Prologue

Part 1 - GREEN BEAN
1 Variety
2 Season Production Period
3 Colors
4 Moisture
5 Density
6 Size

Part 2 - PROCESS
1 Types of Process
2 Natural Process
3 Washed Process
4 Comparative Analysis

Part 3 - ROASTING
1 What is Roasting?
2 Heat Transmission and Physical & Chemical Reaction
3 Flavor and Aroma Flavor and Aroma
4 Roasting Process
5 Roasting Level
6 Roasting Profile
7 Sample Roasting and Production
8 Roasting Defect

Part 4 - BLENDING
1 Blending Method
2 Green Bean Selection
3 Blending Trend

Part 5 - QUALITY CONTROL
1 Evaluation Items
2 Extraction and TDS Extraction and concentration
3 Cup Tasting
4 Cupping

Epilogue

New guidelines for a professional coffee roaster
A new proposal for professional roasters

Roasting Craft is a book written by Seung-Kwon Yoo, a roaster at New Wave Coffee Roasters, known by the nickname 'Uriel' among coffee enthusiasts, based on his years of roasting experience and data.

With the advent of the era of specialty coffee, also known as the "third wave of coffee," people's coffee consumption patterns have diversified, and the flavors that can be felt in coffee have also become more diverse.
Driven by this trend, voices are increasingly calling for a new perspective on roasting.


As we transition from an era of standardized coffee production to an era of diversified coffee production, roasting is entering a new phase with more variables than ever before, such as newly developed coffee varieties and processing methods.

There is no right answer when it comes to roasting.

At a time when various discussions are taking place about coffee roasting in this new era, the author of this book, roaster Seung-Kwon Yoo, focused on the concept of 'craft', which in the dictionary means 'creative technology or art'.


Roasting Craft is broadly categorized into green coffee beans, processing, quality assessment, blending, and roasting, and we take a closer look at what's needed to grow to the next level as a professional roaster.
In addition to covering the basic knowledge relevant to each part, the author has added objectivity and diversity by covering detailed content based on the results of tests conducted numerous times.


It also focuses on the physical and chemical reactions that occur during the roasting process, allowing roasters to build individual roasting profiles within the larger framework of roasting, and provides guidance on how to design the overall structure of roasting and apply it in practice.
Unlike the past when roasters simply copied the roasting masters, we now emphasize that there is no right answer to roasting, and we are able to fully express the dynamism of specialty coffee by breaking away from specific frames.

Roasting theory developed based on the roaster's values

Roaster Seung-Kwon Yoo applied the concept of craft to roasting, interpreting it as "the ability to properly understand the characteristics of coffee, roast it in one's own style, and effectively convey it to consumers."
This means that it is important for roasters to establish their own roasting philosophy and establish a foundation in a broad context.


To achieve their own unique style, roasters share roasting profiles with other roasters, actively communicate with baristas, and invest time and money in visiting coffee producing regions and experiencing advanced coffee markets overseas.
Roasting theory develops based on the roaster's values ​​regarding propositions such as 'What is roasting?', 'What does a roaster do?', and 'What makes good coffee?'
We hope this book will serve as a useful and entertaining guide to the dramatic coffee journey of a specialty coffee roaster, which requires a great deal of patience, effort, and passion.