Coffee Roasting
 |
Description
Book Introduction
This book, "Coffee Roasting," is a Korean translation of the original book, "The Coffee Roaster's Companion," by Scott Rao, who has worked as a coffee barista, roaster, and consultant and is well known for "The Professional Barista's Handbook."
We cover everything from the basics of roasting, including the purpose of roasting, green coffee beans, and roasting theory, to the latest issues in the coffee roasting field, such as the rate of temperature rise (ROR) and development time (DT), based on over 10 years of on-site roasting and roasting consulting experience.
As the author himself mentions in the introduction and preface, this book focuses on the roasting method predominantly used in the specialty coffee industry: 8-16 minute roasts using drum roasters, and pursues a measurable and consistent approach using scientific tools like data loggers and refractometers rather than approaches based on intuition or guesswork.
His inquisitive approach to finding scientific methods provides him with the most efficient and practical knowledge of roasting techniques.
We cover everything from the basics of roasting, including the purpose of roasting, green coffee beans, and roasting theory, to the latest issues in the coffee roasting field, such as the rate of temperature rise (ROR) and development time (DT), based on over 10 years of on-site roasting and roasting consulting experience.
As the author himself mentions in the introduction and preface, this book focuses on the roasting method predominantly used in the specialty coffee industry: 8-16 minute roasts using drum roasters, and pursues a measurable and consistent approach using scientific tools like data loggers and refractometers rather than approaches based on intuition or guesswork.
His inquisitive approach to finding scientific methods provides him with the most efficient and practical knowledge of roasting techniques.
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index
1 Why do we roast? _15
2 Green Bean Chemistry _17
structure
sugar
Geology
protein
Alkaloids: caffeine, trigonelline
moisture content
organic acids
Gas and fragrance ingredients
3 Green coffee bean processing and storage _20
Main processing method
Wet/Washed
Dry/Natural
Pulped Natural
Green coffee bean storage
gunny sack
vacuum packaging
GrainPro and other sealed packaging
freezing
Water activity and moisture content
seasonal
4 Physical Changes During Roasting _25
Color change
Classical definition of distribution
cinnamon
city
Full City
Vienna
French
Italian
structural change
Expression inside the coffee bean
Reduction in size, density, and weight of coffee beans
5 Roasting Chemistry _32
Changes in chemical composition
Acid development during roasting
Incense expression
Maillard reaction and caramelization
Caffeine content and roasting
6 Heat Transfer During Coffee Roasting _37
Conduction, convection, radiation
Heat transfer and temperature deviation
Heat transfer and mass transfer within coffee beans
Heat transfer and moisture
7 Roster Structure _41
Classic drums
Indirect heating drum
fluidized bed
Recirculation
8 Roasting Progress _48
Misconceptions about the S-curve
Superstitions about the drying stage
(Uninterested) intermediate stage
1st crack
Second crack
Expression stage
9 Roasting Plan _53
volume
Airflow settings
Matching the air-to-fuel ratio
Input temperature
Roster design
Green bean capacity
Density of coffee beans
coffee bean size
Green bean processing method
Intended roasting time
Determine roasting time
Drum rotation speed
Moisture content, density, size
10 The Three Commandments of Roasting _62
I.
Provide sufficient energy in the early stages of roasting.
II.
Make sure that the temperature change of the coffee beans is reduced gradually.
III.
The first crack should occur at 75-80% of the total roasting process.
11 Mastering Consistency _70
How to preheat the roaster
Batch-to-batch protocol
Other tips to improve consistency between batches
Green coffee bean storage and consistency
Atmospheric conditions
chimney sweep
Handling different types of batch quantities
12 Measurement Results _74
All About Coffee Bean Thermometers
Choosing a Thermometer
Installing a thermometer
Weight loss
Distribution measurement
Confirming expression using a refractometer
13 Sample Roasting _78
14 Cupping _80
Cupping method
Recommendations for Cupping
Cupping Steps
Dry Aroma-fragrance
Aroma (Wet Aroma)
Taste it while it's hot
Taste it when it's cold
How to interpret cupping results
15 Roasting, Brewing, Extraction _88
Check roasting expression
Extraction control
Roasting for espresso
Blending
16 Coffee Bean Storage _93
17 Roster Selection Method _96
Things to Consider When Choosing a Roaster
Roasting capacity
structure
drums
airflow
gas control
Drum rotation speed
Data recording software
Automation Profile Software
Pollution prevention devices
In conclusion _105
Terminology _106
References _110
2 Green Bean Chemistry _17
structure
sugar
Geology
protein
Alkaloids: caffeine, trigonelline
moisture content
organic acids
Gas and fragrance ingredients
3 Green coffee bean processing and storage _20
Main processing method
Wet/Washed
Dry/Natural
Pulped Natural
Green coffee bean storage
gunny sack
vacuum packaging
GrainPro and other sealed packaging
freezing
Water activity and moisture content
seasonal
4 Physical Changes During Roasting _25
Color change
Classical definition of distribution
cinnamon
city
Full City
Vienna
French
Italian
structural change
Expression inside the coffee bean
Reduction in size, density, and weight of coffee beans
5 Roasting Chemistry _32
Changes in chemical composition
Acid development during roasting
Incense expression
Maillard reaction and caramelization
Caffeine content and roasting
6 Heat Transfer During Coffee Roasting _37
Conduction, convection, radiation
Heat transfer and temperature deviation
Heat transfer and mass transfer within coffee beans
Heat transfer and moisture
7 Roster Structure _41
Classic drums
Indirect heating drum
fluidized bed
Recirculation
8 Roasting Progress _48
Misconceptions about the S-curve
Superstitions about the drying stage
(Uninterested) intermediate stage
1st crack
Second crack
Expression stage
9 Roasting Plan _53
volume
Airflow settings
Matching the air-to-fuel ratio
Input temperature
Roster design
Green bean capacity
Density of coffee beans
coffee bean size
Green bean processing method
Intended roasting time
Determine roasting time
Drum rotation speed
Moisture content, density, size
10 The Three Commandments of Roasting _62
I.
