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Roasting Books

PostPosted: Sun Nov 14, 2010 7:47 pm
by theotherone
I've noticed a dearth in availible books about roasting. I am a huge fan of reading words on paper, but have not yet found anything solid to read about roasting. Any recommendations?

Re: Roasting Books

PostPosted: Thu Nov 18, 2010 5:15 pm
by Scott Rao
Jonathan,
Unfortunately there doesn't seem to be much useful information in print about roasting.

Probat recently published a roasting book, but frankly, it doesn't provide info that can be put to use in day-to-day roasting.

Sivetz wrote a 115-page document about roasting called "coffee quality". you can buy it at http://www.sivetzcoffee.com/equip.htm I read it perhaps 12 years ago but remember it being interesting and somwhat useful.

Illy's espresso book has a short chapter on roasting but there are some very interesting nuggets there. Again, a little hard to apply in practice, but solid info.

The trouble is it is very difficult to put out a useful, practical book about roasting. But when you're ready to get into roasting, give me a call :)

Re: Roasting Books

PostPosted: Fri Nov 19, 2010 3:12 am
by Yara Tucek
I have to say I found the best info about roasting (and many other things) in SCAA library of PDF + audio recordings from previous SCAA events.

There is TONS of useful stuff (I downloaded more than 120 interesting lectures) ... big props to SCAA for making this public!

Re: Roasting Books

PostPosted: Fri Nov 19, 2010 10:35 pm
by theotherone
Thanks Scott and Yara. I'll look into all of that.

I'll call when I'm prepared, Scott. Everytime I talk with you a Pandora's box of coffee knowledge is opened. There's only so much I can process at a time.

Re: Roasting Books

PostPosted: Wed Jun 29, 2011 12:38 am
by Elaine Levia
Hm. Random tidbit. My mother works in a university library and borrowed a book about the Maillard Reaction on my behalf. The article I spent some time with, written by C. Cerny, covers key odorants (aromas) in roasted foods (coffee included) and their respective thresholds for perception.

http://onlinelibrary.wiley.com/doi/10.1 ... 1/issuetoc

A copy could be obtained rather easily, though I regretfully returned the book before photocopying. Again, quite random but fascinating and vaguely pertaining to roasting.