Introduction
CHAPTER ONE
Approach to roasting: Philosophy and the principle
Your roasting philosophy determines how you do it, and where you’ll end up
The roasting philosophy
It’s not about the numbers, it’s about the principles of nature
CHAPTER TWO
Everything about production roasting
Section 1
Profiles untangled
The roasting process
How do the first & second phase in general affect taste development?
Profiles & recipes
Section 2
Roasting for espresso
Uni-roast or was it omni-roast? How filter/espresso roasts differ
Blending for espresso
Classic approach—espresso as a different and darker roast
Alternatives to fine tune and modify the profiles
CHAPTER THREE
Everything about sample roasting
Profile sample roasting—the basics
The process of sample roasting
How to read the temperature gauge precisely
Sample roast profiles
Profile development
CHAPTER FOUR
Transferring profiles
From sample roaster to production roaster
Swapping one production roaster for another
CHAPTER FIVE
Quality control
Tasting and other ways to test, measure and control quality
CHAPTER SIX
Everything else that doesn't fit Into the chapters above
Tasting
Chew the roasted bean
Cup tasting tools and the rules we used in our lab
How to improve your tasting skills?
A clue that makes a difference to your coffee experience
What’s with the wood taste?
Cleanliness
Why it’s a good idea to clean your machine properly, thoroughly and consistently
Three reasons why a coffee roaster may catch fire
Roasting
Does your roaster really have the capacity the producers say it has?
Greens’ hopper and green coffee
Smell your coffee
Can you hear coffee cracking in a Loring Coffee Roaster and how to get the clean smell out of the Loring sample trier?
Cinnamon, Full City, Italian, etc.— What the heck is up with those?
Second crack
Should you use your 90 plus coffees to tune your new roaster?
Ideas on roasting experiments
Acknowledgements
Afterword