The Book of Roast | Volume 2

Unlock the secrets of coffee roasting with “The Book of Roast Vol. 2,” the highly anticipated sequel to “The Book of Roast.” This extensive 479-page volume offers an in-depth exploration of the coffee industry, perfect for both aspiring coffee roasters and seasoned professionals. Curated from the pages of Roast Magazine, this book is a must-have resource for anyone passionate about coffee.

Key Topics Covered:

• Coffee Production and Processing: Gain insights into the journey of coffee from farm to cup.

• Green Coffee Defects and Classification: Learn how to identify and classify green coffee defects.

• Cupping and Sensory Evaluation: Master the art of cupping and sensory evaluation to enhance coffee quality.

• Coffee Sourcing and Logistics: Discover strategies for effective coffee sourcing and logistics.

• Equipment and Technology: Stay updated on the latest coffee roasting equipment and technology.

• Roasting Processes and Techniques: Explore advanced roasting processes and techniques.

• Quality Control: Implement robust quality control measures in your roasting practice.

• The Science of Coffee & Coffee Roasting: Dive into the scientific principles underlying coffee and roasting.

• The Roasting Business: Understand the business aspects of running a successful roasting operation.