Coffee Roasting

If you're past the beginner stage but still chasing consistency, this is the book you've been missing. Coffee Roasting: A Bench Reference for Developing Roast Profiles and Green Sourcing is designed to live on your roaster's workbench, not on a shelf. It's packed with tables, step-by-step procedures, and exact values for charge temperature, gas settings, airflow, and drop temperature—so you can replicate a great roast every time.

The first half of the book dives deep into profile development: how to design a roast curve for a specific bean, how to log and analyze your data, and how to adjust for environmental variables. You'll find worked examples for light, medium, and dark roasts, with detailed charts and troubleshooting tables for common defects like baked, scorched, or underdeveloped coffee.

The second half focuses on green sourcing: how to evaluate green beans, understand moisture content, density, and screen size, and build relationships with importers and farms. You'll learn to read crop reports, cup samples, and make informed buying decisions that match your roast style. Whether you're roasting for yourself or considering selling, this book gives you the tools to source with confidence and roast with precision.