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
About the Author
Reader Testimonials
Johan Ekfeldt
Gringo Nordic Coffee Roasters - Sweden
"I can only wish that this new book on roasting by Raimond Feil 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."
Oliver Goetz
Alt Wien Kaffee - Austria
"Great read so far and definitely a super Xmas gift for coffee lovers. Very well written, refreshingly uncomplicated, non-magisterial, thoroughly usable hands-on book that comes from the heart. Will recommend it to roaster cubs and fellow Loringists alike!"
Tomaš Nossek
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."
Michael Butterworth
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."
Troy O'Rourke
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. Such a welcome addition to the collection of coffee literature."
Stefano Ciamarra
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 of 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."
Mohamed Almahroos
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."
Oke Atatah
A & L Kaffa - Texas, USA
"The book is on fire! I really like your approach. I want that juiciness I’ve experienced here and there. And now that it is repeatable is exciting. - It's been almost a year since I found your video on youtube and it has really changed my coffee career. I've been roasting tasty coffee ever since. It takes the guess work out of everything but I can still be creative with my approach and having a lot of fun."
Table of Contents
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
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