Coffee Roasting Made Simple
Last updated on 2019-07-03
About the Book
This book is about practical hands-on coffee roasting.
It discusses profiling and how to profile sample roast, how to avoid over- and under-roasting, how different variables in roasting change flavours in the final cup, principles that govern the roasting process; and a lot more.
This book gives you all the necessary tools so you can successfully develop your own roasting profiles and edit the ones presented here. The same tools will help you to become a better, smarter, and more consistent coffee roaster.
It’s a condensed collection of Raimond's 12 years coffee roasting experience with Specialty Coffees.
Check out the official webpage of the book at: www.CoffeeRoastingBook.com
Gringo Nordic Coffee Roasters - Sweden
"I am halfway into this new book on roasting by Raimond Feil and can only wish that this would have been available when I started roasting. The best books are always the ones where a passionate personality meets experience, and this is certainly one of them. Can't wait to read the last part."
Alt Wien Kaffee - Austria
"Great read so far and definitely a super Xmas gift for coffee lovers. I couldn't find anything negative. Loved the bit about salivating! Could not keep myself from peeking at the first crack detection hack for the Loring 35. Very savy! (Much smarter than my way of visually chasing movement in the sample trier and getting only outliers.) And of course chapter 6. Very well written, refreshingly uncomplicated, non-magisterial, thoroughly usable hands-on book that comes from the heart."
QC & Coffee Roasting @ Rebelbean - Czech Republic
"This Book can really push beginners in the right direction as well as provide advanced roasters with new ideas and thoughts on roasting craft. I appreciate that you totally opened your work and experience without any fear of rivalry which demonstrates your passion for coffee."
Michael Butterworth Consulting & TheCoffeeCompass.com - Kentucky, USA
"Reading Feil’s book reminds me of the practical, hands-on education one gets when they first start working under a veteran coffee roaster. In my estimation, it’s a valuable addition to the existing literature on coffee roasting. Veteran and aspiring roasters alike will benefit from reading this book."
Roaster @ Silverskin Coffee - New Zealand
"Loving this book. Raimond has packed this book full of thoughts provoking material, making me take a step back and have another look at how I'm doing things. Some great little hints on roasting with a Loring as well as an extensive sample roasting section. Such a welcome addition to the collection of coffee literature."
Operational Manager @ Coffee Shots / Amsterdam Roasters - Netherlands
"I really enjoyed it! You have done a great job of putting together such a complicated topic in such a simple but full of important info way! I admire how exactly and mathematically you planned the roasting with 1st at 10mins for all the coffees. There must be a lot of knowledge of all the variables behind, and this will be my next challenge: to plan the roast and being able to predict, and your book was really inspiring for this."
A pilot who is passionate about coffee - SCAE member - Home barista - UAE
"This Roasting book is an ocean of information and I guess everyone who is interested in roasting has to read the book."
A & L Kaffa - Texas, USA
"The book is on fire! A third of the way into it. Will try somethings out on my sample roaster this weekend. I really like your approach. I want that juiciness I’ve experienced here and there. And now that it is repeatable is exciting."
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
Everything about production roasting
The roasting process
How do the first & second phase in general affect taste development?
Profiles & recipes
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
Everything about sample roasting
Profile sample roasting—the basics
The process of sample roasting
How to read the temperature gauge precisely
Sample roast profiles
From sample roaster to production roaster
Swapping one production roaster for another
Tasting and other ways to test, measure and control quality
Everything else that doesn't fit Into the chapters above
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?
Why it’s a good idea to clean your machine properly, thoroughly and consistently
Three reasons why a coffee roaster may catch fire
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?
Should you use your 90 plus coffees to tune your new roaster?
Ideas on roasting experiments
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