The Roasting Bible — Book 2: The Science of Coffee Roasting (Digital Version 259 pages)
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Contact Us
Please kindly Contact Us at
email : hello@tasse-coffee.jp
Offical Line Account : Tasse Coffee
whatsApp : +8107020063396
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Deep science, precise control — elevate your roasting from craft to mastery.*
Take your roasting to the professional level with 211 pages covering advanced chemistry, thermodynamics, sensory science, and production operations. 30 detailed scientific diagrams. Written for intermediate to advanced roasters by SCA Certified Trainer Wing Yuen.
What You'll Learn
Book 2 is where roasting becomes a science. Across 31 chapters organized into 7 parts, you'll explore the chemistry, physics, and sensory science that separate good roasters from great ones.
This isn't theory for theory's sake — every concept connects directly to decisions you make at the roaster. Understanding why reactions happen gives you the power to control them.
**Inside this book:
- **Green Coffee Science** — chemical composition, physical properties, origin chemistry, and how terroir affects your roast
- **Thermodynamics of Roasting** — heat transfer mechanisms, energy balance, and environmental variables that change everything
- **Chemical Reactions in Detail** — Maillard reaction, caramelization, Strecker degradation, chlorogenic acid breakdown, pyrolysis, and volatile formation
- **Physical Transformations** — glass transition, cell structure changes, pressure dynamics, porosity, and how they affect extractability
- **Advanced Profile Control** — Rate of Rise mastery, Development Time Ratio optimization, color measurement science, and origin-specific profile design
- **Sensory Science** — advanced SCA cupping protocol, Q grading system, triangulation testing, and flavor chemistry
- **Professional Operations** — production roasting, quality control, blending science, sample roasting, roast data analysis, and safety
- 30 professional scientific diagrams with detailed annotations
- Defect identification and prevention guide
Who This Book Is For
- Experienced home roasters ready to go deeper
- Professional roasters seeking scientific understanding
- Q Graders and SCA students studying for certifications
- Coffee shop owners who roast in-house
- Anyone who has read Book 1 and wants more
Book Details
- **Pages**: 259
- **Figures**: 34 professional annotated scientific diagrams
- **Tables**: 31 data tables
- **Format**: Digital PDF (printable, high-resolution)
- **Language**: English
- **Level**: Intermediate to Advanced
Description
Deep science, precise control — elevate your roasting from craft to mastery.*
Take your roasting to the professional level with 211 pages covering advanced chemistry, thermodynamics, sensory science, and production operations. 30 detailed scientific diagrams. Written for intermediate to advanced roasters by SCA Certified Trainer Wing Yuen.
What You'll Learn
Book 2 is where roasting becomes a science. Across 31 chapters organized into 7 parts, you'll explore the chemistry, physics, and sensory science that separate good roasters from great ones.
This isn't theory for theory's sake — every concept connects directly to decisions you make at the roaster. Understanding why reactions happen gives you the power to control them.
**Inside this book:
- **Green Coffee Science** — chemical composition, physical properties, origin chemistry, and how terroir affects your roast
- **Thermodynamics of Roasting** — heat transfer mechanisms, energy balance, and environmental variables that change everything
- **Chemical Reactions in Detail** — Maillard reaction, caramelization, Strecker degradation, chlorogenic acid breakdown, pyrolysis, and volatile formation
- **Physical Transformations** — glass transition, cell structure changes, pressure dynamics, porosity, and how they affect extractability
- **Advanced Profile Control** — Rate of Rise mastery, Development Time Ratio optimization, color measurement science, and origin-specific profile design
- **Sensory Science** — advanced SCA cupping protocol, Q grading system, triangulation testing, and flavor chemistry
- **Professional Operations** — production roasting, quality control, blending science, sample roasting, roast data analysis, and safety
- 30 professional scientific diagrams with detailed annotations
- Defect identification and prevention guide
Who This Book Is For
- Experienced home roasters ready to go deeper
- Professional roasters seeking scientific understanding
- Q Graders and SCA students studying for certifications
- Coffee shop owners who roast in-house
- Anyone who has read Book 1 and wants more
Book Details
- **Pages**: 259
- **Figures**: 34 professional annotated scientific diagrams
- **Tables**: 31 data tables
- **Format**: Digital PDF (printable, high-resolution)
- **Language**: English
- **Level**: Intermediate to Advanced
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