Coffee library · Topic
Roasting
Heat transfer, profiling and the transformation of green coffee.
Published references
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.
—
Pages
Available in
English
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.
160
Pages
Available in
English
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.
192
Pages
Available in
English
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.
556
Pages
Available in
English
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.
90
Pages
Available in
English
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.
94
Pages
Available in
English
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.
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Pages
Available in
English
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.
—
Pages
Available in
English
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