preface
Introduction

1 How to Handle New Coffee
How to Roast Unfamiliar Green Coffee Beans
The Effect of Coffee Physical Properties on Roasting
coffee bean size
Moisture content and water activity
density
The shape of coffee beans
conclusion

2 Coffee Chemistry and Roasting Basics
Physical changes that occur during the roasting process
Drying stage
browning reaction
Time of manifestation
carbonization
Roasting expression

3. Collect quality data
gas pressure gauge
thermometer
Appropriate thermometer size and location

4 Roasting Machine Tuning
Drum RPM
Airflow setting
gas pressure
Burner Tuning

5 Preparation and Uniformity
Uniform results
Green bean temperature
Preheating the roasting machine
Winter roasting plant temperature management
Between-Batch Protocol (BBP)
Mastering Reproducibility
Roasting Daily Plan

6. Finding reasonable variable values
Deployment capacity
Input temperature
Roasting time

7 Reading the Roasting Temperature Curve
Laissez-faire roasting
Baked roasting
Flick
Gently descending ROR curve
Meaning of development time ratio (DTR)

8. Response speed and position of coffee bean thermometer
The Battle of Technology and Science
Data interpretation
Probe thickness
Thermometer response rate and ROR curve shape
The confrontation between trends and events

9 Airflow Control
Should I use a damper or a variable speed fan?
No airflow control required
Adjusting the drum roster
Roasting machines requiring airflow control

10 Basic Gas Settings
When adding, add a lot of gas, and gradually reduce the gas as roasting progresses.
soak
Basic ROR Management When the First Crack Approaches
Fixing 'soft' ROR crashes
Fixing 'hard' ROR crashes
Gas correction after the first crack
Gas control point during the first crack
Inlet air temperature

11 Moisture release stage and gas dip
moisture release stage
How to set gas based on moisture release stage
Gas Deep
Why is gas dip possible?

12 Air ROR curve

13 This and That
Roasting strategies for indirect heating roasting machines
Using an electric roasting machine
Why we don't pay attention to time management during the so-called Maillard stage
Roasting for filter coffee, roasting for espresso
Roasting for 'black coffee', roasting for 'white coffee'

14 Quality control after roasting
Color measurement
Weight loss measurement
Other indicators of roasting development

15 Sample Roasting and Cupping
Sample Roasting
What You Can and Can't Learn from Sample Roasting Data
Cupping method
Cupping 'Espresso Roasts'
Cupping freshly roasted coffee

16. Storing Coffee
green bean packaging
Long-term storage of green coffee beans
Green bean storage and roasting reproducibility
Coffee bean storage
Ground coffee storage

17 Mistakes and Obstacles
Excessive data processing
thick thermometer probe
If there are too many batches with different capacities
Ineffective batch-to-batch protocol
Self-satisfying cupping

18 Software and Automation
Types of roasting software
Simple, data-logging freeware (for non-professionals)
Sophisticated freeware with many features
Commercial Roastery Operation Solutions
Integrated software
How to Choose Software
Roasting Management and Automation
Manual roasting
Recipe software system (semi-automatic control)
Automated profiling system (fully automatic control)

19 Software Installation and Troubleshooting
Things to consider before connecting software
Connection Preparation Materials
Choosing the Right Computer for Your Roastery
How to connect a computer
How to check if it works
Troubleshooting Connection and Data Issues
Expert advice and simple mistakes to avoid
Terminology

Coffee Roasting 2 (original title: Coffee Roasting - Best Practices -) is the second roasting book written by coffee consultant Scott Rao and is a professional book for serious roasting work.
The author explains how the rate of roasting temperature rise (ROR) and development time ratio (DTR), which have been emphasized through existing works and various media, are expressed in actual roasting operations and how they are linked to flavor development.
In particular, it discusses in detail, with real-world examples and diagrams, how to identify and correct various temperature change issues that have a high risk of appearing as roasting problems.
Furthermore, it thoroughly covers relevant issues necessary for error-free roasting, desirable flavor expression, and high work reproducibility, such as thermometers, pressure gauges, roasting software, roasting evaluation methods, and post-roasting management.
Coffee Roasting 2, packed with the latest knowledge in modern specialty coffee roasting, will take your roasting knowledge and work to the next level.