PART 1: Optimal Flavor Profile

15 Reasons Why You Should Read This Article
Getting Started _ 18
Manifesto _ 20
Paradigm Shift _ 22
The Importance of Green Coffee Bean Selection _ 24
Input: The Beginning of a Chemical Reaction _ 26
Maillard reaction _ 31
Time of manifestation _ 47
Caramelization/thermolysis degree _ 59
Pressure Formation in Coffee Beans During Roasting _ 64
How to Tune Flavors _ 69
In conclusion _ 73
Appendix: Thoughts on Flavor _ 74

PART 2: How to Prevent Tipping: A Style Guide for Coffee Roasters

Dictionary Introduction _ 79
Introduction _ 80
Misunderstanding _ 83
Galapagos Set _ 90
Solution _ 94
What is tipping? _ 97
Alternative _ 104
Conclusion _ 106
Appendix: Airflow _ 109

PART 3: Exploring Dark Roasting

Background _ 119
Definition of Power Distribution _ 121
Challenging the Paradigm _ 124
Perfume _ 127
Iteration Coffee _ 129
Coffee Information _ 131
First attempt at distribution _ 135
Second attempt at distribution _ 138
Gangbaejeon 1st _ 143
Gangbaejeon 2nd _ 146
Gangbaejeon 3rd _ 150
Gangbaejeon 4th _ 154
Comparison of the first crack progression 1_157
Gangbaejeon 5th _ 163
Gangbaejeon 6th _ 166
Comparison of the first crack progression 2_169
What should I do? _ 172
Adjusting the Flavor Profile of Strong Coffee _ 174
Conclusion _ 180 Review _ 182

Translator's Note _ 184

Coffee Roasting 3 is a translated version of three books on roasting by American coffee expert Rob Huss.
Each book is as follows:


Modulating the Flavor Profile of Coffee: One Roaster's Manifesto: This is the roasting book that made his name widely known, published in 2015.
We have examined the variables that affect the flavor profile during roasting and their influence in as scientific detail as possible from a practitioner's perspective.
Particular emphasis is placed on the variation of flavor profiles according to Maillard reaction time and expression rate after first crack, and the potential for flavor profiles to be achieved by tuning the key variables: Maillard reaction time, expression rate, caramelization, and pressure changes.
Readers can compare the author's detailed descriptions with their own experiences or individual experiments to better understand the development of flavors during roasting.


Tipping And Its Avoidance: A Style Guide for Coffee Roasters: Describes the author's interest in tipping, a roasting defect that can appear in coffee beans during roasting.
On the topic of tipping, a topic that has remained largely unexplored, we offer a more nuanced perspective and solutions, drawing on our unique experience roasting Galapagos coffee.


Exploring the Dark Side: The author's honest appreciation for dark roasting coffee and its benefits, as well as his exploration of roasting methods suitable for dark roasting.
We clearly distinguish between variables and compare the results for each attempt to determine the influence of the variables and make appropriate adjustments.


These are the most curious parts of the complex subject of coffee roasting, and to find answers, you need to present hypotheses based on long experience and exceptional intuition, experiment with surprising sincerity and consistency, and repeatedly accumulate small results.
Rob Huss humbly shares his experience and invites anyone passionate about coffee roasting to join him.
Following Coffee Roasting 1 and 2, which introduced Scott Lao's insightful insights into coffee roasting, Coffee Roasting 3 will help readers gain a broader understanding of coffee roasting and develop their own skills through it.