The Coffee Roaster's Companion by Rao, Scott -- Read -- Imperial Library of Trantor

Index

Acknowledgments Preface Introduction 1: Why We Roast Coffee Beans 2: Green-Coffee Chemistry 3: Green-Coffee Processing and Storage 4: Physical Changes During Roasting 5: Roasting Chemistry 6: Heat Transfer in Coffee Roasting 7: Roasting Machine Designs 8: Progression of a Roast 9: Planning a Roast Batch 10: The Three Commandments of Roasting 11: Mastering Consistency 12: Measuring Results 13: Sample Roasting 14: Cupping 15: Roasting, Brewing, and Extraction 16 Storing Roasted Coffee 17: Choosing Machinery Parting Words Glossary References About the Author

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