Coffee Roasting Made Simple
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Coffee Roasting Made Simple

A Guide Through Philosophy, Principles, Recipes, Profiling, Sample Roasting & Everything in Between

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:

About the Author

Raimond Feil
Raimond Feil

Raimond Feil has been around Specialty Coffee industry since 2004, started as a Barista but soon in 2005 upgraded to a Coffee Roasting and Barista Training. He co-founded and co-owned Rocket Bean Roastery in Riga, Latvia from 2014 through 2016.

In this recent book on coffee roasting Raimond is giving away all of his thoughts, experience and knowhow on the roasting craft.

Reader Testimonials

Johan Ekfeldt
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
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
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

Michael Butterworth Consulting & - 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
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
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
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
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



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

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


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


Transferring profiles

From sample roaster to production roaster

Swapping one production roaster for another


Quality control

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?

Second crack

Should you use your 90 plus coffees to tune your new roaster?

Ideas on roasting experiments



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