Book Book 2 Coffee Roasting Development Time Ratio Profile Design Rate of Rise Roast Science Roasting Bible Wing Yuen Book 2 / Part 4 — Physical Transformations: RoR, DTR & Profile Design June 15, 2026byWing Yuen
Book Book 2 Coffee Roasting Maillard Roast Chemistry Roast Science Roasting Bible Thermodynamics Wing Yuen Book 2 / Parts 2-3 — Thermodynamics & Roast Chemistry: How Heat Becomes Flavour June 14, 2026byWing Yuen
Book Book 2 Coffee Roasting Coffee Science Green Coffee Processing Roasting Bible Terroir Wing Yuen Book 2 / Part 1 — Green Coffee Science: Composition, Properties & Origin Chemistry June 08, 2026byWing Yuen
Beginner Book Book 1 Coffee Roasting Cupping First Roast Roast Levels Roast Log Roasting Bible Safety Tasting Wing Yuen Book 1 / Parts 3-5 — Getting Started, Tasting & Practice June 04, 2026byWing Yuen
Book Book 1 Coffee Roasting First Crack Maillard Roasting Bible Roasting Science Wing Yuen Book 1 / Part 2 — The Science: What Happens Inside the Bean June 01, 2026byWing Yuen
