Coffee Roasting Best Practices

This is a classic for coffee Roasters. Rao lines out the framework for a lot of how we understand and craft roasts these days. From understanding heat transfer, steadily declining Rate of Rise, and Between Batch Protocol's, this book is legendary. This is required reading in our Roastery and for anyone interested in the craft.

Changed the way I think about and approach roasting pretty dramatically, for the better. I roast 8# batches on a Proaster machine using Cropster. This is a great resource for anyone using roasting software looking to improve their understanding of roast quality and consistency.

This is the second installment on roasting by Scott Rao. This book provides excellent practical advice for getting the most out of your roaster, no matter the type or size, how to calibrate from the independent variables, and repeatability. Examples are for medium roasts, which can conceptually extended to dark roasting. The guidance doesn’t fully apply to light roasts and he really doesn’t cover light roasting other than acknowledging that development time percentages are not applicable.

If you are looking for consistency in your roasts, start here!

Here, Mr. Rao elucidates further and fleshes out concepts introduced in his first volume. The specific information and sparse, but complete presentation has served me well and permitted me to modify my roasting methodology to good benefit. I'm not a master, but I'm closer than I was before reading, studying, and applying the informationn in this book. Thank you, Mr. Rao, for sharing your expertise. Cheers!

Great book

Honest information about coffee roasting

if you are a home green bean roaster this book is a waste of money. his other book 'the coffee roaster's companion' is of some help to the DIY home roaster but this book on best practices is for the professional large roasters.

Leitura obrigatória para torrefadores. Excelente material

Companionに続くScott Raoの珈琲焙煎に関するベストプラクティスが集められている。 どんな焙煎が上質なのかをRoRで判定できると言う経験則に始まり、温度センサーの長さや太さによる感度の違いや、予熱、イーターバルプロトコルの重要性など温度管理に必要なノウハウが記述されている。 また、FC後に発生するCrash(冷却)とFlick(加熱)が、焙煎に悪影響を与えることと、どうやって防ぐかが記載されている。 データ分析に基づいて科学的に焙煎品質を高めるアプローチが取られており、これからのコーヒー焙煎には欠かせない入門書になっている。

本の表紙と裏表紙などあちこちに黒いハナクソみたいなのがこびりついてた。しかも簡単には綺麗にならなかった。本の内容は珈琲の焙煎自体を科学的に書いてあり非常に良い本だと思う。販売者の商品管理に問題あり。