Skip to content
gota
Coffee library

Coffee library · Topic

Roasting

Heat transfer, profiling and the transformation of green coffee.

Brewing4 Espresso1 Roasting1 Sensory science2 Production1 History & culture1

Published references

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.

The whole library, offline

Every recipe here, in your pocket.

All 1018 curated recipes from 129 baristas — filterable by taste, time, and roast, saved offline, with your favorites and tasting notes alongside.

  • Works offline — brew anywhere
  • Filter by flavor, body, and roast
  • Favorites and a tasting log
Get the app free

Free iOS No signup 1018 recipes by 129 baristas