complete coffee value chain. Why it belongs here. Its unusual breadth shows how decisions made at origin, in processing, during roasting and at preparation interact rather than existing as separate crafts. Roasting · 2014 The Coffee Roaster's Companion Scott Rao A practical framework for reading roast curves, planning batches, managing a drum roaster and evaluating results through disciplined cupping. Why it belongs here. It helped give specialty roasters a shared operational vocabulary, while its prescriptions still need testing on each coffee and machine. Roasting · 2019 Coffee Roasting: Best Practices Scott Rao Nineteen concise chapters turn production roasting into a repeatable system built around instrumentation, curve interpretation and sensory checks. Why it belongs here. It records an influential data-led roasting method while making its dependence on probe behavior, equipment and local validation impossible to ignore. Roasting · 2015 Modulating the Flavor Profile of Coffee: One Roaster's Manifesto Rob Hoos A concise manifesto links controllable sections of a roast profile with recurring sensory trends observed across many production roasts. Why it belongs here. It made intentional profile modulation widely discussable while remaining candidly one roaster's model rather than a universal scientific law. Roasting · 2019 Roasting in a Book Massimo Barnabà, Andrej Godina Massimo Barnabà and Andrej Godina connect green-coffee properties, roast measurements, sensory analysis and production tools. Why it belongs here. It makes professional roasting vocabulary accessible in Italian while keeping practical controls tied to physical and chemical change. Roasting · 2012 Process Technology, Extraction and Key Aroma Compounds in Roasted Coffee Christof Madinger Molecular sensory methods connect drying, roasting, extraction and storage with measured key odorants, especially coffee-like 2-furfurylthiol. Why it belongs here. It offers primary experimental evidence where practical coffee writing often relies on broad statements about aroma formation and freshness. Production · 2022 Green Coffee: A Guide for Roasters and Buyers Chris Kornman The book follows unroasted coffee from plant and process through physical and sensory evaluation, logistics, storage and the decisions of roasters and buyers. Why it belongs here. It treats green coffee as a changing agricultural material rather than a neutral input and gives roasting and purchasing teams a shared technical vocabulary.

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