Provide sufficient energy in the early stages of roasting.
II.
Make sure that the temperature change of the coffee beans is reduced gradually.
III.
The first crack should occur at 75-80% of the total roasting process.
11 Mastering Consistency _70
How to preheat the roaster
Batch-to-batch protocol
Other tips to improve consistency between batches
Green coffee bean storage and consistency
Atmospheric conditions
chimney sweep
Handling different types of batch quantities
12 Measurement Results _74
All About Coffee Bean Thermometers
Choosing a Thermometer
Installing a thermometer
Weight loss
Distribution measurement
Confirming expression using a refractometer
13 Sample Roasting _78
14 Cupping _80
Cupping method
Recommendations for Cupping
Cupping Steps
Dry Aroma-fragrance
Aroma (Wet Aroma)
Taste it while it's hot
Taste it when it's cold
How to interpret cupping results
15 Roasting, Brewing, Extraction _88
Check roasting expression
Extraction control
Roasting for espresso
Blending
16 Coffee Bean Storage _93
17 Roster Selection Method _96
Things to Consider When Choosing a Roaster
Roasting capacity
structure
drums
airflow
gas control
Drum rotation speed
Data recording software
Automation Profile Software
Pollution prevention devices
In conclusion _105
Terminology _106
References _110
Publisher's Review
It may be a cliché in the coffee industry, but coffee roasting is the process of creating the dramatic moment when green coffee beans transform into whole beans.
Coffee develops its original aroma and flavor through roasting, and becomes a high-value product called whole bean coffee.
A cup of coffee loved by coffee lovers is created by extracting these coffee beans in the right way.
Even as the coffee industry's focus shifts increasingly to the origins, the importance of coffee roasting remains immense.
No, as green coffee beans with superior flavors emerge, the status of roasting, which allows them to fully realize their potential, has risen even higher.
That's why everyone in the coffee world, amateurs and experts alike, strive to achieve excellent roasting and race to discover the perfect roasting technique.
Scott Rao, the original author of The Coffee Roaster's Companion, describes great roasting in the preface:
In addition to his own extensive roasting experience, he has consulted with various roasting companies and handled a variety of roasting machines. Through his extensive experience, he has discovered that a good roasting batch has its own unique pattern that has nothing to do with the coffee beans or the roaster.
He went on to verify and refine the pattern, and the results form the core foundation of this book.
Scott Rao emphasizes evaluating roasting, particularly by measuring the roasting results using scientific tools and methods.
He says this allows him to achieve a successful roast—one that fully expresses the wonderful flavor potential of the green coffee beans—and to repeat this performance for as long as the operator desires.
His inquisitive approach to finding scientific methods provides the most efficient and practical knowledge of roasting techniques.
Coffee develops its original aroma and flavor through roasting, and becomes a high-value product called whole bean coffee.
A cup of coffee loved by coffee lovers is created by extracting these coffee beans in the right way.
Even as the coffee industry's focus shifts increasingly to the origins, the importance of coffee roasting remains immense.
No, as green coffee beans with superior flavors emerge, the status of roasting, which allows them to fully realize their potential, has risen even higher.
That's why everyone in the coffee world, amateurs and experts alike, strive to achieve excellent roasting and race to discover the perfect roasting technique.
Scott Rao, the original author of The Coffee Roaster's Companion, describes great roasting in the preface:
In addition to his own extensive roasting experience, he has consulted with various roasting companies and handled a variety of roasting machines. Through his extensive experience, he has discovered that a good roasting batch has its own unique pattern that has nothing to do with the coffee beans or the roaster.
He went on to verify and refine the pattern, and the results form the core foundation of this book.
Scott Rao emphasizes evaluating roasting, particularly by measuring the roasting results using scientific tools and methods.
He says this allows him to achieve a successful roast—one that fully expresses the wonderful flavor potential of the green coffee beans—and to repeat this performance for as long as the operator desires.
His inquisitive approach to finding scientific methods provides the most efficient and practical knowledge of roasting techniques.
GOODS SPECIFICS
- Date of issue: November 11, 2015
- Format: Hardcover book binding method guide
- Page count, weight, size: 111 pages | 195*254mm
- ISBN13: 9791195484812
- ISBN10: 119548481X
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