The Book of Roast

The Book of Roast by the editors of Roast Magazine is probably the most comprehensive work on coffee roasting with almost 500 pages. It covers practically all aspects of roasting. It is based on a collection of articles published in Roast Magazine.

The Book of Roast includes extensive chapters on the following topics:

• History of Roasting
• Coffee Production
• Processing Methods
• Certifications
• Green Coffee buying
• Green Coffee Storage
• Green Coffee defects
• Purchasing a Roaster
• Cleaning a Roaster

• Science of coffee Roasting
• Roasting Styles & Techniques
• Cupping & Sensory Evaluation
• Quality Control
• Blending
• Decaffeinated Coffee

• Packaging
• Business Basics
• Emissions
• Food Safety Modernization Act